Bottom round food network
There are six major sections into which the round can be divided: the rump; the four main muscles (top round, sirloin tip, bottom round and eye of round); and the .
1 (3 to 4-pound) boneless bottom round roast; Kosher salt and freshly ground black pepper; 1/4 cup vegetable oil; 2 yellow onions, peeled and quartered.
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Description:Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced. Serve warm with the sauce spooned over it. It's generally cut into rump steaks or two or three roasts that when boned and rolled are referred to as rump roasts. Skim off as much fat as possible from the sauce. It's generally used for ground meat but can sometimes be found as a roast. To serve, slice the pot roast and arrange on a serving platter. Add the chicken broth and deglaze the pan.