Roast Essentials Bottom Round On The Stovetop Recipes

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BOTTOM ROUND ROAST WITH ONION GRAVY



Bottom Round Roast with Onion Gravy image

This is the easiest roast recipe and requires little work for a lot of flavor. The vinegar sounds awful but it makes it really good. Its an easy main dish for busy moms!

Provided by Susan

Categories     Main Dish Recipes

Time 4h10m

Yield 6

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 11.3 g, Cholesterol 127 mg, Fat 22.5 g, Fiber 1.9 g, Protein 39.3 g, SaturatedFat 8.5 g, Sodium 167.5 mg, Sugar 4.7 g

ONE AMAZING "BOTTOM ROUND ROAST" RECIPE



One Amazing

Learn how to prepare and cook this melt-in-your-mouth bottom round roast from start to finish. I promise you it's going to deliver the best roast beef you have ever had in your life.

Provided by Kim Grabinski

Categories     Main Course

Time 6h15m

Number Of Ingredients 8

3-4 pounds bottom round roast (or outside round, rump roast, eye of round)
2 teaspoons minced garlic
2 teaspoons dried basil
2 teaspoons dried thyme (or dried rosemary)
1 teaspoon dried parsley
1 teaspoon Kosher salt (sea salt)
1 teaspoon black pepper
2 tablespoons olive oil

Steps:

  • Preheat the oven to 170 degrees Fahrenheit (77 degrees Celsius).
  • Remove the fully thawed roast from the fridge and remove it from the packaging.
  • Place the bottom round roast on a cutting board and let it rest for 10 - 30 minutes.
  • Brush the entire surface of the roast with olive oil or your choice of oil.
  • Combine all of the seasonings in a small bowl.
  • Rub the seasonings over the entire surface of the roast - top, bottom and all sides.
  • Insert meat probe into the thickest part of the roast.
  • Place the roast in the center of a roasting pan with the fat side up.
  • Cook for 2 hours per pound until you reach your desired internal temperature. When the internal temperature reaches around 125-130 degrees Fahrenheit (you've hit medium rare).
  • Remove the roast, tent with foil and rest for at least 10 minutes and up to 2 hours before you reverse sear.

Nutrition Facts : Calories 299 kcal, Carbohydrate 1 g, Protein 56 g, Fat 15 g, ServingSize 1 serving

15 EASY AND DELICIOUS BOTTOM ROUND ROAST RECIPES



15 Easy and Delicious Bottom Round Roast Recipes image

Number Of Ingredients 15

1. Bottom Round Roast
2. Bottom Round Roast with Herb Butter
3. Herb and Garlic Bottom Round Roast
4. The Perfect Bottom Round Roast
5. Instant Pot Bottom Round Roast
6. Slow Cooker Beef Roast
7. Slow Cooker Bottom Round Roast
8. Braised Beef with Almond Sauce
9. Bottom Round Roast with Vegetables and Gravy
10. Garlic Herb Crusted Bottom Round Roast
11. Instant Pot Roast Beef
12. Slow Cooker Italian Pot Roast
13. Easy Top Round Roast
14. Sous Vide and Smoked Tender Bottom Round Roast
15. Mississippi Pot Roast

Steps:

  • Choose your favorite dish!
  • Prepare ingredients according to the recipe.
  • Be ready in 30 minutes or less!

EASY STOVETOP POT ROAST WITH VEGETABLES



Easy Stovetop Pot Roast With Vegetables image

Enjoy an easy-to-make pot roast that is simmered on the stovetop with onion soup mix, potatoes, and carrots.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 3h

Yield 8

Number Of Ingredients 9

2 tablespoons vegetable oil
3- to 4-pound pot roast
1 can (10 3/4 ounces) condensed cream of mushroom soup (undiluted)
1 envelope dry onion soup mix
1 to 2 cups water (or low sodium beef stock )
6 medium potatoes (peeled and quartered)
6 carrots (sliced into 2-inch pieces)
2 tablespoons all-purpose flour
1/4 cup cold water

Steps:

  • Gather the ingredients.
  • In a large Dutch oven or stockpot, heat the oil over medium-high heat.
  • Brown the roast in the vegetable oil.
  • Remove the roast and set aside.
  • Pour the oil out of the pan. In the same pan, combine the mushroom soup, onion soup mix, and 1 cup of water. Heat to boiling.
  • Return the roast to the pan. Reduce the heat to low.
  • Cover and simmer for 2 hours, turning roast occasionally.
  • Add the potatoes and carrots. Cover and cook for another 40 minutes, or until the vegetables are tender. Add more water or stock if the pan looks dry.
  • Remove the meat and vegetables to a serving platter and keep warm.
  • In a small bowl, mix the flour and water together.
  • Gradually stir the flour-water mixture into the liquid left in the pan, stirring until sauce boils and thickens.
  • Spoon the thickened sauce over the pot roast and potatoes.

Nutrition Facts : Calories 922 kcal, Carbohydrate 40 g, Cholesterol 275 mg, Fiber 5 g, Protein 74 g, SaturatedFat 18 g, Sodium 824 mg, Sugar 5 g, Fat 50 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

STOVE TOP POT ROAST



Stove Top Pot Roast image

This is a simple and savory stove top pot roast made with turnips, carrots and potatoes. Warm up a nice loaf of bread and toss a salad, and you have a hearty meal.

Provided by sarah

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h30m

Yield 6

Number Of Ingredients 10

2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 red onion, chopped
4 cloves garlic, crushed
4 stalks celery, chopped
1 tablespoon dried basil
salt and pepper to taste
6 medium red potatoes, quartered
6 turnips, peeled and cut into chunks
6 carrots, peeled and cut into chunks

Steps:

  • Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
  • Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

Nutrition Facts : Calories 607.9 calories, Carbohydrate 52 g, Cholesterol 103.4 mg, Fat 30.2 g, Fiber 8.7 g, Protein 33 g, SaturatedFat 10.8 g, Sodium 231.4 mg, Sugar 11.4 g

STOVETOP POT ROAST



Stovetop Pot Roast image

I make this hearty stovetop favorite at least twice a month- my husband, Jim, loves it! You can use whatever vegetables are abundant in your garden. I like to cut up the leftovers, add gravy and warm it up like a stew.

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 10 servings.

Number Of Ingredients 14

1 boneless beef chuck roast (3 to 4 pounds)
2 to 3 garlic cloves, sliced
2 tablespoons olive oil
1 large onion, cut into 1/2-inch slices
3 celery ribs, cut into 1/2-inch slices
2 medium turnips, peeled and cut into chunks
4 cups water
2 teaspoons beef bouillon granules
4 medium potatoes, peeled and quartered
1 pound carrots, cut into chunks
1/2 pound fresh green beans, trimmed
1/2 pound sliced fresh mushrooms
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Add the potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm., Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

Nutrition Facts : Calories 360 calories, Fat 16g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 276mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.

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