Roast Essentials Bottom Round On The Stovetop Recipes

ONE AMAZING "BOTTOM ROUND ROAST" RECIPE

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.

ROAST ESSENTIALS: BOTTOM ROUND ON THE STOVETOP

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: This dish differs from other "traditional" pot roasts in the fact that there are no veggies added to the sauce. Although I love the idea of throwing everything into a single pot, and letting it cook away, sometimes I like my side dishes to be different than just veggies in sauce. For this recipe I threw some russet and sweet potatoes into the oven, and then made some honey-glazed carrots.
• 3. Gather your Ingredients (mise en place).
• 4. Season the roast with a generous amount of salt, and pepper.
• 5. Add the grapeseed oil to a heavy-bottomed pot, over medium high heat.
• 6. Sear the roast on all sides, about 2 minutes per side.
• 7. Add the mushrooms, and 2 or 3 tablespoons of the chicken stock to the pot.
• 8. Cook the mushrooms, stirring constantly, until the liquid evaporates, about 2 - 3 minutes.
• 9. Return the roast, to the pot, and then add the chicken stock and apple cider vinegar.
• 10. Chef's Note: Why chicken stock? I tried this recipe with beef stock and with chicken stock... I prefer chicken stock because it gives this dish a lighter taste. If I were doing this dish in the Autumn, I would probably use beef stock. In addition, the sautéing of the mushrooms in a bit of the stock gives the sauce an excellent flavor depth.
• 11. Bring up to a boil, and then down to a light simmer.
• 12. Cover, and allow to simmer, for 2 to 3 hours, or until fork tender.
• 13. Remove the roast, cover, and reserve.
• 14. Whisk the flour and water together in a small bowl.
• 15. Add the flour/water mixture (slurry) to the simmering sauce, and whisk until the liquid thickens, about 3 - 4 minutes.
• 16. Add the honey, and whisk to combine.
• 17. Chef's Tip: The honey is going to balance the tartness of the cider vinegar with the savory taste of the mushrooms and stock. My suggestion would be to add half the honey, taste the sauce, and then continue to add more honey, until you've achieved the desired results.
• 18. PLATE/PRESENT
• 19. You have several choices on serving: 1. You could slice the beef (against the grain), return it to the mushroom sauce, and serve directly from the pot. 2. You could slice and serve the beef separately, and then allow your guests to drizzle on the sauce at the table. Enjoy
• 20. Keep the faith, and keep cooking.

BEEF ESSENTIALS: SALT & PEPPER BOTTOM-ROUND ROAST

Steps:

• 1. PREP/PREPARE
• 2. You will need a heavy-bottomed, ovenproof pot (like cast iron), with a tight-fitting lid.
• 3. Gather your Ingredients (mise en place).
• 4. Place a rack in the bottom position, and preheat the oven to 300f (150c).
• 5. Add the oil to a heavy-bottomed pot, over medium high heat. Sprinkle the roast generously with salt and pepper, and nicely sear on all sides, about 2 - 3 minutes per side.
• 6. Remove the roast, and add the wine, bring to the boil, and scrape up all those yummy fonds on the bottom of the pot with a wooden spoon.
• 7. Return the beef to the pot, lovingly surround with carrots, potatoes, and garlic cloves, pour in the chicken stock, and season with a bit more salt and pepper.
• 8. Chef's Note: The liquid should be enough to cover half the roast. Add more, stock, if needed.
• 9. Cover and place in the preheated oven until fork tender, about 2.5 - 3 hours.
• 10. PLATE/PRESENT
• 11. Allow to rest for 10 minutes, then slice against the grain, and serve with the veggies, and au jus. Enjoy.
• 12. Keep the faith, and keep cooking.

STOVETOP POT ROAST

Steps:

• Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Add the potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm., Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

STOVE TOP POT ROAST

Steps:

• Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
• Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

15 EASY AND DELICIOUS BOTTOM ROUND ROAST RECIPES

Steps:

• Choose your favorite dish!
• Prepare ingredients according to the recipe.
• Be ready in 30 minutes or less!