How to Fix a Bottom Round Roast
A bottom round roast is a muscular portion of a cow's upper leg. Cooks with a high quality bottom round roast may roast this beef cut in the oven. Most cooks opt to roast a bottom round roast in a covered Dutch oven on the stove top, however. A covered and moist roasting process will produce a moist and flavorful beef roast that will be tender and delicious. Does this Spark an idea?
Things You'll Need
- Five yellow onions
- Bottom round roast (4 to 5 lbs.)
- Salt and pepper (to taste)
- 1 tbsp. white vinegar
- 1 tbsp. flour
- 1 cup water
- Cutting board
- Utility knife
- Dutch oven
- Measuring cups and spoons
- Stove top
- Aluminum foil
Instructions
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1
Peel the onions and slice them thinly. Place the sliced onions into the bottom of the Dutch oven.
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2
Wash the bottom round roast and pat it dry with paper towels.
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3
Sprinkle salt and pepper over the surface of the roast and place it on top of the onions in the Dutch oven.
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4
Measure and pour the vinegar over the roast.
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5
Cover the Dutch oven and place it onto the stove top. Set the burner to medium-high until the onions begin to simmer. Reduce the burner heat to low, and cook the bottom round roast for approximately three hours. Do not remove the cover until three hours elapses.
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6
Check the bottom roast after the time elapses to see if it is finished to your liking. Insert the tip of a knife into the center of the roast and look at the meat. If it is adequately cooked, remove it from the Dutch oven to a serving platter. Cover the roast with aluminum foil to keep it warm. Continue cooking the bottom roast for an additional 30 to 60 minutes if it is not finished cooking.
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7
Mix the flour and water and add it to the Dutch oven. Stir the onions, pan juices and the flour and water mixture to incorporate them well. Cook the ingredients over medium-high heat until they thicken into gravy. Remove the Dutch oven from the heat.
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8
Slice the roast and serve it with the gravy.
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