Juicy Shredded Bottom Round Roast Recipe

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Juicy Shredded Bottom Round Roast Recipe

This recipe delivers a tender and flavorful shredded bottom round roast, perfect for sandwiches or served over mashed potatoes. Slow cooking ensures a juicy and delicious result.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Ingredients

• 3-4 lb Bottom Round Roast
• 1 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 0.5 tsp Smoked Paprika
• 1 cup Beef Broth
• 1 Onion, quartered
• 2 Carrots, chopped
• 2 Celery Stalks, chopped

Method

 

1. Preheat oven to 325°F (160°C).
2. Pat roast dry with paper towels.
3. Heat olive oil in a Dutch oven over medium-high heat.
4. Sear roast on all sides until browned (3-4 minutes per side).
5. Remove roast and set aside.
6. Add onion, carrots, and celery to the pot and cook until softened (5-7 minutes).
7. Return roast to the pot on top of the vegetables.
8. Combine salt, pepper, garlic powder, onion powder, and smoked paprika in a bowl.
9. Rub spice mixture all over the roast.
10. Pour beef broth into the pot (halfway up the sides of the roast).
11. Cover the pot tightly with a lid or aluminum foil.
12. Bake for 3-4 hours, or until the roast is very tender.
13. Remove roast and let it rest for 15-20 minutes before shredding.
14. Shred the roast with two forks.
15. Skim any excess fat from the cooking liquid.
16. Return shredded beef to the pot with the cooking liquid and vegetables. Toss to coat.
17. Serve warm on buns, over mashed potatoes, or as desired.

Notes

For a richer flavor, consider adding a tablespoon of tomato paste to the vegetables while they are cooking.