Description
Deliciously seasoned bottom round roast cooked to perfection, suitable for oven, stovetop, or slow cooker.
Ingredients
Scale
- 2–3 lbs. bottom round roast
- 3/4 tbsp Montreal steak seasoning
- 1/2 tsp paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tbsp salt
- 3 tbsp garlic powder
- 2 tbsp olive or vegetable oil
- 5–6 chopped onions
- 3 tbsp minced garlic
- 1 tbsp white vinegar
- 1/4 cup beef broth
- 1 cup beef broth (for slow cooker)
- 1 packet of dry gravy mix
- 1 tbsp flour
- Quartered potatoes
- Peeled chunks of carrots
- 2 sliced onions
Instructions
- Preheat oven to 450 degrees F.
- Mix together seasonings.
- Pat outside of meat with paper towels.
- Coat outside, bottom, top, and sides well with dry rub.
- Set inside a baking dish or on a sheet pan with high sides, with a rack underneath.
- Bake at 450 degrees F for 15 minutes, then lower temp to 325 degrees F and bake until center reaches 135 degrees F for medium rare.
- Remove and let it rest for 15 minutes before slicing against the grain.
- In a Dutch oven, heat olive or vegetable oil over medium-high heat.
- Add the roast to the pot and sear on all sides until a deep brown crust develops.
- Remove from pot and set aside.
- In the pot, add chopped onions and minced garlic. Sauté until fragrant and translucent.
- Spread onions across the bottom and place the roast on top.
- Pour white vinegar and beef broth on top.
- Reduce heat to low, cover the pot, and let the roast simmer gently for about 3 hours, or until fork-tender.
- Check to add more liquid if necessary.
- When done, remove from the pot and let it rest for 10-15 minutes, then slice against the grain.
- For slow cooker, sprinkle seasonings on both sides of the roast and place in the Crockpot.
- Add quartered potatoes, peeled chunks of carrots, and sliced onions around the roast.
- Whisk together beef broth and dry gravy mix; pour on vegetables and roast.
- Cover and cook on low for 5-6 hours or high for 2-3 hours until internal temperature reaches 140 degrees F.
- When complete, remove roast and set aside on a serving plate. Use a slotted spoon to remove vegetables and place with the roast. Cover with foil to keep warm.
- Place remaining juice in a saucepan over high heat; once boiling, add flour and whisk until gravy is thick. Serve on top of sliced beef roast against the grain.
Notes
- This roast can be cooked using three different methods: oven, stovetop, or slow cooker.
- For the stovetop method, searing is essential for flavor.
- Allowing the roast to rest is important for juiciness.
- Check the liquid levels during slow cooking to prevent drying.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasting, Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg