Bottom Round Beef Roast
This beef Bottom-Round Roast recipe simmers low and slow until tender and juicy in a rich tomato sauce with Italian seasonings.
Servings: 8 servings
Chef Alli
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Ingredients
- 3 pound bottom round roast, may substitute top round roast bottom round roast is sometimes labeled rump roast in the meat case, fyi
- Your favorite steak seasoning, to taste We like McCormick Montreal Steak Seasoning
- olive oil for cooking the vegetables and searing the roast (done in two separate pans) may substitute vegetable, canola, coconut, or avocado oil for searing
- 1 medium yellow or white onion thinly sliced
- 2-3 cloves garlic may substitute 2-3 teaspoons of jarred minced garlic or 1 tsp. garlic powder
- 2-3 medium Roma tomatoes roughly chopped, may substitute one 14 oz. can diced tomatoes, with juice
- 15 ounce can tomato sauce
- 1 cup water or chicken broth
- 1 large sprig fresh basil may substitute 1 tsp. dried basil leaves
- 1 teaspoon dried oregano leaves
- kosher salt and pepper to taste
Instructions
- Preheat the oven to 250 degrees F.
- Remove the roast from refrigeration and unpackage. Season the roast on all sides with steak seasoning. Let the roast rest on the counter, uncovered, for an hour before you begin the cooking process to allow the chill from refrigeration to subside a bit. **Don't skip this step! Allowing the roast to rest is important for the cooking process and a good eating experience.3 pound bottom round roast, may substitute top round roast, Your favorite steak seasoning, to taste
- In a Dutch oven or large pot, heat a good swish of olive oil; add the onion and sauté for 2-3 minutes, then add the garlic and tomatoes, then cook an additional 1-2 minutes.olive oil for cooking the vegetables and searing the roast (done in two separate pans), 1 medium yellow or white onion, 2-3 cloves garlic, 2-3 medium Roma tomatoes
- Stir in the tomato sauce and water or chicken broth; add the oregano and fresh basil. Season to taste with kosher salt and pepper.15 ounce can tomato sauce, 1 cup water or chicken broth, 1 large sprig fresh basil, 1 teaspoon dried oregano leaves, kosher salt and pepper
- Meanwhile, in a large, deep skillet over medium-high heat, add a good swish of olive oil. When the oil is hot, use a pair of long-handled tongs to add the seasoned roast to the skillet, searing it on all sides, just until nicely browned and caramelized.
- Place the seared roast into the pot with the onion/tomato sauce mixture; ladle some of the tomato sauce mixture over the top of the roast. Cover the pot with a tight-fitting lid.
- Place the covered roast into the preheated oven on the center rack. Let the roast braise (simmer) for 4 - 4 1/2 hours, or until the roast is very fork-tender at the center and 195-205 degrees F. when tested with an instant-read meat thermometer probe at the center of the meat.
- Remove the roast from the oven and let it rest, covered, on the counter for 20 minutes. After the roast has rested, remove it to a platter.
- To remove the fats from the tomato gravy that remains in the pan, place it in a fat separator, allowing the fats to rise to the top. Squeeze the handle to open the bottom escape of the fat separator so the juices can stream into a pan to keep warm. **Alternatively, chill the tomato gravy so you can skim the chilled fats from the top before serving.
- Serve the roast in chunks with mashed potatoes, topped with some of the warm tomato gravy in the pot. Delicious!
Notes
- Make sure allow the beef bottom round roast to rest and come to room temperature before cooking.
- I serve this roast shredded over mashed potatoes. If you want to slice this roast, refrigerate it and then slice. This will keep the roast from falling apart when sliced.
Nutrition
Calories: 262kcalCarbohydrates: 5gProtein: 39gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 105mgSodium: 350mgPotassium: 806mgFiber: 1gSugar: 3gVitamin A: 383IUVitamin C: 7mgCalcium: 57mgIron: 4mg
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