beef essentials: salt & pepper bottom-round roast

How To Make beef essentials: salt & pepper bottom-round roast

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  1

  PREP/PREPARE
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  2

  You will need a heavy-bottomed, ovenproof pot (like cast iron), with a tight-fitting lid.
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  3

  Gather your Ingredients (mise en place).
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  4

  Place a rack in the bottom position, and preheat the oven to 300f (150c).
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  5

  Add the oil to a heavy-bottomed pot, over medium high heat. Sprinkle the roast generously with salt and pepper, and nicely sear on all sides, about 2 – 3 minutes per side.
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  6

  Remove the roast, and add the wine, bring to the boil, and scrape up all those yummy fonds on the bottom of the pot with a wooden spoon.
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  7

  Return the beef to the pot, lovingly surround with carrots, potatoes, and garlic cloves, pour in the chicken stock, and season with a bit more salt and pepper.
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  8

  Chef’s Note: The liquid should be enough to cover half the roast. Add more, stock, if needed.
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  9

  Cover and place in the preheated oven until fork tender, about 2.5 – 3 hours.
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  10

  PLATE/PRESENT
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  11

  Allow to rest for 10 minutes, then slice against the grain, and serve with the veggies, and au jus. Enjoy.
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  12

  Keep the faith, and keep cooking.
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