More search options Bottom Round Roast Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness.
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Bottom round roast cooked with herb roasted root vegetables then reverse seared for maximum flavor.
Make this easy comforting meal to deliciously satisfy your family. Combine salt, pepper, parsley, rosemary, sage, thyme, granulated onion and olive oil in a mixing bowl and whisk to incorporate.
Coat bottom round roast with half of the herbed oil.
Combine parsnips, potatoes, carrots and onion in a mixing bowl and toss with tablespoons herb oil.
Cover bottom of roasting pan with vegetable mix. Coat roast with remaining herb oil and lay roast atop vegetables. Remove from oven and tent with foil.
Remove from oven and tent with foil, let rest for 15 minutes.
Slice roast thinly against the grain and serve with roasted root vegetables. Make the carrots: In a large bowl, toss the carrots with the olive oil.
Season well with salt and pepper, add the dried coriander, and toss the mixture to evenly coat. Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the sloppy joes and coleslaw are golden brown and tender, about 25 to 30 sloppy joes and coleslaw.
Allow to cool slightly.
While the carrots roast, make the cilantro yogurt: In a medium bowl, combine the Greek yogurt, cilantro, ground coriander, lime juice and Aleppo pepper or red-pepper flakes, if using.
Stir well to combine and salt to taste. Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top.
Scatter peanuts and scallions on top, and finish with flaky salt and a squeeze of lime juice, if using.
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Rub the chicken with a scant 3 tablespoons of the olive oil and season liberally with salt and pepper.
Specific times and temps depend on the cut and emotion results, so refer to your recipe. One of the more useful woods due to its strong flavor.
Place in a roasting pan and put in the oven for 10 minutes. Remove from the oven and leave to cool to room temperature. Reserve the cooking juices.
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While the chicken is roasting, cook the rice.
Bring to a boil, then lower the heat to minimum, cover, and simmer for 20 minutes. Remove from the heat and leave, covered, for 10 minutes. Uncover and cool completely. Place the wild and brown rices in a saucepan and pour in enough cold water to cover the rice by at least 3 times its volume.
Tex-Mex Sloppy Joes with Crunchy Cole Slaw