#bottom round

The US has a number of regional roast beef sandwiches, each with its own distinct characteristics. Buffalo’s Beef on Weck features a caraway-and-salt-topped kummelweck roll; Boston’s North Shore 3-way has a very specific combination of American cheese, mayonnaise, and James River BBQ sauce on an onion roll; Chicago’s Italian Beef is served in a long, dense “French roll” with sweet or hot peppers…

SURPRISINGLY EASY BEEF ROAST

Preheat oven 350F

3lb Beef Bottom Round Roast

3 teaspoons chopped garlic

1 medium onion sliced

2 teaspoons dried basil, parsley, rosemary, savory, thyme, oregano, ground ginger

1 teaspoon white pepper

3 teaspoons garlic powder

2 teaspoons dried mustard (Coleman’s)

1 cup orange juice

1 cup beef stock [substitute broth]

2 teaspoons sea salt

Mix together orange juice, broth, basil, parsley, rosemary, savory, thyme, oregano, ground ginger, white pepper, mustard

Place sliced onions on the bottom of a roasting pan – salt lightly