Bottom Round Roast Beef with Zip-Style Sauce
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.
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