I recently came up with an easy roast beef recipe. I was scouring my cookbooks and the internet for a way to cook a roast I had gotten at one of those buy one get one free sales. I was looking for anything that wasn’t too complicated for my bottom round roast as I had never made  a roast beef before. One thing you need is a good meat thermometer that you can keep in the roast while it’s in the oven. I found recipes for sirloin, bottom round and so on. The recipe below is what I came up with. It cooks for a while nice and slow which is one of the reasons it comes out so good. The salt tenderizes it as well. You can serve this with a nice horseradish sauce** or a mustard sauce**.

INGREDIENTS:

1 bottom round roast (2 ½ lbs or more)

3 cloves garlic, chopped roughly

1 TBS black pepper (approximately)

½ cup kosher salt

DIRECTIONS:

1. Pre-heat oven to 210°.

2. Make slits all over the roast and insert the pieces of garlic into them.

3. Spread black pepper all over roast. Cover entire roast with the kosher salt making a sort of jacket all around the roast.

4. Place roast in a shallow roasting pan with the fat side of the roast up. Insert meat thermometer into thickest part of the roast.

5. Place roast into oven and cook about 3 hours or until meat thermometer reads what you want. If you like your meat rare 140º to 145º. For medium rare it should read 145º, medium should be 160º and for well done it should read 170º. It’s always better to be a little undercooked as you can’t fix it if its overdone.

6. Remove the roast from the oven and let it rest for at least 10 minutes. Remove the salt cap before slicing.

Serves 4

**Mustard Sauce: Mix ¼ cup mayonnaise, ¼ cup Dijon mustard and ¼ teaspoon lemon juice. Cover and refrigerate until ready to serve.

**Horseradish Cream Sauce: Mix ½ cup sour cream,  ½ mayonnaise, 2-3 tablespoon prepared horseradish (you can use more or less to taste) and 1 teaspoon lemon juice. Cover and refrigerate until ready to serve.