0 comment Tuesday, May 13, 2014 | admin
"Ladies and gentleman...boys and girls, step right up to this here platform and get your beef bottom round roast at only $2.99 a pound while they last! Y'all better hurry or y'all goin' miss out !"
Actually, watch the ads! Beef roasts like this are on sale quite a bit of the time at $2.99 and even less at your local butcher's.
Why pay $9.99 a pound for deli roast beef when you can prepare and cook your very own beef roast that's going to surpass most over-the-counter sliced deli meat in taste and quality?
Whether you cook this in a kitchen oven or put it on the grill you can come out with something that will knock folk's socks off. So knock their socks off!
I started out with a three and a third pound beef roast. Butchers like to label beef roasts a little differently but look for something like:" Beef Round Sirloin Tip Roast", or something similar. Capisce?
I like to season it and marinate overnight to tenderize it a tad. We don't want it to turn out tough do we?
Wash it and pat dry. Poke numerous holes in it with a big ol' fork to help the seasoning and marinade penetrate the roast. Still awake?
For this one time, I used Chef Paul Prudhomme's "Little Italy Seasoning" as a Rub. Poured it on generously and rubbed it over the entire roast. I also used a generous amount of a cool product, "Apple Valley's Huckleberry Pear Grilling Sauce" as a marinade. Love fruit flavors!
Now, you can do what I did. But, any quality seasoning and marinade will do the trick. For example, Italian dressing makes for an excellent marinade. You can even skip the Rub because Italian dressing has all the necessary ingredients to flavor and tenderize your beef.
When you marinate something it's wise to use a plastic bag or plastic container to marinate things in the fridge overnight. Metal, aluminum and marinade are a bad combo health-wise.
I favor a Tupperware Marinating Container. They seal airtight and are heavy duty and I have had one of my two containers for over 30 years.
Next Day: While getting up to a medium temperature...325-350 degrees, let the roast sit out on the counter for one half hour before cooking.
If cooking in the oven place the roast in a ribbed roasting pan that keeps it elevated away from the bottom of the pan or it will burn. Add more marinade to the pan so you have some liquid at the bottom.
On a grill cook on indirect heat. Meaning: Light one side of the BBQ and cook on the other with the hood down at a medium temperature.
Cooking time is around two hours for a three plus pound roast or 140 degrees for medium rare, longer for medium and well done.
Use a meat thermometer, don't guess!
Before carving, let the roast sit out for fifteen minutes before carving. Slice thinly at a slight angle.
Labels: Beef Bottom Round Roast, Bottom Round Roast Marinade, How To Cook A Beef Bottom Round Roast, How To Cook Beef Bottom Round Roast, Tupperware Marinating Containers
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.
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