COOKING A BOTTOM ROUND ROAST RECIPES

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BEEF ROAST DINNER RECIPE: HOW TO MAKE IT - TASTE OF HOME



Beef Roast Dinner Recipe: How to Make It - Taste of Home image

Because this healthy dish is slow-cooked, you can use less expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes!—Sandra Dudley, Bemidji, Minnesota

Provided by Taste of Home

Categories     Dinner

Total Time 07 hours 25 minutes

Prep Time 25 minutes

Cook Time 07 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 13

1 pound red potatoes (3-4 medium), cubed
1-1/2 cups fresh baby carrots
1 medium green pepper, chopped
1 medium parsnip, chopped
1/4 pound small fresh mushrooms
1 small red onion, chopped
1 beef rump roast or bottom round roast (3 pounds)
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
3/4 teaspoon dried oregano
1/4 teaspoon pepper
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Place vegetables in a 5-qt. slow cooker. Cut roast in half; place over vegetables. Mix broth and seasonings; pour over roast. Cook, covered, on low until meat and vegetables are tender, 7-9 hours., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

Nutrition Facts : Calories 304 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 533mg sodium, CarbohydrateContent 19g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 36g protein. Diabetic Exchanges 5 lean meat

V'S CROCK POT BOTTOM ROUND ROAST RECIPE - FOOD.COM



V's Crock Pot Bottom Round Roast Recipe - Food.com image

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

3 lbs boneless bottom round roast
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 cup dry red wine
2 cups beef broth
1 large onion, coarsely chopped
2 large carrots, coarsely chopped
kosher salt & freshly ground black pepper

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

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