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Rachel ray braised bottom round roast

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Add enough oil to a dutch oven or heavy roasting pan to cover the bottom. Put it on top of the stove at high heat, and sear one side for a good 5 to 10 minutes. Put it on top of the stove at high heat, and sear one side for a good 5 to 10 minutes. This oven-braised bottom round roast recipe uses onions, bacon, and apple juice to produce a tangy and delicious beef pot roast for a great dinner. This oven-braised bottom round roast recipe uses onions, bacon, and apple juice to produce a tangy and delicious beef pot roast for a great dinner. Place roast back into the Dutch oven and nestle it in the broth and vegetables. Bring the liquid to a low boil. Cover and put in the oven for 3 to 3 1/2 hours, until beef is fork-tender.

Rachel ray braised bottom round roast
Rachel ray braised bottom round roast
Rachel ray braised bottom round roast

In a large Dutch oven, heat canola oil over medium heat. Brown roast, 4 to 5 minutes per side. Remove roast and set aside. Reduce heat under Dutch oven to medium and add onions, carrots, leeks, mushrooms, and garlic. Cook, stirring occasionally, about rachel ray braised bottom round roast minutes. Add wine scrape up any browned bits with a wooden spoon.
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Rachel ray braised bottom round roast
Rachel ray braised bottom round roast
Rachel ray braised bottom round roast
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