Parsley, Sage, Rosemary And Thyme Bottom Round Beef Roast Recipe
Servings: 1
Ingredients
- 5 lb bottom round beef roast
- 1 lrg sweet onion
- Â Â russet, white or possibly red potatoes
- 1 lrg bag baby carrots
- 2 clv garlic
- 1 pkt French onion soup mix
- Â Â salt
- Â Â pepper
- Â Â crushed peppercorn
- Â Â lemon pepper
- Â Â warm sauce (your favorite brand)
- Â Â parsley
- Â Â rosemary
- Â Â thyme
- Â Â sage
Directions
- Preheat oven or possibly roaster to 275 degrees.
- Wash roast and place in a LARGE covered roasting pan. You will need room for your potatoes and carrots.
- Mix French onion soup fold in 3 c. water and pour over roast.
- To soup mix, add in: crushed garlic, onion peeled and cut in half, and 1 tsp. warm sauce.
- 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.
- Put roast in oven or possibly roaster (275 degrees) for an hour.
- 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.
- 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.
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