Ingredients:

  • 3-4 lbs bottom round roast, trimmed
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 4 cups assorted root vegetables (carrots, potatoes, parsnips), cut into chunks
  • 1 tablespoon olive oil for vegetables
  • Salt and pepper to taste for vegetables

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper to create the herb paste.
  3. Rub the herb paste evenly over the bottom round roast.
  4. If using, toss the root vegetables in olive oil, salt, and pepper, and place them in the roasting pan around the roast.
  5. Place the roast in the preheated oven and cook for approximately 2 hours or until it reaches an internal temperature of 135°F (57°C) for medium-rare.
  6. Baste the roast with pan juices halfway through cooking.
  7. Once done, remove the roast from the oven and tent with aluminum foil. Let it rest for 15-20 minutes.
  8. Slice and serve with roasted vegetables or your choice of sides.