Sunday Night Roast Beef

By mytastytreasures

An Emeril Roast beef that is easy to prepare and very tasty!

Ingredients

• 1 (3 to 3 1/2 pound) bottom round rump
• roast, room temp
• Essence Seasoning ( I use Bayou Blast)
• Salt and freshly ground pepper
• 3 tablespoons olive oil
• 1/2 large yellow onnion, sliced
• 3 sprigs fresh thyme
• 3 cups canned low sodium beef broth
• 2 tablespoons cornstarch
• 1/4 cup water

Details

Servings 6

Preparation

Step 1

Preheat oven to 275.

Season the meat on all sides with salt, pepper, and the Essence. Heat the oil in a large Dutch oven and brown the roast on all sides, about 4 minutes per side. Remove the roast from the pan and ad the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Ad the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temp of 130-135 degrees, about 1 1/2 to 2 hours.

Transfer roast to platter or cutting board and let rest 15 minutes before slicing.

Meanwhile, use slotted spoon to discard onnion and thyme sprigs. Place Dutch oven back over medium high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl till dissolved. Add this mixture to the beef drippings and bring to a boil. Cook, stirring constntly, until slightly thickened, about 2 minutes. Remove from heat and transfer to gravy boat.

Carve the beef thinly, and drizle gravy over to serve.