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