Roast beef with herbs recipe

A lovely roast beef dinner can be made with cuts of beef that are not as costly as prime rib. This recipe calls for a bottom round roast. This is a lean cut that produces a flavorful roast. The only limitation is that you will want to keep it medium rare. Cook it too much and the bottom round becomes tough.

You will need to plan a day in advance to make this roast beef recipe because the herb rub needs to set on the meat overnight.

Recipe ingredients:

1 5-pound bottom round roast

3 cloves garlic

1 Tablespoon kosher salt

1 Tablespoon black peppercorns

1 teaspoon dried rosemary

1 teaspoon dried marjoram

If you have a mortar, grind up the peeled garlic cloves, salt, peppercorns, rosemary and marjoram into a paste. You can also use a food processor to do this. This will be your herb rub for the beef. Pat the bottom round roast dry and rub the seasonings all over the meat. Wrap with plastic wrap and refrigerate overnight. This allows the herb flavors to penetrate the beef.

The next day, several hours before you need to roast the meat, remove it from the refrigerator, unwrap it, and allow the roast to come to room temperature.

Place the beef in a roasting pan and insert a meat thermometer into the center of the meat. Heat the oven to 425 degrees F and place the roast in the oven. Set your timer for 30 minutes. When the time is up, reduce the oven temperature to 350 degrees F. For rare meat, roast until the thermometer reads 120 degrees F. For a medium rare roast, allow the temperature to rise to 130 degrees F. Remove the roast from the oven and allow it to rest on a carving platter for 15 minutes. Then you can cut it into thin slices across the grain. Serve the meat drizzled with the juices out of the pan or use the pan juices to make gravy.

© Falbe Publishing.

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