Ingredients:

  • 3 to 4 pounds beef bottom round roast
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon dried thyme
  • 1 cup beef broth
  • 3 large carrots, chopped into large chunks
  • 2 medium onions, quartered
  • 4 cloves garlic, smashed
  • 3 medium potatoes, quartered

Instructions:

  1. Preheat the oven to 325°F (165°C).
  2. Pat the beef bottom round roast dry with paper towels. Rub with olive oil, garlic powder, onion powder, salt, pepper, and thyme.
  3. Heat a large skillet over medium-high heat and sear the roast for about 3-4 minutes on each side until browned.
  4. Place chopped vegetables in the bottom of the roasting pan.
  5. Place the roast on the rack above the vegetables in the roasting pan and pour beef broth into the bottom of the pan.
  6. Roast in the oven for about 2.5 to 3 hours, until the internal temperature reaches 135°F (57°C) for medium-rare.
  7. Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 15-20 minutes before slicing.
  8. Slice the roast against the grain into thin slices and serve with roasted vegetables.