Bottom Round Roast with Garlic and Thyme



Last Wednesday evening, following along our meal planning schedule, I made a bottom round roast flavored with garlic and thyme and oh my goodness was it DELICIOUS!! I couldn't get over have amazing the house smelled and how exquisite the flavor was!

For our meal I decided to to the roast with a side of steamed green beans & rice (just plain white rice, I chose to add a little bit of butter to mine.) Of course my toddler refused to eat any of it until I gave him a bowl of rice with a bit of soy sauce on it then he devoured it... (Picky toddler eating... such a joy..)

Am I the only one even when I take into account the cook times on the items I am preparing no matter how hard I try I can never seem to get all the pieces of our meal done at the same time. One of these days I will figure it out HAHA!

Of course because I was setting the table, hubby cut the roast up for us and then I devoured it so I spaced to take pictures of it! (blogger fail) So I'll share a picture from the post I found the recipe on (Thank god for Pinterest! LOL) However, this is definitely a recipe we will be keeping in our regular rotation! It was absolutely perfection! I'll just have to make sure to take a picture next time!

Source
Ingredients:
  • 3 cloves of garlic, minced and mashed
  • 1 teaspoon dried or 1 tablespoon of fresh time thyme
  • 1/2 teaspoon of black pepper (to be crushed), or more to taste
  • 1-2 teaspoon coarse sea salt
  • 2 tablespoons of olive oil
  • 1 Bottom Round Roast (about 3 pounds) you can also use Top Sirloin or Blade roast.
Equipment:
  • a meat thermometer
Preparation:
  1. Preheat the oven to 425.
  2. Meanwhile create rub with minced garlic, thyme, and kosher salt by crushing garlic, salt, pepper and thyme together in a mortar and pestle, add olive oil and massage over meat.
  3. Set aside and bring to room temperature(about 20 minutes).
  4. Roast in hot oven for 10 minutes, then reduce heat to 300 and cook for another 30-40 minutes. You want the internal temp at about 120-130. This is rare, but you can cook it to your liking.  Let rest for 10-20 minutes under aluminum foil.
  5. Enjoy!

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