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.
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.