How to Cook Bottom Round Roast

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30-01-2021, 17:20

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Premium cuts of beef can be costly, but inexpensive cuts can be tough and flavorless if cooked too quickly. The bottom round comes from the hindquarters, so it is a naturally tougher cut; however, this lean cut becomes tender with low and slow cooking. Season your meat and decide if you'd like to roast it in the oven with onions and carrots or if you prefer to make it in the slow cooker with portobello mushrooms. Serve your bottom round roast with the vegetables or mushrooms and the juices from the meat.

Cooking Oven-Roasted Pot Roast with Vegetables

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 ⁄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.

Making Slow Cooker Pot Roast with Mushrooms

Cut 1 onion and place it in a slow cooker with the mushrooms. Chop the onion into 1 in (2.5 cm) pieces and put them in the bottom of a 5-quart (4.7 liter) slow cooker. Add 1 cup (75 g) of sliced baby portobello mushrooms.
- If you don't have portobello mushrooms, substitute white button mushrooms.
Season the roast and cut it in half lengthwise. Place a 3-pound (1.4 kg) bottom round or rump roast on your work surface and sprinkle it with 1/2 teaspoon (2.5 g) of salt and 1/4 teaspoon (0.5 g) of pepper. Use a sharp knife to cut the roast in half lengthwise and then lay both pieces over the onions and mushrooms in the slow cooker.
- Use your fingers to rub the seasoning evenly into the meat.
Mix the wine, sugar, mustard, and Worcestershire. Pour 1 cup (240 ml) of dry red wine or beef broth into a bowl and stir in 1 tablespoon (12.5 g) of brown sugar, 1 tablespoon (18 g) of Dijon mustard, and 1 teaspoon (4.9 ml) of Worcestershire sauce.
- If you don't have wine or beef broth, substitute vegetable stock or broth.
Pour the marinade over the beef and cook the roast for 6 to 8 hours. Put the lid on the slow cooker and turn it to LOW. Start checking the roast after it's cooked for 6 hours. Insert a fork or knife to see if the meat is tender.
- If the roast isn't tender, continue to cook and check the meat in 30 minute increments.
Rest the meat for 20 minutes. Transfer the bottom round roast to a serving platter or cutting board. Cover it loosely with foil and let it rest. The juices will redistribute within the meat and the roast will finish cooking.
Whisk the cornstarch with cold water and stir it into the slow cooker. Measure 2 tablespoons (18 g) of cornstarch into a small bowl and whisk in 2 tablespoons (30 ml) of cold water to make a smooth slurry. Stir this into the liquid that's in the slow cooker.
Cover and cook the gravy for 30 minutes. Turn the slow cooker to HIGH and let the liquid cook and thicken. Remove the lid and stir the gravy which should be thick. Taste it and add salt and pepper according to your taste.
Serve the bottom round roast with vegetables. Slice the roast into 1/2 in (1.3 cm) slices and set them on a serving platter with the onions and mushrooms. Set the gravy on the side.
- Refrigerate leftover roast in an airtight container for up to 4 days.