Slow Simmered Bone-In Round Roast

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 

Published on 01/11/2019

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