|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 13g||63%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||3%|
|*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.|
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.
- 1 (3- to 4-pound) beef bottom round roast
- 2 cloves garlic (finely minced)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 3 to 4 slices bacon (cut in half crosswise)
- 1 cup onion (chopped)
- 1 cup apple juice
- 1 (10 3/4-ounce) can condensed beef broth
- 4 tablespoons cider vinegar
Gather the ingredients.
Rub beef roast with the garlic and sprinkle generously with salt and pepper.
Heat oven to 325 F.
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.
Serve and enjoy!
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