Oven-Cooked Beef Prime Bottom Round Roast
Ingredients:
3 lb Beef Prime Bottom Round Roast
1 Tbsp Saxon Silk seasoning
1/4 cup olive oil
1 cup beef broth
3 carrots (yellow, white, and purple), peeled and cut into 2-inch pieces
4 potatoes, peeled and quartered
3 celery stalks, cut into 4-inch pieces
Instructions:
Preheat Oven:
Preheat your oven to 325°F (165°C).
Prepare the Marinade:
In a small bowl, mix together 1 tablespoon of Saxon Silk seasoning with 1/4 cup of olive oil.
Marinate the Beef:
Place the beef roast in a large bowl or resealable plastic bag. Pour the marinade over the beef, ensuring it is evenly coated. Let it marinate for at least 30 minutes at room temperature or up to overnight in the refrigerator.
Prepare Vegetables:
While the beef is marinating, prepare your vegetables by cutting the carrots, potatoes, and celery as indicated.
Brown the Beef:
In a large cast iron Dutch oven, heat a small amount of olive oil over medium-high heat. Remove the beef from the marinade (reserve the marinade) and sear it on all sides until nicely browned, about 3-4 minutes per side.
Add Vegetables and Broth:
Arrange the carrots, potatoes, and celery around the beef in the Dutch oven. Pour the reserved marinade and 1 cup of beef broth over the vegetables and beef.
Cook in Oven:
Cover the Dutch oven with its lid and place it in the preheated oven. Cook for about 1.5 to 2 hours, or until the beef reaches an internal temperature of 145°F (for medium-rare) and the vegetables are tender.
Rest and Serve:
Remove the Dutch oven from the oven and let the beef rest for about 10 minutes before slicing. Serve the beef slices alongside the roasted vegetables.