|Nutritional Guidelines (per serving)|
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 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
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.
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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