My family loves this roast beef; I like to pair it with a great salad
- Carbohydrate 0.021 g
- Cholesterol 0 mg
- Fat 0.1155 g
- Fiber 0 g
- Protein 0.5985 g
- Saturated Fat 0.05775 g
- Serving Size 1 1 Serving (52g)
- Sodium 171.15 mg
- Sugar 0.021 g
- Trans Fat 0.00525 g
- Calories 4 calories
Step-by-step
- PLACE beef in roasting pan. Roast at 350F. for about 1 hr. or until thermometer reads 155F., basting frequently with some of the broth. Remove roast.
- MIX 1 tbsp. drippings and flour in roasting pan. Gradually stir in remaining broth. Cook and stir until mixture boils and thickens. Slice roast and serve with gravy.
When the meat reaches 150 degrees Fahrenheit, how do you prevent the interior from overcooking while building a rich pan sauce? Bottom round comes from the heavily exercised hindquarter of the animal, meaning it possesses dense muscle fibers containing very little intramuscular fat. Understanding this cut requires applying specific dry-heat roast methods followed by pan-deglazing.
- Tie the roast with kitchen twine at two-inch intervals to ensure cylindrical shape and even heat penetration across all exterior surfaces.
- Insert the digital probe thermometer into the exact geometric center of the roast to avoid false readings from pockets of fat.
- Baste the surface every fifteen minutes with beef broth to replenish surface moisture lost through rapid evaporation inside the 350-degree oven.
- Whisk the flour and pan drippings vigorously over medium heat for precisely two minutes to eliminate raw starch flavor before adding the remaining broth.
Overcooking destroys tenderness by squeezing out all internal moisture, leaving dry, stringy protein strands. Proper resting for twenty minutes allows those contracted muscle fibers to relax and reabsorb released juices.
