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.

25 comments:

jelena said...

Your mom was absolutely right!

Miss Meat and Potatoes said...

Holy Moly this looks divine. I love a good spice mix - what a lucky blogger!

Miss Meat and Potatoes said...

I'm with your mom on the garlic trick. And wow this looks divine - what a lucky blogger to get such great spices!

Cajun Chef Ryan said...

Claudia,
Indeed, a garlic stuffed roast is an amazing thing, and your roast looks incredible! I can smell the garlic roast from here!

Bon appetit!
CCR
=:~)

Emily Malloy said...

The spices look great! I'll be sure to check them out!

Spicie Foodie said...

Oh Claudia I can't stop drooling. I love roasts as you said the way they can just melt into your mouth. Your Mom's advice is exactly what I have learned to do, so glad to hear it from a seasoned cook ( no pun intended). The spices sound like a perfect addition to everyone's kitchen.

Daniela said...

Ricetta profumata e ricca di sapore. Ciao Daniela.

Drick said...

I love the juniper in this mix, seldom do you see it anymore.... very nice looking roast

Suzanne said...

Yum that looks very tasty, I usually do roast in the crock pot but this look moist. Just wanted you to know that I think your blog is lovely and so I gave you an award. Come see.

http://youmadethatblog.wordpress.com/2010/10/01/things-you-might-have-missed-and-a-blog-award/

Bridgett said...

My Mom and Grandma always cut slits into the meat and stuffed it with garlic. Always seemed to work beautifully. This has me craving a big family dinner with a roast and all the Italian sides. Your roast looks wonderful.

alison said...

omg,have mercy,it is almost 6 o'clock in the morning and i'm drooling!looks perfect !

Catherine said...

You write such beautiful posts. I truly enjoy coming to you blog and reading your stories.

This sounds wonderful by the way. I love the spices and herbs in the seasoning. It must taste amazing! And I like that you're not afriad to add lots of garlic!
Cheers to this fantastic dish~

Tania said...

I know well those spices, I often use them in my dishes! I'm sure your has an amazing flavor!

Foodessa said...

Here's that friendly nudge again to go get me a crockpot ;o)

The roast looks wonderfully appetizing.

Ciao for now,
Claudia

Joanne said...

This is so hypocritical of me being vegetarian and all, but that roast looks amazing. I can smell it just by the photo.

Even though I don't eat it, nothing beats the smell of a cooking roast for a Sunday meal.
My mom always included Yorkshire Pudding and gravy. What memories!

Mary at Deep South Dish said...

Stopping by from CES! Wow!! That roast looks amazing and is making my mouth water! I've not seen that brand of seasoning in my area, but what a beautiful mix.

Angie's Recipes said...

It's not a good idea to read the food posts after 9pm....this herbal roast makes me seriously hungry...gosh...lucky I still have some apples left in the kitchen.

ANgie

Claudia said...

Your mother was right. The roast is spectacular and brimming with crusty,juicy flavor. I shall look for the spices. Minnesota gets things... late in the scheme of things!

Barbara Bakes said...

I've never cooked roast this way. It looks amazingly delicious!

Spoon and Chopsticks said...

Your roast looks incredibly nice and moist.

Deborah Dowd said...

This looks delicious and I love those spice mixtures. Usually I braise a bottom round, but your pix make me want to try it your way!

Chris Louie said...

This looks and sounds wonderful! Will have to make it soon!

Torviewtoronto said...

delicious presentation

Hungry Jenny said...

I want to lick the screen. This looks absolutely amazing, I can almost taste it!

Hungry Jenny x

Magic of Spice said...

I so love garlic...and love using juniper...Looks flawless :) Remember I don't eat meat but I do cook with it, so my say counts, lol :)