Bottom Round RoastSubmitted by: EXOTEC
IntroductionOven roasted bottom round (rump, tri-tip, eye round) with a savory rub. Oven roasted bottom round (rump, tri-tip, eye round) with a savory rub.
1 4-5 lb bottom round
(any inexpensive cut)
2 T garlic powder, or equivalent minced or fresh
2 t Himalayan salt
1 t freshly ground mixed peppercorns
1 T dried thyme
2 T coconut oil
Original recipe also calls for rosemary
rinse and pat dry
rub all over with coconut oil (or your oil of choice)
mix dry ingredients and rub well into all sides of roast
Place fat side up in a baking pan fitted with a rack
Cook at 400 degrees for 15 minutes
Reduce temp to 300 degrees and continue to cook until thermometer reads 130 degrees (for medium)
Remove and rest 10 - 15 minutes before carving
Slice thinly to serve.
May add parboiled vegetables (quartered potatoes, carrots, fennel bulb, onion) to pan to roast while meat cooks.
Serving Size: 32 2-oz portions
Number of Servings: 32
Recipe submitted by SparkPeople user EXOTEC.