Thursday, September 30, 2010

Italian Herb Crusted Bottom Round Roast

Mom always said the way to flavor the meat is to cut slits in the roast and stuff it with garlic and then rub it with oil, herbs and slow cook it. Here's
what that kind of roast ends up looking like. The taste is melt in your mouth fall apart meat, that has a wonderful moist Italian flavored crusty coating.

Here's some fabulous spices from Italy sent to me to cook with from Saverio @ Ariosto, if you have never tried these spices you are in for an unbelieveable flavor on your roasts, vegetables, fish or chicken...there are endless possibilities! That's not all they carry, you will find many other products on this site, including garlic paste to breadcrumbs. Saverio has an awesome website! Thank you so much for your generous offering, I am delighted with these wonderful spices and the flavors of these wonderful spices are fantastic added to any recipe! These Ariosto spices are all amazing no msg or preservatives! Please check them out soon!

 I love to add more than normal amounts, the more the merrier, you will have to choose how much flavor you like for the herb crust.
3 to 4 pound bottom round, rump roast, or any cut you prefer.
white wine
Ariosto Seasoning for  Roasted Meats  and Grilled Chicken ( Salt, rosemary, garlic, sage, juniper, laurel, oregano, thyme, marjoram, basil.) generously sprinkled over the top of meat about 2 tablespoons
5 or 6 cloves of whole garlic cut in half
2 tablespoons chopped fresh parsley
 pepper to taste
extra virgin olive oil
cooking spray
aluminum foil

Place meat on a cutting board, make 1/2 inch slits to fit the garlic random places all over the meat.

In a large plastic bag that willl fit the roast, place meat in bag add 1 cup of wine, and all the seasoning, let marinate for at least 4 to 5 hours or overnight. Remove roast and juice and transfer to a roasting pan.
Bake on 325 in baking pan around 1/2 per pound or to your preference in doneness.
Let meat rest around 5 minutes before slicing.
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