Brunilda Schiavone
Bottom round roast is a lean and flavorful cut of beef that is perfect for roasting. It is a versatile cut that can be cooked in a variety of ways, including in the oven, on the stovetop, or in a slow cooker. Bottom round roast is also a relatively inexpensive cut of beef, making it a great value.
Bottom round roast is typically cooked whole, but it can also be cut into steaks or cubes. It is important to cook bottom round roast to the proper internal temperature to ensure that it is tender and juicy. The internal temperature for bottom round roast is 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, and 170 degrees Fahrenheit for well-done.
Ingredients for Bottom Round Roast
- 1 bottom round roast (3 to 4 pounds)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 1 cup beef broth
Instructions for cooking Bottom Round Roast
- Preheat oven to 325 degrees Fahrenheit.
- Rub the roast with olive oil and season with salt and pepper.
- In a large skillet, brown the roast on all sides over medium heat.
- Transfer the roast to a roasting pan and add the onion, celery, carrots, and beef broth.
- Roast in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
- Let the roast rest for 10 minutes before slicing and serving.
Here are some additional tips for cooking bottom round roast:
Tips for Cooking or Baking Bottom Round Roast
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1. Use a meat thermometer to ensure that the roast is cooked to the proper internal temperature.
This will help to ensure that the roast is tender and juicy.
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2. Don’t overcook the roast.
Overcooked roast will be tough and dry.
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3. Let the roast rest before slicing and serving.
This will allow the juices to redistribute throughout the roast, resulting in a more flavorful and juicy roast.
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4. Bottom round roast can be cooked in a variety of ways.
In addition to roasting, bottom round roast can also be cooked in the oven, on the stovetop, or in a slow cooker.
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5. Bottom round roast is a versatile cut of beef that can be used in a variety of dishes.
It can be roasted whole, cut into steaks, or cubed for stews and soups.
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6. Bottom round roast is a relatively inexpensive cut of beef, making it a great value.
It is a lean and flavorful cut of beef that is perfect for a variety of dishes.
Frequently Asked Questions about Bottom Round Roast
Q: What is the best way to cook bottom round roast?
A: Bottom round roast can be cooked in a variety of ways, but roasting is the most popular method. Roasting helps to develop the flavor of the roast and results in a tender and juicy roast.
Q: How long do I cook bottom round roast?
A: The cooking time for bottom round roast will vary depending on the size of the roast and the cooking method used. However, a general rule of thumb is to cook the roast for 15-20 minutes per pound.
Q: What is the best internal temperature for bottom round roast?
A: The best internal temperature for bottom round roast is 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, and 170 degrees Fahrenheit for well-done.
Q: Can I cook bottom round roast in a slow cooker?
A: Yes, bottom round roast can be cooked in a slow cooker. To cook bottom round roast in a slow cooker, place the roast in the slow cooker and add 1 cup of beef broth. Cook on low for 6-8 hours, or until the roast is tender and falls apart.
Bottom round roast is a delicious and versatile cut of beef that is perfect for a variety of dishes. It is a lean and flavorful cut of beef that is relatively inexpensive, making it a great value. With a little planning and preparation, you can easily cook a delicious bottom round roast that your family and friends will love.
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