Ingredients:

  • 3-4 pound (1.3 - 1.8 kg) Bottom Round Roast
  • 2 tablespoons (30 ml) Olive Oil
  • 2 teaspoons (10g) Kosher Salt (or Sea Salt)
  • 1 teaspoon (5g) Black Pepper, freshly ground
  • 4 cloves Garlic, minced
  • 2 sprigs Fresh Rosemary
  • 3 sprigs Fresh Thyme
  • 1 large Onion, quartered
  • 2 Carrots, roughly chopped
  • 2 stalks Celery, roughly chopped
  • 1 cup (240 ml) Beef Broth
  • 1 cup (240 ml) Dry Red Wine (optional)
  • 2 tablespoons (30g) Butter
  • 2 tablespoons (15g) All-Purpose Flour
  • 2 cups (480 ml) Beef Broth (from roasting pan)
  • 1 tablespoon (15 ml) Worcestershire Sauce
  • Salt and Pepper to taste

Instructions:

  1. Pat the roast dry with paper towels. Score the fat cap in a diamond pattern (about 1/4 inch deep) to help render the fat.
  2. In a small bowl, combine olive oil, salt, pepper, minced garlic, rosemary, and thyme. Rub the mixture all over the roast, ensuring it’s evenly coated.
  3. Let the seasoned roast sit at room temperature for at least one hour before roasting. This allows it to cook more evenly.
  4. Place the quartered onion, chopped carrots, and celery in the bottom of the roasting pan. This creates a bed for the roast and adds flavour to the drippings.
  5. Heat a large skillet over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side). This develops deep flavour and a beautiful crust.
  6. Place the roast on the rack in the prepared roasting pan. Pour beef broth (and red wine, if using) into the bottom of the pan.
  7. Roast in a preheated oven at 325°F (160°C) for approximately 20-25 minutes per pound for medium-rare (130-135°F or 54-57°C internal temperature). Use a meat thermometer to monitor the internal temperature. For medium, aim for 135-140°F (57-60°C).
  8. Baste the roast with the pan juices every 30 minutes to keep it moist and flavourful.
  9. Once the roast reaches the desired internal temperature, remove it from the oven and tent it loosely with aluminum foil. Let it rest for at least 20 minutes before slicing. This allows the juices to redistribute, resulting in a more tender roast.
  10. While the roast rests, make the gravy. Skim off excess fat from the roasting pan juices. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in the pan juices, ensuring there are no lumps. Bring to a simmer and cook until the gravy thickens to your desired consistency (about 5-10 minutes). Stir in Worcestershire sauce and season with salt and pepper to taste.
  11. Slice the roast thinly against the grain and serve with gravy (if making), roasted vegetables, and your favorite sides.