How To Cook Bottom Round Roast In Dutch Oven - How To Cook
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How To Cook Bottom Round Roast In Dutch Oven - How To Cook. Steps heat oven to 350°f. Smoke for 90 minutes to 1 hour and 45 minutes or until the internal temperature reads 130 to 135°f.
Pin on Recipes
Beef stock to the pot and mix it in, then simmer for 5 minutes to thicken. Leave it uncovered and add a mixture of ½ tbsp. Brown the meat in the oil, turning the roast every few minutes until the outside of the beef is evenly browned. Add the sliced onion, thyme, bay leaf, garlic, pepper, marjoram, and salt to the meat drippings. Ingredients for this bottom round roast recipe are easy to find and outlined in the image below. Preheat the oven to 300 degrees fahrenheit. When the oil is hot, brown the rump roast on all sides, turning it frequently with tongs. Add the bay leaf and thyme leaves. Sprinkle with all remaining ingredients except water. Pour 1 cup of water into the pot.
Beef stock to the pot and mix it in, then simmer for 5 minutes to thicken. Pour the beef stock and beer over the rump roast. To make thick beef gravy, place the dutch oven back on the stove after removing the cooked pot roast and bring the liquid to a boil. Heat the butter and oil in the dutch oven over medium heat. The temperature of this will steadily increase as it sits out. Check the temperature every 30 minutes. Season with salt and pepper, cover, and bake in the 275° f oven for 2 hours. Whenever possible, opt for a usda prime roast for the best result. Brown the bottom round roast for approximately 20 minutes, turning all its sides to brown. When the oven heated up, gently remove the probe (the oven will be too hot for it) and return the roast to the oven. Smoke for 90 minutes to 1 hour and 45 minutes or until the internal temperature reads 130 to 135°f.
