I need a delicious recipe for a beef bottom round roast???

Question

I need a good one. What do you do with this piece of meat and is it a good one or a bad one?
Thanks

Answer 1

Best Loved Bottom Round Roast

A bottom round roast might have some gristle but not a lot. It often comes wrapped in a layer of fat, which is great as the fat helps to keep the roast moist while cooking. If your roast does have a layer of fat you can always cut it off prior to carving the roast.

You'll first want to marinate your roast using one of the marinade recipes below. You should marinate the roast for at least 4 to 5 hours, preferably 8 to 10 hours.
3 to 4 lb. bottom round roast
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried thyme
1 tsp. dried basil
2 cloves garlic cut in slivers


Method

Preheat your oven to 325 degrees. Remove the roast from the marinade. Cut slits in the roast and insert the slivered garlic cloves evenly around the whole roast. Place the roast in the roasting pan and sprinnkle with the salt, pepper, thyme and basil. Insert a meat thermometer into the center of the roast. Roast the beef for about 20 minutes a pound or until your thermometer shows 140 degrees for rare meat or 160 degrees for medium done meat. Remove the meat from the roaster and cover with foil. Allow the roast to sit for about 10 to 15 minutes as this makes it easier to carve.

Italian Dressing Marinade

1 1/2 cups Italian Dressing
1 tsp. salt
1/2 tsp. pepper


Method

Mix Italian Dressing and salt and pepper in a plastic bag. Add the roast and tie the bag so it won't leak. Turn the roast several times to coat all sides with the marinade. Place in a shallow dish in the fridge. Turn the roast every half hour, rotating so that each side sits in the marinade in turn. You can marinate the roast for as little as 4 or 5 hours, but it's better if you can marinate it for longer. Note if you don't want to use wine, you can substitute red wine vinegar.
When ready to roast your beef, remove it from the bag and follow the bottom round roast recipe above.

Answer 2

Bottom Round Roast Marinade

Answer 3

Boneless Bottom Round Roast

Answer 4

What makes any of them bad is over cooking (roasting). I like SALT, pepper and garlic salt on mine. You are best to use whatever you like. If you over cook any roast it will taste like cardboard. You need to leave the natural flavors and juices inside. If I am making a roast with carrot and potatoes I start the roasting with just the carrots and potatoes, when I feel the time is right I put the roast in for under one hour. And that is oven temp of 325. I never slow cook a roast either, even though it is in water it will come out dry tasting. A round roast will be tougher than a chuck roast, it depends on quality. There is good and there is choice, the better will have more marbling, fat running through it. Prime is the very best grade. I think most stores probably sell good. then it depends on how long the meat has aged. This is hanging in a cooler. I have had properly aged venison that was tender and excellent. Your local butch will probably have the best cuts. A super market sells by volumn and is generally tougher. Wal-Mart meats are a poor choice. Around here there are Fairway Stores and they have good meat, you select it over a counter like at a butcher shop.

Answer 5

Whatever it is soak it in Italian salad dressing over night and it will help to soften up any piece of meat even an old shoe like beef bottom round roast. Then cook in oven with potatoes, carrots, onions and about one litre of water in a covered roasting pan for about 3 hours. Set the oven temp. to 375 degree farenheit. Check on it periodically to see if the water hasn't all boiled off,

Answer 6

INGREDIENTS:

* 6 onions, sliced
* 1 (4 pound) bottom round roast
* salt and pepper to taste
* 1 bay leaf
* 1 tablespoon white vinegar
* 1 tablespoon all-purpose flour
* 1 cup water

DIRECTIONS:

1. 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.
2. 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.

Answer 7

It's a decent piece of meat...not the best not the worst.
Here's what to do:
Cover in Worcestire (spelling) sauce, a dash or 2 of liquid smoke and a liberal amount 3 tablespoons or so of "Montreal" steak seasoning(any grocery store) rubbed in to the meat and place on rack in a roasting pan. Preheat oven to 250 degress...yes 250. Just before you put the roast in pour 1/2 cup red wine over it...not cooking wine...any red...merlot/shiraz whatever....just not cooking wine yuck. Cook meat till it's 135 rare to 145 medium...no more than that...it should take approx 3 hours for about a 4-5 lb roast. Bon Appetite!!
PS: I like to fry some peppers and onions in a little butter or mushrooms and onions to top the meat after its done

Answer 8

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RE:
I need a delicious recipe for a beef bottom round roast???
I need a good one. What do you do with this piece of meat and is it a good one or a bad one?
Thanks

Answer 9

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A 325 degree oven for about 2 hours. The lower temperature will make it less dry. I keep it covered. An easy (good!) recipe-mix one can cream of mushroom soup with one packet of dry onion soup mix-like Lipton and spread it over the roast. Sounds odd but absolutely delicious. I do this in crock pot too and just set it on low for about 6 hours. Awesome!

Answer 10

BOTTOM ROUND ROAST AND VEGETABLES
(made in slow cooker)

Prep Time: 25 Minutes
Cook Time: 6 Hours
Ready In: 6 Hour and 23 Minutes
Makes 6 servings

Ingredients:
3 pounds bottom round roast
ground black pepper to taste
garlic powder to taste
1 tablespoon vegetable oil
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
5 carrots, chopped
6 small new potatoes, halved

Directions:
Season roast with ground black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes.

2. Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and add carrots and potatoes. Turn roast and vegetables over to coat with the soup.

3. Cover and let cook on low for 6 to 8 hours. Stirring occasionally.