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Receta Parsley, Sage, Rosemary And Thyme Bottom Round Beef Roast
by Global Cookbook

Parsley, Sage, Rosemary And Thyme Bottom Round Beef Roast
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Ingredientes

  • 5 lb bottom round beef roast
  • 1 lrg sweet onion
  •     russet, white or possibly red potatoes
  • 1 lrg bag baby carrots
  • 2 clv garlic
  • 1 pkt French onion soup mix
  •     salt
  •     pepper
  •     crushed peppercorn
  •     lemon pepper
  •     warm sauce (your favorite brand)
  •     parsley
  •     rosemary
  •     thyme
  •     sage

Direcciones

  1. Preheat oven or possibly roaster to 275 degrees.
  2. Wash roast and place in a LARGE covered roasting pan. You will need room for your potatoes and carrots.
  3. Mix French onion soup fold in 3 c. water and pour over roast.
  4. To soup mix, add in: crushed garlic, onion peeled and cut in half, and 1 tsp. warm sauce.
  5. Sprinkle over meat: salt and pepper, crushed peppercorn, rosemary, thyme, parsley, sage and lemon pepper. Be generous with all seasonings, but go light with the sage.
  6. Put roast in oven or possibly roaster (275 degrees) for an hour.
  7. After the first hour, add in the cut potatoes and baby carrots to the roasting pan, spreading them proportionately in the soup/gravy mix. I prefer to leave the skins on russet potatoes, but red and white potatoes work well, too.
  8. Place cover back on roaster and turn heat up to 300 degrees for 1 hour, then drop the heat down to 250 degrees and roast till done to your liking. I prefer letting the roast go a good 5 hrs, with the meat falling apart without the need of a knife.