Prep Time: 10 minutes | Cook Time: 6 hours | Total Time: 6 hours 10 minutes | Servings: 8 servings
Bottom Round Roast is simple to come about if you know how to roast them the right way. The affordable cut of meat and when done well can be as tender as the pricey ones! Well-seasoned, low-carb, garlic, and herb bottom round roast that your whole family will love.
Ingredients
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3-4 lb bottom round roast
2 tsp minced garlic
2 tsp dried basil
2 tsp dried thyme
1 tsp dried parsley
1 tsp Kosher salt
1 tsp black pepper
2 tbsp olive oil
How to make Low Carb Garlic and Herb Bottom Round Roast
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: Take the completely thawed roast from the fridge and extract it from its packaging.
Step 3: On a cutting board, put down the bottom round roast and coat both sides with olive oil or avocado oil.
Step 4: In a small bowl, mix the minced garlic, basil, thyme, parsley, Kosher salt, and black pepper.
Step 5: Over the entire roast surface, rub the seasoning.
Step 6: Transfer in a cast-iron skillet and cook at 450 degrees for about 20 minutes.
Step 7: Adjust the heat to 170 degrees F. Cook some more until it reaches about 135 to 140 degrees internal temperature. If opting for medium-rare (145 degrees), don’t worry as the roast will keep cooking as it cools.
Step 8: If you prefer medium to medium-well, slice the roast while in the pan and pour 2 cups of beef broth over. Heat over low heat on the stove until the roasts reach the aspired level of doneness.
Note:
How long the roast will cook vary depending on its exact size. Allow the roast to cool if it gets done pretty early and follow step 8 above when almost time to serve.
Nutrition Facts:
Calories: 299kcal | Carbohydrates: 1g | Protein: 56g | Fat: 15g
Ingredients
- 3-4 lb bottom round roast
- 2 tsp minced garlic
- 2 tsp dried basil
- 2 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp Kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: Take the completely thawed roast from the fridge and extract it from its packaging.
Step 3: On a cutting board, put down the bottom round roast and coat both sides with olive oil or avocado oil.
Step 4: In a small bowl, mix the minced garlic, basil, thyme, parsley, Kosher salt, and black pepper.
Step 5: Over the entire roast surface, rub the seasoning.
Step 6: Transfer in a cast-iron skillet and cook at 450 degrees for about 20 minutes.
Step 7: Adjust the heat to 170 degrees F. Cook some more until it reaches about 135 to 140 degrees internal temperature. If opting for medium-rare (145 degrees), don't worry as the roast will keep cooking as it cools.
Step 8: If you prefer medium to medium-well, slice the roast while in the pan and pour 2 cups of beef broth over. Heat over low heat on the stove until the roasts reach the aspired level of doneness.
Note:
How long the roast will cook vary depending on its exact size. Allow the roast to cool if it gets done pretty early and follow step 8 above when almost time to serve.
