Beef bottom round roast

Sous vide lol

It makes a good pot roast with gravy. Good for poboys with the leftovers.

My Mom always seasoned the roast with salt, pepper, granulated onion and garlic and a little celery salt. She put the same seasonings in flour and dusted the roast with that. Then, she browned the roast on all sides in a little oil. For that size roast, she heated about 1 1/2 to 2 cups of water, added some beef bouillon (we use Better than Bouillon today) and a tablespoon of tomato paste from the tube. Dissolved that and poured it over the roast. Covered and cooked in the oven at 325 for a few hours until tender. You can add carrots, onions etc... if you like but she never did. It made great tasting gravy for rice.

Crock Pot beef carnitas. Shred and sear to give it a little crunch.

Smash up two heads of raw garlic. Poke holes in the roast all over. Stuff the garlic into the holes. Spooning some slap ya mama. Coat the outside with salt and pepper. Brown it well in bacon grease. Put into an oven pan. Cover with sliced onions , sliced mushrooms and the deglazed gratin from the browning. Pour water half way up the roast. Cover tight with foil. Put into a 250 degree over for 8 hours. Thank me later.

Italian Beef Sandwiches in the Crock-Pot

Put it on the grill with heavy mesquite smoke, cook it medium-well.
Take it off and slice into chunks like stew meat.
Put those in the crockpot, cover with equal amounts of Moore's sauce, apple cider vinegar and beer.
Once it starts to bubble a bit, let it go another 30 minutes throw in chopped onions, mushrooms and pimentos. simmer another 30 minutes.
Put in some mushroom gravy mix(2 cup package) with a little water.
Let that cook until the gravy is right.
Eat it with long grain and wild rice, or mashed potatoes.