Bottom Round Roast
- Number of Servings: 10
Ingredients
• 1 Bottom Round Roast, about 5 - 6 lbs• 2 tbsp Extra Virgin Olive Oil• 3 medium cloves garlic, finely minced• 1 tsp sea salt• 1 1/2 tsp Black Pepper• 2 tsp Paprika• 2 tsp chopped fresh rosemary, or about 1 tsp crumbled dried leaf rosemary• 1.5 tablespoon grated onion• 1 teaspoon dried leaf thyme• .5 tablespoon Goya Adobo• .5 tablespoon Sazon
Combine ingredients in a small bowl, mixing well. Rub all over roast. Cover and refrigerate for 1 to 2 hours.
Heat oven to 325°F. Uncover the beef, place on a wire rack in roasting pan and place in the oven. Roast for about 25 minutes per pound, or until the roast is tender and done as desired. For medium-rare, the temperature will be about 140°F.
Remove from the oven and cover with foil. Let stand for 15 minutes before carving.
Number of Servings: 10
Recipe submitted by SparkPeople user KARENWP08.
Heat oven to 325°F. Uncover the beef, place on a wire rack in roasting pan and place in the oven. Roast for about 25 minutes per pound, or until the roast is tender and done as desired. For medium-rare, the temperature will be about 140°F.
Remove from the oven and cover with foil. Let stand for 15 minutes before carving.
Number of Servings: 10
Recipe submitted by SparkPeople user KARENWP08.
Nutritional Info Amount Per Serving
- Calories: 386.3
- Total Fat: 14.3 g
- Cholesterol: 160.6 mg
- Sodium: 544.1 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.4 g
- Protein: 59.7 g
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