Sophie's Foodie

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.

Labels: Beef Bottom Round Roast, Beef Bottom Round Roast Recipe, Beef Round Bottom Roast, Beef Round Bottom Roast Recipes, Traeger Grills, Traeger Recipes, Tupperware Marinating Containers

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.

Labels: Bake Acorn Squash Brown Sugar, Barbecued Squash, Bauman Farms, BBQ Acorn Squash, Beef Round Bottom Roast Recipe, Beef Round Bottom Roast Recipes, Traeger Recipes, Tupperware Season-Serve Marinating Container