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!


“Easy as That” Sloppy Joe

Buying a bunch of individual pound of beef packages, and throwing it in the freezer is something all college students should do. The amount of things you can do with a pound of hamburger are almost limitless. You can cook it up and add it to a Hamburger Helper meal, you can make it into taco meat in which you could make quesadillas or tacos, or you could simply add some seasoning and make hamburgers.

What I do is take the pound of meat out of the freezer and place it into a bowl then into my fridge. This is when I know I will be cooking it up to make something.

You can very easily take the meat from the package and place it into the microwave on the defrost setting. Either will work.

Tonight, I had some meat I had thawed out, and decided to make some Sloppy Joes. The ingredients are simple:

  • 1 Pound Hamburger Meat
  • Ketchup
  • Mustard
  • BBQ Sauce
  • Chili Powder
  • Garlic Powder
  • Salt
  • Pepper

**I never make it the same way twice, so there are no specific measurements. I will talk you through the process though.**

First, brown the thawed hamburger meat in a pan. Add some salt, pepper, and garlic powder for tasting. If you want a little kick you can add a lot of chili powder as well. I usually add about 2 pinches worth.

Drain the meat. I learned a tip from the dietitian at the local HyVee store that if you want to reduce fat, you can rinse the meat with hot water in the step.

If you rinse the meat, add the salt, pepper, garlic powder, and chili powder after.

Add about a 1/3 cup ketchup to the meat. Then, drizzle mustard over the top layer. Depending on how saucy you want the meat to be, add as much BBQ sauce as you would like.

Mix it all together, and let it simmer for about 5 minutes.

Next, slather the meat on some bread. If desired you can add some ketchup, mustard, and pickles.

The "Easy as That" sloppy joe sandwich!

The “Easy as That” sloppy joe sandwich!


Chicken Breast. Smashed Potatoes. & Sauteed Veggies.

This was quite the experience for me. My first time cooking dinner from scratch for myself and my roommate. I went to the local Hy Vee store and got the ingredients I thought I would need, took a deep breath, and began to cook!

I was nervous at first, but the feedback was great, and I was absolutely full from all the food I ate!

Here is my original recipe for some Lemon Pepper Chicken Breast, Smashed Potatoes, and Sauteed Vegetables.

Things needed:

  1. Chicken Breast (with no added hormones and steroids)
  2. Small Gold Potatoes
  3. Celery
  4. Yellow Onion
  5. Baby Carrots
  6. Lemon
  7. Butter
  8. Salt
  9. Pepper
  10. Garlic Powder
  11. Rosemary
  12. Olive Oil
  13. Lemon Pepper Seasoning
  14. Garlic Powder


Begin by preheating the oven to 350 degrees, and washing the chicken with cool water. Place chicken in a pan and rub with olive oil. Sprinkle some lemon pepper, salt, pepper, and rosemary on top. Then squeeze 1/2 of a lemon’s juice on the chicken.


Cover the chicken with aluminum foil and place in the oven for 30 minutes.

After cooking, leave chicken setting in pan for 5 minutes before cutting into to be sure the juices from the chicken can settle.


Smashed Potatoes


Begin by washing the potatoes with some water and a scrubbing brush. Place them in a saucepan of water and boil until potatoes are soft.


Preheat the oven to 450 degrees.

While they are boiling, spray a cookie sheet pan with spray oil.

Once potatoes are soft, drain them, and place them on the cookie sheet. Smash the potatoes down with a cup. Rub some olive oil on the tops of the smashed potatoes. Then, sprinkle them with salt, pepper, garlic powder, and rosemary.


Place the cookie sheet into the oven and cook for 15-20 minutes (depending on how crispy you want your potatoes).



I really love carrots, and onions always have great flavor. I am not too keen on celery, but I wanted to branch out and try things so those are the three types of vegetables I chose.


All you do is put some olive oil in a frying pan, place your cut and cleaned veggies into the pan. Cook on medium heat until they have become tender.


I sprinkled them with some salt and pepper. I also added a teaspoon full of butter to add a little flavor.

Cook covered, and it’s as easy as that!

Final Thoughts…


I was really impressed with how moist the chicken turned out to be! I usually have to eat my chicken with condiments like ketchup or ranch, but it was so great I didn’t need anything. The smashed potatoes are addicting. They are a great combination of soft and crunchy. Lastly, the vegetables really hit the spot and all in all the meal covered the food groups.