This oven-roasted round roast transforms the affordable cut into tender, juicy perfection with the flavors of garlic, rosemary, and salt before roasting slow, then using the juices to make a red wine pan sauce.
Contents
Transform an affordable bottom round roast into a mouthwatering Sunday supper centerpiece with a garlic herb rub and slow roasting in the oven to tender, juicy perfection, ready to slice over roasted veggies for a cozy meal the whole family will love.
Ingredients
- ▢ 3 lbs Round Roast
- ▢ 1 tbsp Salt
- ▢ 6 cloves of garlic minced
- ▢ 1 tbsp fresh Rosemary minced
- ▢ 1 tbsp fresh Thyme minced
- ▢ 1 tsp olive oil
- ▢ 1 Onion diced
- ▢ 2 Carrots chopped
- ▢ 1 – 2 Potatoes, or rutabaga choped into 1″ pieces
- ▢ 1/2 cup Red wine
- ▢ 1/2 cup beef broth
- ▢ Head of garlic top 1/4 cut offf to expose the bulbs
- ▢ 1 tbsp Worcestershire Sauce
- ▢ 1 tsp Cornstarch
Instructions
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Remove the roast from the package and pat it dry with paper towels.
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Season all sides liberally with salt and place the roast on a wire rack above a baking sheet in the fridge overnight.
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Make a paste of minced garlic, rosemary, thyme and oil with the tines of a fork by mashing it all together.
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Then, pat the garlic mixture onto all sides of the roast. Let the roast sit at room temperature for 45 minutes.
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Preheat the oven to 225 degrees F. Adjust rack to lower mid-position.
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Place the veggies into a Dutch oven, roasting pan, or braiser with the red wine and beef broth. Nestle in a head of garlic.
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Place roast over top of veggies, cover, and transfer to the oven.
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Cook for 1 to 1:15 hours until the internal temperature of the round roast reaches 120 degrees F with an instant-read thermometer.
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Remove the roast from the oven and uncover.
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Increase the oven heat to broil.
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Place roast back under the broiler for 5 to 7 minutes to brown, rotating to brown on all sides.
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Let the roast rest for 10 minutes.
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Meanwhile, Remove the veggies and set them aside.
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Put the pot with the cooking liquid over a burner set to medium heat and allow the cooking liquid to simmer. Add the Worcestershire sauce and let it simmer for 3 to 5 minutes.
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Make a slurry by mixing the cornstarch with a tablespoon of water until combined.
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Add the slurry to the simmering liquid and stir as the sauce thickens. Reduce the heat to low and allow it to cook for 3 to 5 minutes longer until thickened.
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When ready to serve, slice the round roast against the grain into thin ¼” portions to serve with the red wine sauce on the side along with the veggies.
Nutrition
Serving: 1serving | Calories: 396kcal | Carbohydrates: 13g | Protein: 52g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 141mg | Sodium: 1419mg | Potassium: 1097mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3473IU | Vitamin C: 8mg | Calcium: 82mg | Iron: 6mg
