Bottom Round Beef Roast

Step 1

Preheat the oven to 250 degrees F.

Step 2

Remove the rump roast from refrigeration and unpackage. Season the roast on all sides with steak seasoning. Let the roast rest on the counter, uncovered, for an hour before you begin the cooking process to allow the chill from refrigeration to subside a bit. **Don't skip this step! Allowing the roast to rest is important for the cooking process and a good eating experience.

Step 3

In a Dutch oven or large pot, heat a good swish of olive oil; add the onion and sauté for 2-3 minutes, then add the garlic and tomatoes, then cook an additional 1-2 minutes.

Step 4

Stir in the tomato sauce and water or chicken broth; add the oregano and fresh basil.

Step 5

Meanwhile, add a good swish of olive oil to a deep, skillet over medium high heat.When the oil is hot, use a pair of long-handled tongs to add the seasoned roast to the skillet, searing it on all sides, just until nicely browned and caramelized.

Step 6

Place the seared roast into the pot with the onion/tomato sauce mixture; ladle some of the tomato sauce mixture over the top of the roast. Cover the pot with a tight-fitting lid.

Step 7

Place the covered roast into the preheated oven on the center rack. Let the roast braise (simmer) for 4 - 4 1/2 hours, or until the roast is very fork-tender at the center and 195-205 degrees F. when tested with an instant-read meat thermometer.

Step 8

Remove the roast from the oven and let it rest, covered, on the counter for 20 minutes. Serve the roast with mashed potatoes, topped with some of the tomato gravy in the pot. Delicious!