Sundays are great for family meals. It’s a time to gather the family together, enjoy a delicious meal, and talk about the week gone by. Bam’s Sunday Beef Roast is the perfect meal for a leisurely Sunday dinner.
I like to serve Bam’s Sausage Breakfast Bake in the morning because it’s already assembled (or made as a freezer meal) so my afternoon is free to make this tender, juicy roast.
To begin I chop up potatoes, onions, and carrots then preheat the oven to 275 degrees F.
I always use my Bam’s Spice Mix on roasts. It add a depth of flavor my family loves.
After allowing the roast to come to room temperature I pat it dry and press the spice mix into the entire roast.
Next I heat olive oil in a Dutch oven and sear the roast on all sides. This takes several minutes per side.
After the roast is seared I place it in a roasting pan, on a rack and surround it with the chopped vegetables.
Next I pour the beef broth over the meat and the vegetables.
I roast the beef for 1 1/2 – 2 hours, until the internal temperature is 130 – 135F (for medium rare). The roast needs to rest for 15 minutes before I carve it.
I increase the temperature of the oven to 400 degrees F so the vegetables will be nice and tender.
While the roast is resting I pour the pan juices back into the Dutch oven in which I seared the beef. Next I combine 1 tablespoon of cornstarch and 1/4 cup water and pour it into the pan juices, bringing the mixture to a boil, stirring constantly. I want the gravy to be slightly thickened.
Everything is done and it’s time to sit down to a hearty Sunday dinner!
For the two of us this 3 pound roast provides Sunday dinner, Monday dinner (recipe to follow), and sandwiches for our lunches for a day or two!
Bam’s Sunday Beef Roast
1 (3 to 3 1/2-pound) bottom round rump roast
1 teaspoon Bam’s Spice Mix (recipe follows)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 large yellow onions, quartered
3 carrots, peeled and chopped
4 – 5 russet potatoes, washed and halved or quartered (depending on size)
3 cups canned low-sodium beef broth
1 tablespoons cornstarch
1/4 cup water
Ingredients for Bam’s Spice Mix
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
Allow the roast to come to room temperature (this is important!)
Preheat the oven to 275 degrees F.
Season the meat on all sides with Bam’s Spice Mix, salt, and pepper.
Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side.
Remove the roast from the pan and add the onion slices and thyme sprigs.
Place the roast in a roasting pan on a rack.
Surround the roast with the potatoes, carrots, and onions.
Add the beef broth to the pan and place in the oven, uncovered.
Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours (for medium rare).
Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.
Meanwhile, use a slotted spoon to discard the onions and thyme sprigs.
Place the Dutch oven over medium-high heat to heat the beef drippings.
Combine the cornstarch and water in a small bowl until dissolved.
Add the cornstarch mixture to the beef drippings and bring to a boil.
Cook, stirring constantly, until slightly thickened.
Remove from heat and move to a bowl or gravy boat.
Carve the beef thinly and pour gravy over each portion.