how to make a roast?

Question

I got a beef bottom round roast? any help i never ever made one?

Answer 1

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
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.
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 2

The quickest and easiest way to make a pot roast is to go buy a packet of Liptons Dry Onion Soup mix and make the recipe that comes on the back of it.

Lipton Onion Soup Old Fashioned Pot Roast

1 lean boned beef roast
1 envelope Lipton onion soup mix
2 1/2 cups water

In a Dutch oven, brown roast over medium heat. Add onion soup mix blended with water. Simmer covered, turning occasionally, 2 1/2 hours or until tender. If desired, thicken with gravy.

You can also do this in the oven at 325 degrees. I would add a few chunked carrots or maybe a bag of those baby carrots. 2 1/2 is a bit short for the time, 3-4 hours sounds better to me.

Answer 3

Pot Roast:

Beef roast
1 Envelope Onion soup mix
2 large potatos cut in wedges
1-1/2 Cup water
2 -3 carrots sliced like coins

1. Put the roast in a baking pan first
2. Add the remaining ingredants
3. Cover and bake 2 hours at 350 degrees
4. Lift meat to cutting board. Cover loosely with foil and let it stand for 10 to 15 minutes.
5. Slice meat across the grain. Serve with vegetables.
It is easy to make. and yummy to eat.

Answer 4

There are lots of ways to cook a roast. My favorite way is to make what you would call pot roast. Preheat your oven to 320 degrees. Take a frying pan and spread butter in it. Set the butter on med heat. When the butter is hot, brown the roast on all sides in the butter. Take the roast out of the frying pan and put it in a high walled roasting pan or a loaf pan. Add one package of dry onion soup mix and 1/2 cup of water. Cover the pan tightly with aluminum foil and poke a few holes in the top to let the steam escape. Cook the roast at 320 degrees for aprox. 2 hours. It will be very tender and juicy when it comes out. :)

Answer 5

I have a really easy and yummy recipe:

Ingrediaents:
Roast
Lipton Onion Soup Mix
Roast Veggies (Carrot, celery, onion and potatoe- chopped)

Add roast to crock pot. add enough water to cover roast. add one or 2 envelopes of the onion soup mix. Add all veggies except potatoes

Cook on low for 7-8 hours or high for 3-4 hours. When there is only 1 hour of cook time left add the potatoes)

This turns out SOOO moist and yummy and it is so easy! You don't have to do anything to it! Good Luck!

Answer 6

EYE OF THE ROUND (BEEF ROAST)

Heat oven to 450 degrees. Place eye of round beef roast in roaster or pan uncovered. Cook in oven for 20 minutes. Turn off heat. Do not open oven door! Let sit in oven for 20 minutes per pound. Perfect.

Answer 7

Roast and Vegetables

INGREDIENTS
1 (3 pound) 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, peeled and sliced into 1 inch pieces
6 small new potatoes, halved
DIRECTIONS
Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes.
Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots and potatoes around the meat.
Cover, and cook on low for 6 to 8 hours, stirring occasionally.

Easy Roast

INGREDIENTS
1 (3 pound) bottom round roast
salt and pepper to taste
2 medium baking potatoes, quartered
4 carrots, cut into thirds
1 (1 ounce) envelope dry onion soup mix
1 cup water
DIRECTIONS
Season the roast with salt and pepper, and place in the bottom of a slow cooker. Sprinkle half of the onion soup mix over it, and pour in half of the water. Put in the potatoes, followed by carrots. Season with the remaining soup mix, then pour in the rest of the water. Cover, and cook on High for 6 to 8 hours.

Bottom Round Roast with Onion Gravy

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
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.
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 8

Beef of Eye-round Roast

3-5 lbs beef eye round
1 1/2 cups water
1/2 cup red wine
3 bay leaves
4 tablespoons au jus mix
4 tablespoons au jus mix (for sauce)
3 tablespoons Dijon mustard
1 tablespoon minced garlic (from jar)
2 teaspoons minced onions or onion powder
2 teaspoons dried basil
1 tablespoon dried rosemary (crushed)
2 teaspoons dried tarragon
1 tablespoon salt
2 tablespoons salt (for searing)
2 teaspoons ground black pepper
2 tablespoons black pepper (for searing)
100% extra-virgin olive oil (for searing)

Thoroughly rinse the roast and pat dry with paper towel.
Salt and pepper the roast on all sides for searing.
Cover the bottom of a roasting pan with olive oil and set on medium-high heat about 4 minutes until very hot.
Wearing a long sleeve shirt and oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
If you do not get 1/2 cup of fat rendered, that is okay.
Set a wire rack in another roasting pan, and then set the roast onto the rack.
Pour the water over the roast, making sure that it covers the bottom of the roasting pan, and then pour the wine over the roast.
Brush roast with Dijon mustard.
Smear 1 tablespoon of minced garlic from jar onto top of roast.
Season again with salt and pepper, and then sprinkle the rest of the seasonings evenly, including 4 tablespoons of Au Jus Powder and then place the 3 bay leaves on top.
Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees F. for 1 1/2 to 2 hours or until roast is almost done.
If you desire it to be medium-rare, remove from oven when it is rare.
If you desire it to be medium, remove from oven when it is medium-rare.
After removing from oven, tent with aluminum foil.
Allow to stand for 10 to 15 minutes to allow the juices to redistribute themselves evenly throughout the roast, and for the roast to complete its cooking to your desired doneness.
Set the roast onto a cutting board and carve.
Place all of the juices, including the 1/2 cup of fat rendered from the initial searing process and 4 tablespoons of Au Jus powder into a gravy boat to serve as the au jus sauce or gravy.