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!
- 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.
- a meat thermometer
- Preheat the oven to 425.
- 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.
- Set aside and bring to room temperature(about 20 minutes).
- 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.