How to Make Bottom Round Roast Melt in Your Mouth | Our Everyday Life - bottom round oven roast


bottom round oven roast - How to Cook Bottom Round Roast (with Pictures) - wikiHow

May 31,  · Bottom round roast is a lean cut of meat from the rear leg of a cow. It is also known as rump roast and beef silverside in the UK and Australia. It comes in rather large portions of around 4 to 5 pounds and is considered to be one of the cheaper cuts of meat. However, the round roast has lower fat content than any other type of red Ningthoujam Sandhyarani. Feb 07,  · How do you Cook a Bottom Round Roast? Preheat oven. Remove the roast from the fridge and remove its packaging. Place the roast on a cutting board. Brush the entire surface of the bottom round roast with oil. Rub the entire roast with a dry rub (recipe below). Place the roast in a Dutch oven or Total Time: hrs 8 mins.

The bottom round or rump roast, in particular, is taken from the rump portion and hind leg of beef so it's naturally a very tough cut of beef. While naturally tender cuts such as rib roast and tenderloin can be cooked over fast, high heat, you must braise bottom round roast over a long period of time to make the meat fork-tender. 1 beef bottom round roast, about 3 to 4 pounds. 2 cloves garlic, finely minced. Salt and pepper. 3 to 4 slices bacon, cut in half crosswise. 1 cup chopped onion. 1 cup apple juice. 1 can (10 3/4 ounces) condensed beef broth. 4 tablespoons cider vinegar.