How To Cook Bottom Round Roast In Dutch Oven - How To Cook
Bottom Round Roast Recipes Dutch Oven
How To Cook Bottom Round Roast In Dutch Oven - How To Cook. Roast until you have some good brown color on the outside of the beef about 10 to 15 minutes, flip it half way through. For 2 to 2 1/2 hours or until beef and vegetables are.
Bottom Round Roast Recipes Dutch Oven
Check the temperature every 30 minutes. When the oil is hot, brown the rump roast on all sides, turning it frequently with tongs. Preheat oven to 275° f. Whenever possible, opt for a usda prime roast for the best result. Add the sliced onion, thyme, bay leaf, garlic, pepper, marjoram, and salt to the meat drippings. Brown the bottom round roast for approximately 20 minutes, turning all its sides to brown. Pour the beef stock and beer over the rump roast. Beef stock to the pot and mix it in, then simmer for 5 minutes to thicken. Add the bay leaf and thyme leaves. Remove the cooked round roast to a clean cutting board and tent with foil.
Add the sliced onion, thyme, bay leaf, garlic, pepper, marjoram, and salt to the meat drippings. Whenever possible, opt for a usda prime roast for the best result. Smoke for 90 minutes to 1 hour and 45 minutes or until the internal temperature reads 130 to 135°f. To make thick beef gravy, place the dutch oven back on the stove after removing the cooked pot roast and bring the liquid to a boil. Pour a thin layer of olive oil into the bottom of the dutch oven. Leave it uncovered and add a mixture of ½ tbsp. Place onion and garlic around the roast. For 2 to 2 1/2 hours or until beef and vegetables are tender. When the roast is done, remove the meat from the slow cooked liquid and place on a cutting board. Remove the cooked round roast to a clean cutting board and tent with foil. The temperature of this will steadily increase as it sits out.
