If you’re looking for a delicious and hearty meal that the whole family will love, look no further than this mouthwatering Bottom Round Roast Beef and Broccoli recipe. Combining the succulent flavors of slow-cooked Bottom Round Roast with the vibrant and nutritious goodness of broccoli, this dish is a perfect balance of comfort and health. With tender beef, crisp broccoli, and a savory sauce that ties everything together, this recipe is sure to become a household favorite.
Understanding the Versatility of Bottom Round Roast:
Bottom Round Roast is a versatile and budget-friendly cut of beef that becomes incredibly tender and flavorful when slow-cooked. It is derived from the round primal, which is the hindquarters of the cow. This lean cut benefits from a low and slow cooking method, transforming it into tender and delicious meat that pairs perfectly with various ingredients and flavors.
Ingredients:
For the Bottom Round Roast:
- 2 to 3 pounds of Bottom Round Roast, trimmed of excess fat
- 2 tablespoons of vegetable oil
- 4 cloves of garlic, minced
- 1 tablespoon of fresh rosemary, finely chopped
- 1 tablespoon of fresh thyme, finely chopped
- 1 teaspoon of ground black pepper
- 1 teaspoon of sea salt
- 1 cup of beef broth
- 1/2 cup of red wine (optional)
- 2 tablespoons of Worcestershire sauce
For the Broccoli:
- 1 large head of broccoli, cut into florets
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1/4 cup of low-sodium soy sauce
- 2 tablespoons of oyster sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of honey or brown sugar (optional, for a touch of sweetness)
- 1/2 teaspoon of red pepper flakes (optional, for a hint of spice)
Instructions:
- Preparing the Bottom Round Roast:
- Preheat your oven to 325°F (163°C).
- Pat the Bottom Round Roast dry with paper towels to ensure a good sear.
- In a large oven-safe skillet or Dutch oven, heat the vegetable oil over medium-high heat.
- Sear the Bottom Round Roast on all sides until it forms a beautiful golden-brown crust. This process helps lock in the juices and enhances the flavor of the beef.
- Once the roast is seared, remove it from the skillet and set it aside.
- Creating the Flavorful Herb Rub:
- In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, ground black pepper, and sea salt to form a fragrant herb rub.
- Generously coat the seared Bottom Round Roast with the herb rub, pressing it into the meat to ensure it adheres well.
- Slow Cooking the Bottom Round Roast Beef:
- Place the herb-rubbed roast back into the skillet or Dutch oven.
- Pour the beef broth and red wine (if using) into the skillet, creating a flavorful cooking liquid that will keep the beef moist during the cooking process.
- Add the Worcestershire sauce for an extra punch of umami flavor.
- Cover the skillet or Dutch oven with a tight-fitting lid or aluminum foil to create a sealed cooking environment.
- Transfer the covered skillet or Dutch oven to the preheated oven and roast the beef for approximately 2 to 3 hours or until the internal temperature reaches your desired doneness (aim for medium-rare to medium).
- Use a meat thermometer to check the internal temperature, inserting it into the thickest part of the roast without touching the bone.
- Preparing the Broccoli:
- While the Bottom Round Roast is slow-cooking, prepare the broccoli by cutting it into bite-sized florets.
- In a large skillet or wok, heat the olive oil over medium-high heat.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Creating the Broccoli Sauce:
- In a small bowl, mix together the low-sodium soy sauce, oyster sauce, sesame oil, and honey or brown sugar (if using).
- Add the broccoli florets to the skillet and stir-fry for about 3 to 4 minutes until they are crisp-tender.
- Combining the Beef and Broccoli:
- Once the Bottom Round Roast is fully cooked, remove it from the oven and allow it to rest for about 15 minutes.
- Slice the roast thinly against the grain to ensure tenderness.
- Add the sliced beef to the skillet with the broccoli, tossing everything together to combine.
- Serving the Bottom Round Roast Beef and Broccoli:
- Transfer the flavorful beef and broccoli mixture to a large serving platter.
- Garnish with a sprinkle of red pepper flakes (if using) for an extra kick.
- Serve the dish over steamed white rice or quinoa, and enjoy!
Conclusion:
This delightful Bottom Round Roast Beef and Broccoli recipe is a satisfying and flavorful meal that brings together the tenderness of slow-cooked beef and the crispness of vibrant broccoli. As you savor each bite, the savory herb-rubbed beef and the umami-rich broccoli sauce create a harmonious symphony of flavors on your palate. This dish is perfect for family dinners, gatherings with friends, or anytime you crave a comforting and nutritious meal. So, fire up the oven, grab your skillet, and indulge in this delectable combination of tender beef and nutritious broccoli!