I’ve perfected a meaty beef roast—perfect for the Le Creuset, Staub, All-Clad, and other braisers. It’s a lovely beef roast with French onion sauce. With this recipe, I’ve departed from the usual braising cuts I love the most—short ribs and chuck roasts, which come from the shoulder of the animal. Instead, I gave the round (the rump of the animal) a go, and went for a bottom round roast.
I love this cut! While it doesn’t have the fatty, fork-tender succulence of short ribs and chuck roasts, it has an abundance of big, beefy flavor. Pour a little French onion sauce on it, and it’s heaven.
Leftovers are amazing: I roughly chopped the leftover cooked meat in a food processor then stirred in some mustard, mayo, salt, pepper, and chopped sour pickles (cornichons, to be exact), for a fabulous beef salad sandwich. I’m dreaming of it now.
My recipe for my Bottom Round Roast with French Onion Gravy is now available in The Braiser Cookbook.