On Feb 20, 6:27�pm, Melba's Jammin' >
wrote:
> I just put this into the oven. *Won't eat it tonight - will have it
> later in the week.
>
> The recipe is from <www.beefitswhatsfordinner.com>. * :-)
>
> Garlic-Herb Crusted Beef Roast
>
> 1 * * boneless beef round rump roast or beef bottom round roast (3 to 4
> pounds)
> * * * Salt and ground black pepper
>
> Rub:
> 2 * * teaspoons garlic-pepper seasoning
> 2 * * teaspoons dried basil leaves, crushed
> 2 * * teaspoons dried thyme leaves, crushed
> 1 * * teaspoon dried parsley leaves, crushed
> * * * Instructions:
> 1. * * * Heat oven to 325°F. Combine rub ingredients in small bowl;
> press evenly onto all surfaces of beef roast.
> 2. * * * Place roast on rack in shallow roasting pan. Insert ovenproof
> meat thermometer so tip is centered in thickest part of beef, not
> resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/2 to
> 2 hours for medium rare doneness.
> 3. * * * Remove roast when meat thermometer registers 135°F for medium
> rare. Transfer roast to carving board; tent loosely with aluminum foil.
> Let stand 15 to 20 minutes. (Temperature will continue to rise about
> 10°F to reach 145°F for medium rare.)
> 4. * * * Carve roast into thin slices; season with salt and black
> pepper, as desired.

Looks substantial and basic, will make nice open faced sammiches...
just need gravy. When I make bottom round I always remove that weird
chunk of gristle and whatever silver skin is present, then tie it in a
couple three places to even it up. For salt I like to use penzeys
celery salt... better is their English prime rib seasoning. I woulda
stuck it into a 400�F oven and then after ten minutes turned it down
to 325�F., adds a bit more browning. Shoulda put a big tray full of
oiled spud wedges to bake along... stick em on the very top rack, it's
hotter up there. Barb's bottom's round.... yum! LOL

Sheldon