We were supposed to have the bottom round roast for our Christmas dinner but at the last minute Scott found a prime rib with the price he was willing to pay for. We decided to save this one for our New Year’s Day dinner instead. It was a very simple yet scrumptious dinner with just the bottom round roast, roasted asparagus, and mashed potatoes.
Cooking the roast was fairly easy with almost the same recipe as the prime rib. Cook it in high heat, turn the oven off and let the meat rest in the oven for an allocated time. But, there’s an extra cooking time in low-heat for the bottom round roast after the resting step. I adapted the recipe from The Kitchen Magpie and it was perfect!
Herb & Garlic Bottom Round Roast
- 4 pounds bottom round roast
- 1 stick butter
- sprinkle of Italian seasoning
- sprinkle of garlic powder
- salt and pepper
- Preheat the oven to 500°, In a bowl combine butter, Italian seasoning, garlic powder, salt and pepper. Pat dry the roast.
- Spread the butter mixture all over the roast. Transfer it into a roasting pan. Put it the oven. Immediately lower the temperature to 475°.
- Cook the roast, 7 minutes per pound. 4 pounds = 28 minutes. Turn the oven off. DO NOT OPEN. Leave the roast in the oven to rest for 1 hour. After 1 hour, turn the oven on and set to 200° and continue to cook the roast for another hour. Once that's done take it out of the oven and let it rest for 15-20 minutes before slicing.
You can leave it the oven during the final phase of roasting just a little bit longer depending on how done you prefer your steak. Internal temperature of the meat for rare which is how my husband likes it is 120°. The 15-20 minute resting time once it’s out of the oven helps some part of the roast to reach medium rare which is more my preference.
Roasted Asparagus was drizzled with olive oil and seasoned with garlic powder, Italian seasoning, salt and pepper then roasted in the oven 355° for 15 minutes. A very happy new year feast if I say so myself.