What would you do with this Hunk 'O Meat?

[browneye]

I have a 3 lb. bottom round roast beef that DH picked up on special. (He's Mr. Meat lover)
I am trying to think of something creative to do with it, besides the OBVIOUS stuff, like roast beef...french dip....etc.
Any creative souls out there with a delectable suggestion?
I'd appreciate it. I have lots of time to cook this weekend...

[Peggy C.]

They're delicious grilled! I just throw it on with seasonings and use an instant read thermometer to desired doneness.

[beejayw1]

I haven't had a chance to search, but I believe CL did some recipes within the past year.

Take a hunk of the meat, marinate it, grill it, slice it thinly (like, shave it) and make up the salad.

YUM!

[Ralph]

Grilling is a great idea. Here's a recipe for pulled pork that we used at a recent dinner group party. I'm sure the rub would work just as well with beef. Just shred the beef when it's done like you would the pork.

North Carolina Pulled Pork

5-7 lb. Boston(Picnic) Butt Pork Roast
Pulled Pork Rub
3 C. hickory chips soaked in cold water for 1 hour

Mix spices together and rub them into the pork. Place in plastic bag and refrigerate overnight.
Set up your grill for indirect cooking by placing a drip pan in the center of the grill. Preheat it to 350° F. Set the roast over the drip pan. Place hickory chips in a smoker box if you are using a gas grill. If using charcoal throw the hickory chips directly on the fire. Close the grill and check it ever hour to add more hickory. It will take about 4 - 5 hours to cook the pork. The internal temperature needs to reach 195° F. Place the cooked roast on a cutting board and let rest for 15 minutes. Remove any fat. Using 2 forks shred the meat into fine stands.

Rub
· 2 Tbs. kosher salt
· 2 Tbs. sugar
· 2 Tbs. Brown sugar
· 2 Tbs. Ground cumin seed
· 2 Tbs. chili powder
· 2 Tbs. Cracked black pepper
· 1 Tbs. cayenne pepper
· 4 Tbs. Hungarian paprika
· 2 Tbs. ground sage

[Jewel]

Browneye, I'm not sure how you folks feel about crockpot stuff, but a bottom round roast is usually just 'marbled' enough to make my Mushroom Beef Stroganoff recipe in the crockpot. Here's the link to the recipe, and my post at the bottom tells what modifications I made to the recipe after Holly copied it in March!

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=13344&highlight=Mushroom+Beef+Stroganoff

Just a suggestion, but it's primo comfort food! :D

[browneye]

Originally posted by Jewel
Browneye, I'm not sure how you folks feel about crockpot stuff, but a bottom round roast is usually just 'marbled' enough to make my Mushroom Beef Stroganoff recipe in the crockpot. Here's the link to the recipe, and my post at the bottom tells what modifications I made to the recipe after Holly copied it in March!

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=13344&highlight=Mushroom+Beef+Stroganoff

Just a suggestion, but it's primo comfort food! :D

Jewel, I vaguely remember this recipe from Spring, thanks so much for the reminder!!! I am sure that the fam will LOVE that. Perfect timing, since I have been thinking about breaking out my crock pot, too....I can get that going while I go on my cooking spree this weekend! I am planning on making a bunch of make-ahead-reheatable-yummies this weekend for upcoming schoolnights and generalized too-busy-to-cook weeknights. Your idea fits in perfectly!
Thanks.
Thanks Ralph, Beejay and PeggyC too, great ideas....I will keep them on the list- my dh will certainly be buying another one, he is so nuts about beef....
Thanks:D

[Adriana]

Americana Pot Roast is an awesome, homey recipe that has become an all-time family favorite. One of those "This is it!" recipes where you stop looking for a better one. Here goes:

AMERICANA POT ROAST

Cookng spray
1 (4 pound) boned rump roast - chuck roat is fine too
6 cups sliced onions (1/4" thick, about 3 medium)
2 tbsp hungarian sweet paprika
1/2 tsp dried basil, oregano and thyme (I use fresh, lots of it)
3 crushed garlic cloves (more if you like :>))
1/2 cup water
1/2 cup dry red wine or 2 tbsp red wine vinegar (go with the wine!)
6 small red potatoes (about 1 pound, I like Yukon Gold)
1/2 tsp salt
1/4 tsp black pepper
6 carrots cut into 1 1/2" pieces (about 1 pound, I like to use the "baby carrots")
1 large cooking bag (my recommendation)

Spray dutch oven with cooking spray and jheat on medium high until hot. Brown roast on all sides and remove. Add onion, saute for 10 min. Add garlic and paprika, basil, oregano and thyme (if using fresh herbs hold until the next step). Saute 1 minute. Add water, wine, and broth. Bring to a boil. Add fresh herbs if you are using them. Peel a 1/2 inch strip around the potatoes. Stir in salt, pepper, carrots and potatoes. Return to cooking pan. (AT THIS POINT I RECOMMEND PUTTING THE ROAST IN A COOKING BAG WITH THE VEGETABLES) Cover and bake at 300 degrees for 2 hours; TURN roast and bake 1 more hour until tender. Serve with vegetables and broth.

[SoCal]

I was going to start a new post for Americana Pot Roast from CL, February 1999 but found this old thread. I have to say, Adrianna took the words right out of my mouth, this is such a 'homey' recipe! I only used a roast that was a little over 2-1/2 lbs ($1.59/lb on sale :) ) but even with adjusting the cooking time, the vegetables were perfect although I did cut the carrots thinner than the recipe called for. Extremely tasty sauce (and lots of it!). The only change I made was to add some fresh, quartered mushrooms after I turned the roast over. Definite repeat.