Buzz
Premium beef cuts are often expensive, while more affordable pieces can turn tough and bland if not cooked properly. The bottom round, sourced from the hind legs of the cow, is naturally a tougher cut; however, this lean piece of meat becomes tender when slow-cooked at low temperatures. Marinate the meat and decide whether to roast it with onions and carrots or cook it with portobello mushrooms in a slow cooker. Serve the beef with vegetables or mushrooms and gravy.
Ingredients
Oven-Roasted Beef with Vegetables
- 1.4-1.8 kg boneless beef bottom round
- 1/2 teaspoon (2.5 g) salt
- 1/4 teaspoon (0.5 g) pepper
- 1/4 cup (60 ml) vegetable oil
- 2 yellow onions, peeled and quartered
- 3 cloves garlic, minced
- 1 tablespoon (15 g) tomato paste
- 1 cup (240 ml) red wine
- 2 cups (480 ml) beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 3 carrots
- Fresh parsley, chopped for garnish
Prepare 1.4 - 1.8 kg of beef
Slow Cooker Beef with Mushrooms
- 1 large sweet onion, finely chopped
- 1 cup (75 g) sliced small portobello mushrooms
- 1.4 kg beef bottom round
- 1/2 teaspoon (2.5 g) salt
- 1/4 teaspoon (0.5 g) pepper
- 1 cup (240 ml) red wine or beef broth
- 1 tablespoon (12 g) brown sugar
- 1 tablespoon (18 g) Dijon mustard
- 1 teaspoon (5 ml) Worcestershire sauce
- 2 tablespoons (18 g) cornstarch
- 2 tablespoons (30 ml) cold water
Prepare 1.4 kg of beef
Steps
Oven-Roasted Beef with Vegetables
Preheat the oven to 177°C and season the meat. Place 1.4-1.8 kg of boneless beef bottom round on a cutting board. Sprinkle ½ teaspoon of salt and ¼ teaspoon of pepper evenly over the meat.
- Use your hands to rub the seasoning into the meat.
Sear the meat for 2-3 minutes on each side. Heat ¼ cup (60 ml) of vegetable oil in a large pot or cast-iron skillet over medium-high heat. When the oil shimmers, place the seasoned meat into the pot. Let it sear undisturbed for 2-3 minutes, then flip and sear for another 2-3 minutes.
- Searing locks in flavor and creates a golden crust. Try adding herbs or spices you enjoy to enhance the meat's taste.
- If you move the meat before it browns, it may stick to the pot.
Add onions, garlic, tomato paste, and cook for another 3-5 minutes. Peel 2 yellow onions, quarter them, and add them to the pot along with the meat, 3 minced garlic cloves, and 1 tablespoon (15 g) of tomato paste. Stir and cook until the onions soften slightly.
- The onions and garlic will begin to release their aroma.
Bring the wine, beef broth, thyme, and bay leaves to a simmer in the pot. Pour 1 cup (240 ml) of red wine and 2 cups (480 ml) of beef broth into the pot, then add 2 sprigs of fresh thyme and 2 bay leaves. Bring the mixture to a vigorous simmer over medium-high heat.
Cover and place the pot in the oven to cook for 1.5 hours. Turn off the stove and cover the pot. Use heat-resistant gloves to transfer the pot into the preheated oven. Let the meat cook in the oven for about 1.5 hours.
- Note that every 0.5 kg of meat requires 20 minutes of cooking time.
Add 3 chopped carrots and cook for another hour. Peel and slice 3 carrots into 1.3 cm thick pieces. Open the pot lid and scatter the carrots around the meat. Cover and cook the carrots with the meat for an additional hour.
- You can substitute carrots with other vegetables like potatoes, turnips, or parsnips.
Remove the meat and let it rest for 15-20 minutes. Turn off the oven and take the meat out onto a plate or cutting board. Loosely cover it with aluminum foil and let it rest. Transfer the carrots to a serving dish.
- The meat will be tender when pierced with a fork or knife.
Slice the meat and serve. Use a sharp knife to cut the meat into 1.3 cm thick slices. Serve the beef with carrots and the juices from the pan. Sprinkle chopped parsley on top if desired.
- You can use the pan juices to quickly make a gravy.
- Store leftover beef in an airtight container in the fridge for up to 4 days.
Slow Cooker Beef with Mushrooms
Chop 1 onion and add it to the slow cooker with mushrooms. Cut the onion into 2.5 cm pieces and place them at the bottom of a 5-liter slow cooker. Add 1 cup (75 g) of sliced small portobello mushrooms.
- If portobello mushrooms are unavailable, you can substitute with button mushrooms.
Season the meat and cut it in half lengthwise. Place 1.4-1.8 kg of beef bottom round on a cutting board, sprinkle ½ teaspoon of salt and ¼ teaspoon of pepper over the surface. Use a sharp knife to cut the meat in half lengthwise, then place both pieces on top of the onions and mushrooms in the slow cooker.
- Use your hands to evenly rub the seasoning into the meat.
Mix the wine, sugar, mustard, and Worcestershire sauce. Pour 1 cup (240 ml) of dry red wine or beef broth into a bowl and stir in 1 tablespoon of brown sugar, 1 tablespoon of Dijon mustard, and 1 teaspoon of Worcestershire sauce.
- If wine or beef broth is unavailable, you can substitute with vegetable broth.
Pour the seasoning mixture over the beef and cook for 6-8 hours. Cover the slow cooker and set it to LOW. Start checking the meat after 6 hours. Pierce it with a fork or knife to see if it’s tender.
- If the meat isn’t tender, continue cooking and check again after 30 minutes.
Remove the meat and let it rest for 20 minutes. Transfer the beef to a plate or cutting board, loosely cover it with foil, and let it rest. The juices will redistribute evenly inside the meat. The dish is now complete.
Mix cornstarch with cold water and stir into the slow cooker. Measure 2 tablespoons of cornstarch into a small bowl and mix with 2 tablespoons (30 ml) of cold water. Stir the cornstarch mixture into the broth in the slow cooker.
Cover and cook the broth for 30 minutes. Turn the slow cooker to HIGH to thicken the broth. Open the lid and stir the broth, which should now be thickened. Taste and adjust seasoning with salt and pepper as needed.
Serve the beef with vegetables. Slice the meat into 1.3 cm thick pieces and arrange on a serving plate with onions and mushrooms. Drizzle the sauce on the side.
- Store leftover meat in an airtight container in the fridge for up to 4 days.
Tips
- If you prefer making your own marinade, soak the meat in the marinade and refrigerate for a few hours.
What You'll Need
Oven-Roasted Beef with Vegetables
- Knife and cutting board
- Measuring cups and spoons
- Large pot or cast-iron skillet
- Tongs
- Heat-resistant gloves
- Vegetable peeler
Slow Cooker Beef with Mushrooms
- 5-liter slow cooker
- Knife and cutting board
- Measuring cups and spoons
- Mixing bowl
- Spoon
- Serving plate or cutting board
- Aluminum foil
- Whisk
