Today I have for you a slow cooker delight using beef bottom round roast. This area of the cow has many lean cuts of beef also known as:
Bottom Round Roast
Bottom Round Rump Roast
Round Tip Roast
Bottom Round Pot/Oven Roast
These are best when prepared using various methods of moist heat cooking such as braising, roasting or stewing. Now to me this means “less time spent in the kitchen” When cut into thin strips, steaks from this area can be used in stir-fry recipes. Some consider this cut “cheap” however, it is a great choice for healthy meals, as it is very lean.
Many popular and economical roasts come from the Round. The bottom round comes from the rear leg of or hindquarters of the cow, and is a thick cut from the outside of round. It has an irregular shape with plenty of marbling and a just enough fat, that all one would need is a few ingredients, minimal prep work then walk away till this amazing cut of beef shreds with a fork.
That’s right folks no knives are needed…..
The secret to a tender roast is to cook it at a low temperature for a long period of time.
1 3-4 pound boneless roast beef (chuck or round roast)
15 oz can low sodium beef broth
1/4 cup balsamic vinegar
2 tbsp Worcestershire sauce
2 Tbsp Dijon or spicy brown mustard
1/4 brown sugar
1/4-1/2 tsp red pepper flakes
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
Using a small bowl mix all ingredients, except the water and set aside.
For this roast I made I had to cut it into four large pieces as mine was seven pounds and wouldn’t fit in my crock pot properly. This is also a good time to remove any excess fat along the bottom.
Heat preferably a cast iron skillet on high heat, if you have a properly seasoned skillet you wont need to add any oil, just get it screaming hot and place the roast on the skillet for one min than lower heat to med-high.
You want to sear all sides for about 3-4 minutes, once all sides are seared put into crock pot.
Next add water to skillet and over a low heat and using a wooden spoon scrap up and brown bits at the bottom of your skillet. This is all flavor you do not want to deny yourself of. Once you de glazed all that wonderful goodness pour it over the roast along with the bowl of ingredients you combined earlier.
Cover crock pot with lid and set according to weight and temperature settings.
3-4 pound roast on a low setting will take approx 6-8 hours
High setting allow 4-6 hours.
Once your roast is fully cooked you can taste and salt according, then grab a fork and shred it up and serve along with mashed potatoes, creamy polenta, shredded roast beef sandwiches and use the drippings as an Au Jus or whisk a tablespoon of water and corn starch and add to drippings to make a quick gravy.
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