Bottom Round Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
1 4-5 lb bottom round(any inexpensive cut)2 T garlic powder, or equivalent minced or fresh2 t Himalayan salt1 t freshly ground mixed peppercorns1 T dried thyme2 T coconut oil
Bring roast to room temp
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.
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.
Nutritional Info Amount Per Serving
- Calories: 97.5
- Total Fat: 3.9 g
- Cholesterol: 38.0 mg
- Sodium: 182.8 mg
- Total Carbs: 0.4 g
- Dietary Fiber: 0.1 g
- Protein: 14.2 g
Member Reviews