Beef Bottom Round Roast Perfection!

1Begin by setting your roast in a roasting pan so it can come to room temperature.
Preheat oven to 450 degrees. Using a mortar & pestle, begin grinding the garlic cloves, sea salt, rosemary, thyme, pepper & onion flake together. Add olive oil a little at a time to make a paste. Grind until well pulverized! Add as much olive oil as needed to make a semi-thin paste.

2Proceed to smear this on all surfaces of the roast. Smear a generous portion on the layer of fat, which will melt into the roast, making it oh-so-juicy & delicious! Make sure roast is fat side up!

3Place roast in 450 degree oven for 20 minutes. This high heat will sear the edges & seal in the juices, making the roast tender & juicy. Immediately, your kitchen is going to smell so good! But don't be tempted to open the oven!
After 20 minutes, reduce oven temperature to 325 degrees. Roast for 1 1/2 to 2 hours, depending on how rare or done you like your beef.
For medium-rare: remove when internal temperature reaches 135 degrees.
Let roast stand/rest for 10-15 minutes before carving. This allows the juices to settle within the meat, leaving it so tender! The internal temperature will rise approx. 10-15 degrees while it is resting so, keep that in mind regarding how well or how rare you like your beef.
This is a great time to start your gravy.

4CROCK POT: Follow same instructions in steps 1 & 2. Low setting; allow 6-8 hours, or until it literally falls apart.
High setting; allow 4-6 hours, or until it literally falls apart.
After removing roast, mix 1-3 tablespoons of flour with drippings (depending on how much your roast has yielded)and set on high until it reaches gravy consistency.