Beef Round Bottom Roast Recipe
0 comment Thursday, May 8, 2014 |
I keep harping about buying a beef round bottom roast when they are on sale. The local Safeway seems to always have them on at least once a month, anywhere from $1.99 to $2.99 a pound�regular $4.80 a pound.
Number One: Compare the quality of these cut of meat to sliced deli roast beef at about $10.00 a pound. From what I can tell the beef bottom roasts are higher in quality and much leaner. And, without funny additives. Geez, you can't even buy fatty hamburger for $1.99 a pound!
Number Two: Decisions about buying a beef round bottom roast versus the deli roast beef? So, what to do, what to do, what to do? Are you going to be a lazy and buy the deli beef at a high inflated price�big dollars, big pesos, big euros, or are you going to make a resounding effort to purchase, prepare, barbecue/cook up one of these beautiful roasts?
Beef Round Bottom Roast Recipe Time:
  • Buy one
  • Wash with warm water and pat dry
  • Place roast in a safe marinating container (see below) and puncture thoroughly with a fork
  • Rub on Paul Prudhomme's Meat Magic (see below)
  • Pour on Newman's Own Lemon Pepper Marinade (see below)
  • Sprinkle on more Chef Prudhomme, but don't rub in this time
  • Marinate overnight in the fridge
  • Take the roast out of the fridge at least thirty minutes prior to cooking. Set and warm up the BBQ, or oven to 350 to 375 degrees. I cooked this particular roast on my Traeger Grill and it cooks on indirect heat. On a charcoal or gas grill, heat one side of the grill and cook on the other.

    I don't do messes, so I cook things like this in pans. Have to admit I went berserk and cooked an Acorn Squash and six potatoes at the same time as the beef bottom roast. Well, why not? You can too. Live a little!
    Here's a simple recipe for BBQ Acorn Squash:
  • Cut in half and core, trim a tad off the bottoms so they sit up straight in the pan
  • Place a pat of butter in the cavity
  • Fill up the cavity about � with brown sugar
  • Pour a bit of maple syrup on top the brown sugar
  • Place a slice of raw bacon over each cavity
  • Whether you cook the beef round bottom roast, acorn squash and potatoes on the grill, or in an oven, things should take about two hours. For the roast, use a meat thermometer, 140 degrees is rare, 150 is medium and 160 is well. Wrap in foil and serve after 15 minutes. Get a good sharp knife and carving fork and slice very thin at an angle.
    For the squash, stick a fork in it to make sure it's done�.same with the spuds (Once you experienced baked potatoes that come from the barbie you will never want to microwave them again.) The acorn squash comes off like a dessert!
    I don't know why but things always taste better when cooked/barbecued outside. I hope you enjoy these simple recipes. Now, I didn't serve the potatoes and squash in the same meal. Wrap the spuds in foil, stick in the fridge and warm as needed.

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