2 HRS 15 MINS
Time to Cook
Step 1Preheat oven to 325°F. Line large shallow baking pan with parchment paper. Combine garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper; press evenly onto all surfaces of beef Bottom Round Roast. Place roast in pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not in fat.
Step 2Place beets and sweet potatoes in large bowl. Add oil, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper; toss to coat. Arrange vegetables around roast. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare.
Step 3Remove 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.) If vegetables are not tender, return to oven and roast until tender.
Step 4Carve roast into thin slices; season as desired. Serve with roasted vegetables.
Nutrition information per serving: 318 Calories; 92.7 Calories from fat; 10.3g Total Fat (3.36 g Saturated Fat; 0.1 g Trans Fat; 1.2 g Polyunsaturated Fat; 4 g Monounsaturated Fat;) 88 mg Cholesterol; 373 mg Sodium; 21 g Total Carbohydrate; 4.3 g Dietary Fiber; 8.3 g Total Sugars; 33 g Protein; 0 g Added Sugars; 42 mg Calcium; 3.6 mg Iron; 741 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 6 mg NE Niacin; 0.6 mg Vitamin B6; 1.7 mcg Vitamin B12; 255 mg Phosphorus; 5.6 mg Zinc; 32.3 mcg Selenium; 129.7 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, Potassium, and Riboflavin.
Filed Under:Pot Roast / Comfort Foods