Red Wine Mushroom Thyme Bottom Round Roast Braise

Ingredients

• 2½ lbBottom Round Roast
• 2 cupsVegetable Broth
• 1 onionYellow Onion
• 4 clovesGarlic
• 2 tbspOlive Oil
• 8 ozPumpkin
• ¾ cupRed Wine
• 10 ozCremini Mushroom
• 1 tspThyme
• 1 tspTable Salt
• ½ tsp, groundBlack Pepper

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 325°F (163°C). Chop the Yellow Onion, mince the Garlic, prepare the Pumpkin, and prepare the Red Wine, Cremini Mushroom, Thyme.
2. Keep the raw Bottom Round Roast and raw juices away from ready-to-eat foods, utensils, and surfaces. Season the Bottom Round Roast with the Table Salt and Black Pepper, heat the Olive Oil in a Dutch oven, and brown the cut on all sides.
3. Add the Yellow Onion, Garlic, Pumpkin, Red Wine, Cremini Mushroom, Thyme, and Vegetable Broth. Cover and braise in the oven for about 180 minutes until fork-tender and the Bottom Round Roast reaches at least 145°F (62.8°C).
4. Transfer the Bottom Round Roast to a clean platter and rest it for at least 3 minutes before slicing or serving with the braising vegetables and sauce.