This is a classic dish, perfect for a simple family dinner, or even to serve hosting friends and family. The herb ghee complements the roast so well as well as keeping the roast moist.
A perfect Roast has a pink center and has a a juicy bite. I am going to walk you through this roast step by step (gravy included) so you can get it just right!
This recipe is for a Bottom Round Roast. However, if you would like to cook a more extravagant roast, no problem! This recipe will work for all! Also, if you can tolerate dairy, a quality grass-fed butter will work great too instead of the ghee.
For a money saving tip choose a cheap roast. This bottom round roast of the cheapest cuts you can find, as opposed to rib roasts, briskets, strip or sirloin cuts. If cooked correctly this simple Bottom Round Roast can still be very tender and wow all the guests at the table.
What You’ll Need:
- For the Roast:
- 1, 4 pound round roast
- 2 tbsp coconut oil
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 garlic cloves
- 2 springs of rosemary
- 1 spring of thyme
- 3 tbsp ghee
- For the Gravy:
- 2 tbsp water
- 1 cup almond milk
- 1.5 tbsp arrowroot powder
How to Prepare:
- Before starting the cooking process you are going to want to allow the roast to get pretty close to room temperature. So for an hour before cooking, let your roast sit out in a pan on the counter, flipping half way through. I also use this time to season the roast with salt, I think its a great time to sit, and capture the flavor.
- After the hour has passed, melt coconut oil in a large skillet. I think it helps to coat the pan before heating the roast so nothing sticks.
- Place roast on the pan, add the pepper and sear all the sides for about 2 minuets or until golden brown.
- While the roast is searing, make the herb “butter”. Chop all the herbs and garlic and place in a bowl with ghee. With an electric mixer with a whisk attachment, whisk all the ingredients together until combined. With a spatula, scrape all the butter out of the bowl and then set aside.
- Once the roast is seared set inside roasting pan. Take the herb “butter” and coat the roast. You can use a brush or your hands to smear.
- Place roast in a 350 degree oven until the roasts internal temperature reads 130-140 degrees depending how much pink you will want in the middle. Also, keep in mind your roast will continue to cook while resting.
- Allow roast to rest for 10-15 minuets. This will ensure all the juices will remain intact.
- While the roast is resting, its time to make the gravy. Pour the pan drippings into a pot. Sometimes I don’t have much juice at the bottom of my roasting pan so I add a little water to whisk in to the fat and herb droppings and it will help loosen it all up. Pour the milk and arrowroot powder into the pot and whisk it all together. After the arrowroot powder has completely dissolved in the liquid turn the heat on high. Keep whisking. Once the gravy has thickened (about 2-4 minuets) pour gravy through a fine-mesh strainer and into a serving dish.
- By this time the Roast will have rested. Carve the roast and serve!
- Enjoy!
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Ingredients
For the Roast:
- 1 4 lb Bottom Round Roast
- 2 tbsp Coconut Oil
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 2 whole garlic cloves
- 2 springs Rosemary
- 1 spring Thyme
- 3 tbsp Ghee
For the Gravy:
- 2 tbsp Water
- 1 cup milk
- 1.5 tbsp Arrowroot Powder
Ingredients
For the Roast:
For the Gravy:
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Instructions
- Before starting the cooking process you are going to want to allow the roast to get pretty close to room temperature. So for an hour before cooking, let your roast sit out in a pan on the counter, flipping half way through. I also use this time to season the roast with salt, I think its a great time to sit, and capture the flavor.
- After the hour has passed, melt coconut oil in a large skillet. I think it helps to coat the pan before heating the roast so nothing sticks.
- Place roast on the pan, add the pepper and sear all the sides for about 2 minuets or until golden brown.
- While the roast is searing, make the herb "butter". Chop all the herbs and garlic and place in a bowl with ghee. With an electric mixer with a whisk attachment, whisk all the ingredients together until combined. With a spatula, scrape all the butter out of the bowl and then set aside.
- Once the roast is seared set inside roasting pan. Take the herb "butter" and coat the roast. You can use a brush or your hands to smear.
- Place roast in a 350 degree oven until the roasts internal temperature reads 130-140 degrees depending how much pink you will want in the middle. Also, keep in mind your roast will continue to cook while resting.
- Allow roast to rest for 10-15 minuets. This will ensure all the juices will remain intact.
- While the roast is resting, its time to make the gravy. Pour the pan drippings into a pot. Sometimes I don't have much juice at the bottom of my roasting pan so I add a little water to whisk in to the fat and herb droppings and it will help loosen it all up. Pour the milk and arrowroot powder into the pot and whisk it all together. After the arrowroot powder has completely dissolved in the liquid turn the heat on high. Keep whisking. Once the gravy has thickened (about 2-4 minuets) pour gravy through a fine-mesh strainer and into a serving dish.
- By this time the Roast will have rested. Carve the roast and serve!
