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Oven roasted bottom round roast beef in oven for sliders or served with red wine sauce over a bed of mashed potatoes is a delicious high protein dinner. Thin slices of Melt in the Mouth Roast Beef are here to serve as an inexpensive meal. Roast beef with bottom round is a cheap way to make this popular thinly sliced meal. With an olive oil rosemary rub and sauce over the top when served your guests will never know it was made with this inexpensive cut when served. Like our Top Round Roast, we get this to be fork tender. affiliate links present Beef Bottom Round Roast in Oven Recipe We first showed you step by step how to cook Bottom Round Roast recipe several different ways, now we are taking it a step further. With a red wine glaze over the top to keep it moist this is seasoned well with a ton of flavor and still pink in the center. Unlike our Beef Roast Shoulder, this isn’t quite as thick so it won’t take as long to bake. This cut of beef that comes from the bottom round primal cut, which is located in the rear leg of the cow. It is a lean and flavorful cut that is versatile and can be prepared using various cooking methods. Relatively lean, it has less marbling than others like ribeye or chuck roast. Ingredients 2 lbs. bottom round cut of meat was used, cooking times reflect this cut cut of meat was used, cooking times reflect this cut Olive oil or avocado oil works or avocado oil works Rosemary is great for flavor is great for flavor Minced garlic we love we love 3 tsp thyme we like but optional we like but optional Salt and pepper to taste before and after to taste before and after Red Wine Sauce Ingredients 13 c drippings or beef broth Cornstarch Red wine 1 14 c beef broth Onion powder and garlic powder 3 tbsp butter 1 pinch salt and pepper Substitutions Sometimes I will mix up our Pot Roast Seasoning to coat the outside in addition to the sauce over the top. You can really change that portion up depending on your flavor preferences. Add chili powder, dry Sriracha or red pepper flakes for a spicy kick to it. You can tweak the seasonings to make it a very versatile budgetfriendly cut that can be transformed in all sorts of different ways with different cooking techniques and spices. Add a bit of heat if you love spicy meals. The same basic techniques would work with Eye of Round Roast piece as well. How do you cook bottom round roast fast I wouldn’t do this unless you choose to follow our Pressure Cooker Roast Beef instructions, the difference between the two is the texture on the outside. You do want melt in your mouth tender but with this technique you still get a bit of crisp too. In the oven doesn’t take much longer though. You do not want to overcook this piece. Cooked low and slow is ideal to keep in the juices but this particular one isn’t that thick so that doesn’t take very long to get to the ideal internal temperature. Now on to How to Cook a Roast this way so you can get started. How to Cook Bottom Round Roast Beef at 450 Add rosemary, garlic and thyme to a small bowl. Add salt, pepper, olive oil. Mix. Dry the meat by dabbing with a paper towel on top and bottom. Brush with spices and leave for 10 minutes. Preheat oven to 450 degrees F. Bake on a wire rack with a baking sheet at 450 F for 7 minutes then 250 F for 15 minutes. Make sure that the thickest part of the meat reaches a temperature of 135140 F for medium rare. Remove and wrap in aluminum foil to rest. In a small pot on the stove over medium high heat, whisk together cornstarch and 13 cup drippings from the panbrothwater until smooth. Add broth and wine. Cook for 10 minutes. Cook until it is as thick as you’d like it to be. Add spices and salt. Add butter until it melts into mixture. You can add more of the drippings to thin out or whisk in 1 tsp of cornstarch to make thicker. Open foil, slice against the grain to break up the connective tissues and make it as tender and juicy as possible. and pour sauce over the top of each serving. If you do have leftovers you do want to ensure it is room temperature before you bag it up into a freezer bag. Keep in the fridge up to 3 days and when ready you can warm and make Roast Beef Sandwiches on Hawaiian Rolls out of it Slice it really thin and add some horseradish and mayo to the buns. How long do you cook a 3 lb bottom round roast This can vary depending on factors such as the size, thickness, desired doneness, and cooking method. A general guideline for a tougher cut such as this one that typically is a large steak size is to cook it for approximately 20 minutes per pound in a preheated oven set to 325 degrees F. If you use a higher temp. in order to get more of a crisp and sear on the outside and lower it later on like we did it would be less, closer to 15 minutes per pound. Estimate the weight of your roast in pounds. Multiply the weight by 20 to determine the total cooking time in minutes. For example, if you have a 3pound bottom round roast beef, the approximate cooking time would be 3 pounds x 20 minutespound 60 minutes. Keep in mind that this is just a guideline, and it’s essential to use a meat thermometer to ensure it is done to your liking according to our Internal Meat Temperature Chart. For best results, insert thermometer into the thickest part to check for doneness. Additionally, consider using a meat probe with an alarm function to monitor as it cooks, ensuring it’s cooked to your desired level of doneness without overcooking. Use a sharp carving knife or chef’s knife to slice. A sharp knife will make clean, precise cuts and prevent the meat from tearing or shredding. You do not have to buy a new one, just have a sharpener on hand so you can regularly keep them with a nice tip regularly so there aren’t any issues. How to Slice Roast Beef After cooking, remove it from the oven or heat source and let it rest on a cutting board. Allow the to rest for at least 15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in juicier slices. Take a close look at your piece and identify the direction of the muscle fibers grain. You’ll want to slice perpendicular to these for the most tender and easytochew slices. Consider trimming off any excess fat before slicing. This helps improve the appearance and texture of the slices. Determine how thick you want your slices to be. Thinner are ideal for sandwiches and appetizers, while thicker slices are suitable for serving as a main course. Position on the cutting board with the grain running horizontally in front of you. Start slicing perpendicular to the grain with steady strokes. For even slices, try to maintain a consistent thickness as you slice. Be mindful of cutting against the grain of the meat. This helps break up the muscle fibers and results in more tender and easiertochew slices. What is the tastiest roast beef Ribeye roast, also known as prime rib, is prized for its exceptional flavor, tenderness, and marbling. Filet mignon or beef tenderloin, comes from the loin primal cut and is one of the most tender cuts of beef. It has a mild flavor and buttery texture, making it an excellent choice for roast beef. Top sirloin, top roast, and eye of round roast are other options used. What temperature should bottom round roast be inside – 145 degrees F for mediumrare – 160 F or 71C for medium – 170F is for well done but not recommended for this as it should have a decent amount of pink Au Jus is a classic choice for serving with sliced beef. This is a flavorful, thin sauce made from the natural drippings juices of the cooked beef, often enhanced with beef broth, aromatics, and seasonings. It adds moisture and enhances the beef’s natural flavors. What sauce do you serve with roast beef Horseradish Sauce is a tangy and slightly spicy condiment made from the grated root, sour cream or mayonnaise, vinegar, and seasonings. It pairs particularly well with this, adding a zesty kick that complements the meat’s richness. Creamy peppercorn sauce is a luxurious accompaniment made from a creamy base such as cream, sour cream, or crème fraîche flavored with cracked black peppercorns, shallots, garlic, and brandy or cognac. It adds richness and a subtle heat to sliced beef. Chimichurri is a vibrant and herbaceous sauce originating from Argentina, made with fresh parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes. It’s bright, tangy, and pairs beautifully with grilled or roasted beef, adding a burst of flavor. Bearnaise sauce is a classic French sauce made from clarified butter, egg yolks, white wine vinegar, shallots, tarragon, and other herbs. It’s rich, creamy, and velvety, with a delicate herbaceous flavor that complements beef beautifully. Red Wine Reduction is a simple sauce made by simmering red wine with aromatics such as shallots, garlic, and herbs until thickened can elevate sliced beef dishes. It adds depth of flavor and a touch of sweetness that pairs well with beef.