Yeah… so this ain’t yer momma’s beef roast!!
(For those of you who can’t have garlic… I’m really, REALLY sorry. Cause this is fabulous!)
This recipe is shared at Allergy Free Wednesday.
Here’s what you need to make this awesomeness:
1 – 3 to 4 pound beef bottom round roast (make sure you buy the right cut of meat!)
For the garlic & herb rub:
8 garlic cloves, peeled
2 teaspoons sea salt
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1/4 cup olive oil
For the gravy:
1/2 cup water
3 tablespoons arrowroot starch
pan drippings from the roast
2 cups GF beef broth
1/2 cup good red organic wine
Make the garlic & herb rub – this can be done two different ways:
1. Throw all the ingredients in your high speed blender and blend – not until smooth, but just until all of the ingredients are incorporated and the garlic cloves are in small pieces. You want this somewhat chunky.
2. Using a mortar and pestle, turn the garlic cloves and sea salt into a paste. Stir in the remaining ingredients.
Preheat your oven to 375 degrees (F).
Take the beef bottom round roast out of its packaging. There should be butcher’s twine tied around the roast, do not cut it off. Place the roast in a baking dish (I recommend using a 12 inch cast iron pan, because it can also be used later to make the gravy) and rub down with the garlic and herb rub. Make sure when you’re done you place the roast in the pan with the fatty side up.
The rule of thumb is to bake a roast for 20 minutes per pound, so about an hour for a 3 pound roast. Though I find with my oven, I actually have to bake my roasts at about 25 minutes per pound, just to bring the roast up to the internal temperature of 140 degrees (F). BUT, start with 20 minutes per pound, all ovens are not created equal; the last thing you want to do is to overcook your roast!
Remove the roast from the oven when the internal temperature reaches 140 degrees (F). Remember as the roast rests, the internal temperature will rise several degrees (meaning, it’s still cooking even though it isn’t roasting in the oven).
Remove the roast from the cast iron pan and place it on a platter. Cover immediately with foil, and allow the roast to rest for at least 15 minutes before slicing.
Here is a picture of the roast right before I covered it with foil to rest:
To make the gravy, combine the cold water and the arrowroot starch. Set aside.
Place the cast iron pan on your stove top burner. You’ll notice brown bits, oil, and cooking juices are left over from the roast. Keep every single drop – all of this is flavor waiting to happen! Stir in the beef broth and the red wine. Use a wire whisk to gently scrape the browned bits off the bottom of the pan. Bring to a boil. Whisk in the arrowroot starch mixture. Return the gravy to a boil, then reduce the heat to medium low and simmer for about 10 minutes to thicken the gravy. Whisk occasionally.
Enjoy!!
Megan
xoxo
Man-oh-man does this look delicious. I don’t even remember the last time I had roast beef. Especially not like this! Thanks for the motivation to stop at the grocery store and snag a bottom round–per your post. Question: why do you prefer bottom round over top sirloin? Just curious–that’s the cut my mother always worked with and her roasts were heavenly. Thanks! Linda
Hi Linda!
Top sirloin might work (I really didn’t even think of top sirloin), I just wanted to avoid someone trying this recipe with a chuck roast!
Thank you!
Megan
Thanks. Good point–chuck roast would make it a whole different thing–not good.:-)
Looks and sounds amazing! New to your blog and about to explore it! Thanks!!!
I usually simmer my pot roasts for a long time so they are fall apart tender….do you find this to be pretty tender and easy to chew/slice prepared this way? I hate dry/tough meat…but I am curious to try the bottom round roast on my menu for the week a different way. As always, it looks really yummy! Also…where did you find your ‘rate’ feature? I have been trying to add that to my blog, but have been failing!
Hi Tessa,
Thank you! As long as you give the roast a proper chance to rest, it will be very juicy. It’s not fall apart tender, but about the consistency of a medium-rare cooked steak (does that make sense?). We love it sliced thin with lots of gravy!
The rate feature comes standard with WordPress. I started my blog in Blogger and moved it to Squarespace, then finally WordPress. I like WordPress best out of all of them. If you were interested in moving your blog to WordPress, WordPress has an import feature to automatically upload your content from Blogger.
FYI!
Hope you guys have a great rest of the week!
M
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I made this tonight for dinner, and it was a hit! As a bonus, there are plenty of leftovers for lunch tomorrow
I think the recipe would lend itself very well to a pork loin as well. Thank you!
You’re welcome – thanks for letting me know you tried it, Kirstie! I’m glad it was a hit! I have used this rub on a pork roast and we liked that too.
Have a very Happy Thanksgiving!
Megan
Just made this tonight. WOW! I will be serving both the roast and gravy at Christmas supper. Thank you for sharing such a wonderful recipes!
You are so welcome! So glad you all enjoyed it! Merry Christmas to you and your family!
Hugs,
Megan
You’re making a grown woman drool here.
Linda,
LOL!! If it makes you feel any better, I started drooling too!
Hugs,
Megan
Question. What if your roast is not tied with twine?
Hi Brandi,
Megan
It’s okay – just make sure you’re using the right kind of roast, not a chuck roast.
Featuring this delicious beef roast on Allergy-Free Wednesdays this week
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Do you add any water to the pan for baking?
Hi Teresa,
No, I don’t add any additional water to the pan. Don’t worry though, as long as you pull it out at the correct temperature and give it sufficient time to rest it will be extremely moist and juicy!
Megan
What is gluten free beef stock
Hi Jim,
Megan
I use the Pacific brand of beef stock since it is gluten free. Other broths or stocks normally have gluten in them.
This recipe sounds yummy! Will definitely be trying it out. Merry Christmas to you and your family.
Hi Deanna! Merry Christmas to you too!
Hugs,
Megan