Ingredients:

  • 3-4 lb (1.3-1.8 kg) Bottom Round Roast
  • 2 tbsp (30 ml) Olive Oil
  • 2 tsp (10g) Kosher Salt (plus extra for dry brining, if using)
  • 1 tsp (5g) Black Pepper, freshly ground
  • 1 tbsp (15 ml) Dried Thyme
  • 1 tbsp (15 ml) Dried Rosemary
  • 1 large Yellow Onion, quartered
  • 4 cloves Garlic, smashed
  • 1 cup (240 ml) Beef Broth (low sodium)
  • 2 tbsp (30g) Butter
  • 2 tbsp (15g) All-Purpose Flour
  • 2 cups (480 ml) Beef Broth (from the roast pan)

Instructions:

  1. Generously salt the bottom round roast 1-2 hours before cooking for dry brining (optional). Place uncovered in the fridge.
  2. Preheat oven to 275°F (135°C).
  3. Pat the roast dry. Combine olive oil, salt, pepper, thyme, and rosemary. Rub the mixture all over the bottom round roast.
  4. Sear the roast on all sides until browned (about 2-3 minutes per side) in a skillet with olive oil over medium-high heat (optional).
  5. Place the quartered onion and smashed garlic in the roasting pan. Place the roast on top. Pour beef broth into the bottom of the pan.
  6. Roast in the preheated oven until the internal temperature reaches 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium, or 140-145°F (60-63°C) for medium-well. (Check temperature periodically; cooking time will vary.)
  7. Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 20 minutes before carving.
  8. Strain pan drippings into a fat separator. In the same pan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden brown. Slowly whisk in 2 cups of the beef broth, scraping up any browned bits. Simmer until thickened, about 5-7 minutes. Season with salt and pepper to taste (optional gravy).
  9. Carve the bottom round roast against the grain into thin slices. Serve immediately with pan gravy (if desired) and your favourite side dishes.