Braised the Bottom Round roast and used some for this meal.

I had cut the roast into chunks and browned deeply in olive oil, braised
gently for 4 hours or so, using just half a cup of water, fresh ground
pepper, and salt. In the last hour I put in sliced carrots.

Steamed fat broccoli florets to bright green perfection, drained well,
salted. Sprinkled shredded sharp cheddar on top and covered the dish,
letting the residual heat melt the cheese.

Made white and wild rice with a good amount of butter, when it was almost
done I put in just enough salsa to give it bits of tomato and a slight
tomato flavor.

Served the rice with the very tender beef falling apart on top, and gravy on
top of that, beefy carrots and broc on the side.

The taste of the beef and rice was similar to the flavor of the "swiss
steak" my mother used to make. It was good.