Ah, the lowly bottom round roast, always gets the shaft when folks think about beef, but folks, this is a great lean roast that if cooked in the slow cooker will knock your socks off and is very reasonablt priced and goes a long way on a short budget.
Ingredients:
3+ # Bottom Round or Rump Roast
2-3 TBS olive oil
1 cup beef broth
1/3 cup prepared horseradish
1-2 cups chopped yellow onions
salt and pepper to taste
1/3 cup all purpose flour
2/3 cup cold water
Brown roast on all sides in oil. Place roast in slow cooker. Pour over the beef broth.
Spread the horseradish on the roast.
Sprinkle the roast with salt and pepper. Pour over the onion.
Place cooker on low, cover and cook for 8-10 hours depending on the heat of your slow cooker; I go 8- 9 hours on mine.
Remove the roast and let sit for 10 mintues. Strain the onions from the juice if you wish. Add enough water to juice to make 2 cups if needed.
Return the liquid to a pan. Combine the flour and cold water to make a roux that is smooth. Bring the pan juices to a slow boil. Slowly add the roux, stirring well and cook for 2 minutes. If needed and desired, may thin the gravy with additional water.
Slice your roast thinly across the grain and serve with gravy.
Enjoy!
