0 comment Saturday, May 10, 2014 | admin
A Beef Bottom Round Roast can go by many names. Meaning, dude: Beef Round Rump Roast, Pot Roast, Beef Round Bottom Roast (a tad play on words) and so forth. Whatever name they go by, they can simply be delicious!
And, maybe even taste good, so here is a simple recipe for the barbecue grill, or oven. You are into something simple, right?
Now, a beef bottom roast is is an economical, lean cut of beef...but not to be cooked so long that it can't be sliced thinly. In other words, you don't want to cook it to the point that it falls apart like a Yankee Pot Roast would. However, a good pot roast is pure heaven.
I started out with a three and three quarter pound roast. Trimmed the excess fat off and placed in a Tupperware marinating container.
A Tupperware Marinating Container (below): 'Tis the greatest thing since sliced bread!
They are heavy duty, can enclose a heavy duty chicken, beef or pork loin in the airtight mode and...are a lot safer than marinating things in metal containers or foil. Is your brain maybe starting to rally a tad?
Back to the farm! I used a not so obvious "Newman's Own Family Recipe Italian Dressing" (see below) to cover all sides of the beef. The dressing has all the right spices and oil in it to make an excellent marinade.
I am not ashamed to get happily involved with his quality products. You should, too!
It was marinated overnight and the Tupperware container was turned over to make sure the beef was equally marinated in the dressing. Ok, Dude! Back to the airtighty thing. Kinda hard and messy if the container you are turning over isn't sealed properly. Duh!
Before you put the beef, or you on the grill, or in the oven, let it sit out on at room temperature for at least thirty minutes.
Set the grill, or oven temperature to 350 degrees. I placed the beef in a shallow pan on my Traeger Grill. It also operates on indirect heat.
If using a charcoal grill, you want a two-zone fire placing the meat on the cool side. On a gas grill, light only half the grill and cook on the other. In the oven, simply place on a middle rack in a shallow container.
Cooking time is about two hours for a roast this size. Always use a meat thermometer. Rare beef should be 140 degrees, medium: 150 and well 160 degrees. Don't overcook.
Once the Beef Bottom Round Roast is done, wrap in aluminum foil and let sit out fifteen minutes prior to serving. This is a simple recipe as far as recipes go and one that you and your family will enjoy. Just remember to slice it thinly.