BEEF ESSENTIALS: SALT & PEPPER BOTTOM-ROUND ROAST
What do you feed a dozen crazy, jet-lagged Brits and Scotts staying with you? No worries... you feed them beef, and lots of it. Mad Dogs and Englishmen, the lot. I am making three of these for tonight's dinner, and that (hopefully) will leave enough leftovers to make sandwiches for tomorrow's lunch. Super easy to make;...
Provided by Andy Anderson !
Categories Beef
Time 3h20m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. You will need a heavy-bottomed, ovenproof pot (like cast iron), with a tight-fitting lid.
- 3. Gather your Ingredients (mise en place).
- 4. Place a rack in the bottom position, and preheat the oven to 300f (150c).
- 5. Add the oil to a heavy-bottomed pot, over medium high heat. Sprinkle the roast generously with salt and pepper, and nicely sear on all sides, about 2 - 3 minutes per side.
- 6. Remove the roast, and add the wine, bring to the boil, and scrape up all those yummy fonds on the bottom of the pot with a wooden spoon.
- 7. Return the beef to the pot, lovingly surround with carrots, potatoes, and garlic cloves, pour in the chicken stock, and season with a bit more salt and pepper.
- 8. Chef's Note: The liquid should be enough to cover half the roast. Add more, stock, if needed.
- 9. Cover and place in the preheated oven until fork tender, about 2.5 - 3 hours.
- 10. PLATE/PRESENT
- 11. Allow to rest for 10 minutes, then slice against the grain, and serve with the veggies, and au jus. Enjoy.
- 12. Keep the faith, and keep cooking.
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