Roasts: Bottom Round

What we know about the bottom round:  it comes from the “bottom” of the cow.  The bone, sometimes present (which mine is), is the round bone, aka the femur.  Round roast is great prepared by cooking it slow with lots of moisture, like braising (see recipe).

Coffee Braised Roast with Caramelized Onions

2 packages of grass-fed bottom round

celtic sea salt & pepper to taste

Organic extra virgin oil

2 large organic onions, sliced thinly

4 cloves organic garlic, minced

1 teaspoon dried thyme

1/2 cup strong brewed coffee (holla!)

2 tablespoons balsamic vinegar

Season beef with s & p, brown on all sides in a cast iron pan, using 2 tablespoons olive oil.  Transfer to a crock pot.  Add remaining olive oil, add onions reducing the heat to medium, keep stirring until onions are golden.  Add garlic and thyme, coffee until garlic is soft, about 1 min.  Stir in coffee and vinegar.  Add onion mixture to beef in crock pot.  Cook on high 4 1/2 to 5 hours or low 7 to 8 hours.

What have you done with your Bottom Round?

Eat Well, Friends,

AnnieS

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3 Responses

  1. This roast is delicious!

  2. yum im going to make this tomorrow!

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