Bottom Round Roast--- what's the best way to cook it??!
Answers: I have a 5 lb bottom round roast. Do I roast it in the oven, convection roast???
It lean meat which needs moisture, so put it in a covered roasting pan with a bunch of chopped veggies (carrots, onions, celery) and 1-2 cups of beef boullion. Cook, covered, at 350 degrees F for 1/2 hr. per pound, basting often.
When it's done, puree the veggies and pan drippings for a nice gravy base.
I don't have a convection oven, but it should do the trick too - check your book for cooking time.
Yes or pot roast on top of stove...I would brown ( braise) and then add liquid, like broth, wine or water and cover, bake in oven several hours @ 350, until tender.
That can be a fatty piece of meat - I always crock pot mine for 6-8 hours to make sure it gets very lean, and I can pull it out of the grease. Go on the shorter side (6 hrs) if you want to slice the meat, go long (8 hrs) if you want to shred.
If you want to roast it, Bake at 325 degrees for 2 hrs, putting in carrots, potatoes, onion in the last hour. For seasoning, I use a pkg of onion soup mix, and a can of beef broth.
That sounds good, I think I'll make one myself!