Beef Bottom Round Roast

By chris5863

Ingredients

• 1 5 1 5 5 pound bottom round roast trimmed of excess fat
• 1 1 1 bottle red wine
• 1 1 1 qt beef stock
• 1 1 1 T dried rosemary
• 1 1 1 T dried basil
• 1 1 1 T dried onion flakes
• 2 2 2 t salt
• 2 2 2 t pepper
• EVOO
• 1 1 1 large onion sliced

Preparation

Step 1

Preheat oven to 300

combine rosemary, basil, onion flakes, salt and pepper in spice mill and process until a powder. Pour into a glass bowl and add just enough EVOO to make a paste.

Pat the roast dry with paper towels and rub with the paste on all sides. In a large stockpot with a tight fitting lid, sear the roast on all sides in 3 T EVOO, remove to a plate. Add the onions and cook for a few minutes to soften. Add the wine to deglaze the pan and scrape up the brown bits on the bottom. Add the beef stock and bring to a boil. If there is any of the spice rub left over, add it to the pan at this point. Return the roast to the pan, cover and bake for 4-5 hours until tender and falling apart.