Bottom Round Roast

Bottom Round Roast Recipe - Creamy Mushroom and Onion Flavors

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

The Bottom Round Roast recipe is a classic, hearty dish that brings comfort and warmth to any table. This recipe combines the rich flavors of beef with the savory depth of condensed soups and the aromatic punch of onions and garlic, creating a mouthwatering gravy that perfectly complements the tender, slow-cooked meat. Ideal for family dinners, special occasions, or any time you crave a satisfying meal, this recipe is both simple to prepare and deliciously rewarding.

History

The tradition of slow-cooking roasts dates back centuries and spans across many cultures. The Bottom Round Roast, in particular, has its roots in the hearty, meat-centric dishes of European cuisine. Over time, it has evolved, incorporating ingredients such as condensed soups and onion soup mix, which became popular in the mid-20th century for their convenience and flavor-boosting properties. This recipe is a testament to the evolution of home cooking, blending traditional techniques with modern ingredients for a timeless dish.

Ingredients

1 can (10.75 oz (305 g)) of condensed cream of mushroom soup
1 can (10.75 oz (305 g)) of condensed cream of chicken soup
1 envelope of Lipton Beefy onion soup mix
2 cups of small diced onions
2 cans (10.75 oz (305 g)) of water
4 cloves of fresh garlic, crushed (or up to 8 cloves)
1 x 3.5 – 4.5 lb (2.04 kg) bottom round roast, top round, or top sirloin

Gravy

2 medium onions, sliced into 0.25" thick slices and halved
3 cans (6.5 oz (184 g)) of sliced mushrooms, buttons or pieces

How to prepare

Heat 2 to 3 tbsp of olive oil in a heavy skillet until very hot. Brown the roast well on all surfaces.
In a 10 qt (9.46 liter) pressure cooker, combine condensed soups, water, Lipton Beefy onion soup mix, fresh crushed garlic, and diced onion. Heat the mixture until it boils.
Increase the heat on the pressure cooker and add the roast to the gravy.
Seal the pressure cooker lid, lock it, and set it to high pressure (15 lb or 6.80 kg). Cook for about 30 minutes once the desired pressure is achieved.
After removing the roast from the pressure cooker, add 2 medium half-sliced onions, three cans of mushrooms, and lightly boil for about 10 minutes to tenderize the onions.
The original onion is cooked until it becomes barely noticeable for the taste buds.

Variations

Consider these variations to tailor the recipe to your taste:
Use different cuts of beef, such as chuck roast or sirloin, for a change in flavor and texture.
Add carrots, celery, or potatoes to the pressure cooker for a one-pot meal.
Experiment with different soup combinations for unique gravy flavors.

Notes

Meat: Top round or top sirloin works as well, as long as the roast will fit the pressure cooker.
Pressure cooker: I use a 10 qt (9.46 liter) Cooks Essentials pressure cooker. The gravy foams as it boils and may clog the relief port of a smaller pressure cooker. In a smaller pressure cooker use a smaller roast, 1 can of condensed soup and 1 can of water.
Garlic press: I use one purchased from OXO. It's sturdy works well and is easy to clean.
Gravy: The gravy may be a bit too thin. Add a little flour/water thickening as needed while the onions and mushrooms cook in the gravy, before serving.
Veggies: You can also add baby carrots, or diced whole carrots, and sliced bell peppers to the gravy along with the onions and mushrooms to make it a balanced meal in a pot.

Cooking Tips & Tricks

To ensure the most flavorful and tender Bottom Round Roast, consider the following tips:

- Sear the roast on all sides before pressure cooking to lock in flavors.

- Use high-quality beef for the best results.

- Don’t skip the step of browning the onions and mushrooms; it adds depth to the gravy.

- Allow the roast to rest before slicing to retain its juices.

- Adjust the cooking time based on the size of your roast for perfect doneness.

Serving Suggestions

Serve the Bottom Round Roast sliced, accompanied by the rich gravy. Pair with mashed potatoes, steamed vegetables, or a fresh salad for a complete, balanced meal.

Cooking Techniques

This recipe utilizes searing and pressure cooking techniques. Searing the meat before pressure cooking enhances its flavor and texture, while pressure cooking ensures tender, fall-apart meat in a fraction of the time required for traditional roasting.

Ingredient Substitutions

For a gluten-free version, use gluten-free condensed soups and onion soup mix.

- Substitute beef broth for water for a deeper flavor.

- Use fresh mushrooms instead of canned for a fresher taste.

Make Ahead Tips

Prepare the roast and gravy a day in advance and refrigerate. The flavors will deepen overnight, and the dish can be easily reheated, saving time and enhancing taste.

Presentation Ideas

Slice the roast thinly and arrange on a platter, drizzling generously with gravy. Garnish with fresh herbs like parsley or thyme for a touch of color and freshness.

Pairing Recommendations

Pair this hearty dish with a robust red wine, such as Cabernet Sauvignon or Merlot, to complement the rich flavors of the beef and gravy.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or broth if the gravy has thickened too much.

Nutrition Information

Calories per serving

A serving of Bottom Round Roast with gravy contains approximately 300-400 calories, making it a hearty yet reasonable option for those monitoring their calorie intake.

Carbohydrates

This Bottom Round Roast recipe is relatively low in carbohydrates, with the primary sources being the onions and the small amount present in the condensed soups. Each serving contains approximately 10-15 grams of carbohydrates, making it a suitable option for those following a low-carb diet.

Fats

The fat content in this recipe comes mainly from the roast itself and the olive oil used for browning. The total fat content per serving can vary depending on the cut of meat used but is generally moderate. Choosing a leaner cut or trimming excess fat can reduce the overall fat content.

Proteins

Bottom Round Roast is an excellent source of high-quality protein, essential for muscle repair and growth. A single serving of this dish can provide a significant portion of the daily recommended protein intake, making it a great option for those looking to increase their protein consumption.

Vitamins and minerals

This recipe is rich in vitamins and minerals, particularly those found in beef, such as Vitamin B12, iron, and zinc. These nutrients are crucial for maintaining energy levels, supporting immune function, and promoting overall health.

Alergens

The primary allergens to be aware of in this recipe include gluten (found in the condensed soups and onion soup mix) and potential allergens in the beef (for those with specific meat allergies). Always check labels for allergen information if you're using store-bought ingredients.

Summary

Overall, the Bottom Round Roast is a nutritious, protein-rich dish that is moderately low in carbohydrates and calories. It provides essential vitamins and minerals, making it a wholesome choice for a satisfying meal.

Summary

The Bottom Round Roast recipe is a timeless classic that combines the rich flavors of beef with a savory, aromatic gravy. With its simple preparation and nutritious profile, it's a perfect dish for any occasion. Whether you stick to the traditional recipe or explore variations, this dish is sure to satisfy.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. I remember it vividly, like it was just yesterday. I was at a bustling farmer's market, surrounded by the sights and smells of fresh produce and homemade goods. As I meandered through the stalls, a friendly elderly lady caught my eye. She was selling cuts of meat, including a beautiful bottom round roast.

I struck up a conversation with her, curious about the cut of meat and how to prepare it. She smiled warmly and began to share with me her secret recipe for the perfect bottom round roast. She had learned it from her own grandmother, who had learned it from her mother, and so on. The recipe had been passed down through the generations, each adding their own twist to make it their own.

I listened intently as she described the process. It involved marinating the meat in a blend of herbs and spices, searing it in a hot skillet to lock in the juices, and then slow roasting it in the oven until it was tender and flavorful. It sounded like a labor of love, but the end result was well worth the effort.

I purchased a cut of bottom round roast from the lady and couldn't wait to try out the recipe for myself. As soon as I got home, I got to work. I carefully seasoned the meat, seared it to perfection, and popped it in the oven to roast. The aroma that filled my kitchen was intoxicating, and I knew I was in for a treat.

When the roast was finally done, I sliced into it and was met with a burst of flavor. The meat was juicy and tender, with a rich, savory taste that I had never experienced before. I knew right then and there that this recipe would become a staple in my own cooking repertoire.

Over the years, I have made this bottom round roast countless times, each time tweaking the recipe to suit my own tastes. I have shared it with friends and family, who have all raved about it and begged for the recipe. It has become a signature dish of mine, one that I am proud to serve at any gathering.

I often think back to that fateful day at the farmer's market, when I stumbled upon this incredible recipe. I am grateful to that kind lady who shared her family's secret with me, and I am honored to carry on the tradition. Cooking has always been a passion of mine, and this recipe holds a special place in my heart.

As I sit here reflecting on the journey that led me to discover this recipe, I can't help but feel a sense of nostalgia. It reminds me of all the wonderful memories I have created in my kitchen, surrounded by loved ones and delicious food. Cooking has a way of bringing people together, and I am grateful for the joy it has brought into my life.

So the next time you find yourself at a farmer's market or browsing through a cookbook, keep an eye out for that recipe that speaks to you. You never know where it may lead you or what delicious creations it may inspire. Cooking is a journey, and each recipe is a stepping stone along the way. Embrace it, savor it, and share it with those you love. Happy cooking!