Momma Neely's pot roast and Paula Deen's Swiss steak are tasty recipes for bottom round cuts of beef. Both recipes feature the use of less expensive beef cuts to produce delicious dinners.
In a Dutch oven over medium-high heat, add 1/4 cup of vegetable oil and sear a 3- to 4-pound bottom round roast on all sides. Add two peeled and quartered yellow onions, three smashed cloves of garlic and 1 tablespoon of tomato paste. Cook until slightly colored and mix in 1 cup of red wine, 2 cups of beef stock, two sprigs of thyme and two bay leaves. Bring the liquid to a simmer and place in an oven that is preheated to 350 degrees Fahrenheit. Cook for 1 1/2 hours, add three peeled carrots cut into 1/2-inch pieces, and cook for another hour. Let the roast rest on a cutting board for about 20 minutes before slicing. Skim the fat off of the liquid and use it for au jus.
Swiss steak starts with 1 1/2 pounds of tenderized round steak, coated with flour, seasoned with 1 teaspoon of garlic, salt and pepper and browned in a skillet containing 1/3 cup of vegetable oil. Transfer it to a Dutch oven and add two cloves of crushed garlic, a 14 1/2-ounce can of diced tomatoes, a medium onion and a medium bell pepper cut into strips and a tomato can of water. Simmer over low heat for 1 1/2 hours or until the meat is tender.