How To Cook A Bottom Round Roast Food

GRILLED BOTTOM ROUND ROAST

Steps:

• Mix beer, peppers, mustard, horseradish, thyme, garlic, bay leaves & nutmeg in plastic freezer bag.
• Make several slashes through fat shell of roast.
• Place roast in bag with marinade, express as much air as possible before sealing & refrigerate 12 - 24 hours.
• On the day you plan to cook, let roast in marinade bag come to room temperature.
• Preheat gas grill to 450°F.
• Remove roast from marinade bag & place on plate fat shell up. Salt generously on fat side with Kosher salt.
• Place on grill fat side down. Turn down heat to 350°F Let sear 5 minutes. Then turn roast & sear other sides - 5 minutes apiece. Keep lid down when not turning.
• Decrease fire to 325°F & cook approximately 12 minutes a pound, periodically lifting lid to turn & test with meat thermometer until desired doneness reached.
• Remove from grill, let rest 15 - 25 minutes, slice thin & serve. Enjoy.

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.

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.