Perfect Bottom Round Roast Recipe Rump Roast Video Key To My Lime

Instructions

1. Preheat your oven to 325°F (165°C). Take the bottom round roast out of the refrigerator and let it sit at room temperature for about 30 minutes.

2. In a small bowl, mix together the garlic powder, onion powder, paprika, thyme, rosemary, salt, and pepper.

3. Pat the bottom round roast dry with paper towels. Rub the olive oil all over the roast, then sprinkle the spice mixture evenly on all sides of the meat.

4. Heat a large skillet over medium-high heat. Sear the roast for about 3-4 minutes on each side, until it forms a golden-brown crust.

5. Transfer the seared roast to a roasting pan or a baking dish. Pour the beef broth and Worcestershire sauce over the roast.

6. Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast the meat for about 2.5 to 3 hours, or until it reaches your desired level of doneness. For medium-rare, the internal temperature should read 135-140°F (57-60°C) on a meat thermometer.

7. Once the roast is cooked to your liking, remove it from the oven and let it rest, covered with foil, for 15-20 minutes before slicing. This will allow the juices to redistribute, ensuring a moist and flavorful roast.

8. If you prefer gravy with your roast, transfer the juices from the roasting pan to a saucepan. In a small bowl, mix the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the juices and cook over medium heat until the gravy thickens, stirring constantly.

9. Slice the roast against the grain into thin slices and serve with the gravy on the side. Enjoy your Perfect Bottom Round Roast with your favorite sides like mashed potatoes, roasted vegetables, or a fresh green salad.