Lean and flavorful, the bottom round roast can be tough. I have been meaning to cook it for a long time in a way that would make the meat tender. I think the slow cooker would be the best choice. Without it, the Dutch oven was my next option.
3 pounds of meat
Mince 5-6 cloves of garlic. Salt and pepper the meat and smear it with minced garlic. Let it sit for 20-30 minutes at room temperature, then add a little of cooking oil to the bottom of the Dutch oven and brown the meat on all sides.
Green parts of 2 fennel roots
4 sprigs of rosemary
1 cup of red wine
Add water to cover the meat, 3-4 cups depending on the Dutch oven capacity.
Bring it to boil, adjust salt and pepper, turn down the heat to low and let it simmer for 3 hours. You can do this on the stove top or in the oven at 300F. Some water will evaporate and you might need to turn the meat once or twice. 5 minutes before you finish, add some cilantro.
It came out very light tasting because of the fennel (I use the roots separately for grilling). The meat was very tender, the outer layer was fork-tender. You can serve it as a stew or take the meat and the veggies out and serve it as a family style roast. Enjoy!