Ok, I can cook up a melt in your mouth moose roast (Im not kidding) but put a beef roast in front of me, and I'll turn it into backwoods boot leather every time!!!

I need your help ladies. I have a Bottom Round Roast, its 3.25lbs and I need to know what to do with it.

and yes, Ive tried doing to the beef what I do to the moose, and it still turns out horrid!

Thanks Ladies

OK, BREATHE......

Ok now that we;ve taken a breath, here's what you do: Take a clove of garlic and get the indivual pieces --whole ones, not chopped or anything. Slice the beef with knife and insert the pieces of clove into the body of the roast. Season lightly with salt and pepper. Put the roast into a roasting pan and fill it with about an inch of water on the bottom of the pan. If you have a lid to the pan use it or if not, use foil. Cook at 400 degrees for 1/2 hour and then turn it down to 250 for 2-3 hours. I swear by this method, literally the meat just falls apart and is so tender and juicy you'll love it!

Thanks Pooky I manage to skip buying the roasts as it does not cut right and ends up like shoe leather too!! I can find some cuts that are cheep but skip them as i do not cook them good!!

What about adding some soy sauce to the water??? and some parsley too???

I have to admit Sue, I have never heard of adding soy sauce or parsley to beef. Have you done this before? I'd be interested in seeing a recipe.

Well Pooky......this was my first roast that didnt get tossed into the trash, or fed to the dog(long time ago)

So, my thanks to you!!!

Next time I'll try a better cut of meat, and a little less cooking time. For a Bottom Round, it turned out pretty good.

Hubby says thanks too

I didn't know about putting it at 400 for a half hour, I just usualy roast mine at 325. I'll try it your way next time, Judy

i've never roasted a bottom round. i've usually marinated them in red wine, carrots, onions, a cinnamon stick. and then made pot roast. if i'd ever cook again, your recipe sounds DIVINE, pooky

Jiff your recipe sounds awesome too! Gosh, I think everyone should post their roast recipe, I love having alternatives!

I can't really take credit for the roast thing--would you believe it's my mother's boyfriend's recipe? And I'm glad you liked it Robin! I am a roast convert since tasting his creation, now I enjoy cooking a decent roast!

I always do my roasts at a high heat for half an hour - it seals in the juices. I have a fabulous Italian Pot Roast - you make slits and stuff with chopped bacaon, garlic and oregano. Nummy!

Cook the roast in the crockpot and add 1 can of diet coke in addition to whatever you normally cook it in. You don't taste the coke at all when finished but it makes the roast really tender.

Well, I will add my two cents

funny you guys mentioned soy sauce--I put soysauce, worstichere(sp), chicken broth, and basil & garlic in a bowl--mix it up--and pour over roast-then I put some onions on top for flavor and coook for like 6 hous on 300---yum!!
I have also taken dried onion soup and mixed into the mix--my husband takes a can of beer, worstichire, soy sauce, and seasonings, puts the roast and mix in a cast iron skillet and covers and cooks about 21/2 hours on 325--it is yummy too!!


Mis

hmmmm some very tastey sounding roasts out there.

Would low alcohol beer work just as good as the reg?

Pooky, what type of meat and how large for this recipe?

I am a complete dunce when it comes to shopping for beef, it seems... when I make a roast, it is hit or miss. Since I was never a big beef eater, it stands to reason I am not a big beef cooker...

But alas, hubby is hankering for SOMETHING other than chicken. I can handle a meat loaf, and every now and then I throw him a pork chop. But I'd love to make a good roast consistantly.

My problem begins with never being sure which cut of meat is best for this.

Actually the alcohol cooks out of the roast so it wouldn't matter if you used low alcohol beer or not I wouldn't think. Judy

RunnerDuck, you can use any type of beef roast really for this recipe--just adjust the cook times for the size of the roast. For a small pot roast, just 15 minutes on 400 and then down to 250 for about an hour to hour and a half. For large roasts, try 45 minutes on 400 and then 3 hours at 250.

Hope this helps!

And I just love all the recipes! I'll have to try the beer, that sounds really neat!