ROUND ROAST RECIPE RECIPES

THE BEST BOTTOM ROUND ROAST - JUST A PINCH RECIPES

The Best Bottom Round Roast - Just A Pinch Recipes image

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 fabulous dinner.

Provided by Tammy Kendell @CatsCatsCats

Categories Beef

Prep Time 15 minutes

Cook Time 1 hours 45 minutes

Number Of Ingredients 8

Ingredients

4-6 pound(s) beef bottom round roast
1/2 cup(s) olive oil
6 clove(s) garlic
2 tablespoon(s) coarse sea salt; more or less to your liking
2 tablespoon(s) dried rosemary
1 tablespoon(s) dried thyme
1 tablespoon(s) cracked black pepper; more or less to you liking
2 tablespoon(s) onion flakes, dehydrated

Steps:

Begin by setting your round roast in a roasting pan so it can come to room temperature. Preheat oven to 450 degrees.
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.
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!
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.
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.

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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