Tips for oven roasting a bottom round roast, please?!
I'd like to know things like:
-What should I do to prep the roast?
-Should I use the v-rack that the roasting pan came with, or just put it on the bottom of the pan?
-Do I put the vegetables in at the same time, or should I let the roast cook a for a bit, and THEN add the vegetables?
-What temperature should I set the oven at and for how long, and what rack on the oven (i.e. bottom rack, middle rack)?
-How do I make gravy with it?
Any tips would be appreciated!
Answers: I am making a bottom round roast for the first time on Sunday, and I would like tips (Not an actual recipe) on how to roast it in the oven with optimal results. We just bought a nice big roasting pan, so this is what we are going to use. I realize you can use slow cookers, but even though ours is huge, it's not big enough to accomodate all the food we plan on cooking! We also have carrots, red potatoes, and onions to that we'd like to cook altogether with it.
I'd like to know things like:
-What should I do to prep the roast?
-Should I use the v-rack that the roasting pan came with, or just put it on the bottom of the pan?
-Do I put the vegetables in at the same time, or should I let the roast cook a for a bit, and THEN add the vegetables?
-What temperature should I set the oven at and for how long, and what rack on the oven (i.e. bottom rack, middle rack)?
-How do I make gravy with it?
Any tips would be appreciated!
Always place a rack in the bottom of the roasting pan, so the meat or poultry doesn't sit in its own fat drippings. And be sure to roast at a low temperature, about 350 F, to avoid searing the meat or poultry and sealing in the fat.
For basting, use fat-free liquids such as wine, tomato juice or lemon juice.