Bottom Round Roast

[amber]

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?

 

[AllenOK]

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.

 

[amber]

Ok. Thanks Allen!

 

[Shunka]

I very seldom brown any of my roasts and they still turn out very well.

 

[Constance]

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.

 

[purrfectlydevine]

I usually make it as a pot roast and do not brown it first.

 

[auntdot]

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.

 

[Gretchen]

I would make it as a pot roast and I WOULD brown it first before braising.