|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 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. Serve this roast with mashed potatoes and broccoli or your choice of vegetables for a fabulous family dinner.
Bottom round is also called rump roast. As that suggests, it comes from the upper part of the hindquarters and is lean and flavorful because it is a well-exercised muscle. As well, it can be tough and so it needs to be cooked for a long time a lower temperature so the meat softens. It is a less expensive roast and so it is a good choice for both flavor and price.
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. Bottom round can become dry when it is overcooked.
- 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 the beef roast with the garlic and sprinkle it generously with salt and pepper.
Heat the oven to 325 F.
Remove the 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.
For a medium-rare roast, remove it from the oven when the internal temperature reaches 135 F and check it at 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.
Allow the roast to rest for 15 minutes before slicing. This lets the juices absorb into the meat so they won't run out when you carve the roast.
Serve and enjoy!
If you have 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.