Bottom Round Roast

Step 1

Using a mortar and pestle, turn the garlic cloves and seasalt into a paste.  Stir in the dried parsley, dried thyme, driedrosemary, ground black pepper, and olive oil.

Step 2

Preheat oven to 375 degrees (F).

Step 3

Remove the beef bottom round roast from its packaging. Do not cut off the butcher’s twine tied around the roast.

Step 4

Place the roast in a 10-12 inch baking dish (I recommendusing a cast iron skillet, because it can also be used later to make the gravy) and rub down with the garlic and herb rub (all sides). When finished, place the roast in the pan with the fatty side up.

Step 5

Bake for about 18-20 minutes per pound, or until the internal temperature reaches 125-130 degrees (F), for medium-rare (or until the roast is at the desired temperature).

Step 6

Remove the roast from the baking dish and place it on a platter. Cover loosely with foil, and allow the roast to rest for at least 15-20 minutes before slicing.

Step 7

Combine the cold water and the arrowroot starch. Set aside.

Step 8

In a heavy bottomed pan, place the cooking juices from the roast, including the crispy brown bits (or if you cooked the roast in a cast iron skillet, just use that to make your gravy in).

Step 9

Stir in the beef broth and red wine.

Step 10

Use a wire whisk to gently scrape the browned bits off the bottom of the pan and bring to a boil.

Step 11

Whisk in the arrowroot starch mixture.

Step 12

Return the gravy to a boil, then reduce the heat to medium low and simmer for about 10 minutes to thicken the gravy. Whisk occasionally.