Name: Bottom Round Roast Beef with Hatch Chile Crust
Ingredients: 1 3lb Bottom Round roast; 1/3 cup yellow mustard; 1 tbsp seed mustard; 2 tbsp Worcestershire sauce; 3 tsp coarse black pepper; 2 tsp paprika; 2 tsp onion powder; 3 fresh Hatch chiles, finely diced; Salt to taste

Ingredients

Scale

1 3lb Bottom Round roast

1/3 cup yellow mustard

1 tbsp seed mustard

2 tbsp Worcestershire sauce

3 tsp coarse black pepper

2 tsp paprika

2 tsp onion powder

3 fresh Hatch chiles, finely diced

Salt to taste

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Instructions

Preheat an oven to 300f.
Trim the roast of any silver skin along the underside.
In a bowl, combine both mustards, Worcestershire, paprika, pepper, onion powder and Hatch chiles. Stir with a spatula to combine well.
Sprinkle the roast liberally with salt, then apply the Hatch paste with the spatula, making sure the entire surface is well coated.
Place the roast onto a rack over a sheet pan. I put foil on the sheet pan for easy clean up. Place into the oven and cook for about 1.5 hours until the internal temperature reaches 135f.
Remove the roast from the oven, and set the broiler to high. Broil for 3-5 minutes to set the crust, being careful not to burn.
Cut the roast no thicker than 1/4 inch per slice, and serve.