Texas Style Roast BeefUser Submitted Recipe
1 (3 to 3 1/2 pound) bottom round roast, at room temperature
1 Teaspoon seasoning, recipe follows
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
1/2 large yellow onion, sliced
3 sprigs fresh thyme
3 cups canned low-sodium beef broth
2 tablespoons cornstarch
1/4 cup water
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme.
Combine all ingredients thoroughly.
Preheat the oven to 275 degrees F.
Season the meat on all sides with the seasoning, salt and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme springs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F. about 1 1/2 to 2 hours.
Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.
Meanwhile, use a slotted spoon to discard the onions an thyme springs. Place the dutch over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and carefully transfer to a gravy boat or decorative bowl.
Carve the beef thinly and arrange the slices on large plates , Drizzle gravy over each portion and serve.