Bottom Round Roast Beef with Zip-Style Sauce
This economical cut of roast beef had a bad reputation in the test kitchen. We wanted to give it another chance.
Keywords
- Roasts
- Easter
- Beef
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Instant-read thermometer
- Roasting rack
- Baking sheet
- Oven
- Stove
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Pastry brush
- Paper towel
- Plastic wrap
- Aluminum foil
- Refrigerator
- Plate
Ingredients
- 1 (4-pound) boneless beef bottom round roast, trimmed
- Kosher salt
- pepper
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 2 tablespoons vegetable oil
- 8 tablespoons unsalted butter
- 1/2 cup Worcestershire sauce
- 2 garlic cloves, minced
- 2 teaspoons minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
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