Beef Bottom Round Roast
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Want to make the most tender, juicy, and delicious beef bottom round roast? We have you covered with all the tips and tricks for the best roast and gravy every time!
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Gather ingredients.
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Season and sear the roast in a hot skillet with oil then set aside.
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Deglaze the pan with beef stock and red wine to make the braising liquid.
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Add the roast back with thyme, garlic, and bay leaves.
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Cook uncovered until the roast reaches 115°F - 120°F.
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Tent beef and continue to monitor temperature until an internal temperature of 125-130°F is reached.
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While the beef is resting, make the gravy.
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