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Recipe details

Roasted Beef Bottom Round with Orange-Apricot Glaze and Mushroom Barley

EN RU

A compact whole beef bottom round roast is roasted, rested, and sliced across the grain, then served with an orange-apricot glaze, mushroom barley, and a small potato, cream, and Parmesan purée. A dinner idea with ingredients and cooking steps in one place.

≈ 102 kcal/100 g · ≈ 952 kcal/serving

58 minMediumFusion

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

boneless beef bottom round roast, raw300 g
olive oil15 ml
kosher salt1 g
black pepper0.5 g
dry pearl barley100 g
water for barley300 ml
fresh mushrooms, sliced100 g
yellow onion, diced10 g
potato, peeled and diced30 g
heavy cream50 ml
finely grated Parmesan20 g
orange juice50 ml
apricot preserves50 g
lemon juice5 ml

Cookware and utensils

rimmed baking sheet and rack
medium saucepan with lid
small saucepan
immersion blender or potato masher
instant-read thermometer

Directions

01
Heat the oven to 230°C/450°F.
Products
No products at this step
Action
preheat
Time
5 min
Temperature
230°C/450°F oven
02
Pat the whole roast dry, rub it with 5 ml of the olive oil, and season it with the salt and pepper.
Products
boneless beef bottom round roast, raw — 300 g; olive oil — 15 ml; kosher salt — 1 g; black pepper — 0.5 g
Action
season
Time
3 min
Temperature
room temperature
03
Place the roast on the rack and roast until its centre reaches 63°C/145°F for medium-rare, or 71°C/160°F for medium
Products
boneless beef bottom round roast, raw — 300 g
Action
roast
Time
12 min
Temperature
230°C/450°F oven; centre 63–71°C/145–160°F
04
do not slice it yet
Products
boneless beef bottom round roast, raw — 300 g
Action
roast
Time
12 min
Temperature
230°C/450°F oven; centre 63–71°C/145–160°F
05
Transfer the roast to a board and rest it loosely covered for 10 minutes.
Products
boneless beef bottom round roast, raw — 300 g
Action
rest
Time
10 min
Temperature
resting
06
Rinse the barley, place it in the saucepan with the water, cover, and simmer until tender.
Products
dry pearl barley — 100 g; water for barley — 300 ml
Action
simmer
Time
25 min
Temperature
gentle simmer
07
Heat the remaining olive oil in a skillet, sauté the onion for 2 minutes, and add the mushrooms for 4 minutes.
Products
olive oil — 15 ml; yellow onion, diced — 10 g; fresh mushrooms, sliced — 100 g
Action
saute
Time
6 min
Temperature
medium heat
08
Stir the cooked barley into the mushroom mixture.
Products
dry pearl barley — 100 g; fresh mushrooms, sliced — 100 g; yellow onion, diced — 10 g
Action
combine
Time
1 min
Temperature
hot
09
Boil the potato in a small amount of water until tender, drain it, and mash it with the cream and Parmesan.
Products
potato, peeled and diced — 30 g; heavy cream — 50 ml; finely grated Parmesan — 20 g
Action
mash
Time
10 min
Temperature
boiling water
10
Simmer the orange juice, apricot preserves, and lemon juice until glossy and reduced by about one third.
Products
orange juice — 50 ml; apricot preserves — 50 g; lemon juice — 5 ml
Action
reduce
Time
5 min
Temperature
medium heat
11
Slice the rested roast thinly across the grain and brush the slices with the reduced glaze.
Products
boneless beef bottom round roast, raw — 300 g; orange juice — 50 ml; apricot preserves — 50 g; lemon juice — 5 ml
Action
carve
Time
3 min
Temperature
served warm

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