Tender Bottom Round (Rump) Roast with Gravy

Yield: 6 Author: Renee PajPrint Tender Beef Bottom Round Roast recipe with Gravy Prep Time: 1 Hour Cook Time: 4 Hour Inactive Time: 20 Min Total Time: 5 H & 20 M Fork tender Bottom Round Roast perfectly seasoned and braised in the oven smothered in homemade onion gravy is pure comfort food at it's best! INGREDIENTS For Bottom Round Roast 3-5 pound bottom round roast 2-3 teaspoons of Kosher salt (1/2 tsp. per pound of beef) 1 teaspoon fresh ground black pepper 1 teaspoon garlic powder (OR dried granulated garlic) 1 Tablespoon olive oil 1 Tablespoon butter 1 large sweet onion, sliced 1 cup beef broth (OR beef broth concentrate dissolved in 1 cup hot water) 1/4 teaspoon dried sage 1/4 teaspoon dried thyme leaves 1/4 teaspoon dried rosemary For Onion Gravy 1 Tablespoon butter 1 Tablespoon flour 1/2 cup cold water Pan drippings to taste salt and pepper, to taste, if needed INSTRUCTIONS For Bottom Round Roast Pat roast dry with paper towels and set on a plate. Combine kosher salt, black pepper, and onion powder in small bowl. Rub mixture all over the roast, coating it on all sides. Set roast aside and let stand at room temperature for 30 minutes to an hour. Preheat oven to 325 degrees F. On stove top, over medium high heat, add olive oil to dutch oven (or heavy skillet). When oil begins to shimmer, swirl in butter until melted. Add in roast, fat cap side down and brown well turning to brown all sides. Remover roast to plate and set aside. Add onions to pan and cook for about 5 minutes to begin to soften. Add in beef broth and stir with spoon to scrape up any brown bits on the bottom of the pan. Carefully add roast back into dutch oven, fat cap side up. (If not using a dutch oven, place roast in roasting pan and pour onion beef broth mixture over the roast.) Sprinkle roast with dried sage, thyme, and rosemary. Cover tightly with lid. (or aluminum foil if using roast pan). Braise in oven for about 45 minutes per pound. Toward last 15 minutes, check the roast with a fork to see if it pierces it easily in thick part. If not, cover back up and check every ten minutes. Once fork goes through meat easily, remove from oven and place roast on platter, tented loosely with aluminum foil to rest for 15 - 20 minutes to allow juices to redistribute before slicing against the grain. While roast rests, make the onion gravy. For Onion Gravy In large skillet, melt butter over medium high heat. Once melted, whisk in flour. Stir continuously for 1 minute. Take skillet off heat and whisk in cold water until paste forms. Return skillet to medium heat and add in pan drippings. Use as little or as much as you like. If gravy is too thick, add more water. Taste for seasonings and add salt and pepper as needed. Serve with bottom round roast. NOTES Alternative Cooking Methods: Slow Cooker- Season, let stand at room temperature for 30 minutes to and hour, and sear roast on all sides over medium-high heat in an olive oil and butter mixture in a heavy skillet. Add to the crock of the slow cooker and top with herbs. Onions are sauteed in the same pan used to sear the roast and then beef broth is added scraping up all the bits left on the bottom of the skillet from the roast. Everything is added to the crock of the slow cooker and covered with the lid to cook on LOW for 6 to 8 hours, until fork tender. The roast is removed to a platter once done, and tented with foil for 15 minutes before being sliced against the grain. Gravy is made on the stove while the roast rests as directed above. Pressure Cooker- Sear the roast on all sides using the saute function with the butter/oil mixture, remove roast and set aside. If needed, add more oil and saute the onions until soft, about 5 minutes. Add the roast back in and top with herbs. Add beef broth. Seal and cook on high pressure for 20-25 minutes PER POUND .