Reverse Sear Bottom Round Roast with Roasted Root Vegetables

Serves 8-10

Ingredients

• 1 (4 1/2-pound)Certified Angus Beef ^® bottom round or rump roast
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 2 tablespoons fresh minced parsley
• 2 teaspoons fresh minced rosemary
• 2 teaspoons fresh minced sage leaves
• 2 teaspoons fresh minced thyme
• 2 teaspoons granulated onion
• 1/3 cup olive oil
• 2 parsnips, peeled and cut into 1-inch pieces
• 6 red potatoes, cut into sixths
• 4 carrots, peeled and cut into 1-inch pieces
• 1 large onion, peeled and cut into 1-inch pieces
• Roasting pan

Instructions

1. Preheat oven to 225°F.
2. Combine salt, pepper, parsley, rosemary, sage, thyme, granulated onion and olive oil in a mixing bowl and whisk to incorporate. Coat roast with half of the herbed oil.
3. Combine parsnips, potatoes, carrots and onion in a mixing bowl and toss with 2-3 tablespoons herb oil. Cover bottom of roasting pan with vegetable mix. Coat roast with remaining herb oil and lay roast atop vegetables.
4. Roast for 2 hours uncovered (or until roast reaches 110°F internally). Remove from oven and tent with foil. Increase oven temperature to 500°F.
5. Remove foil and return pan to oven when it reaches 500°F, roast 10-15 minutes or until internal temperature reaches 125°F for medium rare. Remove from oven and tent with foil, let rest for 15 minutes.

From: https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=811

Herb-Crusted Eye of Round Roast

• For the Beef:
• 3-pound beef eye of round roast, trimmed of fat
• 2 1/2 tablespoons olive oil, divided
• 1/2 teaspoon fresh thyme leaves
• 1 tablespoons chopped fresh sage
• 1 1/2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried oregano
• 1/4 teaspoon Spanish smoked paprika
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 tablespoon grainy mustard

1. For the Beef: While popovers bake, season roast with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed, oven-safe roasting pan until shimmering. Add roast and cook, turning occasionally, until wall-browned on all sides, about 8 minutes total. Transfer meat to large platter and set aside.
3. Add thyme, sage, parsley, oregano, paprika, garlic, mustard, and remaining 1/2 tablespoon olive oil to a blender or food processor. Season with a pinch of salt and pepper and pulse until it forms a paste. Generously rub herb mixture on meat. Return roast to Dutch oven or roasting pan. When popovers are done, reduce oven to 350°F. Transfer Dutch oven or roasting pan to oven and roast until an instant-read thermometer inserted in the thickest part registers 125°F for medium rare or 135°F for medium, about one hour. Remove from oven and transfer to a cutting board. Tent with foil and allow to rest 10 to 15 minutes.

From: Serious Eats