Bottom Round Roast - Recipe

Recipe Index	New Recipes ~ everyday ~	Rated Recipes tested and reviewed	Popular Recipes fun!	Cooking Times & Temps for various meats and cuts	Unit Conversion cups, ounces, tbsp.	Diet & Health vitamins, minerals	Nutrition Facts

BOTTOM ROUND ROAST

1 (2-3 lb.) bottom round beef roast
1 tbsp. sugar
salt and pepper, to taste
6-8 beef bouillon cubes
8 oz. water
6 oz. Coke

Wash, dry roast. Rub with sugar. Salt and pepper to taste.

Place 2 pieces heavy foil in pan. Place roast within. Pour Coke over. Place 4-5 bouillon cubes and water around roast.

Place small piece foil over roast. Wrap roast loosely with 2 pieces foil.

Bake at 325°F.

Place pan with roast onto roasting pan which is filled with water. Cook 1-2 hours per pound, turning roast in broth several times, until roast sticks tender with fork.

GRAVY:

2-3 bouillon cubes
2-3 c. water

In a saucepan, add cubes to water and ring to boil to melt thoroughly. Pour broth from roast into amount of gravy needed. Mix 2 tablespoons flour with small amount water until smooth. Pour into broth mixture. Use additional flour mixture to make gravy thick as wanted.

Slice roast across grain. Keep roast in broth or 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.

Related recipes

recipe reviews
Bottom Round Roast

· Jan 10 · #23681

Diamondback Dave (Arizona) says:

Another wonderful roast version. Makes a great gravy for homemade mashed potatoes as well. No left overs left in the fridge.

· Jan 14 · #58784

Charlotte (Illinois) says:

yum.

· Apr 20 · #66934

Laura (Ohio) says:

Great flavor, but overdone. I had a 3 pound roast, cooked for less than 2 hours, and it was just slightly overdone.

· Mar 30 · #154162

Kelly (Texas) says:

Delicious, tender roast with a great flavor. Roast was a Chuck Roast and a tad bit over 3 lbs. There was a fair amount of marbling which makes a more tender, less dry roast. A bottom round roast might be drier.
I used a little more soda (Big K) than called for - 8-10 oz. I didn't use the whole 12 oz can. Baked it for 4.5 hours at 325°F. I did not use the drippings for the gravy as it was very greasy. I will make this again.

Related recipe search

“TOP ROUND ROAST”
		“ROUND ROAST”
		“EYE ROUND ROAST”

New recipes

Top of page

—Recipe Index—

Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables

SUPPORT THIS RECIPE BY SHARING
	Print recipe:	Printer-friendly version
	Link to recipe:	Copy
	Email recipe to:	SendSend