Round Roast Beef Bottom Perfection Recipes

TENDER EYE OF ROUND ROAST

Steps:

• Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
• On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
• Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
• When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
• Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.

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

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.

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.

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.

HOW TO COOK BOTTOM ROUND ROAST

Steps:

• Preheat the oven to 350 °F (177 °C) and season the roast. Place a 3 to 4-pound (1.4 to 1.8 kg) boneless bottom round roast on your work surface and sprinkle 1/2 teaspoon (2.5 g) of salt and 1/4 teaspoon (0.5 g) of pepper evenly over the meat. Rub the seasoning in with your fingers.
• Sear the roast for 2 to 3 minutes on each side. Heat 1⁄4 cup (59 ml) of vegetable oil in a large pot or cast-iron skillet over medium-high heat. When the oil shimmers, set the seasoned roast in the pot. Leave the roast to cook for 2 to 3 minutes without moving it. Then use tongs to turn the roast to another side and sear it for another 2 to 3 minutes. Searing the meat will make the roast more flavorful and give it a golden brown color. Try coating the meat with your choice of chopped herbs or spices for additional flavor. If you try to move the meat before it's seared, it will stick to the pot.
• Add onions, garlic, and tomato and cook them for 3 to 5 minutes. Peel 2 yellow onions and cut each into 4 quarters. Place these in the pot with the meat along with 3 smashed cloves of garlic and 1 tablespoon (16 g) of tomato paste. Stir and cook the mixture until the onion softens just a little. The garlic and onion should begin to smell fragrant.
• Bring the wine, stock, thyme, and bay leaves to a simmer in the pot. Pour in 1 cup (240 ml) of red wine and 2 cups (470 ml) of beef stock. Add 2 fresh thyme sprigs and 2 bay leaves. Let the liquid come to a lively bubble over medium-high heat.
• Cover and cook the pot roast in the oven for 1 1/2 hours. Turn off the burner and put a lid on the pot. Wear oven mitts and transfer the pot to the preheated oven. Let the roast cook for 1 1/2 hours. Keep in mind that the meat will need a total of 20 minutes cooking time per pound.
• Add 3 chopped carrots and cook the roast for 1 more hour. Peel and cut 3 carrots into 1/2 in (1.3 cm) pieces. Open the lid of the pot and scatter the carrots around the sides of the roast. Put the lid back on and cook the carrots with the roast for another hour. You can substitute other vegetables such as potatoes, turnips, or parsnips for the carrots.
• Remove the roast and rest it for 15 to 20 minutes. Turn off the oven and move the roast to a platter or cutting board. Cover it loosely with aluminum foil and leave it to rest. Put the roasted carrots into a serving dish. The roast should be tender if you insert a fork or knife into the center of the meat.
• Slice and serve the bottom round roast. Use a sharp knife to slice the roast into 1/2 in (1.3 cm)-thick slices. Serve the roast with the carrots and pan juices. Sprinkle the roast with freshly chopped parsley if you like. If you prefer, use the pan juices to make a quick gravy. Refrigerate the leftover roast in an airtight container for up to 4 days.