Beef Essentials: Salt & Pepper Bottom-Round Roast

Andy Anderson !


What do you feed a dozen crazy, jet-lagged Brits and Scotts staying with you? No worries… you feed them beef, and lots of it. Mad Dogs and Englishmen, the lot.

I am making three of these for tonight’s dinner, and that (hopefully) will leave enough leftovers to make sandwiches for tomorrow’s lunch.

Super easy to make; delightful the eat.

So, you ready… Let’s get into the kitchen.


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20 Min
3 Hr



  • 2 Tbsp
    grapeseed oil
  • 3 - 4 lb
    bottom-round beef roast
  • 1/2 c
    dry white wine
  • 1 - 2 c
    chicken stock, not broth
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste

  • ·
    carrots, thickly cut, on the bias
  • ·
    red potatoes, quartered
  • ·
    whole garlic cloves, peeled

How to Make Beef Essentials: Salt & Pepper Bottom-Round Roast


  2. You will need a heavy-bottomed, ovenproof pot (like cast iron), with a tight-fitting lid.
  3. Gather your Ingredients (mise en place).
  4. Place a rack in the bottom position, and preheat the oven to 300f (150c).
  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.
  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.
  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.
  8. Chef’s Note: The liquid should be enough to cover half the roast. Add more, stock, if needed.
  9. Cover and place in the preheated oven until fork tender, about 2.5 – 3 hours.
  11. Allow to rest for 10 minutes, then slice against the grain, and serve with the veggies, and au jus. Enjoy.
  12. Keep the faith, and keep cooking.

Printable Recipe Card

About Beef Essentials: Salt & Pepper Bottom-Round Roast

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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