Bottom Round Roast
A hearty, slow-roasted bottom round beef with tender vegetables, perfect for family dinners or gatherings, offering rich flavors and satisfying comfort.
Ingredients
Instructions
- Place the bottom round roast in a deep baking pan.
- Arrange peeled and quartered potatoes around the sides of the pan.
- Place peeled carrots all around the top of the potatoes.
- Sprinkle chopped onion and garlic over the carrots.
- Cover and bake at 350°F for 2 hours.
- Uncover the pan and add water.
- Bake at 200°F for one more hour.
- Allow the roast to cool for 20 minutes.
- Slice the roast thinly and serve with the juices or gravy.
Tips & Substitutions
For a tender roast, consider marinating it overnight with your favorite spices or a mixture of vinegar and oil. If you prefer, you can substitute the bottom round roast with a chuck roast for more fat and flavor. Adding herbs like rosemary or thyme can enhance the dish. Remember, slow cooking is key to achieving the perfect tenderness.
Serving Suggestions
Serve the sliced roast with the pan juices or a rich gravy for added flavor. Pair it with a side of roasted vegetables or a fresh salad for a complete meal. This dish also complements hearty sides like Cristy'S Festive Baked Beans for a delicious family dinner.
Storage & Reheating
Store leftover roast in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a covered skillet over low heat with a splash of broth or water to keep them moist. Alternatively, you can microwave in short intervals until heated through, ensuring not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Bottom Round Roast contains roughly 2406 calories, with 39g protein, 356g carbohydrates, and 95g fat. It is an excellent source of vitamin A (306% of the Daily Value), dietary fiber (159% of the Daily Value), and vitamin C (123% of the Daily Value). Note that it is relatively high in sodium, at 1126mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can substitute the bottom round roast with a chuck roast or even a brisket, which will provide a different texture and flavor. Just be aware that cooking times may vary depending on the cut you choose.
What can I do with the leftover roast?
Leftover roast can be used in sandwiches, salads, or even in a stir-fry. You can also shred it for tacos or burritos, making it versatile for various meals. Consider using leftover meat in a hearty soup for added comfort.
How do I know when the roast is done cooking?
The roast is done when it reaches an internal temperature of 145°F for medium rare or 160°F for medium. Use a meat thermometer for accuracy, and allow the roast to rest for at least 20 minutes before slicing to retain its juices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).