Bottom Round Roast Recipes

SLOW COOKER BOTTOM ROUND BEEF ROAST

Steps:

• Place beef roast in slow cooker.
• Season with garlic and peppercorn.
• Add onions, carrots, and potatoes.
• Pour Worcestershire sauce and BBQ sauce on top.
• Cook on low for 8 hours.

BOTTOM ROUND ROAST WITH ONION GRAVY

Steps:

• Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
• When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.

TRAEGER SMOKED BOTTOM ROUND ROAST BEEF

Steps:

• sprinkle salt and pepper on the roast.
• place roast in a large zip lock bag and place in the fridge for 4 hours
• remove roast from the fridge and add another (think layer) of pepper on the fat cap.
• slice 5 small holes in roast and insert garlic cloves
• add roast to disposable tin pan and add to pellet smoker set at 250 degrees
• after 4 hours (or until roast hits 130 degrees) remove roast from pellet smoker
• wrap the beef roast in foil, wrap in towel and rest for 30+ minutes.

ONE AMAZING "BOTTOM ROUND ROAST" RECIPE

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.

ROUND ROAST BEEF BOTTOM PERFECTION

Steps:

• 1. Begin by setting your round roast in a roasting pan so it can come to room temperature. Preheat oven to 450 degrees.
• 2. 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.
• 3. 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!
• 4. 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.
• 5. 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.

SMOKED BOTTOM ROUND ROAST RECIPE

Steps:

• Remove the roast from the refrigerator 40 minutes prior to cooking and allow it to come to room temperature.
• Set up and preheat your smoker to 250°F.
• If using an electric smoker, fill the water bowl half way and place wood chips in the tray.
• Open the top vent and. For a pellet grill, fill the hopper with enough pellets for up to 2 hours and ignite the grill with the top open.
• Close the doors and lids on both smokers and allow them to come to temperature.
• In a mixing bowl, whisk together the pepper, garlic powder, onion powder, salt, and sugar.
• Coat the beef with the mustard using a brush or your hands.
• Place the spice rub on all side of the roast, pressing it into the mustard so it sticks.
• Place the roast directly on the smoker rack.
• Insert the probe thermometer in one end of the roast (if a thermometer is attached).
• Smoke for 90 minutes to 1 hour and 45 minutes or until the internal temperature reads 130 to 135°F.
• Remember to check the water, wood chips, or pellets and replenish as needed.
• Remove the cooked round roast to a clean cutting board and tent with foil.
• Allow the meat to rest for at least 15 minutes before slicing.
• Slice the cooked bottom round roast as thinly as possible, similar to how a deli would slice it.
• This results in tender portions that are not chewy.
• Place the slices on a platter and serve with your favorite side dishes.

BOTTOM ROUND ROAST

Steps:

• Using a mortar and pestle, turn the garlic cloves and seasalt into a paste. Stir in the dried parsley, dried thyme, driedrosemary, ground black pepper, and olive oil.
• Preheat oven to 375 degrees (F).
• Remove the beef bottom round roast from its packaging. Do not cut off the butcher's twine tied around the roast.
• Place the roast in a 10-12 inch baking dish (I recommendusing a cast iron skillet, because it can also be used later to make the gravy) and rub down with the garlic and herb rub (all sides). When finished, place the roast in the pan with the fatty side up.
• Bake for about 18-20 minutes per pound, or until the internal temperature reaches 125-130 degrees (F), for medium-rare (or until the roast is at the desired temperature).
• Remove the roast from the baking dish and place it on a platter. Cover loosely with foil, and allow the roast to rest for at least 15-20 minutes before slicing.
• Combine the cold water and the arrowroot starch. Set aside.
• In a heavy bottomed pan, place the cooking juices from the roast, including the crispy brown bits (or if you cooked the roast in a cast iron skillet, just use that to make your gravy in).
• Stir in the beef broth and red wine.
• Use a wire whisk to gently scrape the browned bits off the bottom of the pan and bring to a boil.
• Whisk in the arrowroot starch mixture.
• Return the gravy to a boil, then reduce the heat to medium low and simmer for about 10 minutes to thicken the gravy. Whisk occasionally.

INSTANT POT BOTTOM ROUND ROAST

Steps:

• Open meat package and pat it dry with a paper towel. Salt and pepper both sides of the roast
• Plug Instant pot in and press the sauté button. Let the IP heat up (the display will display "hot") and add olive oil and once that heats up add the roast fat side down. Sauté for 3 minutes and flip to the other side for another 3 minutes. Remove and set aside
• Add wine and use a wooden spoon to scrape the bottom of the IP insert to deglaze. Make sure to get all the flavor crystals
• Add the meat back into the IP, then add broth, onions, rosemary, sage and oregano
• Seal the IP and make sure the venting knob is in the sealed position. Press pressure cooker button and set the time for 60 minutes. Make sure the mode is normal and the pressure is high
• Once the IP beeps, let it release the pressure naturally (this can take up to 30 minutes). The float valve or silver button will drop on the lid
• Add carrots, potatoes and celery. Seal IP and make sure the venting knob is sealed the mode is normal and the pressure is high. Press pressure cook button and set timer for 10 minutes - the IP won't take as long to come to pressure this time
• Wait 10 minutes before doing a quick release (see notes at how to do this)
• Remove meat to a platter and take the vegetables out of the broth. Let the meat rest for 10 minutes before shredding or cutting into it
• Take two forks and shred the meat however large or small you want it
• Plate some meat and veggies and ladle on some gravy
• Eat
• Smile
• Enjoy

HOW TO COOK A BOTTOM ROUND ROAST

Steps:

• Use a paper towel to dry the roast.
• Combine butter, garlic, and spices and spread over the roast.
• Roast for 475° for a few minutes and turn off oven, then an hour at 200°F.