|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||2%|
|Total Sugars 4g|
|Vitamin C 14mg||68%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If your experience with pot roast is dried-out meat, this recipe will be a nice surprise. Braising makes this bottom round roast tender and delicious. Apple juice and beef broth team up as the braising liquid, and a bit of vinegar adds tanginess, while bacon and onion round out this flavorful piece of meat.
This recipe calls for bottom round, which is also referred to as rump roast. As that suggests, the meat comes from the upper part of the hindquarters and is lean and flavorful because it is a well-exercised muscle. However, it can be tough and needs to be cooked for a long time at a lower temperature so the meat softens. It is a less-expensive roast and a good choice for both flavor and price.
Click Play to See This Oven Braised Pot Roast Recipe Come Together
"Very flavorful roast. The apple cider and bacon pair well together, and make a great sauce." —Renae Wilson
1 (3- to 4-pound) beef bottom round roast
2 cloves garlic, finely minced
Kosher salt, to taste
Freshly ground black pepper, to taste
3 to 4 slices bacon, cut in half crosswise
1 cup chopped onion
1 cup apple juice
1 (10 3/4-ounce) can condensed beef broth
1/4 cup cider vinegar
Gather the ingredients.
Rub beef roast with garlic and sprinkle generously with salt and pepper. Preheat oven to 325 F.
Remove bacon and onion to a plate. Add beef and sear roast in drippings on all sides.
Add onion and bacon back to pan along with apple juice and beef broth. Stir in vinegar.
Cover and bake for 2 1/2 to 3 hours, until very tender.
Allow roast to rest for 15 minutes before serving. This lets juices absorb and redistribute in the meat, instead of ending up on the platter when you carve the meat.
- For a medium-rare roast, remove it from the oven when the internal temperature reaches 135 F and check it after three minutes, by which time it should reach the safe minimum internal temperature of 145 F. If you prefer it medium, remove the roast from the oven at 150 F, and for well done remove it at 165 F.
- If you have any leftover roast, cover it once it is cooled and place it in the refrigerator. Use the roast within four days.
- Save the braising liquid to use for making a sauce or gravy to accompany the roast. Strain the liquid into a gravy separator if you wish to remove any fat. You can return the juices to the Dutch oven or to a saucepan and bring them to a simmer on the stovetop. Then add a flour-water mixture or cornstarch-water mixture to thicken the gravy.
What is braising?
Braising is a cooking technique where you first brown the meat in fat and then cook it slowly in liquid, just enough to provide constant moisture but not so much the meat is submerged. Using the oven allows you to provide constant indirect heat. Alternatively, you can braise in a large heavy pot on the stovetop or in a slow cooker.