Slow Simmered Bone-In Round Roast
3 lb. Windy N Ranch bone-in round roast
Salt and Pepper
¼ cup white wine vinegar
¼ cup olive oil
¼ cup ketchup
3 Tbsp. soy sauce
3 Tbsp. Worcestershire sauce
1 1/2 Tbsp. fresh chopped rosemary
2-3 garlic cloves, minced
2 tsp. dried mustard
Put bottom round on a plate, pat dry and season generously with salt and to taste with pepper on both sides. Set aside.
In a bowl or large measuring cup, whisk together vinegar, olive oil, ketchup, soy sauce, Worcestershire sauce, rosemary, garlic and dried mustard. Place round roast in a large bowl and pour marinade over it. Flip the roast over to ensure it is fully coated. Cover and refrigerate for at least an hour.
Heat a cast iron or other large, heavy duty skillet on medium high heat. Add enough vegetable oil to create a slick and coat the pan. Shake excess marinade off roast (reserving marinade) and sear on both sides (about 2 minutes per side). Pour the remainder of the marinade over the roast and bring to a boil; reduce heat, cover tightly with a lid and keep it at a low simmer for about 3 hours or until the meat shreds easily with 2 forks. Spoon extra sauce over it to serve.
Recipe adapted from a recipe at www.keviniscooking.com.
Published on 01/11/2019