Bottom round roast....  

andalond,

As the bottom round roast part is known to be slightly tougher than the top roast, you will need to pay more attention to the whole cooking process as the cooking time would need to be slightly longer. Also, this is one recipe, you would not want to rush, it would be best to do this over the weekend and prepare 1 day in advance.

Round Roast Recipe:

Ingredients:

* 4 cloves garlic, minced
* 1/4 cup dry sherry or chicken broth
* 1/4/cup red-wine vinegar
* 1 tablespoon honey
* 1 tablesoon soy sauce
* 1 teaspoon dried rosemary
* 1/2 teaspoon dried thyme
* 1 3-pound bottom round roast, trimmed
* 1 tablespoon Dijon-style mustard
* Chopped fresh herbs for garnish (optional )

Directions:

1. In a bowl, combine the garlic, sherry, vinegar, honey, soy sauce, dried rosemary, and dried thyme; mix well . Set aside 1/4 cup of marinade. In a large resealable bag put roast and marinade, press out air ad seal, refrigerate for at least 6 hours or overnight,turning occasionally (I highly recommend overnight).

2. Preheat oven to 450.F

3. Remove roast rom marinade; discard bag and mariade.

4. Brush the roast with the Dijon mustard and place on a roasting rack in alarge roasting pan.

5. Roast or 10 minutes. Reduce oven temperature to 325.F.

6. Continue roasting until a meat thermometer inserted in thickest part registers 150.F for medium, about 1 hour.

7. Place roast on a serving platter; let stand for 10 minutes.

8. Skim fat from pan juices. Place roasting pan over medium heat. Add the reserved marinade; bring to a boil, scraping up brown bits.

9. Garnish roast with the fresh herbs and slice roast thinly across grain. Serve with pan juices.

Tips:

* While simmering, check the pot to ensure that liquid has not completely evaporated. If so, add more liquid.

* It is okay to use water, although liquid other than water will add more flavor to your broth.

* Don't worry about leftovers because I can assure you that your beef sandwich will be out of this world with this roast.

I hope you will like this recipe. Have a great time and not forgetting bon appettit.

Take care.

Are they on sale this week? I can't say that I've ever made one. I don't know how to prepare it myself. I look forward to seeing the responses here to get some ideas myself.

Well, bottom round roast needs to be cooked slowly, preferably with liquid of some sort. This is because it is a more affordable choice of beef and therefore usually more tough than other more exensive cuts of beef. Usually cook it with either water, beef broth, red wine, or a combination of liquids, etc.

Since it takes hours to prepare and cook you might want to prepare this on the weekend or else put it on around lunch time so it is ready for dinner.



Here is a really tasty recipe I have used before:

Bottom Round Roast with Onion Gravy

Prep Time: 10 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 10 Minutes
Servings: 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.

Good luck and let me know how it turns out for you!



Have a great day and happy myLotting!!!

sorry for that,i can't cooking,so,there is no good recipe!thanks!

i can't cook,so there is no good recipes!But i want learn it.