“Braised Bottom Round Roast with Sherry Gravy”

Have I got a weekend meal for you? Sunday dinner brings back memories and was always a special day for food in our house growing up. Mom would sometimes start the Sunday meal before church to shorten prep time. Dad liked to eat early on Sundays so we would get back from church and Mom started right to cooking. Either fried chicken or pot roast was huge for my family as Sunday dinner. As luck would have it, last weekend was a chilly, fall like. Comfort food was on my mind and what better Sunday dinner could there be than Braised Bottom Round Roast with Sherry Gravy. Lawwwd! Let me just say, this pot roast is unbelievably tender and the gravy must be served over mashed potatoes. Got that, must be served with potatoes!

Braised Bottom Round Roast with Sherry Gravy

Pot roast is comfort food that never needs an introduction. It never goes out of style, never in or out of trend, and can be easily be served to friends and guests. Pot roast is versatile because roasts can be grilled, roasted, and braised. however, Braising is my most favorite way to prepare pot roast. My husband is a pretty big fan, too. Braising allows you to add in your favorite fall vegetables of you choice. From the standard potatoes to sweet potatoes, turnips, carrots, celery, onion, radishes, rutabagas, butternut squash, and parsnips. But any combination can be used as desired.

Braised Bottom Round Roast with Sherry Gravy

Beef bottom round roast is kind of forgotten about when it comes to pot roast. Most often, chuck roast is used because of marbling and tenderness. Remember I told you I love braising. Reason being is a cooking liquid is used and the roast is simmered slowly until tender. Perfect every time. The cooking liquid can be strained and a gravy made from all those delectable juices. That’s the power of braising.

Braised Bottom Round Roast with Sherry Gravy

So how do you cook this super simple recipe? Prior to braising coat your roast liberally with salt, black pepper and paprika. This is done in advance at least 4 hours to overnight before braising. Salting your roast prior to cooking helps to break down meat fiber and promotes tenderness along with internal flavor. Bring roast to room temperature before cooking, as this allows for even cooking.

As I mentioned, brown your roast on all sides and set aside while you deglaze pan with leftover oil, vegetables, a bit of beef broth if needed. Add all beef broth and meat back into pot. Cover and slowly simmer, turning every 30 minutes for even cooking. At 1 1/2 hours start testing internal temperature with an instant read thermometer registering 140 degrees. Remove roast to plate and cover with foil to rest 15 minutes before slicing.

Braised Bottom Round Roast with Sherry Gravy

Strain broth and discard vegetables, returning broth to pot. Make a slurry with flour and a bit of broth, adding back into pot. Pour in sherry vinegar and bring to boil, reduce heat, cooking until thickened, about 10 minutes. Slice roast and serve with sherry gravy. Don’t forget the mashed potatoes! 

I think when you try this recipe, you’ll wonder why you don’t use bottom round roast as an alternative to chuck roast. Yes, bottom round has less fat, making it a healthier choice but this recipe doesn’t lack flavor. Son at your next family Sunday dinner, serve up Braised Bottom Round Roast with Sherry Gravy. Trust me, its sheer comfort with every bite. Enjoy and have a great weekend!

Braised Bottom Round Roast with Sherry Gravy

 

Braised Bottom Round Roast with Sherry Gravy

Roast:

One – 3 to 3 1/2-pound beef bottom round roast

Kosher salt, black pepper, and paprika

1 1/2 T. Olive oil

1 medium onion, sliced

2 carrots, rough chopped

1 rib of celery, rough chopped

4 sprigs fresh thyme

2 bay leaves

1/4 t. whole black peppercorns

3 cups low-sodium beef broth

3 to 4 T. all-purpose flour

2 T. sherry vinegar

 

Coat beef roast liberally with salt, pepper, and paprika. Wrap in foil and refrigerate overnight Bring to room temperature 30 minutes before cooking.

Heat oil in a 5 to 6-quart Dutch oven over medium-high heat. Brown roast on all sides and remove to a plate.

Add onion, carrots, celery, thyme, bay leaves, and peppercorns to Dutch oven. Stir and cook for 3 minutes, deglazing pan.

Pour in beef broth and return roast to pot. Simmer, turning roast every 30 minutes until instant read thermometer inserted reads 140 to 145 degrees. Cooking time will vary, about 2 hours. Remove roast to platter and cover with foil to rest for at least 15 minutes for easy slicing.

Gravy:

Strain broth, mashing vegetables to remove all juices. Discard vegetable pulp and pour strained broth back into Dutch oven.

Make a slurry with flour and broth, adding back to broth. Add in sherry vinegar. Bring to boil, stirring occasionally until thickened and reduced, about 10 minutes.

Slice roast into 1/4-inch slices and top with gravy.