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Bottom round roast recipe ideas

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Bottom round roast recipe ideas
Ingredients
  • 1 (three or four-pound) boneless bottom round roast
  • Kosher salt and freshly ground pepper
  • 1/4 cup vegetable oil
  • 2 yellow onions, peeled and quartered
  • 3 cloves garlic clove, smashed
  • 1 tablespoon tomato paste
  • 1 cup dark wine
  • 2 cups beef stock
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 3 carrots, peeled and sliced into 1/2-inch pieces
  • Freshly chopped parsley leaves, for garnish
Directions

Preheat the oven to 350 levels F.

Season the roast on every side with pepper and salt.

Inside a Nederlander oven over medium-high temperature, heat the vegetable oil and sear the roast on every side. Add some onions, garlic clove and tomato paste and prepare until slightly colored. Add some wine, stock, thyme and bay leaves. Bring the liquid to some simmer, cover, and put within the oven.

Roast for 1 1/2 hrs after which add some carrots. Still prepare for another hour. Transfer the roast to some cutting board and let rest for 15-20 minutes. Slice and put on the serving platter. Skim body fat from the braising liquid and serve using the roast. Garnish with parsley.

Recipe thanks to The Neelys

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