Cooking a bottom round roast can be a delightful experience, yielding a tender, flavorful meal. This cut, from the upper leg muscle of a cow, is known for its potential to become remarkably flavorful when cooked correctly. However, care must be taken as overcooking can make it chewy and tough.
The key to a perfect roast lies in slow cooking and proper seasoning. Begin by searing the roast in a thin coat of olive oil over medium-high heat. This step is crucial for locking in the juices and creating a delicious crust.
For a tender and juicy roast, preheat your oven to 325°F. Combine oil, rosemary, garlic, basil, salt, thyme, and pepper in a small bowl, and apply this mixture to the roast, ensuring all sides are covered. Place the roast on a baking rack in a tall-sided roasting pan, pour broth and water into the pan, and insert an oven-safe thermometer into the center of the roast.
The cook time is typically around 1 hour and 45 minutes for a 5-pound roast, but it’s important to monitor the temperature to achieve your desired level of doneness. Accompany your roast with mashed potatoes and pan gravy for a perfect Sunday dinner.
Tammy Kendell from Portland, OR, suggests a blend of kosher or sea salt, black pepper, mustard powder, garlic powder, onion powder, oil, and softened butter for seasoning. Her combination of ingredients, developed after experimenting with various recipes, ensures a simple yet flavorful dish.
