Name: Bottom Round Roast Beef with Zip-Style Sauce
Total time: 4 h 15 min
Ingredients: 1 (4-pound) boneless beef bottom round roast, trimmed; Kosher salt and pepper; 1 tablespoon minced fresh rosemary; 1 tablespoon minced fresh thyme; 2 tablespoons vegetable oil; 8 tablespoons unsalted butter; 1/2 cup Worcestershire sauce; 2 garlic cloves , minced; 2 teaspoons minced fresh rosemary; 1 teaspoon minced fresh thyme; 1/2 teaspoon kosher salt; 1/2 teaspoon pepper

Why This Recipe Works

For an inexpensive slow-roasted beef recipe, we transformed a bargain cut into a tender, juicy roast by salting the meat and letting it sit for at least 1 hour (it can sit for up to 24 hours if needed) before roasting it slowly (for 2 hours) in a low oven (250 degrees). This slow-and-low combo allowed the meat’s enzymes to act as natural tenderizers, breaking down its tough connective tissue. Bringing the roast to just medium (135 degrees) also ensured that it would be easy to slice thin. To round out the flavor of the roast, we served it with a Detroit favorite—Zip-Style Sauce. A winning combination of butter, Worcestershire sauce, garlic, rosemary, and thyme, it’s very easy to make.

Before You Begin

We recommend cooking this roast to medium for ease of slicing. Open the oven door as little as possible, and remove the roast from the oven when taking its temperature to prevent dropping the oven temperature too drastically. Because the sauce contains butter, it will solidify as it cools, so it’s best kept warm for serving.

Instructions

for the beef

Pat roast dry with paper towels and sprinkle with 2 teaspoons salt. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack in rimmed baking sheet. Combine rosemary, thyme, 2 teaspoons pepper, and 1 teaspoon salt in bowl.

Pat roast dry with paper towels. Brush roast all over with oil and sprinkle with herb mixture; place fat side up on prepared wire rack. Transfer to oven and cook until meat registers 120 degrees, 1 3/4 hours to 2 1/4 hours. Turn off oven and leave roast in oven, without opening door, until meat registers 135 degrees (for medium), 20 to 30 minutes longer. Transfer roast to carving board, tent with aluminum foil, and let rest for 30 minutes.

for the zip-style sauce

Meanwhile, bring butter, Worcestershire, garlic, rosemary, thyme, salt, and pepper to bare simmer in small saucepan over medium heat, whisking constantly. Remove from heat, cover, and keep warm.

Slice roast thin against grain and serve with sauce.