2 HRS 15 MINS
Time to Cook
Preheat oven to 325°F. Mix together oil, rosemary, garlic, basil, salt, thyme and pepper in small bowl. Set mixture aside 5 to 10 minutes.
Place beef Bottom Round Roast on baking rack in tall-sided roasting pan. Rub oil mixture on roast, covering all sides. Pour broth and water in roasting pan. Insert oven-safe thermometer into center of roast. Place roasting pan in center of 325°F oven.
Roast 1-1/4 to 1-3/4 hours. Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 5°to 10°F.)
Carve roast into slices; serve with cooking liquid or as a sandwich, topping with your favorite cheese.
Nutrition information per serving: 299 Calories; 127.8 Calories from fat; 14.2g Total Fat (4.4 g Saturated Fat; 7 g Monounsaturated Fat;) 110 mg Cholesterol; 527 mg Sodium; 1 g Total Carbohydrate; 0.2 g Dietary Fiber; 39.3 g Protein; 3.6 mg Iron; 7 mg NE Niacin; 0.6 mg Vitamin B6; 2.1 mcg Vitamin B12; 6.7 mg Zinc; 39.4 mcg Selenium; 148.5 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
Filed Under:Pot Roast / Comfort Foods