Bottom Round Beef Roast And Vegetables Recipe

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Bottom Round Beef Roast and Vegetables

Dorene Nagy

By
@Letsbake1

This is one of the first dishes I learned how to cook. You can't go wrong with having this for supper. If anybody runs late, its very easy to keep it warm without drying everything out.


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Rating:

Comments:

Serves:

8

Prep:

20 Min

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

5 lb
bottom round pot roast
1 pkg
carrots, baby in the bag
1 medium
onion, quartered
6 medium
potatoes cut in half

Directions Step-By-Step

1
First season roast. Take salt and pepper and rub on roast on all sides generously. Then put 2 tablespoon of shortening into a cast iron dutch oven. Place roast in grease and brown on all side almost to the point of burning it. Don't worry that is what gives it the flavor. Once you have browned it, leave in pan. Add enough water to come halfway up on the roast. Cover and cook for an hour. At this time prepare you vegetables. Once the roast has cooked an hour on that side take meat fork and turn over in the pot, being careful not to splash water. Make sure still half way up on roast. Add bag of carrots, quartered onion, and the potatoes peeled and cut in half. Cook covered till roast is medium cooked. Can use meat thermometer to check doneness you like. Remove meat on to platter, cover with foil, let rest while making gravy. Take out all vegetables and put in covered dishes to keep warm. Put 3 tablespoons of flour in a glass and pour 1/2 cup of hot water in glass. Stir until flour disolved. Bring pot to roiling boil and add flour mixture while stirring. Once the mixture starts to thicken turn heat down and keep stirring while cooking the gravy. Once it gets to the consistancy you like pour through stainer into gravy bowl. Time to slice the roast and call everyone to the table.

About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American
Hashtags: #vegetables, #roast