Dressings & Sauces
||Roast Beef Bottom Round
||Based on Justapinch recipe
1/2 Cup(s) or less Olive Oil
1 Tablespoon(s) Minced Garlic
4 Teaspoon(s) dried Rosemary
2 Teaspoon(s) dried Thyme
1 Teaspoon(s) ground black pepper
1 Tablespoon(s) onion flakes or powder
2 1/2 Pound(s) to 4 lb Bottom Round roast
3/4 Cup(s) Red Wine
1 1/2 Tablespoon(s) Flour mixed with 2 T of water
1 Cup(s) Beef broth or better than boullion
Preheat oven to 450F.
Mix everything listed before the beef to make a paste. Spread it evenly over the roast top and sides in the roasting pan. A rack in the pan is a good idea.
Put it in the 450F oven for 20 minutes. Then reduce the oven to 325F. Continue baking at that setting for 60 minutes for a 2.5 lb roast. Longer for larger. Quick thermometer placed in the center should read 135F for medium rare.
Cool roast for 10-15 minutes. I like to do that outside the pan on a cutting board that has well in it for gathering juices.
Put the roasting pan on the stove and turn on the burner at medium (careful to not get pan too hot and warp it...the whole pan doesn't need to be on the burner either).
Pour the wine in the roasting pan and use a spatula or paddle or whisk to get the wine to deglaze the roasting pan. Using a mesh sieve, pour the pan drippings in a sauce pan.
Put the sauce pan on heat to finish boiling off the alcohol in the wine. Add the broth. Mix up the flour with a small amount of water so that there are no lumps and it can be poured into the gravy. Add juice from the roast as it leaks onto the cutting board or platter you are cooling it on.
Add more broth or flour if your gravy needs are higher with the size of the roast. Heat it, stir it but don't boil it (after the alcohol is gone) unless you need to reduce it to thicken.
Bottom round tends to be tough but flavorful and is best sliced fairly thin.
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