Roast Essentials Bottom Round On The Stovetop Food

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.

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.

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.

MOMMA NEELY'S POT ROAST

Steps:

• Preheat the oven to 350 degrees F.
• Season the roast on all sides with salt and pepper.
• In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
• Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. Garnish with parsley.