Taken from the well-exercised rump of the cow, a bottom round roast isn't the tenderest cut of meat. However, slow cooking a roast with moist heat brings out the flavor and tenderizes the chewy connective tissues, turning this budget-friendly meat into a succulent meal fit for a king. Cooking a roast to tender perfection doesn't get much easier, and cleanup is a cinch. For an easy meal in one pot, cook the roast with your choice of tasty vegetables.
Sprinkle both sides of the bottom round roast with flour.
Cover the bottom of a Dutch oven or large cooking pot with vegetable oil or olive oil. Heat the oil over medium heat, and then place the roast beef in the oil and cook the meat until it is evenly brown on all sides.
Season the roast generously with salt and coarsely ground black pepper. Flavor the meat with minced garlic and fresh herbs such as rosemary, thyme or oregano, if desired.
Pour a small amount of liquid into the pan. Although you can use water, liquids such as broth, vegetable juice, wine, beer, cider or whiskey add more flavor. You can also use a combination of liquids. As a general rule, use at least 1/2 cup of liquid but no more than 2 cups.
Bring the liquid to a boil, and then cover the pan and lower the heat until the liquid simmers slowly. Alternatively, simmer the roast in an oven preheated to 300 degrees Fahrenheit.
Cook the meat, with the liquid simmering gently, for about two hours, and then add your choice of vegetables such as small red potatoes, celery, carrots, onion, parsnips or turnips. Make the vegetables approximately the same size so they finish cooking at the same time.
Replenish the liquid to maintain the same level if liquid has evaporated.
Continue cooking in simmering liquid until the vegetables are tender and you can easily insert a fork into the center of the roast. The roast is safely done when a meat thermometer registers at least 145 F.
Transfer the roast beef to a plate and allow the meat to rest for three minutes before carving. Surround the meat with the vegetables, and then serve.
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- Reserve the pan juices to make gravy for the pot roast and vegetables. Mix a small amount of flour in cold water, and then slowly stir the flour mixture into the juices until the liquid thickens.
M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.