Ingredients:

  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) red wine vinegar
  • 1/4 cup (60 ml) red wine
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3-4 lb (1.4-1.8 kg) bottom round roast, trimmed
  • 1 cup (240 ml) beef broth
  • 1 onion, quartered
  • 2 carrots, chopped
  • 2 stalks celery, chopped

Instructions:

  1. In a bowl, whisk together olive oil, red wine vinegar, red wine, minced garlic, rosemary, thyme, salt, and pepper.
  2. Place the bottom round roast in a resealable bag, pour in the marinade, seal and refrigerate for at least 2 hours or overnight.
  3. Preheat your oven to 325°F (163°C).
  4. Heat a skillet over medium-high heat, add a splash of oil, and sear the roast on all sides until browned (about 3-4 minutes per side).
  5. In a roasting pan, place the onion, carrots, and celery. Set the seared roast on top and pour beef broth into the pan.
  6. Insert a meat thermometer into the thickest part of the roast and place it in the oven. Roast until the internal temperature reaches 135°F (57°C).
  7. Once cooked, remove from the oven, cover with foil, and let it rest for 15-20 minutes.
  8. Slice against the grain and serve with the roasted vegetables.