Ridiculously Tasty Roast Beef

Bottom Round Roast

Ingredients:

1 beef Bottom Round Roast (about 3 pounds)
2 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 tablespoon minced garlic
1-1/2 teaspoons finely chopped fresh basil leaves
1 teaspoon salt
1 teaspoon dried thyme leaves
1 teaspoon freshly ground black pepper
3 cups reduced-sodium beef broth
1-1/2 cups water

Cooking:

Preheat oven to 325°F. Mix together oil, rosemary, garlic, basil, salt, thyme, and pepper in a small bowl. Set mixture aside 5 to 10 minutes.
Place beef Bottom Round Roast on a baking rack in a tall-sided roasting pan. Rub oil mixture on the roast, covering all sides. Pour broth and water in the roasting pan. Insert an oven-safe thermometer into the center of the roast. Place roasting pan in the 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.