BEEF ESSENTIALS: SALT & PEPPER BOTTOM-ROUND ROAST

Beef Essentials: Salt & Pepper Bottom-Round Roast image

Provided by Andy Anderson !

Categories Beef

Time 3h20m

Number Of Ingredients 11

PLAN/PURCHASE
2 Tbsp grapeseed oil
3 - 4 lb bottom-round beef roast
1/2 c dry white wine
1 - 2 c chicken stock, not broth
salt, kosher variety, to taste
black pepper, freshly ground, to taste
ADDITIONAL ITEMS
carrots, thickly cut, on the bias
red potatoes, quartered
whole garlic cloves, peeled

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.