Roast Essentials Bottom Round On The Stovetop Recipes

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.

BEEF ESSENTIALS: SALT & PEPPER BOTTOM-ROUND ROAST

Steps:

• 1. PREP/PREPARE
• 2. You will need a heavy-bottomed, ovenproof pot (like cast iron), with a tight-fitting lid.
• 3. Gather your Ingredients (mise en place).
• 4. Place a rack in the bottom position, and preheat the oven to 300f (150c).
• 5. Add the oil to a heavy-bottomed pot, over medium high heat. Sprinkle the roast generously with salt and pepper, and nicely sear on all sides, about 2 - 3 minutes per side.
• 6. Remove the roast, and add the wine, bring to the boil, and scrape up all those yummy fonds on the bottom of the pot with a wooden spoon.
• 7. Return the beef to the pot, lovingly surround with carrots, potatoes, and garlic cloves, pour in the chicken stock, and season with a bit more salt and pepper.
• 8. Chef's Note: The liquid should be enough to cover half the roast. Add more, stock, if needed.
• 9. Cover and place in the preheated oven until fork tender, about 2.5 - 3 hours.
• 10. PLATE/PRESENT
• 11. Allow to rest for 10 minutes, then slice against the grain, and serve with the veggies, and au jus. Enjoy.
• 12. Keep the faith, and keep cooking.

STOVE TOP POT ROAST

Steps:

• Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
• Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

ROAST ESSENTIALS: BOTTOM ROUND ON THE STOVETOP

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: This dish differs from other "traditional" pot roasts in the fact that there are no veggies added to the sauce. Although I love the idea of throwing everything into a single pot, and letting it cook away, sometimes I like my side dishes to be different than just veggies in sauce. For this recipe I threw some russet and sweet potatoes into the oven, and then made some honey-glazed carrots.
• 3. Gather your Ingredients (mise en place).
• 4. Season the roast with a generous amount of salt, and pepper.
• 5. Add the grapeseed oil to a heavy-bottomed pot, over medium high heat.
• 6. Sear the roast on all sides, about 2 minutes per side.
• 7. Add the mushrooms, and 2 or 3 tablespoons of the chicken stock to the pot.
• 8. Cook the mushrooms, stirring constantly, until the liquid evaporates, about 2 - 3 minutes.
• 9. Return the roast, to the pot, and then add the chicken stock and apple cider vinegar.
• 10. Chef's Note: Why chicken stock? I tried this recipe with beef stock and with chicken stock... I prefer chicken stock because it gives this dish a lighter taste. If I were doing this dish in the Autumn, I would probably use beef stock. In addition, the sautéing of the mushrooms in a bit of the stock gives the sauce an excellent flavor depth.
• 11. Bring up to a boil, and then down to a light simmer.
• 12. Cover, and allow to simmer, for 2 to 3 hours, or until fork tender.
• 13. Remove the roast, cover, and reserve.
• 14. Whisk the flour and water together in a small bowl.
• 15. Add the flour/water mixture (slurry) to the simmering sauce, and whisk until the liquid thickens, about 3 - 4 minutes.
• 16. Add the honey, and whisk to combine.
• 17. Chef's Tip: The honey is going to balance the tartness of the cider vinegar with the savory taste of the mushrooms and stock. My suggestion would be to add half the honey, taste the sauce, and then continue to add more honey, until you've achieved the desired results.
• 18. PLATE/PRESENT
• 19. You have several choices on serving: 1. You could slice the beef (against the grain), return it to the mushroom sauce, and serve directly from the pot. 2. You could slice and serve the beef separately, and then allow your guests to drizzle on the sauce at the table. Enjoy
• 20. Keep the faith, and keep cooking.

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.

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.