Boneless Bottom Round Roast Dinner

Marie Baker

By
@LCHFDiva

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Rating:
★★★★★ 2 votes
Comments:
Serves:
6
Prep:
1 Hr
Cook:
1 Hr 30 Min

Ingredients

INJECTION JUICE

1
meat injector
1
green onions (sliced)
1/4
green pepper (minced)
2
beef bouillon, cubes
4 Tbsp
worcestershire sauce
3
garlic cloves (minced)
1/2 c
boiling water
1/2 tsp
seasoning salt
1/2 tsp
pepper
1/2 tsp
salt

ROAST IN PAN

1
boneless bottom round roast
2 large
baking potatoes
1/2 pkg
baby carrots
3
green onions
1/2 pkg
mushrooms, fresh
1 tsp
salt
1 tsp
seasoning salt
1 tsp
pepper
1 1/2 c
water
1/2 small
green pepper

BEEFY ROAST GRAVY

1 1/2 Tbsp
butter
2 Tbsp
flour
all the broth from our roast

Step-By-Step

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1Start with the Injection Juice:
Boil water and add bouillon, green onions, green peppers, garlic cloves and the seasonings. Let these ingredients sit in the hot water until its almost cool, then add the Worcestershire sauce.

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2Pour the Injection Juice into a Blender and blend until its smooth and no chunks. Pour Injection Juice in a dish until needed, lets move on to the Roast.

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3To start the Roast lets largely dice green peppers, green onions, mushrooms, potatoes and carrots.

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4Season the meat with salt, pepper and seasoning salt, just rub it all over the meat! Get your injector and fill it with the injection juice.

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5Inject the meat in numerous places, just pump that stuff in there.

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6cover pan with foil or lid and bake @ 350 for 1 and half hours or until carrots and potatoes are tender!

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7Let roast stand 10 minutes and slice how you want to.

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8Start the gravy by separating all of the veggies and meat out of the pan and strain the juice.

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9Next Start a Rue by taking the butter in a skillet, let melt and begin to sizzle, add the flour and whisk. Once you have whisked into a smooth paste add the broth from our roast and whisk. The gravy will start to thicken fast so make sure to whisk fast! Add a pinch of salt and pepper to flavor it a little more (optional).

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10Mash the potatoes with butter and serve with gravy.

About this Recipe