SUNDAY BEST ROAST BEEF

SUNDAY BEST ROAST BEEF image

Yield 8

Number Of Ingredients 6

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Ingredients

3 to 4 lb. bottom round or rump roast
Any vegetables you want to add, e.g. carrots, potatoes
The secret to a tender roast is to cook it at a low temperature for a longer period of time.
Marinading the meat for several hours before cooking will also help to break down the tough meat fibers, leaving your roast more tender. However, this step is completely optional and can be skipped if you're short on time.
A marinade typically contains a fat, such as olive oil, an acidic substance, such as balsamic vinegar or lemon juice and a blend of herbs and spices. You can make your own marinade or buy one at the supermarket.
The roast should be placed in a plastic freezer bag and the marinade poured over, before the bag is sealed and left to sit in the fridge overnight, or for several hours before cooking.

Steps:

Season the meat well with salt and pepper, then heat some oil in a Dutch oven or large pan and brown the bottom round roast on all sides. (Before searing, you can also rub the meat with things like crushed garlic, fresh, chopped herbs and ground spices to add flavor - whatever you prefer.) Cook the roast in a large cooking pot, Dutch oven or slow cooker. Place a layer of chopped onions beneath the meat. Add liquid to the pot until it reaches 1/3 of the way up the side meat (water, beef broth, vegetable stock, wine, beer or a combination). Cook on low heat for several hours. (Cooking on low heat for a long period of time melts the fat and breaks down the connective tissue inside the meat, leaving it flavorsome and fork tender. Cooking it on a high heat for a shorter period of time would result in a much tougher, drier piece of meat.) Oven: If you're cooking the roast in a Dutch oven, preheat the oven to 300 degrees F and slow roast the meat for 3 to 4 hours, depending on the weight. A 3 to 4 pound roast will typically take about 4 hours to cook - it's done when it reaches an internal temperature of 165 to 170 degrees F. Slow Cooker: If you're cooking the roast in a slow cooker, it will take about 7 hours on the low heat setting. Stove top: If you're cooking the roast on the stove top, you should use a heavy-bottomed saucepan and slowly simmer the meat over a low heat. Make sure to cover the saucepan to keep the meat nice and moist. Add the vegetables toward the end of cooking time to ensure that they are perfectly cooked. Remove the meat and set it aside to rest for 10 to 15 minutes, covered with foil. Use a slotted spoon to remove the vegetables from the dish to a bowl. Pour the pan juices into a small saucepan and simmer over low heat. If you want to thicken the sauce, whisk with a flour/water mixture; if you want to thin the sauce, add some beef broth, wine or water. Cut the roast by slicing it or pulling it apart with a fork.