Bottom round roast comes from the cow’s hindquarters. This cut has little fat or connective tissue so it’s lean with minimal marbling. The muscles get a lot of use, making the meat less tender than other cuts.
Uses and Benefits
- Mainly used for roasts, cold cuts, and beef jerky.
- The lack of fat makes it easy to slice and eat, ideal for sandwiches and tasty jerky.
- It’s affordable so it’s a budget-friendly option.
Cooking Suggestions
Cook this tough cut low and slow in a slow cooker, Dutch oven or smoker. Allow a long cooking time for the collagen to break down, leaving tender, juicy meat that falls apart easily.
Serve 4-6 oz. per person along with roast dinner trimmings.
Preparation requires just a good rub. Cook to an internal temperature of 135°F for medium rare. Slice the tender roast and pour the delicious pan juices over the top. Garnish with fresh herbs.
International Cuisine
As a relatively lean cut, bottom round roast fits well into a fat-conscious diet. Internationally, round cuts are used in braises and other slow-cooking methods. An example is Korean Jangjorim, made with soy sauce.
Is Bottom Round Roast Tough or Tender?
This cut has minimal fat or connective tissue so it’s lean, making the meat less tender than other cuts.
Braising Technique
Turning this tough cut into tender meat is about cooking it low and slow. Follow these simple steps:
- Preheat your oven to 325°F.
- Season the roast while the oven heats.
- Sear all sides in a pan then move to a baking dish, fat-side up.
- Cook for about 4 hours until fork-tender.
- Let rest for 10 minutes then slice across the grain.
Enjoy this economical, lean, and flavorful roast.