|Roasts: Meat, Fish, Vegetables and More|
|by Sonia Stevenson|
Simply the best roasing book your'll ever own by a cook who really knows what she's doing! From those wonderful convivial family dishes we all rem...
1 - 10 of 135 for bottom round roast
Wash, dry roast. Rub with ... bouillon to keep from drying out. For gravy: May need to use all roast broth to make. If so, place sliced roast in bouillon mix.
Preheat oven to ... fat side up. Roast at 550°F at ... you want an easy hands-off, tender and juicy roast, try this recipe - you won't be disappointed!
24 hours before serving, bake roast, covered, 300°F ... in casserole and pour marinate over. Refrigerate. Bake in oven before serving at 325°F for 1 hour.
In Dutch oven ... the sauce over bottom of a shallow ... serving time, bake in 350 degree oven for 10 minutes. Spoon sauce over meat. Sprinkle with parsley.
Place roast on 2 layers ... with roast. Meat will be very tender. Gravy could also be refrigerated to remove grease from top, and served the following day.
Mix in crock pot. Put meat in fat side up with rest of ingredients, cook low until meat is tender to slice (12 hours) or at high 7 to 8 hours. Take ...
Bake 3 pound rum roast or bottom round in open pan ... bouillon cube and pour over meat. Refrigerate overnight. Bake at 325 degrees for 1 1/2 to 2 hours.
In a Dutch oven, brown beef in oil; drain. Add water, onion, carrots, potatoes and bouillon cubes. Bring to a boil. Reduce heat; cover and simmer for ...
Mix soup mix in wine and bouillon, place roast in center of ... platter. Serve with remaining juices. Carve in thin slices across grain. Serves 4-6 people.
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