• Trim the bottom round roast and poke holes all over with a small paring knife to allow the herbs and spices to permeate deep into the meat.
  • Pour your thick marinade mix over the meat, remembering that it’s important to work the marinade deep into the meat and all the little cuts in the meat that you made with a knife. Marinating not only adds flavor, but it also tenderizes the meat
  • Place the meat in the refrigerator for around 24 hours.
  • Place the meat in a Dutch oven (a large pot) on top of the stove and add the marinade ingredients. The meat should be half-submerged in liquid, so if the marinade is too low, add some water.
  • Bring to a simmer and continue to simmer for two to three hours until the meat is meltingly tender. It is important to check the meat frequently to ensure that it doesn’t dry out. If it looks a little dry, add some water to the pan.
  • Place a lid on your Dutch oven to retain moisture, or use tin foil to cover.
  • Once cooked, take the meat out of the pan and remove the meat from liquid; allow to rest. The meat will be cooked through with no sign of pink.
  • Strain the liquid, re-season and thicken with cornstarch to serve over beef. When you are ready to serve, slice or shred the beef, depending on your preference. Place on a serving platter and pour the gravy from the pan over the meat. Extra gravy can be served in a bowl for guests to help themselves.

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