Beer-Braised Bottom Round Roast

Recipe

Beer-Braised Bottom Round Roast

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Beef bottom round roast topped with beer and mushroom sauce on a white platter

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36 ratings

Recipe Data

14
Servings

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    Servings and Ingredients

    Ingredients
    Serves 14
    QuantityIngredientAdd
    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

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      Directions

      1. Preheat oven to 350 degrees. Line baking sheet with foil; set aside.
      2. 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.

      3. 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.
      4. 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.

      Nutrition facts

      Servings

      310 Calories per serving

      Amounts Per Serving

      • Total Fat: 19g
      • Cholesterol: 70mg
      • Sodium: 280mg
      • Total Carbohydrates: 8g
      • Protein: 26g

      Daily Values

      0%
      Vitamin A 2%
      0%
      Vitamin C 2%
      0%
      Iron 15%
      0%
      Calcium 2%

      Recipe Source:

      Hy-Vee chefs, Hy-Vee weekly ad from the week of March 18, 2015.