Servings and Ingredients
|1 (3-1/2 pound) beef bottom round roast|
|¾ c. Hy-Vee all-purpose flour, divided|
|1 tbsp. Hy-Vee Hickory House Steak Whisperer seasoning|
|2 tbsp. Hy-Vee vegetable oil|
|5 slice(s) Hy-Vee bacon, chopped into 1-inch pieces|
|1 c. chopped onions|
|1 (8 oz) pkg sliced mushrooms|
|1 (12 oz) bottle Baraboo lager beer|
|1 c. Hy-Vee beef broth|
|¼ c. Hy-Vee unsalted butter|
Things To Grab
- Preheat oven to 350 degrees. Line baking sheet with foil; set aside.
Coat roast with 1/4 cup flour and steak seasoning. In a skillet, heat vegetable oil over medium-high heat. Sear roast on all sides. Place roast on prepared baking sheet and bake in preheated oven for 1 hour, or until roast reaches an internal temperature of 140 degrees for medium.
- In same skillet, cook bacon over medium heat for 2 minutes. Add onions and mushrooms and cook until onions are tender and begin to caramelize. Deglaze skillet with Baraboo beer and reduce amount by half. Add beef stock and bring to a simmer.
- In a separate saucepan, melt butter over medium-high heat. Whisk in 1/2 cup flour and heat a few minutes or until pale yellow. Gradually whisk flour mixture into beer mixture and cook until it reaches desired sauce consistency. Serve over roast.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 70mg
- Sodium: 280mg
- Total Carbohydrates: 8g
- Protein: 26g