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Old 02-05-2006, 03:38 PM   #1
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Bottom Round Roast

Do you usually brown your roast first before roasting it? The directions on the meat package say to simply put it in a covered roasting pan, bake at 325 degrees, 30 minutes per pound. It doesnt say anything about browing it first, which I ususally do. What would you do, brown it first or just throw it in the oven?

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Old 02-05-2006, 04:01 PM   #2
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I would brown a roast first, if I wasn't planning on basting it, such as a pot roast. However, if I was going to baste it, or just do a roast prime rib, then no, I wouldn't brown it.
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Old 02-05-2006, 04:44 PM   #3
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Ok. Thanks Allen!
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Old 02-05-2006, 05:21 PM   #4
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I very seldom brown any of my roasts and they still turn out very well.
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Old 02-05-2006, 06:20 PM   #5
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I would think a bottom round would be best as a pot roast, so I would sear it first, then braise in oven or on top of the stove.
Or put it in the crock pot with seasonings and liquid of your choice. A packet of dry onion soup mix and a can of cream mushroom soup is one of my favorites, as it makes it's own gravy. For a different flavor try packet of Italian dressing mix and a can of beer...makes wonderful sandwiches.
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Old 02-05-2006, 08:26 PM   #6
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I usually make it as a pot roast and do not brown it first.
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Old 02-05-2006, 08:58 PM   #7
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I agree that bottom round is not best when heated with dry heat, roasted, but is much better when cooked as a pot roast.

Often use if for a sauerbraten.
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Old 02-06-2006, 07:49 AM   #8
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I would make it as a pot roast and I WOULD brown it first before braising.
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