HOW TO COOK BONELESS BOTTOM ROUND ROAST RECIPES

Name: The Perfect Bottom Round Roast
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8
Cuisine: American
Ingredients: 3-4 pounds bottom round roast (or outside round, rump roast, eye of round); 2 teaspoons minced garlic; 2 teaspoons dried basil; 2 teaspoons dried thyme (or dried rosemary); 1 teaspoon dried parsley; 1 teaspoon Kosher salt (sea salt); 1 teaspoon black pepper; 2 tablespoons olive oil

THE PERFECT "BOTTOM ROUND ROAST" RECIPE - 730 SAGE STREET

The Perfect "Bottom Round Roast" Recipe - 730 Sage Street image

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

Total Time 375 minutes

Prep Time 15 minutes

Cook Time 360 minutes

Yield 8

Number Of Ingredients 8

Ingredients

3-4 pounds bottom round roast (or outside round, rump roast, eye of round)
2 teaspoons minced garlic
2 teaspoons dried basil
2 teaspoons dried thyme (or dried rosemary)
1 teaspoon dried parsley
1 teaspoon Kosher salt (sea salt)
1 teaspoon black pepper
2 tablespoons olive oil

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.
Reverse Sear

Nutrition Facts : Calories 299 kcal, CarbohydrateContent 1 g, ProteinContent 56 g, FatContent 15 g, ServingSize 1 serving

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

Ingredients

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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