ONE AMAZING "BOTTOM ROUND ROAST" RECIPE
Learn how to prepare and cook this melt-in-your-mouth bottom round roast from start to finish. I promise you it's going to deliver the best roast beef you have ever had in your life.
Provided by Kim Grabinski
Categories Main Course
Time 6h15m
Number Of Ingredients 8
Steps:
- Preheat the oven to 170 degrees Fahrenheit (77 degrees Celsius).
- Remove the fully thawed roast from the fridge and remove it from the packaging.
- Place the bottom round roast on a cutting board and let it rest for 10 - 30 minutes.
- Brush the entire surface of the roast with olive oil or your choice of oil.
- Combine all of the seasonings in a small bowl.
- Rub the seasonings over the entire surface of the roast - top, bottom and all sides.
- Insert meat probe into the thickest part of the roast.
- Place the roast in the center of a roasting pan with the fat side up.
- Cook for 2 hours per pound until you reach your desired internal temperature. When the internal temperature reaches around 125-130 degrees Fahrenheit (you've hit medium rare).
- Remove the roast, tent with foil and rest for at least 10 minutes and up to 2 hours before you reverse sear.
Nutrition Facts : Calories 299 kcal, Carbohydrate 1 g, Protein 56 g, Fat 15 g, ServingSize 1 serving
HOW TO COOK BOTTOM ROUND ROAST
Premium cuts of beef can be costly, but inexpensive cuts can be tough and flavorless if cooked too quickly. The bottom round comes from the hindquarters, so it is a naturally tougher cut; however, this lean cut becomes tender with low and...
Provided by wikiHow
Categories Beef and Lamb
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 °F (177 °C) and season the roast. Place a 3 to 4-pound (1.4 to 1.8 kg) boneless bottom round roast on your work surface and sprinkle 1/2 teaspoon (2.5 g) of salt and 1/4 teaspoon (0.5 g) of pepper evenly over the meat. Rub the seasoning in with your fingers.
- Sear the roast for 2 to 3 minutes on each side. Heat 1⁄4 cup (59 ml) of vegetable oil in a large pot or cast-iron skillet over medium-high heat. When the oil shimmers, set the seasoned roast in the pot. Leave the roast to cook for 2 to 3 minutes without moving it. Then use tongs to turn the roast to another side and sear it for another 2 to 3 minutes. Searing the meat will make the roast more flavorful and give it a golden brown color. Try coating the meat with your choice of chopped herbs or spices for additional flavor. If you try to move the meat before it's seared, it will stick to the pot.
- Add onions, garlic, and tomato and cook them for 3 to 5 minutes. Peel 2 yellow onions and cut each into 4 quarters. Place these in the pot with the meat along with 3 smashed cloves of garlic and 1 tablespoon (16 g) of tomato paste. Stir and cook the mixture until the onion softens just a little. The garlic and onion should begin to smell fragrant.
- Bring the wine, stock, thyme, and bay leaves to a simmer in the pot. Pour in 1 cup (240 ml) of red wine and 2 cups (470 ml) of beef stock. Add 2 fresh thyme sprigs and 2 bay leaves. Let the liquid come to a lively bubble over medium-high heat.
- Cover and cook the pot roast in the oven for 1 1/2 hours. Turn off the burner and put a lid on the pot. Wear oven mitts and transfer the pot to the preheated oven. Let the roast cook for 1 1/2 hours. Keep in mind that the meat will need a total of 20 minutes cooking time per pound.
- Add 3 chopped carrots and cook the roast for 1 more hour. Peel and cut 3 carrots into 1/2 in (1.3 cm) pieces. Open the lid of the pot and scatter the carrots around the sides of the roast. Put the lid back on and cook the carrots with the roast for another hour. You can substitute other vegetables such as potatoes, turnips, or parsnips for the carrots.
- Remove the roast and rest it for 15 to 20 minutes. Turn off the oven and move the roast to a platter or cutting board. Cover it loosely with aluminum foil and leave it to rest. Put the roasted carrots into a serving dish. The roast should be tender if you insert a fork or knife into the center of the meat.
- Slice and serve the bottom round roast. Use a sharp knife to slice the roast into 1/2 in (1.3 cm)-thick slices. Serve the roast with the carrots and pan juices. Sprinkle the roast with freshly chopped parsley if you like. If you prefer, use the pan juices to make a quick gravy. Refrigerate the leftover roast in an airtight container for up to 4 days.
ROUND ROAST BEEF BOTTOM PERFECTION
The aroma coming from the kitchen while this is cooking is heavenly. We chose to oven roast the recipe and it turned out amazing - perfectly juicy and moist. The rosemary and thyme herb mix is divine. When roasted, it forms an aromatic crust around the outer edge of the roast. Serve with a side of potatoes and carrots for a...
Provided by Tammy Kendell
Categories Roasts
Time 2h
Number Of Ingredients 8
Steps:
- 1. Begin by setting your round roast in a roasting pan so it can come to room temperature. Preheat oven to 450 degrees.
- 2. Using a mortar & pestle, begin grinding the garlic cloves, sea salt, rosemary, thyme, pepper & onion flake together. Add olive oil a little at a time to make a paste. Grind until well pulverized! Add as much olive oil as needed to make a semi-thin paste.
- 3. Proceed to smear this on all surfaces of the roast. Smear a generous portion on the layer of fat, which will melt into the roast, making it oh-so-juicy & delicious. Make sure round roast is fat side up!
- 4. For the Oven: Place roast in 450-degree oven for 20 minutes. This high heat will sear the edges & seal in the juices, making the roast tender & juicy. Immediately, your kitchen is going to smell so good! But don't be tempted to open the oven! After 20 minutes, reduce oven temperature to 325 degrees. Roast for 1 1/2 to 2 hours, depending on how rare or done you like your beef. For medium-rare roast: remove when internal temperature reaches 135 degrees. Let roast stand/rest for 10-15 minutes before carving. This allows the juices to settle within the meat, leaving it so tender! The internal temperature will rise approx. 10-15 degrees while it is resting so, keep that in mind regarding how well or how rare you like your beef. This is a great time to start your gravy.
- 5. Cook in the Crock Pot: Follow same instructions in steps 1, 2 and 3. Low setting; allow 6-8 hours, or until the roast literally falls apart. High setting; allow 4-6 hours, or until it literally falls apart. After removing roast, mix 1-3 tablespoons of flour with drippings (depending on how much your round roast has yielded) and set on high until it reaches gravy consistency.
HOW TO COOK A BOTTOM ROUND ROAST
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 32m
Number Of Ingredients 4
Steps:
- Use a paper towel to dry the roast.
- Combine butter, garlic, and spices and spread over the roast.
- Roast for 475° for a few minutes and turn off oven, then an hour at 200°F.
Nutrition Facts : Calories 230 kcal, ServingSize 1 serving
BOTTOM ROUND ROAST WITH ONION GRAVY
This is the easiest roast recipe and requires little work for a lot of flavor. The vinegar sounds awful but it makes it really good. Its an easy main dish for busy moms!
Provided by Susan
Categories Main Dish Recipes
Time 4h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
- When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 11.3 g, Cholesterol 127 mg, Fat 22.5 g, Fiber 1.9 g, Protein 39.3 g, SaturatedFat 8.5 g, Sodium 167.5 mg, Sugar 4.7 g
TENDER EYE OF ROUND ROAST
Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
- On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
- Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
- When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
- Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.
Nutrition Facts : Calories 685.2 calories, Carbohydrate 2.2 g, Cholesterol 198.9 mg, Fat 25.6 g, Fiber 0.3 g, Protein 99.7 g, SaturatedFat 10 g, Sodium 1230.8 mg, Sugar 0.2 g
ALL AMERICAN ROAST BEEF
This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.
Provided by RCP80
Categories Everyday Cooking
Time 1h5m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
- Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 0.2 g, Cholesterol 138.3 mg, Fat 32.4 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 271.2 mg, Sugar 0.1 g
SLOW COOKER BOTTOM ROUND BEEF ROAST
My husband hates bottom round roast. Says it's always tough. I made this for him and he loved it, then I told him what it was. He couldn't believe it! It was fork tender and had an awesome flavor.
Provided by J Zoch
Categories Meat
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place beef roast in slow cooker.
- Season with garlic and peppercorn.
- Add onions, carrots, and potatoes.
- Pour Worcestershire sauce and BBQ sauce on top.
- Cook on low for 8 hours.
Nutrition Facts : Calories 235.2, Fat 0.5, SaturatedFat 0.1, Sodium 466.6, Carbohydrate 54.7, Fiber 7.3, Sugar 15.8, Protein 5
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