The Afforable Roast Beef Dinner – Bottom Round Roast and Vegetables

Do you think a bottom round roast is only good for pot roast? Think again! I’ll show you how to turn this affordable cut of beef into an amazing roast beef dinner, perfect for any night of the week.

When it comes to lean, economical, and easy to cook cuts of beef, it’s hard to beat the bottom round roast. If you cook it properly and slice it thin, it can taste delicious and tender. Not as tender as a filet, but certainly tender enough considering the affordable cost of round roast.

=== 🍽🍸🥩 RECIPE ===
3 to 4 pound ( slightly more than 1.5 kg) Bottom Round Roast
1/2 cup (118 ml) beef stock
1/2 cup(118 ml) red wine – Pinot Noir, Merlot, Cabernet Sauvignon
Baby Carrots
Baby Potatoes 3/4 pound (340 g)
2-3 ribs celery, cut into large peices
1 large onion, large dice
1 head garlic, cut in pieces
Salt and Pepper
Vegetable Oil

Preheat oven to 350°F (180°C)

Take the roast out of the refrigerator an hour before cooking. If there is a fat cap, score the fat slightly to aide in rendering and browning. Season all sides liberally with salt. Allow to sit and come up to room temperature.

Heat a cast iron or other heavy bottomed skillet. Add 2 teaspoons vegetable oil. Sear the roast on all sides until browned.

While the roast is searing, place the vegetables and herbs in a roasting pan. Add the wine and stock, season with salt and pepper. When the meat is browned, place on top of the bed of vegetables, and place in the oven.

Roast at 350°F (180°C) for 45 minutes to an hour, or until it reaches an internal temperature of 125°F (52°C).
Remove from oven, tent loosely with foil. If vegetables need to cook more, remove the roast and place on a board, tented loosely. Place the roasting pan back in the oven until vegetables are fully cooked.

After the meat rests for 15 to 30 minutes, slice thinly, and serve with vegetables and horseradish. The pan juice can be used, or made into a gravy or sauce.

ThermoPro TP16S Digital Meat Thermometer –


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