Boneless Bottom Round Roast Dinner Recipes

BOTTOM ROUND ROAST WITH ONION GRAVY

Steps:

• 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.

BONELESS BOTTOM ROUND ROAST DINNER

Steps:

• Start with the Injection Juice: Boil water and add bouillon, green onions, green peppers, garlic cloves and the seasonings. Let these ingredients sit in the hot water until its almost cool, then add the Worcestershire sauce.
• Pour the Injection Juice into a Blender and blend until its smooth and no chunks. Pour Injection Juice in a dish until needed, lets move on to the Roast.
• To start the Roast lets largely dice green peppers, green onions, mushrooms, potatoes and carrots.
• Season the meat with salt, pepper and seasoning salt, just rub it all over the meat! Get your injector and fill it with the injection juice.
• Inject the meat in numerous places, just pump that stuff in there.
• cover pan with foil or lid and bake @ 350 for 1 and half hours or until carrots and potatoes are tender!
• Let roast stand 10 minutes and slice how you want to.
• Start the gravy by separating all of the veggies and meat out of the pan and strain the juice.
• Next Start a Rue by taking the butter in a skillet, let melt and begin to sizzle, add the flour and whisk. Once you have whisked into a smooth paste add the broth from our roast and whisk. The gravy will start to thicken fast so make sure to whisk fast! Add a pinch of salt and pepper to flavor it a little more (optional).
• Mash the potatoes with butter and serve with gravy.

ROUND ROAST BEEF BOTTOM PERFECTION

Steps:

• 1. Begin by setting your round roast in a roasting pan so it can come to room temperature. Preheat oven to 450 degrees.
• 2. Using a mortar & pestle, begin grinding the garlic cloves, sea salt, rosemary, thyme, pepper & onion flake together. Add olive oil a little at a time to make a paste. Grind until well pulverized! Add as much olive oil as needed to make a semi-thin paste.
• 3. Proceed to smear this on all surfaces of the roast. Smear a generous portion on the layer of fat, which will melt into the roast, making it oh-so-juicy & delicious. Make sure round roast is fat side up!
• 4. For the Oven: Place roast in 450-degree oven for 20 minutes. This high heat will sear the edges & seal in the juices, making the roast tender & juicy. Immediately, your kitchen is going to smell so good! But don't be tempted to open the oven! After 20 minutes, reduce oven temperature to 325 degrees. Roast for 1 1/2 to 2 hours, depending on how rare or done you like your beef. For medium-rare roast: remove when internal temperature reaches 135 degrees. Let roast stand/rest for 10-15 minutes before carving. This allows the juices to settle within the meat, leaving it so tender! The internal temperature will rise approx. 10-15 degrees while it is resting so, keep that in mind regarding how well or how rare you like your beef. This is a great time to start your gravy.
• 5. Cook in the Crock Pot: Follow same instructions in steps 1, 2 and 3. Low setting; allow 6-8 hours, or until the roast literally falls apart. High setting; allow 4-6 hours, or until it literally falls apart. After removing roast, mix 1-3 tablespoons of flour with drippings (depending on how much your round roast has yielded) and set on high until it reaches gravy consistency.