Oven Braised Bottom Round Pot Roast Recipe

Oven Braised Pot Roast, Bottom Round
Oven Braised Beef Pot Roast. Photo: Diana Rattray
Ratings (30)
  • Total: 3 hrs 35 mins
  • Prep: 20 mins
  • Cook: 3 hrs 15 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
736 Calories
33g Fat
15g Carbs
91g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Serve this roast with mashed potatoes and broccoli or your choice of vegetables for a fabulous family dinner.


  • 1 beef bottom round roast, about 3 to 4 pounds

  • 2 cloves garlic, finely minced
  • Salt and pepper
  • 3 to 4 slices bacon, cut in half crosswise
  • 1 cup chopped onion
  • 1 cup apple juice
  • 1 can (10 3/4 ounces) condensed beef broth
  • 4 tablespoons cider vinegar

Steps to Make It

Rub beef roast with the garlic and sprinkle generously with salt and pepper. Rub all over with the finely minced garlic.

Heat oven to 325 F.

In a large Dutch oven or covered oven-safe pot, cook the bacon with onion until onion is softened.

Remove bacon and onion to a plate and sear the roast in the drippings on all sides.

Add the onion and bacon back to the pan along with the apple juice and beef broth. Stir in the vinegar.

Cover and bake for 2 1/2 to 3 hours, until very tender.

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