How to Prepare a Bottom Round Roast

As I was home for Easter, my mother and I decided to cook a bottom round roast together. A bottom round roast is the outside muscle of the upper leg of a cow.

Some people prefer this to be cooked in a crock pot because the meat tends to be more tender and juicy, but this is a tutorial on how to cook it in the oven. At a low temperature and longer time the meat still comes out extremely tender and flavorful.

The ingredients you will need are:

  • A Round Bottom Roast
  • Celery
  • Carrots
  • Yellow Onions
  • Potatoes
  • 1 can of Beefy Mushroom Soup
  • Fresh Cloves of Garlic
  • Flour
  • Butter
  • Salt
  • Pepper

**A lot of the measurements are just preference of what vegetables you want more of, and what flavors you want to stick out more.**

The first thing to do is preheat the oven to 325 degrees. Then, you should heat the pan you will be cooking the meat in on the stove, and add some butter.

While the butter is heating, mix some flour, pepper, and salt in a large container and then cover the entire outside of the meat with the mixture.

Once the butter is melted, you will need to sear the meat, which means to brown all of the edges. This helps to keep some of the flavor inside of the meat while is slowly cooks in the oven.

While the meat is searing, you can clean your potatoes. We bought the miniature potatoes so we didn’t have to cut bigger ones. You can choose whatever; the trick is to cut all the veggies the same size so they all cook evenly.

Next, cut the onions and celery and have them ready to add to the cooking pan.

Take the meat out of the pan and add your onions, about a handful of fresh garlic cloves, and celery. You should sauté these and then add your can of beefy mushroom soup. After you have done this, place the roast back into the pan, and pour about three cups of water overtop.

Place the lid on top of your pan and then put it into the oven. Cook for about 20 minutes and then add your carrots and potatoes.

You will know your roast is done once the meat is browned through, and the gravy is bubbling.

After the roast is done cooking for about an hour per pound (we had a three pound roast so ours cooked for about three hours), you let it sit for about 10 minutes with the lid on to let the juices seep in and let the meat rest.

After it’s done resting, it’s easier to place the meat onto a plate to slice.

After you have sliced your roast you can place some carrots, onions, celery, potatoes, and even some garlic to a plate, and then a couple slices of your roast and you’re good to enjoy!

The roast itself is not that difficult to prepare, it’s more of the cooking time that takes the most, but other than that it’s a pretty easy recipe that you can make for your friends or if you have family coming to visit.

I hope you have enjoyed this tutorial on how to cook a bottom round roast!

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