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Bottom Round Roast Beef




Source of Recipe


adapted from a method on epicurious.com


Recipe Introduction


I've always just braised this cut of beef. I would never have thought to cook a bottom round this way, but when I found the recipe on epicurious.com, I thought I'd give it a chance. The result was delicious - moist, flavorful and fairly tender, too. We ended up eating it the night after I cooked it and even microwaved it was wonderful. I didn't end up with a lot of pan juices, so I just made a quick gravy with flour, butter, beef stock, wine and Kitchen Bouquet.



List of Ingredients




1 (3-pound) bottom-round beef rump roast
Montreal Steak Seasoning - about 2 T.


Recipe



Put oven rack in middle position and preheat oven to 500°F.

Pat roast dry and rub all over with the steak seasoning.
Roast, fat side up, in a roasting pan 15 minutes. Reduce oven temperature to 325°F and continue to roast until thermometer inserted into center of meat registers 120°F, 35 to 45 minutes more. Transfer roast to a cutting board and let stand, uncovered, 15 minutes.

Thinly slice meat across the grain.

Serves 6.