Perfect Bottom Round Roast Recipe
Perfect Bottom Round Roast Recipe
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Perfect Bottom Round Roast Recipe
Learn how to make a tender and flavorful bottom round roast with this simple Perfect Bottom Round Roast recipe. Perfect for a comforting family dinner or a special occasion, this dish will impress your guests with minimal effort.
Description:
Perfect Bottom Round Roast Recipe is a lean and economical cut of beef, making it a favorite choice for budget conscious cooks who don’t want to sacrifice flavor. This recipe will guide you through every step of preparing a mouthwatering bottom round roast, from selecting the right cut of meat to perfecting the cooking technique. With a blend of aromatic seasonings and a slow roasting process, this dish promises a juicy and tender result. Whether you’re hosting a holiday gathering or just craving a hearty meal, this recipe ensures a delightful dining experience.
This guide includes detailed instructions, helpful tips, and a nutritional breakdown to help you create the Perfect Bottom Round Roast Recipe is a lean and economical cut of beef, making it a favorite choice for budget conscious cooks who don’t want to sacrifice flavor. Let’s dive into the art of roasting.
Ingredients:
- 3 lbs bottom round roast
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 1 cup beef broth
- 1 large onion, sliced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- ½ cup red wine (optional)
Instructions:
- Prepare the Roast: Preheat your oven to 450°F (230°C). Remove the bottom round roast from the refrigerator and let it sit at room temperature for 30 minutes. This ensures even cooking.
- Season the Meat: In a small bowl, mix the minced garlic, salt, pepper, rosemary, thyme, and smoked paprika. Rub the roast with olive oil, then evenly apply the seasoning mixture over the entire surface.
- Sear the Roast: Heat a large oven safe skillet or roasting pan over medium high heat. Add a splash of olive oil. Sear the roast on all sides until browned, about 2-3 minutes per side. This step locks in the juices and adds flavor.
- Prepare the Vegetables: Arrange the onion, carrots, and celery around the roast in the skillet or roasting pan. Pour the beef broth and red wine (if using) into the pan to deglaze, scraping up any browned bits.
- Roast the Meat: Transfer the skillet or pan to the preheated oven. Roast for 15 minutes at 450°F to develop a crust. Reduce the oven temperature to 325°F (160°C) and continue cooking for approximately 1 hour, or until the internal temperature reaches 135°F (57°C) for medium rare or 145°F (63°C) for medium.
- Rest and Serve: Remove the roast from the oven and transfer it to a cutting board. Tent with aluminum foil and let it rest for 15 minutes to redistribute the juices. Slice the roast thinly against the grain and serve with the roasted vegetables and pan juices.
Notes:
- Use a meat thermometer for accurate results. Insert it into the thickest part of the roast.
- If you prefer a well done roast, cook until the internal temperature reaches 160°F (71°C).
- Leftovers make excellent sandwiches or can be added to salads and stir fries.
Perfect Bottom Round Roast Recipe
Ingredients
- 3 lbs bottom round roast
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 1 cup beef broth
- 1 large onion sliced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- ½ cup red wine optional
Instructions
- Prepare the Roast: Preheat your oven to 450°F (230°C). Remove the bottom round roast from the refrigerator and let it sit at room temperature for 30 minutes. This ensures even cooking.
- Season the Meat: In a small bowl, mix the minced garlic, salt, pepper, rosemary, thyme, and smoked paprika. Rub the roast with olive oil, then evenly apply the seasoning mixture over the entire surface.
- Sear the Roast: Heat a large oven safe skillet or roasting pan over medium high heat. Add a splash of olive oil. Sear the roast on all sides until browned, about 2-3 minutes per side. This step locks in the juices and adds flavor.
- Prepare the Vegetables: Arrange the onion, carrots, and celery around the roast in the skillet or roasting pan. Pour the beef broth and red wine (if using) into the pan to deglaze, scraping up any browned bits.
- Roast the Meat: Transfer the skillet or pan to the preheated oven. Roast for 15 minutes at 450°F to develop a crust. Reduce the oven temperature to 325°F (160°C) and continue cooking for approximately 1 hour, or until the internal temperature reaches 135°F (57°C) for medium rare or 145°F (63°C) for medium.
- Rest and Serve: Remove the roast from the oven and transfer it to a cutting board. Tent with aluminum foil and let it rest for 15 minutes to redistribute the juices. Slice the roast thinly against the grain and serve with the roasted vegetables and pan juices.
Notes
- Use a meat thermometer for accurate results. Insert it into the thickest part of the roast.
- If you prefer a well done roast, cook until the internal temperature reaches 160°F (71°C).
- Leftovers make excellent sandwiches or can be added to salads and stir fries.
