BOTTOM ROUND POT ROAST RECIPES
V'S CROCK POT BOTTOM ROUND ROAST RECIPE - FOOD.COM
After trying a variety of roast recipes, I decided that this combination of different recipes worked best for me. You can also add 1/2 cup sliced mushrooms to the onion and carrots if you like a mushroom gravy or some peas too. This just in: 9/8/8 - this recipe just won 2nd place in a Beef Roundup contest sponsored by Country Woman magazine and will be featured in the Feb/March 09 issue.
Total Time 6 hours 15 minutes
Prep Time 15 minutes
Cook Time 6 hours
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place chopped onion and carrots in bottom of crock pot.
- Season all sides of the roast liberally with the kosher salt and ground pepper.
- Place roast on top of onions and carrots, fat side down.
- Combine mustard, sugar, Worcestershire sauce, beef broth and red wine in a separate bowl and pour over roast
- Set crock pot to low and cook for 3 hours.
- After 3 hours, turn the roast onto one side and cook for 20 minutes.
- After 20 minutes, turn the roast on the next side and cook 20 minutes, repeat until the roast has the fat side on the bottom again.
- Cook for about 2 more hours usually 6 hours total.
- The roast is done when it shreds easily with a fork.
Nutrition Facts : Calories 542.5, FatContent 15.2, SaturatedFatContent 5.2, CholesterolContent 207.5, SodiumContent 761, CarbohydrateContent 12.9, FiberContent 1.8, SugarContent 7.5, ProteinContent 77.8
BOTTOM ROUND ROAST WITH ONION GRAVY RECIPE | ALLRECIPES
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 Dishes
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Cook Time 4 hours 0 minutes
Yield 6 servings
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, CarbohydrateContent 11.3 g, CholesterolContent 127 mg, FatContent 22.5 g, FiberContent 1.9 g, ProteinContent 39.3 g, SaturatedFatContent 8.5 g, SodiumContent 167.5 mg, SugarContent 4.7 g
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- 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.
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- Remove the beef to a serving plate, cover and keep warm. Select the Saute setting and cook the vegetables and gravy for 10 minutes or until the gravy is slightly thickened. Remove and discard the thyme. Season to taste. Slice the beef and serve with the vegetables and gravy.
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When you make our recipe for Instant Pot® Pot Roast, you get a traditional pot roast dinner with an incredibly flavorful gravy made from our cream of mushroom soup. Plus, it’s ready in just about half the time that it takes to make a traditional pot roast. Cooking this comfort food favorite in the Instant Pot® creates a tender roast and locks in flavor. Searing the beef in the Instant Pot®, then deglazing the pot with wine adds rich, complex flavors. For perfect results, be sure to layer the ingredients as directed in the recipe.
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