Bottom round roast

 

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For best results use Certified Angus Beef ® brand

BOTTOM ROUND ROAST WITH HERB BUTTER

SERVES 8-10

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Coating this round roast with a flavorful compound butter before slicing not only wakes up the flavor of the dried herbs, but creates a wonderful sauce to coat the slices of beef. Our Home Tester commented “This is the easiest roast ever!”

INGREDIENTS:

• 5 pounds Certified Angus Beef ® bottom round roast
• 1 tablespoon kosher or sea salt
• 2 teaspoons black pepper
• 2 teaspoons mustard powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons oil
• 3 tablespoons butter, softened
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

INSTRUCTIONS:

1. Preheat oven to 450°F.
2. In a small mixing bowl combine salt, pepper, mustard powder, garlic powder and onion powder. Cover roast evenly with thin coat of oil followed by seasoning blend. Place roast in a roasting pan fitted with a rack.
3. Roast 15 minutes, drop oven temperature to 325°F and continue roasting 1 1/2 hours or until internal temperature reaches 125°F (for medium rare).
4. Prepare herb butter. In a small mixing bowl combine softened butter, basil, oregano and thyme. Set aside to keep soft.
5. Remove from oven and allow to rest 15 minutes in the pan. Transfer roast to a large carving board and smear evenly with herbed butter. Slice and serve.

Mac and Cheese

• ▢8 oz elbow macaroni uncooked

Cheese Sauce:

• ▢2 TBS butter
• ▢2 TBS all-purpose flour
• ▢½ tsp sea salt
• ▢¼ tsp garlic powder (optional but recommended)
• ▢1 cup  whole milk
• ▢¼ cup sour cream or Greek yogurt
• ▢2 cups shredded cheddar cheese

INSTRUCTIONS

 

• Cook elbow macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the noodles. Drain, and set aside.

Make the cheese sauce:

• Mix flour, sea salt, and garlic powder together in a small bowl. Set aside.
• In a medium saucepan over medium heat, melt the butter.
• Add flour mixture and whisk to combine.
• Cook for 1 minute until mixture is slightly brown.
• Add 1 cup milk and whisk until the mixture is smooth.
• Add sour cream (or Greek yogurt) and whisk until smooth.
• Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.
• Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
• Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
• Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. 
Serve warm!