Slow-Cooked Bottom Round Roast
The slow-cooked bottom round roast is a culinary symphony, harmonizing tenderness and flavor. You'll be captivated by its melt-in-your-mouth texture, a demonstration of the transformative power of patience and the right seasonings.
Equipment
- Roasting pan or Dutch oven
- Meat thermometer
Ingredients
- 3-4 lb bottom round roast taken from the hind leg of the cow
- 2 tbsp olive oil for rubbing the roast
- 2 tsp salt to taste
- 1 tsp black pepper to taste
- 1 tsp garlic powder for flavor
- 1 tsp onion powder for flavor
- 1 cup beef broth to add moisture during cooking
Instructions
- Preheat your oven to 300°F. Pat the roast dry with paper towels and rub the entire surface with the olive oil, salt, pepper, garlic powder, and onion powder.
- Place the seasoned roast in a roasting pan or Dutch oven and pour the beef broth around the sides (not over the top). Cover the pan with a lid or tightly with aluminum foil.
- Roast the bottom round for 3-4 hours, or until a meat thermometer inserted into the center reads 135°F for medium-rare, 140°F for medium, or 145°F for medium-well. Baste the roast with the pan juices every 30 minutes.
- Once the desired doneness is reached, remove the roast from the oven and let it rest for 15-20 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful slice.
- When cooking a bottom round roast, be patient and resist the urge to open the oven frequently, as this can disrupt the cooking process. Additionally, consider searing the roast on all sides before placing it in the oven to enhance the flavor and create a beautiful crust.
- Enjoy your perfectly cooked bottom round roast with your favorite sides for a satisfying and comforting meal.
Notes
Be patient when cooking the roast and consider experimenting with different seasonings to find your favorite flavor combinations.