30+ Classic Dutch Oven Bottom Round Roast Recipes for Every Occasion

If you’re a fan of tender, juicy, and flavorful meals, a bottom round roast cooked in a Dutch oven is the perfect culinary adventure.

The Dutch oven’s ability to distribute heat evenly and lock in moisture transforms this lean cut of beef into a delectable masterpiece.

Whether you’re aiming for classic comfort food or experimenting with bold, unique flavors, the possibilities are endless.

This collection of 30+ Dutch oven bottom round roast recipes is your go-to resource for creating unforgettable meals.

From herb-infused classics to daring international flavors, we’ve curated a wide variety of recipes to suit every taste and occasion.

Whether you’re planning a cozy family dinner or hosting an elegant gathering, these recipes will inspire you to elevate your bottom round roast game.

30+ Classic Dutch Oven Bottom Round Roast Recipes for Every Occasion

Cooking a bottom round roast in a Dutch oven is more than just a meal—it’s an experience that fills your kitchen with mouthwatering aromas and results in dishes that satisfy both the palate and the soul.

With these 30+ recipes, you have an arsenal of ideas to make every meal special, from rustic comfort food to gourmet delights.

Whether you prefer the richness of a balsamic glaze, the smoky allure of chipotle, or the indulgent warmth of caramelized onions, there’s a recipe here to match your mood and occasion.

So, grab your Dutch oven, choose a recipe, and get ready to impress your loved ones with a show-stopping roast!

Classic Dutch Oven Bottom Round Roast with Root Vegetables

This Classic Dutch Oven Bottom Round Roast with Root Vegetables is a heartwarming recipe perfect for family dinners. Slow-cooked in a rich broth, the tender roast is infused with flavors from earthy root vegetables and a medley of spices. Ideal for those craving a hearty and satisfying meal, this dish offers a perfect balance of protein and vegetables in one pot. The aroma that fills your home while it cooks is reason enough to try it!

Ingredients:

• 3–4 lb bottom round roast
• 3 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 carrots, peeled and cut into chunks
• 3 parsnips, peeled and cut into chunks
• 3 celery stalks, chopped
• 2 cups beef broth
• 1 cup red wine (optional, substitute with extra broth if preferred)
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Heat the olive oil in a Dutch oven over medium-high heat. Season the roast with salt and pepper, then sear it on all sides until browned. Remove and set aside.
3. In the same pot, sauté onions and garlic until fragrant. Add carrots, parsnips, and celery, cooking for 3-5 minutes.
4. Deglaze the pot with red wine (if using), scraping up any browned bits, then add beef broth.
5. Nestle the roast back into the pot, along with rosemary, thyme, and bay leaves. Bring to a simmer.
6. Cover the Dutch oven and transfer it to the preheated oven. Cook for 3 hours, turning the roast halfway through.
7. Remove from the oven and let the roast rest for 10 minutes before slicing. Serve with the vegetables and broth as a sauce.

This Classic Dutch Oven Bottom Round Roast with Root Vegetables is a timeless dish that delivers exceptional flavor with minimal effort. Perfect for Sunday dinners or special occasions, it’s a recipe that will leave everyone asking for seconds. Pair it with a crusty loaf of bread to soak up the flavorful juices!

Garlic Herb Butter Dutch Oven Bottom Round Roast

The Garlic Herb Butter Dutch Oven Bottom Round Roast combines the robust flavor of beef with a decadent herb-infused butter. Slow-cooked to perfection, this roast is a culinary masterpiece for garlic and herb enthusiasts. It’s perfect for holidays or any day you want to elevate your dinner table with an effortlessly elegant dish.

Ingredients:

• 3–4 lb bottom round roast
• 4 tbsp unsalted butter, softened
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp paprika
• 2 cups beef broth
• 1 cup dry white wine
• 1 onion, quartered
• 3 carrots, cut into large chunks
• 4 potatoes, halved
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Mix butter, garlic, parsley, rosemary, thyme, paprika, salt, and pepper in a bowl. Rub the mixture all over the roast.
3. Heat a Dutch oven over medium-high heat. Sear the roast on all sides, then remove and set aside.
4. Add onion, carrots, and potatoes to the Dutch oven. Sauté for 5 minutes.
5. Pour in wine to deglaze the pot, then add beef broth. Return the roast to the pot.
6. Cover and cook in the oven for 3.5 hours, basting occasionally with pan juices.
7. Rest the roast for 10 minutes before slicing. Serve with the vegetables and a drizzle of the pan sauce.

Indulge in the richness of this Garlic Herb Butter Dutch Oven Bottom Round Roast, a perfect centerpiece for a memorable meal. Its succulent, buttery flavor and tender texture make it a showstopper that will leave your guests impressed. Serve with a side of green beans or a fresh salad to complete the meal.

Spicy Barbecue Dutch Oven Bottom Round Roast

For a zesty twist on a classic, try this Spicy Barbecue Dutch Oven Bottom Round Roast. Infused with smoky barbecue flavors and a hint of spice, this dish is a crowd-pleaser for those who love bold flavors. It’s versatile enough for a casual dinner or a barbecue-inspired feast, bringing comfort food to the next level.

Ingredients:

• 3–4 lb bottom round roast
• 3 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 cup barbecue sauce (spicy or your preferred variety)
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper (adjust to taste)
• 2 tbsp brown sugar
• 4 large potatoes, cubed
• 3 carrots, sliced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (160°C).
2. Season the roast with salt and pepper. Heat olive oil in a Dutch oven and sear the roast on all sides. Remove and set aside.
3. In the same pot, sauté onion and garlic until fragrant. Stir in barbecue sauce, beef broth, Worcestershire sauce, smoked paprika, cayenne pepper, and brown sugar.
4. Add potatoes and carrots to the pot, then place the roast on top. Spoon some of the sauce over the roast.
5. Cover and bake in the oven for 3–3.5 hours, basting occasionally.
6. Let the roast rest for 10 minutes before slicing. Serve with extra barbecue sauce on the side.

The Spicy Barbecue Dutch Oven Bottom Round Roast is a flavorful adventure in every bite. Perfect for spice lovers, this recipe offers a balance of heat, sweetness, and smoky goodness. Serve with cornbread or a side of coleslaw for a complete barbecue-inspired meal.

Red Wine Braised Dutch Oven Bottom Round Roast

The Red Wine Braised Dutch Oven Bottom Round Roast is a sophisticated dish that combines tender, melt-in-your-mouth beef with the deep, robust flavor of red wine. Perfect for special occasions or a cozy dinner at home, this recipe turns an affordable cut of beef into an elegant, restaurant-quality meal. The aromatic herbs and hearty vegetables make it a one-pot wonder your family will love.

Ingredients:

• 3–4 lb bottom round roast
• 3 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 2 cups red wine (Merlot or Cabernet Sauvignon works well)
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 carrots, cut into chunks
• 2 celery stalks, chopped
• 1 lb baby potatoes
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the roast with salt and pepper, then sear on all sides until browned. Remove and set aside.
3. Add onions and garlic to the pot, sautéing until softened. Stir in tomato paste and cook for 1 minute.
4. Deglaze the pot with red wine, scraping up any browned bits. Add beef broth, carrots, celery, potatoes, rosemary, thyme, and bay leaf.
5. Return the roast to the pot, cover, and bake for 3 hours, turning the meat halfway through cooking.
6. Remove the roast from the oven and let it rest for 10 minutes before slicing. Serve with the vegetables and the rich, wine-infused sauce.

This Red Wine Braised Dutch Oven Bottom Round Roast is an elevated yet comforting meal. Its deep, rich flavors make it ideal for entertaining guests or treating yourself to a gourmet dinner. Pair it with a glass of red wine and crusty bread to soak up the sauce for a truly indulgent experience.

Savory Mushroom Gravy Dutch Oven Bottom Round Roast

The Savory Mushroom Gravy Dutch Oven Bottom Round Roast is a flavorful and hearty dish that combines tender beef with a rich, creamy mushroom gravy. This recipe is perfect for anyone who loves the earthy flavors of mushrooms paired with the juicy, slow-cooked roast. It’s a great choice for chilly evenings or when you want a dinner that feels like a warm hug.

Ingredients:

• 3–4 lb bottom round roast
• 3 tbsp butter
• 3 cups mushrooms, sliced (button or cremini work best)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 cup heavy cream
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (160°C).
2. Season the roast with salt and pepper. Heat butter in a Dutch oven over medium heat and sear the roast on all sides until browned. Remove and set aside.
3. Add mushrooms, onions, and garlic to the pot, cooking until the mushrooms are tender.
4. Pour in beef broth, heavy cream, Worcestershire sauce, and thyme. Stir well to combine.
5. Return the roast to the Dutch oven and cover. Cook in the oven for 3 hours, turning the roast once halfway through.
6. If the gravy needs thickening, stir in the cornstarch mixture and cook on the stovetop until thickened.
7. Let the roast rest for 10 minutes before slicing. Serve with the creamy mushroom gravy spooned over the top.

The Savory Mushroom Gravy Dutch Oven Bottom Round Roast is a rich and satisfying meal that’s perfect for mushroom lovers. Serve it alongside mashed potatoes or buttered noodles to soak up the luscious gravy. This recipe is sure to become a family favorite for weeknight dinners or Sunday feasts.

Tangy Balsamic Glazed Dutch Oven Bottom Round Roast

The Tangy Balsamic Glazed Dutch Oven Bottom Round Roast is a delightful fusion of sweet, tangy, and savory flavors. The balsamic glaze enhances the beef’s natural richness, creating a mouthwatering caramelized crust. Paired with simple roasted vegetables, this recipe is a wonderful way to elevate a classic roast.

Ingredients:

• 3–4 lb bottom round roast
• 3 tbsp olive oil
• 1 cup balsamic vinegar
• 3 tbsp honey
• 2 cups beef broth
• 4 cloves garlic, minced
• 2 sprigs rosemary
• 2 cups baby carrots
• 1 lb Brussels sprouts, halved
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the roast with salt and pepper, then sear on all sides until browned. Remove and set aside.
3. Add garlic to the pot and sauté until fragrant. Stir in balsamic vinegar, honey, and beef broth, scraping up any browned bits.
4. Return the roast to the pot and surround it with baby carrots and Brussels sprouts. Add rosemary sprigs on top.
5. Cover and cook in the oven for 3 hours, basting the roast with the balsamic mixture every 45 minutes.
6. Remove the roast and vegetables from the pot and set aside. Simmer the remaining liquid on the stovetop until reduced to a glaze.
7. Slice the roast and drizzle with the balsamic glaze before serving.

The Tangy Balsamic Glazed Dutch Oven Bottom Round Roast is a flavor-packed dish that’s perfect for a unique and impressive dinner. The glaze’s sweet and tangy notes complement the savory roast and vegetables beautifully. Serve it with a side of rice or quinoa for a wholesome, complete meal.

Dijon Mustard and Herb-Crusted Dutch Oven Bottom Round Roast

The Dijon Mustard and Herb-Crusted Dutch Oven Bottom Round Roast combines the robust flavors of Dijon mustard, fresh herbs, and tender beef. This recipe creates a crispy crust that locks in the roast’s juices, resulting in a meal that’s both flavorful and succulent. It’s a fantastic option for a festive occasion or a weekend family dinner, offering gourmet taste with minimal fuss.

Ingredients:

• 3–4 lb bottom round roast
• 3 tbsp Dijon mustard
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp garlic powder
• 1 tsp black pepper
• 2 cups beef broth
• 4 carrots, peeled and halved
• 1 large onion, quartered
• 2 lbs Yukon gold potatoes, quartered

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, mix Dijon mustard, olive oil, rosemary, thyme, garlic powder, and black pepper. Rub this mixture generously over the roast.
3. Heat a Dutch oven over medium-high heat. Sear the roast on all sides, then remove and set aside.
4. Add the carrots, onion, and potatoes to the pot, followed by the beef broth. Nestle the roast on top of the vegetables.
5. Cover and bake in the oven for 3 hours, checking occasionally to ensure the roast remains moist.
6. Let the roast rest for 10 minutes before slicing. Serve with the roasted vegetables and juices from the pot.

The Dijon Mustard and Herb-Crusted Dutch Oven Bottom Round Roast is a dish that looks and tastes like it took hours of effort. Its flavorful crust and tender interior make it a standout centerpiece for any table. Pair it with a crisp green salad and a glass of white wine for an elegant meal.

Sweet and Smoky Maple Glazed Dutch Oven Bottom Round Roast

This Sweet and Smoky Maple Glazed Dutch Oven Bottom Round Roast brings a delightful blend of sweetness and smokiness to your table. Maple syrup, smoked paprika, and a hint of mustard combine to create a glaze that perfectly complements the roast’s natural flavors. It’s a versatile dish that works well for both casual and celebratory dinners.

Ingredients:

• 3–4 lb bottom round roast
• 3 tbsp olive oil
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 2 cups beef broth
• 1 cup apple cider
• 3 sweet potatoes, cubed
• 1 lb green beans, trimmed
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a small bowl, mix maple syrup, Dijon mustard, smoked paprika, garlic powder, salt, and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned, then remove and set aside.
4. Add beef broth and apple cider to deglaze the pot. Stir in the glaze mixture.
5. Return the roast to the pot and surround it with sweet potatoes and green beans.
6. Cover and bake in the oven for 3 hours, basting the roast with the glaze every 30 minutes.
7. Let the roast rest for 10 minutes before slicing. Serve with the vegetables and glaze.

The Sweet and Smoky Maple Glazed Dutch Oven Bottom Round Roast is a perfect combination of bold flavors and hearty ingredients. It’s ideal for fall or winter meals, offering a warming and satisfying dish that your family will savor. Add some fresh bread rolls to round out the meal!

Italian-Inspired Tomato Braised Dutch Oven Bottom Round Roast

Bring the flavors of Italy to your kitchen with this Italian-Inspired Tomato Braised Dutch Oven Bottom Round Roast. Slow-cooked in a rich tomato sauce with Italian herbs and spices, this roast is infused with Mediterranean flavors. It’s a comforting, hearty dish that pairs beautifully with pasta, polenta, or crusty bread.

Ingredients:

• 3–4 lb bottom round roast
• 3 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups crushed tomatoes
• 1 cup beef broth
• 1/2 cup red wine
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 tsp crushed red pepper flakes (optional)
• 1 cup diced zucchini
• 1 cup sliced mushrooms
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Heat olive oil in a Dutch oven over medium heat. Season the roast with salt and pepper, then sear on all sides. Remove and set aside.
3. Add onion and garlic to the pot, sautéing until fragrant. Stir in crushed tomatoes, beef broth, red wine, oregano, basil, and red pepper flakes.
4. Return the roast to the pot and add zucchini and mushrooms. Bring to a simmer.
5. Cover and transfer to the oven. Cook for 3 hours, stirring occasionally to ensure even cooking.
6. Let the roast rest for 10 minutes before slicing. Serve with the tomato sauce over pasta or polenta.

The Italian-Inspired Tomato Braised Dutch Oven Bottom Round Roast is a delightful twist on the classic roast, offering bold and comforting flavors that transport you straight to Italy. This dish is perfect for pairing with a robust red wine and a side of garlic bread for an unforgettable meal.

Garlic Butter Herb Dutch Oven Bottom Round Roast

The Garlic Butter Herb Dutch Oven Bottom Round Roast is a luscious, melt-in-your-mouth dish that combines the richness of butter with the aromatic flavors of garlic and fresh herbs. This recipe is all about simplicity, letting the natural flavors of the beef shine through while adding a touch of indulgence. It’s an excellent choice for a comforting weekend dinner or a special occasion.

Ingredients:

• 3–4 lb bottom round roast
• 4 tbsp unsalted butter, softened
• 4 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 2 cups beef broth
• 1 lb baby potatoes
• 1 cup pearl onions
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (160°C).
2. In a small bowl, mix butter, garlic, parsley, thyme, and rosemary. Spread this mixture evenly over the roast.
3. Heat a Dutch oven over medium-high heat and sear the roast on all sides until browned. Remove and set aside.
4. Add the potatoes and pearl onions to the pot, followed by the beef broth. Place the roast on top of the vegetables.
5. Cover and cook in the oven for 3 hours, basting the roast with the juices every hour.
6. Let the roast rest for 10 minutes before slicing. Serve with the buttery vegetables and pan juices.

The Garlic Butter Herb Dutch Oven Bottom Round Roast is a luxurious yet simple recipe that brings comfort and elegance to your table. The combination of tender beef, buttery herbs, and savory vegetables creates a meal that feels like a warm embrace. Serve with a crisp salad or roasted asparagus for a complete dinner.

Spicy Chipotle Dutch Oven Bottom Round Roast

The Spicy Chipotle Dutch Oven Bottom Round Roast is perfect for those who crave a little heat with their hearty meal. Smoky chipotle peppers and a blend of spices infuse the beef with bold, fiery flavors, while slow cooking ensures it remains tender and juicy. This dish is great for adding a touch of excitement to your dinner table.

Ingredients:

• 3–4 lb bottom round roast
• 3 tbsp olive oil
• 2 chipotle peppers in adobo sauce, minced
• 1 tbsp adobo sauce (from the chipotle can)
• 1 tsp smoked paprika
• 1 tsp cumin
• 2 cups beef broth
• 1 cup diced tomatoes
• 1 onion, sliced
• 2 bell peppers, sliced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (160°C).
2. Season the roast with salt, pepper, paprika, and cumin. Heat olive oil in a Dutch oven over medium-high heat and sear the roast on all sides. Remove and set aside.
3. Add onions, bell peppers, chipotle peppers, and adobo sauce to the pot, sautéing until softened. Stir in diced tomatoes and beef broth.
4. Return the roast to the pot, ensuring it is partially submerged in the sauce. Cover and cook in the oven for 3 hours.
5. Let the roast rest for 10 minutes before slicing. Serve with the smoky chipotle sauce spooned over the top.

The Spicy Chipotle Dutch Oven Bottom Round Roast is a flavorful and exciting dish that brings a spicy kick to the traditional roast. Pair it with rice, cornbread, or a simple green salad to balance the heat, and enjoy a meal that’s bursting with bold flavors.

French Onion Dutch Oven Bottom Round Roast

The French Onion Dutch Oven Bottom Round Roast transforms a classic roast into a rich, savory masterpiece inspired by the flavors of French onion soup. With caramelized onions and melted cheese, this dish is both hearty and indulgent, perfect for cozy nights or an impressive dinner with friends.

Ingredients:

• 3–4 lb bottom round roast
• 3 tbsp butter
• 3 large onions, thinly sliced
• 3 garlic cloves, minced
• 2 cups beef broth
• 1/2 cup white wine (optional)
• 1 tbsp Worcestershire sauce
• 2 sprigs thyme
• 1 bay leaf
• 1 cup shredded Gruyère or Swiss cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Heat butter in a Dutch oven over medium heat. Add onions and cook slowly, stirring occasionally, until caramelized (about 20 minutes). Add garlic and cook for another minute.
3. Stir in beef broth, white wine, Worcestershire sauce, thyme, and bay leaf. Season the roast with salt and pepper, then place it in the pot.
4. Cover and cook in the oven for 3 hours, occasionally basting the roast with the onion mixture.
5. Remove the roast and sprinkle the shredded cheese over the top of the onions. Broil in the oven for 3–5 minutes, until the cheese is bubbly and golden.
6. Let the roast rest for 10 minutes before slicing. Serve with the cheesy onion sauce.

The French Onion Dutch Oven Bottom Round Roast is an irresistible fusion of two comfort food classics. The sweet, caramelized onions and melty cheese elevate the tender beef to new heights. Serve with mashed potatoes or crusty bread for a satisfying, cozy meal that’s sure to impress.

Balsamic and Rosemary Dutch Oven Bottom Round Roast

The Balsamic and Rosemary Dutch Oven Bottom Round Roast is a beautifully balanced dish that combines the tangy sweetness of balsamic vinegar with the earthiness of fresh rosemary. Slow-cooked to perfection, this roast is tender, juicy, and infused with a deep, rich flavor that pairs perfectly with roasted vegetables or creamy mashed potatoes.

Ingredients:

• 3–4 lb bottom round roast
• 3 tbsp olive oil
• 1/3 cup balsamic vinegar
• 2 tbsp soy sauce
• 2 tbsp fresh rosemary, finely chopped
• 4 garlic cloves, minced
• 2 cups beef broth
• 1 cup pearl onions
• 2 cups baby carrots
• 2 sprigs thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (160°C).
2. In a small bowl, mix balsamic vinegar, soy sauce, rosemary, garlic, salt, and pepper. Rub this mixture all over the roast.
3. Heat olive oil in a Dutch oven over medium-high heat and sear the roast on all sides. Remove and set aside.
4. Add the pearl onions, carrots, and thyme to the pot. Pour in the beef broth, then nestle the roast on top.
5. Cover and bake in the oven for 3 hours, basting the roast with the balsamic juices every hour.
6. Let the roast rest for 10 minutes before slicing. Serve with the vegetables and pan drippings.

The Balsamic and Rosemary Dutch Oven Bottom Round Roast is a flavorful and elegant dish that’s easy to prepare but impressive enough for a dinner party. The tangy balsamic glaze and aromatic rosemary bring out the best in the tender beef, creating a meal that’s both comforting and sophisticated.

Coffee Rubbed Dutch Oven Bottom Round Roast

The Coffee Rubbed Dutch Oven Bottom Round Roast is a bold and unique recipe that uses coffee grounds and spices to create a rich, complex crust on the roast. The result is a tender, juicy interior complemented by a smoky, slightly bitter, and deeply savory flavor. This dish is perfect for adventurous food lovers seeking something out of the ordinary.

Ingredients:

• 3–4 lb bottom round roast
• 2 tbsp olive oil
• 2 tbsp ground coffee
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp cinnamon
• 2 cups beef broth
• 1 cup diced tomatoes
• 1 large sweet potato, cubed
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (160°C).
2. Mix ground coffee, brown sugar, smoked paprika, cumin, chili powder, cinnamon, salt, and pepper in a small bowl. Rub this mixture generously over the roast.
3. Heat olive oil in a Dutch oven over medium-high heat and sear the roast on all sides. Remove and set aside.
4. Add beef broth and diced tomatoes to the pot, scraping up any browned bits. Stir in the sweet potato cubes, then return the roast to the pot.
5. Cover and cook in the oven for 3 hours. Let the roast rest for 10 minutes before slicing. Serve with the coffee-infused pan sauce and sweet potatoes.

The Coffee Rubbed Dutch Oven Bottom Round Roast delivers an unforgettable flavor experience, with its smoky and slightly sweet crust enhancing the tender beef. Pair it with roasted vegetables or a creamy polenta to round out this extraordinary dish.

Beer-Braised Dutch Oven Bottom Round Roast

The Beer-Braised Dutch Oven Bottom Round Roast is a hearty and flavorful recipe that incorporates the malty richness of beer to tenderize and flavor the beef. Paired with onions, carrots, and potatoes, this dish is perfect for a cozy family meal or a casual dinner with friends.

Ingredients:

• 3–4 lb bottom round roast
• 3 tbsp olive oil
• 1 large onion, sliced
• 2 cups beer (dark ale or lager recommended)
• 2 cups beef broth
• 3 carrots, cut into chunks
• 2 lbs baby potatoes
• 2 tsp Dijon mustard
• 2 tsp brown sugar
• 2 sprigs thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the roast with salt and pepper, then sear on all sides. Remove and set aside.
3. Add onions to the pot and sauté until softened. Stir in beer, beef broth, Dijon mustard, and brown sugar, scraping the bottom of the pot to deglaze.
4. Return the roast to the pot, nestling it among the carrots and potatoes. Add thyme sprigs.
5. Cover and cook in the oven for 3 hours, occasionally basting with the beer broth mixture.
6. Let the roast rest for 10 minutes before slicing. Serve with the braised vegetables and sauce.

The Beer-Braised Dutch Oven Bottom Round Roast is a robust and satisfying dish that combines tender beef with the deep, malty flavors of beer. This recipe is ideal for chilly evenings when you want a comforting and hearty meal. Serve with crusty bread to soak up the flavorful sauce!

Note: More recipes are coming soon!