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Bottom Round Roast Pot Roast Recipe

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The Perfect Bottom Round Roast Recipe 730 Sage Street Bottom round roast recipes, Beef top
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Description

A bottom round roast pot roast recipe is a classic, comforting meal that is perfect for any time of the year. This dish is made with a bottom round roast, which is a lean cut of beef. The roast is slow cooked with vegetables, herbs, and broth to create a flavorful and tender entrée. This recipe is easy to make and can be served with mashed potatoes, rice, or pasta. The leftovers also make great sandwiches or tacos the next day.

Prep Time

It takes about 10 minutes to prepare the ingredients for a bottom round roast pot roast recipe. This includes chopping the vegetables, measuring out the ingredients, and seasoning the roast. After the ingredients are prepped, the roast can be put in the pot and the vegetables added.

Cook Time

The cooking time for a bottom round roast pot roast recipe will depend on the size of the roast and the desired level of tenderness. Smaller roasts take about 2 hours to cook, while larger roasts may take up to 4 hours. For the best results, use a meat thermometer to check the internal temperature of the roast. The roast should reach an internal temperature of at least 145°F before it is considered done.

Ingredients

  • 3-4 lb. bottom round roast
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth
  • 2 bay leaves

Instructions

  1. Preheat the oven to 350°F. Heat a Dutch oven over medium-high heat.
  2. Season the bottom round roast with garlic powder, thyme, salt, and pepper. Add the olive oil to the Dutch oven and sear the roast on all sides until golden brown.
  3. Add the onion, carrots, and celery to the pot and cook for 5 minutes, stirring occasionally.
  4. Pour in the beef broth and add the bay leaves. Bring the liquid to a boil.
  5. Cover the pot and transfer to the preheated oven. Cook for 2-4 hours, or until the roast is tender.
  6. Remove the roast from the pot and let it rest for 10 minutes before slicing.
  7. Serve the roast with the cooked vegetables and broth.

Equipment

The following equipment is needed to make a bottom round roast pot roast recipe:

  • Dutch oven
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Meat thermometer

Notes

The roast can be cooked in a slow cooker instead of the oven. To do this, follow the instructions up to step 4 and then transfer the ingredients to a slow cooker. Cook on low for 6-8 hours, or until the roast is tender.

Nutrition: Per Serving

  • Calories: 360
  • Total Fat: 13 g
  • Saturated Fat: 5 g
  • Carbohydrates: 8 g
  • Protein: 44 g
  • Sodium: 779 mg

Recipe Tips

When making this dish, try to use a good-quality bottom round roast. The roast should be firm to the touch and have a nice marbling of fat throughout. This will ensure that the roast is flavorful and tender. If desired, the vegetables can be swapped out for other vegetables, such as potatoes, parsnips, or turnips. To make the dish even heartier, add some cubed potatoes or a can of diced tomatoes during the last hour of cooking.

A bottom round roast pot roast recipe is a comforting and delicious meal that is sure to become a family favorite. With just a few simple ingredients and a little bit of time, you can have an impressive and flavorful entrée that is sure to impress. Make sure to use a good-quality roast and follow the instructions carefully for the best results.


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