Click here for instructions on how to enable JavaScript in your browser. I find searing on the stove to be messy, so I prefer to start it on high in the oven to cook the outside quickly and seal in the natural juices of the meat. Add to that the fact most oven temps are inaccurate, leaving us with some pretty significant variations in cooking time. Step 2 Use a zip-close bag to shake the rub so the seasonings are evenly mixed. This rule is more of a guide to help you prepare sides and effectively plan your dinner. So lets say you put this in at 3 for simplicity! Sometimes the skillet will begin to brown and if I let it go on it would start burning, but in between batches of meat I braise the pan with water. Creating easy recipes with everyday ingredients since 2008. When preparing a roast recipe for the first time, you must make adjustments for your oven and for the weight of your roast. You just have to take the time to cook it right. This is part of the magic and you literally can not buy this kind of flavor. Remove, let rest 20 min and Slice your roast. Every oven cooks a bit differently, and you must adjust accordingly. Dredge each piece in flour mixture, pressing to coat with as much flour as possible Worse, some ovens run hot, some run cold, and only a few report internal cooking temperatures accurately. If you are unsure about using this much meat at one time, you can always cut the steak in half and freeze in individual bags. Some people recommend letting beef come to room temperature before cooking. Sorry for the late reply but really appreciate the comment on elevation. Top Round: Steaks from this portion are often referred to as Top Round steaks, Butterball Steaks, or Inside Round steaks and can be used in London Broil and Swiss Steak recipes. Cook the steak as instructed earlier. What is your recommendation as far as cooking time for that size? Remove the steak from the skillet once brown. The rule of thumb for most roasts is to. Off topic, I would not be surprised if your oven runs on the hot side. It came out a perfect medium rare and was delicious.! with a meat thermometer. Things have been hectic here lately, so we are a bit behind. [CDATA[ google_ad_client = "ca-pub-6607616761750849"; /* ooda-steak */ google_ad_slot = "0714130859"; google_ad_width = 336; google_ad_height = 280; // ]]> Since it had just 5 degrees to go, I assumed it would be ready way too early and would be tough. You definitely had the right plan, just did not account for the above. When the leaves start to fall and the temperatures drop it's time for something hearty. I hate to give this kind of information because it seems like every oven is different. Thinking about this now another great option would be fresh rosemary and thyme. Great value and very lean. A few things caught my attention. Published on April 20, 2020 - Last Updated on October 31, 2020 - 58 Comments. This is one of my favorite "tried and true" recipies from my Mom. Make the strips one to two inches in length, or cut into small squares. Your email address will not be published. My roast cooked more quickly than expected, but checking with a thermometer saved the meal. I typically use a foil tent, let it rest, and start on my gravy pan right away. This will cook a bottom round roast to barely medium-rare. If I was doing this personally, I’d give the roast a good sear and roast in 4 hour increments between 150-170 degrees F and monitor internal temp. Ugh! I think I will try it one day soon! I let it sit on the counter for about 40 mins with the olive oil and dry rub. It's What's For Dinner recipe is certified by the American Heart Association®. Put into a mortar then crush it. Superb! Well, you don’t have to stop buying bottom round roast, that’s for sure. Member Recipes for Thin Sliced Bottom Round Steak. Add some marinade for enhanced flavor and increased tenderness. I prefer to use either a Santoku Knife or an 8-Inch Chef’s Knife (these are my Amazon affiliate links). When I did it was already at 140. I usually use olive oil, apple cider vinegar and freshly pressed garlic. I had a 2 1/4 pound grass fed bottom round roast in my freezer. Appreciate the comment Judy! It makes inexpensive cuts of meat taste delicious just by using your crockpot. 2020. Also my oven doesn’t go any lower than 170…thanks for any tips! We will be eating this again and again! Thank you. But this is just a guide to help you estimate cook time. Add the mushrooms and cook about ten minutes longer. My guests raved about how tender it was. Many recipes call for marinating for several hours, cooking with moisture or cooking slowly in a crockpot. I open up the package, add a dry rub, and just let it sit for those few minutes so the Kosher salt in the dry rub can help brine the surface. Called smothered steak in England, swiss steak begins with a thick toufh cut of beef, usually You just need to dive in and learn as you go! Great comfort food and the whole house smells great while it's baking! And I recommend that regardless! If you are looking to. Wow, our bottom roasts rarely exceeds 4-5 lbs. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Place steak between two pieces of parchment paper and pound with the spiked side of a meat mallet just until tenderized—avoid thinning out the … I may never bother with a more expensive cut of beef or will use some variation of this recipe if I do. Heat your barbecue grill until it is nice and hot. Warm the tortillas, spoon in some meat, ladle on some of the avocado mixture. Served with a side of steamed carrots for a great, healthy meal. // Serve with your favorite salad dressing. If I have extra time I’ll go as low as 150 myself for the perfect low and slow roast. I ran out of oregano, so I used Italian seasoning instead. Do you know how to cook a bottom round roast, so it isn’t tough? The catch was you had to buy the family pack. Grilled Pork Loin - The Most Delicious Way to Cook This Inexpensive Meat, Save Money Making Your Own Smoothies - 8 Yummy Recipes, 4 Quick Ways to Cook Bottom Round Steak Recipe for Economical Cut of Meat. 2 hrs per lb? Turned out perfect. Let your roast rest at least 10-15 minutes before serving. A well described blog step by step. 2 pounds of steak (raw weight), cut into strips, Salad ingredients (lettuce, green onions, cauliflower, broccoli, carrots, radishes, cucumbers, avocado, mushrooms, black olives, green olives, spinach, tomatoes, purple onion, or anything else veggie you love in a salad! Its a whole piece. The roast is 3.5lbs, I’m hoping it reaches medium, I have a gas range oven. I followed the recipe exactly. Seasoning Step 1 Create a rub out of salt, pepper and the following optional ingredients: onion powder, garlic powder, cayenne pepper, brown sugar and paprika. My family always used round steak for Roulladen. Literally from the bottom of the cow. Uncovered = Roasting = Dark crust as pictured While gas and electric have similar cooking times, convection times are often reduced by 25% or more. Also for the gas range I’m wondering if your using a dial or have an exact temp set? I look forward to trying your other recipes. Most gas ranges at dial 2 are around 150 °C which is 300 °F, far to hot for long and slow. I did chance cooking it tell medium/ well as they didn’t want it bloody! Dredge the pieces of meat on both sides in the flour. A sharp knife makes this job easier. Maybe 1 and ahalf, 1 hr per pound even? Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. This method works is because you are cutting through the connective tissues which make these cuts of meat tough. Bottom Round Roast. Thank you for this recipe! Put 2 tbsp. And from here you can estimate remaining time depending on your desired final temperature. The rule of thumb for most roasts is to cook uncovered in a shallow pan. Generously salt and pepper your … If you continue to use this site you accept these conditions. Heat a large pot over medium-high heat. Western Steak. Best Roast Beast Ever! my super delicious money saving homemade tortilla recipe here, my easy inexpensive homemade salsa here – cost: about $1 per QUART, Tough Times at the Accountability Household. Would the time frame and heating be similar or would it vary? The best way to cook any cut of meat that has a tendency to be on the tough side is low and slow. As the roast cooks, the fat melts and runs down the sides of the meat. Slice the green onions, dice the onion and tomato and garlic. Trim fat from the meat, cut into one and a half inch pieces, liberally pepper and salt the surface, allow to sit for about half an hour. 4 Quick Ways to Cook Bottom Round Steak Recipe for Economical Cut of Meat. Is that a typo? All in all you pulled it off and thankfully you had a meat thermometer and checked it as recommended. Salt and pepper to taste. Bottom round steak can be challenging to cook. It’s perfect . thanks. Trim all the fat from the meat, then cut … Check your roast with a meat thermometer (!!). Cook one layer of meat at a time until done. It was so tender I have never been able to cook a bottom round roast this tender I will cook this again and share this recipe. The roast was 2.90 lbs, so I reduced the searing time to 15 minutes. I made this roast today. I bought a bottom round roast at the market because it was on sale – $2.99/lb. Hands down the best roast I have ever made! About halfway through, you should reach about 125 degrees (2.5-3.0 hrs), and what you’ll soon realize is it takes considerably longer to reach your final desired temperature. I’m hoping you were able to cook this around 170 °F for the recommended time. About a month ago bottom round steak went on sale for $1.77 at a local grocery store. 1-2 bay leaves (or) rosemary and thyme. At this point I’d estimate it was already 1/4 cooked. So instead of dinner being on the later side, it ended up being on the earlier side which was fine because what else is there to do during this pandemic but eat! This helps provide flavor and moisture. Note that a fat roast may even take 2.5 hours per lb! You really need to be diligent about checking the internal temperature regularly to ensure you don’t over-cook your roast. Remove the roast from the fridge and remove its packaging. We have gas, electric, and convection ovens, and each of these will have a varied outcome.