If you’re looking for a tasty and satisfying meal that won’t break the bank, look no further than bottom round roast. In this blog, I will share with you the bottom round roast recipe that is extremely delicious. Bottom round roast is a popular cut of beef that is known for its lean and flavorful meat. It comes from the round primal cut, which is located in the hindquarters of the cow. While bottom round roast can be a bit tough and chewy, it can be made tender and delicious with the right cooking techniques.
While bottom round roast can be a bit challenging to cook due to its tough fibers, there are several techniques that can be used to make it tender and delicious. Whether you choose to roast it in the oven, braise it on the stovetop, or slow-cook it in a crockpot, with a little bit of patience and some basic cooking skills, you can create a mouth-watering meal that your family and friends will love.
How To Make Bottom Round Roast
When it comes to cooking methods, the bottom round roast can be cooked in a variety of ways, including roasting, braising, or slow-cooking in a crockpot. No matter which method you choose, it’s important to cook the roast low and slow, as this will help to break down the tough fibers in the meat and make it tender. Before cooking, it’s important to let the roast come to room temperature. This helps to ensure that the meat cooks evenly and stays tender.
Selecting And Preparing Bottom Round Roast
When selecting a bottom round roast, look for a piece that is well-marbled with fat, as this will help to keep the meat moist and tender during cooking. The roast should also be a deep, rich red color, with no gray or brown spots.
Benefits of Bottom Round Roast
Bottom round roast is an excellent choice for those who are looking for a lean and healthy protein source. It is a good source of iron, zinc, and vitamin B12, and contains less fat and cholesterol than many other cuts of beef. In addition, bottom round roast is a relatively inexpensive cut of meat, making it an affordable option for those who are watching their budgets.
Ingredients To Make Bottom Round Roast
- bottom round roast 1 3- to 5-pound
- cut into 1-inch pieces 2 onions
- carrots shredded 1 pound
- garlic, finely minced 4 cloves
- canned diced tomatoes 29 ounces
- red wine 1 cup
- beef broth 3 cups
- fresh thyme, whole 3 (sprigs)
- fresh rosemary, whole 3 (sprigs)
- Vegetable oil as needed
- Pepper and kosher salt to taste
Step By Step Instructions To Make Bottom Round Roast
Step1
To begin, allow the roast to reach room temperature. Next, preheat the oven to 275°F and season the roast generously with salt and pepper.
Step2
Heat oil in a Dutch oven over medium-high heat. Once the oil is heated, carefully add the roast to the pan and sear on all sides until it turns a golden brown color.
Step3
Then, add the onions, garlic, and carrots to the pan and sauté until the onions start to caramelize. Pour in the wine to deglaze the pan, and then add the beef broth and fresh herbs to the Dutch oven. Cover with a lid and transfer to the oven.
Step4
Cook the roast for about 3 hours for a 3-lb roast and 4 hours for a 4- to 5-lb roast, or until it is easily shredded using a fork and has reached a fall-apart tender consistency.
Step5
For slow cooker cooking, transfer everything to the slow cooker before starting step 5. Cook on low heat until the roast reaches a fall-apart tender consistency, which typically takes around 6-8 hours.
Step6
(Note) that cooking on a higher heat setting may result in a tougher roast.
Tips and Tricks:
- Bring the roast to room temperature before cooking to ensure even cooking.
- Searing the roast on all sides in a hot Dutch oven before adding the vegetables and broth enhances the flavor and creates a nice crust on the meat.
- For added depth of flavor, use a combination of fresh herbs like thyme and rosemary in the cooking process.
- Cooking the roast low and slow in the oven or a slow cooker is key to achieving a tender, fall-apart consistency.
- If using a slow cooker, remember to transfer everything to the slow cooker before starting the cooking process.
- Cook on low heat for a longer period to avoid ending up with a tough roast.
FAQs:
Q: How long does it take to cook a bottom round roast?
A: Cooking time will depend on the size of the roast and the cooking method used. As a general rule of thumb, plan for about 3 hours of cooking time for a 3-lb roast and 4 hours for a 4- to 5-lb roast.
Q: Can bottom round roast be grilled?
A: While it’s possible to grill bottom round roast, it’s not the best option as the meat can easily become tough and chewy. It’s best to stick to cooking methods like roasting, braising, or slow cooking.
Q: How should I store leftover bottom round roast?
A: Store leftover bottom round roast in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months.
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Conclusions
In conclusion, the bottom round roast is a delicious and budget-friendly option for a satisfying meal. While it can be tough and chewy, with the right cooking techniques, it can be transformed into a tender and flavorful dish. Whether you choose to roast it in the oven, braise it on the stovetop, or slow-cook it in a crockpot, cooking low and slow is key to achieving a fall-apart consistency.
The bottom round roast is also a healthy protein source, packed with iron, zinc, and vitamin B12. With the helpful tips and tricks provided, you can create a mouth-watering meal that your family and friends will love.
Bottom Round Roast Recipe
Ingredients
- 1 3- to 5 pound bottom round roast
- 2 onions cut into 1-inch pieces
- 1 pound carrots, shredde
- 4 cloves garlic, finely minced
- 29 ounces canned diced tomatoes
- 1 cup red wine
- 3 cups beef broth
- 3 (sprigs) fresh thyme, whole
- 3 (sprigs) fresh rosemary, whole
- Vegetable oil as needed
- Pepper and kosher salt to taste
Instructions
- To begin, allow the roast to reach room temperature. Next, preheat the oven to 275°F and season the roast generously with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat. Once the oil is heated, carefully add the roast to the pan and sear on all sides until it turns a golden brown color.
- Then, add the onions, garlic, and carrots to the pan and sauté until the onions start to caramelize. Pour in the wine to deglaze the pan, and then add the beef broth and fresh herbs to the Dutch oven. Cover with a lid and transfer to the oven.
- Cook the roast for about 3 hours for a 3-lb roast and 4 hours for a 4- to 5-lb roast, or until it is easily shredded using a fork and has reached a fall-apart tender consistency.
- For slow cooker cooking, transfer everything to the slow cooker before starting step 5. Cook on low heat until the roast reaches a fall-apart tender consistency, which typically takes around 6-8 hours.
- (Note) that cooking on a higher heat setting may result in a tougher roast.
Notes
- Bring the roast to room temperature before cooking to ensure even cooking.
- Searing the roast on all sides in a hot Dutch oven before adding the vegetables and broth enhances the flavor and creates a nice crust on the meat.
- For added depth of flavor, use a combination of fresh herbs like thyme and rosemary in the cooking process.
- Cooking the roast low and slow in the oven or a slow cooker is key to achieving a tender, fall-apart consistency.
- If using a slow cooker, remember to transfer everything to the slow cooker before starting the cooking process.
- Cook on low heat for a longer period to avoid ending up with a tough roast.
