Braised Bottom Roast with French Onion Gravy

Photo by Richard Swearinger

This gorgeous roast is one of the many recipes you’ll find in The Braiser Cookbook: 22 Irresistible Recipe Created Just for Your Braiser,which I co-authored with Richard Swearinger, the former Senior Food Editor of Better Homes and Gardens Magazine.

The beef roast recipe is perfect for braising pans, including those manufactured by Le Creuset, Staub, All-Clad, Tromantina, and Lodge. If you don’t happen to have one, use an oven-safe Dutch oven or a deep pan with an ovensafe lid.Braiser Cookbook

Be sure to buy a bottom round roast—a good cut for braising. A top round roast doesn’t braise well. And save some for leftovers (see note, below).

P.S.: Want more great recipes for your braiser? Check out my The Braiser Cookbook($2.99), an ebook. And remember, you don’t have to own a Kindle to read e-books. You can download a free Kindle reading app here:  Amazon.com – Read eBooks using the FREE Kindle Reading App on Most Devices

Bottom Round Roast with French Onion Gravy

Serves 4 with leftovers, 6 without leftovers (I recommend leftovers)

2 ½ to 3 pound beef bottom round roast
Salt and pepper to taste
2 tablespoons olive oil
1 large sweet onion, sliced into rings
1 large garlic clove, minced
3 cups low-sodium beef broth (plus more if needed)
1 cup dry white wine (plus more if needed)
1 ½ tablespoons butter, at room temperature
1 ½ tablespoons all-purpose flour
2 tablespoons finely chopped parsley
2 large garlic cloves

1. Preheat the oven to 325°F.

2. Season the meat with salt and pepper. Heat the oil in a large ovenproof braiser over medium-high heat until it shimmers. Add the roast and cook, turning as needed, until browned on all sides, about 20 minutes (reduce the heat to medium if the meat browns too quickly). Transfer the meat to a plate.

3. Pour off all but a tablespoon of fat. Add the onions and cook, stirring, until they start to turn golden-brown, 10 to 15 minutes; add the garlic and cook, stirring, until fragrant, about 30 seconds more. Add the beef broth and white wine; bring to a boil, stirring to scrape up browned bits remaining in pan. Return the meat to the pot and bring to a boil. Cover the pot, transfer to the oven, and bake until the meat is tender, about 2 ½ hours. Check after one hour; if the liquid has reduced substantially, add another cup of wine.

4. Transfer the roast to a cutting board and cover with foil to keep warm. Boil the liquid in the pan until reduced to 2 cups. (Or, if cooking liquid is less than 2 cups, add additional beef broth to equal 2 cups). Reduce the heat to medium.

5. In a small bowl, work the butter and flour together to make a paste (a beurre manié). Add the beurre manié bit by bit to the pan liquid, stirring with a wire whisk to blend away any lumps. Cook, stirring, until thickened and bubbly, then continue to cook and stir for 2 minutes more.

5. In a small bowl, combine the parsley and garlic. Sprinkle over the top of the meat. Slice the meat and arrange it on a serving platter. Pass the French Onion Gravy with the meat.

Note: Leftovers are amazing—I roughly chopped the 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.


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21 comments to Braised Bottom Round Roast with French Onion Gravy

  • […] Braised Bottom Round Roast with French Onion Gravy […]

  • Janice

    My stomach started growling as I was reading the recipe. I found this while searching roast recipes. Since discovering grass fed beef, I’ve been serving it more. This looks absolutely delicious. I even look forward to the leftovers.

  • Linda

    I was looking for a fall recipe to start the season off (we just had our first fall day). This looks like it will fit the bill!

  • Greg

    could I use a rump roast?

    • Wini

      Yes–the rump roast comes from the same part of the animal as a bottom round roast. Both make good braising cuts; I think the bottom round roast is more tender.
      Enjoy!

  • We just finished up our Sunday Lunch and the Beef with French onion gravy was declared a huge success, tender beef and lots of delicious gravy. I used red wine as no white at hand.

  • Cris peterson

    Amazing recipe. I used my new Le Creuset pot for browning, baking and boiling. We love great, complex, fun food. This is simple and perfect. Simply delicious!

  • Deana Segreti

    This recipe was recommended by the farm, Wallace Farms in IA, from where we get our meat. I will definitely be cooking this entree again when I get another bottom round. It was unbelievably delicious. I served it with the Any night baked rice. I asked for your cookbook for Christmas:)

  • Wini

    So glad to hear all the great comment! This recipe is definitely going into my Braiser E-Book, a book I’m working on with former Better Homes and Gardens Senior Food Editor Richard Swearinger.

    I’ll let everyone know when the little book comes out. We’re working on it right now.

  • Thomas

    This is a delicious dish and is excellent for guests. Ensure you ask your butcher for the beef cut described.
    The left-overs were so tender, I made a Beef Stroganoff with egg noodles.
    A true ‘Fifties’ dinner dish without equal.

  • Warren Hancock

    The garlic at the end that you mix with the parsley, is that suppose to be raw garlic?

  • Janie MC

    Hi Wini!
    I made this over the weekend and my fiancé and I couldn’t get over how delicious it is. I was afraid the meat would come out rubbery and chewy the way it can when you try to make pot roast. I was also a little nervous about the onions. I was thinking long, stringy onions in the gravy. Let me just tell you this smelled fabulous while it was braising and the meat was tender and delicious and I liked how the onions just kind of “melted” down into the gravy. Now I am anxious to try your chicken and dumplings! Thank you for sharing such a delicious recipe!

    • Wini

      What a coincidence! I made this recipe last week as well. I’m really glad you liked it. Yes–the onions do kind of “melt” into the gravy–that’s a great way to put it.

      PS: You can also use a good chuck roast for this–such as a 7-bone pot roast or other roast from the chuck.

      Thanks for your note!

  • Kris

    Oh my goodness! I made this tonight and it was phenomenal, easy, tasty, tender. I will always use this recipe for round roast. The onions just melt into the gravy and it’s more like an au jus than gravy. Thank you so much for posting this recipe and making it so easy for the average cook to make a great roast.

    • Wini

      So glad you liked it–Kris. I need to make that one again soon. It’s a great reason to get out the braiser, even in summer!

      Thanks for taking the time to comment.

  • Kris

    Oh, yes, and the gravy is so full of flavor, delicious!

  • Pam

    I made this recipe for the first time tonight, in my LeCreuset and my husband could not stop raving about it! Served it with Ina Garten’s Garlic Roasted Potatoes. Definitely adding to my favorite recipes list!

    • Wini

      So glad to hear this, Pam. I truly love this recipe, too.

      In fact, you’ve inspired me to make it tonight. I might try it with a pot roast. It would be fine with any pot roast cut as well. The cooking time would be less–it should be done in 1 3/4 hours if you use a chuck pot roast cut.

  • Pam

    I also bought your Braiser e-book after making this. I want to make every single recipe in there! Can’t wait to try them!

    • Wini

      So nice to hear! Some of my favorites are:
      • Chicken with 20 Cloves of Garlic
      • Pan-Roasted Chicken with Mustard and Fines Herbes Sauce
      • Braised Sage-Honey-Mustard Pork Chops
      • Pork Meatballs with Dijon Cream Sauce
      • Beef Shortribs Bourguignon (a great dinner-party dish!)
      • Beef Plat Unique with Coriander and Cardamom
      • Salmon on Creamy Cabbage

      Of course, all the recipes are tried-and-true, but the top ones are ones that I make most often!

      Enjoy–and thanks for your interest in Chez Bonne Femme!

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