Bottom Round Roast Beef
Melt in your mouth bottom round roast beef in the oven with red wine sauce is a cheap beef dinner idea, high protein and delicious.
Servings: 3
Equipment
- 1 baking sheet
- 1 wire rack
- 1 pan
Ingredients
- 2 lbs. bottom round roast
- 2 tbsp olive oil
- 2 tsp rosemary
- 2 tbsp minced garlic
- 3 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
Red Wine Sauce
- 1/3 c drippings or beef broth
- 1 tbsp cornstarch
- 1/3 c red wine
- 1 1/4 c beef broth
- 1/3 tsp onion powder
- 1/3 tsp garlic powder
- 3 tbsp butter
- 1 pinch salt and pepper
Instructions
- Add rosemary, garlic and thyme to a small bowl. Add salt, pepper, olive oil. Mix. Dry the meat by dabbing with a paper towel on top and bottom. Brush with spices and leave for 10 minutes. Preheat oven to 450 degrees F.
- Bake on a wire rack with a baking sheet at 450 F for 7 minutes then 250F for 15 minutes. Make sure that the thickest part of the meat reaches a temperature of 135-140 F.
- Remove and wrap in foil to rest. In a small pot on the stove over medium high heat, whisk together cornstarch and 1/3 cup drippings from the pan/broth/water until smooth. Add broth and wine. Cook for 10 minutes.
- Cook until it is as thick as you'd like it to be. Add spices and salt. Add butter until it melts into mixture. You can add more of the drippings to thin out or whisk in 1 tsp of cornstarch to make thicker.
- Open foil, slice against the grain and pour sauce over the top of each serving.
Nutrition
Serving: 2oz | Calories: 887kcal | Carbohydrates: 4g | Protein: 69g | Fat: 62g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Trans Fat: 0.5g | Cholesterol: 243mg | Sodium: 1461mg | Potassium: 1146mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 449IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 7mg