BOTTOM ROUND ROAST WITH ONION GRAVY
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
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
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
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
Number Of Ingredients 15
Steps:
- Choose your favorite dish!
- Prepare ingredients according to the recipe.
- Be ready in 30 minutes or less!
EASY STOVETOP POT ROAST WITH VEGETABLES
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
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
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
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
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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