I adapted this from : http://www.fullmeasureofhappiness.com/2011/02/26/slow-roasted-beef/
- bottom round roast (also called a rump roast)
- 1/2-1 T canola oil
- salt and pepper
"If you are like us, and your meat thermometer recently broke, then the inside should be red, the outer edge pink, and the outside brown; pressing down on the meat shouldn’t be too firm or too spongy.