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This turns out really well, I have made this a multitude of times and its a no fail recipe for us, so I figured I would post it here if someone is interested.
Medium rare bottom round roast
From here
How to Cook a Tender & Flavorful Bottom Round Roast? – Eat Like No One Else
1. Bring to room temperature
Before you even begin, take the roast out of the fridge and bring it to room temperature. This will help the roast to cook more evenly.
2. Dry rub
A great way to add flavor is with a dry rub. Don’t buy one that is already made for you. They are a huge waste of money and a lot of them are mostly salt. Use what spices you have on hand. I like coriander, cumin, black pepper, white pepper, garlic powder, onion powder, and of course some kosher salt. I also had a bit of dried rosemary. I think rosemary is the best herb for beef. I just mix all these flavors together and rubbed them into the meat, completely covering the meat.
3. A Roast Fit to Be Tied
Sometimes these roasts come already tied sometimes they don’t. If it does come with some string around it or netting, thank your butcher. Never remove this string before cooking. If it’s on there then it’s safe to cook in the oven. The purpose of the string is to help the roast keep a more uniformed shape resulting in more even cooking. If your doesn’t come tied, I would recommend getting some butcher’s string and doing the tying yourself. Your end result will be better.
4. Roast in a Dutch Oven
I like to roast in a cast iron dutch oven[image]It does a wonderful job of evenly distributing heat. Also when I am done I can use it on the stove top to make a sauce. Also look to see if there is more fat on side of your roast than the other. Place in the dutch oven with the fatter side up. The fat will run down the sides of the roast, keeping it moist.
5. Low and slow
The best way to cook a roast like this is at a low temperature – 250 degrees. This is the case for two reasons: 1) A lower temperature allows the meat to cook more evenly. If you cook it at a high temperature you end up with a nicely browned outside but the inside will contain a only small section of your desired doneness with most of it being overcooked. 2) The slower you take to cook it, the more time you have for the connective tissue in the meat to break down, giving you a more tender roast. As for the time it will take, I use a probe thermometer and forget the clock. I pull the roast at about 118 degrees, and then….
6) High heat to sear
The downside to a low temperature is that the meat won’t brown well. You need high heat for that. You could sear the roast before hand, but you will end up with a juicer roast if you sear in the oven, plus it’s easier. You sear in the oven by turning your oven up to 500 degrees. Take the roast out of the oven while you raise the temperature. It will continue to go up in temperature as it sits out (probably about 5-7 degrees). When the oven is nice and hot, place the roast back in the oven. Roast until you have some good color on the outside of the beef. I pulled mine when it was brown and at a temperature of 131 degrees. The carry over heat brought it up to about 136 degrees, which is right at the border of medium rare and medium. This roast will be too tough if you cook it beyond medium. I think that 136 degree mark was ideal.
7. Rest the roast
Don’t cut into that roast until you let it rest for 10 mins. mininum, otherwise the juices will just run out. While you are waiting you can work on a sauce.
8. Making the sauce
Start by adding a bit flour (arrowroot can be used too) and mix to combine and cook the flour. You are making a roux. Then add about a 1 cup of beef stock or mushroom base[image]. I like using mushroom as it adds a nice dimension of flavor. I also add a splash of Worcestershire and balsamic vinegar for that little something extra. Simmer the sauce until it’s your desired thickness.
9. Slice Thin
When carving this roast it is important to carve it as thinly as you possibly can. This is also great for making sandwiches with the leftovers which was part of my reason of making this roast. Also when you are cutting the meat on your plate, cut against the grain. This will also make the beef seem more tender in your mouth.
The Video (below)
I use Jamie Olivers spice combination in the above roast and make his roasted potatos (in this video) as well
[video=youtube;zerw2t8yKC0]https://www.youtube.com/watch?v=zerw2t8yKC0[/video]
I definately want to try that cut of meat in his video, that just looks incredible
God bless you
Medium rare bottom round roast
From here
How to Cook a Tender & Flavorful Bottom Round Roast? – Eat Like No One Else
1. Bring to room temperature
Before you even begin, take the roast out of the fridge and bring it to room temperature. This will help the roast to cook more evenly.
2. Dry rub
A great way to add flavor is with a dry rub. Don’t buy one that is already made for you. They are a huge waste of money and a lot of them are mostly salt. Use what spices you have on hand. I like coriander, cumin, black pepper, white pepper, garlic powder, onion powder, and of course some kosher salt. I also had a bit of dried rosemary. I think rosemary is the best herb for beef. I just mix all these flavors together and rubbed them into the meat, completely covering the meat.
3. A Roast Fit to Be Tied
Sometimes these roasts come already tied sometimes they don’t. If it does come with some string around it or netting, thank your butcher. Never remove this string before cooking. If it’s on there then it’s safe to cook in the oven. The purpose of the string is to help the roast keep a more uniformed shape resulting in more even cooking. If your doesn’t come tied, I would recommend getting some butcher’s string and doing the tying yourself. Your end result will be better.
4. Roast in a Dutch Oven
I like to roast in a cast iron dutch oven[image]It does a wonderful job of evenly distributing heat. Also when I am done I can use it on the stove top to make a sauce. Also look to see if there is more fat on side of your roast than the other. Place in the dutch oven with the fatter side up. The fat will run down the sides of the roast, keeping it moist.
5. Low and slow
The best way to cook a roast like this is at a low temperature – 250 degrees. This is the case for two reasons: 1) A lower temperature allows the meat to cook more evenly. If you cook it at a high temperature you end up with a nicely browned outside but the inside will contain a only small section of your desired doneness with most of it being overcooked. 2) The slower you take to cook it, the more time you have for the connective tissue in the meat to break down, giving you a more tender roast. As for the time it will take, I use a probe thermometer and forget the clock. I pull the roast at about 118 degrees, and then….
6) High heat to sear
The downside to a low temperature is that the meat won’t brown well. You need high heat for that. You could sear the roast before hand, but you will end up with a juicer roast if you sear in the oven, plus it’s easier. You sear in the oven by turning your oven up to 500 degrees. Take the roast out of the oven while you raise the temperature. It will continue to go up in temperature as it sits out (probably about 5-7 degrees). When the oven is nice and hot, place the roast back in the oven. Roast until you have some good color on the outside of the beef. I pulled mine when it was brown and at a temperature of 131 degrees. The carry over heat brought it up to about 136 degrees, which is right at the border of medium rare and medium. This roast will be too tough if you cook it beyond medium. I think that 136 degree mark was ideal.
7. Rest the roast
Don’t cut into that roast until you let it rest for 10 mins. mininum, otherwise the juices will just run out. While you are waiting you can work on a sauce.
8. Making the sauce
Start by adding a bit flour (arrowroot can be used too) and mix to combine and cook the flour. You are making a roux. Then add about a 1 cup of beef stock or mushroom base[image]. I like using mushroom as it adds a nice dimension of flavor. I also add a splash of Worcestershire and balsamic vinegar for that little something extra. Simmer the sauce until it’s your desired thickness.
9. Slice Thin
When carving this roast it is important to carve it as thinly as you possibly can. This is also great for making sandwiches with the leftovers which was part of my reason of making this roast. Also when you are cutting the meat on your plate, cut against the grain. This will also make the beef seem more tender in your mouth.
The Video (below)
I use Jamie Olivers spice combination in the above roast and make his roasted potatos (in this video) as well
[video=youtube;zerw2t8yKC0]https://www.youtube.com/watch?v=zerw2t8yKC0[/video]
I definately want to try that cut of meat in his video, that just looks incredible
God bless you
Happened on a few other threads too, but they were doing server maintenance on here, and robo had a notice up that any posts made might disappear..anyhoo, now I'm convinced that you enjoy torturing me with food..