Bottom Round Roast Beef


  • 5 lb of bottom round roast beef
  • 1 medium white onion or 3 small ones
  • 3 tomatoes
  • 1 green pepper or sweet pepper
  • 6 garlic cloves,mashed
  • 2 tbs mustard •
  • ¼ cup of white vinegar
  • ¼ cup of ketchup
  • 2 tbs vegetable oil
  • 2 tbs sugar
  • 3 cups of water


  • Poke holes in the beef

  • Cuhe tomatoes, green peppers and onions.
  • In a bowl mix the meat with tomatoes, onions, and green peppers with the garlic, mustard, vinegar, and ketchup.

  • Marinate in the fridge for 4 hours. In a large pot on high heat add the oil and the sugar.
  • In a cauldron, seal the meat on all its sides.

  • Add the marinade, vegetables, and the hot water.
  • Cook for 1 ½ hours on high heat until it boils, then turn to medium heat.
  • Turn the beef it every 30 minutes.
  • Let it rest and cut.

  • The vegetables that were left over in the pot can be liquefied to make a gravy.


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