roast essentials: bottom round on the stovetop

How To Make roast essentials: bottom round on the stovetop

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  Step 1
  PREP/PREPARE
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  Step 2
  Chef’s Note: This dish differs from other “traditional” pot roasts in the fact that there are no veggies added to the sauce. Although I love the idea of throwing everything into a single pot, and letting it cook away, sometimes I like my side dishes to be different than just veggies in sauce. For this recipe I threw some russet and sweet potatoes into the oven, and then made some honey-glazed carrots.
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  Step 3
  Gather your Ingredients (mise en place).
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  Step 4
  Season the roast with a generous amount of salt, and pepper.
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  Step 5
  Add the grapeseed oil to a heavy-bottomed pot, over medium high heat.
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  Step 6
  Sear the roast on all sides, about 2 minutes per side.
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  Step 7
  Add the mushrooms, and 2 or 3 tablespoons of the chicken stock to the pot.
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  Step 8
  Cook the mushrooms, stirring constantly, until the liquid evaporates, about 2 – 3 minutes.
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  Step 9
  Return the roast, to the pot, and then add the chicken stock and apple cider vinegar.
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  Step 10
  Chef's Note: Why chicken stock? I tried this recipe with beef stock and with chicken stock... I prefer chicken stock because it gives this dish a lighter taste. If I were doing this dish in the Autumn, I would probably use beef stock. In addition, the sautéing of the mushrooms in a bit of the stock gives the sauce an excellent flavor depth.
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  Step 11
  Bring up to a boil, and then down to a light simmer.
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  Step 12
  Cover, and allow to simmer, for 2 to 3 hours, or until fork tender.
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  Step 13
  Remove the roast, cover, and reserve.
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  Step 14
  Whisk the flour and water together in a small bowl.
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  Step 15
  Add the flour/water mixture (slurry) to the simmering sauce, and whisk until the liquid thickens, about 3 – 4 minutes.
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  Step 16
  Add the honey, and whisk to combine.
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  Step 17
  Chef's Tip: The honey is going to balance the tartness of the cider vinegar with the savory taste of the mushrooms and stock. My suggestion would be to add half the honey, taste the sauce, and then continue to add more honey, until you've achieved the desired results.
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  Step 18
  PLATE/PRESENT
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  Step 19
  You have several choices on serving: 1. You could slice the beef (against the grain), return it to the mushroom sauce, and serve directly from the pot. 2. You could slice and serve the beef separately, and then allow your guests to drizzle on the sauce at the table. Enjoy
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  Step 20
  Keep the faith, and keep cooking.
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