About 3 1/4 hours before serving:
Preheat oven to 350\u00b0.
Trim any excess fat from bottom round roast.
In covered 8-inch Dutch oven, bake meat, onion, bay leaf, salt, pepper and 1 cup of water for 2 1/2 hours.
Add sauerkraut and carrots to meat in Dutch oven.
Cover and bake 40 minutes longer or until carrots and meat are tender.
Place meat on warm platter and surround with vegetables.
Makes 10 servings.
Cut bottom round roast into 1-inch steaks.
Put meat into large cooking bag.
Pour all ingredients on top of meat.
Put a couple of holes in top of cooking bag.
Bake 3 hours at 350\u00b0.
Use 2 forks and shred beef in all the juices (it will look like too much sauce but will work into the beef).
Serve on buns with coleslaw.
Serves 10 to 12.
Take a plastic bag and pour into it approximately 8 to 12 ounces of Worcestershire sauce.
Add garlic powder, onion salt, lemon pepper, paprika, Italian seasoning and seasoned salt (if desired).
Amounts are not important and depend upon personal preference.
Place roast in bag and marinate a minimum of 24 hours in refrigerator.
Bake uncovered at 375\u00b0 for 1 hour and 20 minutes for medium to well done.
late.
Rub roast in oil.
Roll roast in dry mix
n bottom of crock pot.
Season all sides of the roast
Meat:
Place Beef Bottom Round Roast, chopped clove of garlic, wine,
he bottom of a Dutch oven or stock pot. Season the roast with
hrough fat shell of roast.
Place roast in bag with marinade
Place roast in deep baking pan.
Place potatoes around the sides and carrots all around top of potatoes.
Sprinkle onion and garlic over carrots.
Bake 2 hours at 350\u00b0, covered.
Uncover; add water.
Bake at 200\u00b0 for one more hour.
Cool down for 20 minutes. Slice thin.
Serve with juice or make gravy.
Preheat oven to 450\u00b0F.
Rub beef with oil and coat with
epare the Roast: Adjust the rack to the bottom of the oven and heat
Wipe pot roast with damp paper towel.
Heat oil over medium heat in a 6-quart Dutch oven.
Add beef and brown on all sides.
Add next 8 ingredients; cover and bring to a boil.
Reduce heat and simmer, covered, for 1 1/2 hours.
Add carrots and simmer 30 to 45 more minutes until carrots are tender and beef reaches desired doneness.
Stir water and cornstarch together until smooth.
Remove beef from pot and stir cornstarch into juices.
Stirring constantly, bring to a boil over medium heat to make gravy.
Add mushrooms to gravy, if desired.
4 lb. eye of round roast evenly with salt. Wrap
Trim excess fat from roast; tie if necessary.
In oven going Dutch oven, brown on all sides in hot oil.
Sprinkle with salt and pepper.
Add sliced celery, onion, sliced carrot, tomatoes, 1/2 cup water and gravy base.
Bake, covered, at 325\u00b0 for 2 hours.
Place roast in crock-pot.
Mix sliced onion, undiluted condensed canned soup, seasoning and water and pour over roast. Cover and cook 8 to 10 hours on low setting.
Makes 8 to 10 servings.
In a Dutch oven, brown beef in oil; drain.
Add water, onion, carrots, potatoes and bouillon cubes.
Bring to a boil.
Reduce heat; cover and simmer for 25 to 30 minutes or until vegetables are tender.
Stir in peas.
Bring to a boil.
Combine flour and water in a small bowl; stir until smooth.
Add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly.
Yield: 6 servings.
ast-iron Dutch oven with lid.
Season frozen roast with garlic
Mix 2 teaspoons thyme, 1 teaspoon pepper and garlic powder. Rub mixture all over the roast.
Place roast on microwave-safe roasting rack with sides and shield cut edges with foil. Microwave, uncovered, on Medium-low 30 minutes, rotating dish 1/4 turn twice during cooking.
Remove foil; turn roast over. Microwave 7 to 10 minutes longer until cooked.
Sprinkle with salt and remove roast to a platter.
Cover meat loosely with foil and let stand 15 minutes.
Save pan juice for gravy.
Trim the roast of any excess fat, and