Reverse Sear Bottom Round Roast with Roasted Root Vegetables | Schnucks
Reverse Sear Bottom Round Roast with Roasted Root Vegetables Reverse Sear Bottom Round Roast with Roasted Root Vegetables

Bottom round roast cooked with herb roasted root vegetables then reverse seared for maximum flavor. Make this easy comforting meal to deliciously satisfy your family.

3H 35M 8-10
Nutrition facts: 650 33G 175MG 1270MG 30G 5G 56G
Ingredients: 1 (4.5 lb) Certified Angus Beef ® bottom round or rump roast 2 tbsp. kosher salt 1 tbsp. black pepper 2 tbsp. fresh minced parsley 2 tsp. fresh minced rosemary 2 tsp. fresh minced sage leaves 2 tsp. fresh minced thyme 2 tsp. granulated onion 1/3 cup olive oil 2 parsnips, peeled and cut into 1-inch pieces 6 red potatoes, cut into sixths 4 carrots, peeled and cut into 1-inch pieces 1 large onion, peeled and cut into 1-inch pieces Instructions: Preheat oven to 225°F. Combine salt, pepper, parsley, rosemary, sage, thyme, granulated onion and olive oil in a mixing bowl and whisk to incorporate. Coat bottom round roast with half of the herbed oil. Combine parsnips, potatoes, carrots and onion in a mixing bowl and toss with 2-3 tablespoons herb oil. Cover bottom of roasting pan with vegetable mix. Coat roast with remaining herb oil and lay roast atop vegetables. Roast for 2 hours uncovered (or until roast reaches 110°F internally). Remove from oven and tent with foil. Increase oven temperature to 500°F. Remove foil and return pan to oven when it reaches 500°F, roast 10-15 minutes or until internal temperature reaches 125°F for medium rare. Remove from oven and tent with foil, let rest for 15 minutes. Slice roast thinly against the grain and serve with roasted root vegetables.

Reverse Sear Bottom Round Roast with Roasted Root Vegetables

Beef, Dinner, Oven-Baked

Bottom round roast cooked with herb roasted root vegetables then reverse seared for maximum flavor. Make this easy comforting meal to deliciously satisfy your family.

3H 35M

8-10

Bottom round roast cooked with herb roasted root vegetables then reverse seared for maximum flavor. Make this easy comforting meal to deliciously satisfy your family.

Ingredients

  • 1 (4.5 lb) Certified Angus Beef ® bottom round or rump roast
  • 2 tbsp. kosher salt
  • 1 tbsp. black pepper
  • 2 tbsp. fresh minced parsley
  • 2 tsp. fresh minced rosemary
  • 2 tsp. fresh minced sage leaves
  • 2 tsp. fresh minced thyme
  • 2 tsp. granulated onion
  • 1/3 cup olive oil
  • 2 parsnips, peeled and cut into 1-inch pieces
  • 6 red potatoes, cut into sixths
  • 4 carrots, peeled and cut into 1-inch pieces
  • 1 large onion, peeled and cut into 1-inch pieces

Instructions

  1. Preheat oven to 225°F.
  2. Combine salt, pepper, parsley, rosemary, sage, thyme, granulated onion and olive oil in a mixing bowl and whisk to incorporate. Coat bottom round roast with half of the herbed oil.
  3. Combine parsnips, potatoes, carrots and onion in a mixing bowl and toss with 2-3 tablespoons herb oil. Cover bottom of roasting pan with vegetable mix. Coat roast with remaining herb oil and lay roast atop vegetables.
  4. Roast for 2 hours uncovered (or until roast reaches 110°F internally). Remove from oven and tent with foil. Increase oven temperature to 500°F.
  5. Remove foil and return pan to oven when it reaches 500°F, roast 10-15 minutes or until internal temperature reaches 125°F for medium rare. Remove from oven and tent with foil, let rest for 15 minutes.
  6. Slice roast thinly against the grain and serve with roasted root vegetables.

Nutrition Facts

650 CALORIES Per Serving

FAT: 33G

SATURATED FAT: 11G

CHOLESTEROL: 175MG

SODIUM: 1270MG

CARBOHYDRATES: 30G

FIBER: 5G

SUGAR: 5G

PROTEIN: 56G

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