Bottom round roast: It’s easy on the wallet, but also easy to mess up. This lean cut of beef can be tough if you don’t know what you’re doing.
That’s why we’ve put together a complete guide to cooking bottom round roast. We’ll give you tips and tricks, plus a few easy recipes to get you started.
Whether you’re looking to roast it low and slow, slice it thin for sandwiches, or even try your hand at making jerky, bottom round roast is surprisingly versatile. Let’s get cooking!
Understanding Bottom Round Roast
Let’s get to know bottom round roast a little better.
What is Bottom Round Roast?
Bottom round roast is a lean, economical cut of beef that comes from the “primal round,” the animal’s rear leg. It’s located on the outside of the leg, below the top round. Because this muscle group is well-used, the bottom round is a tougher cut. Bottom round is similar to top round and rump roast, although each cut has slightly different characteristics.
Nutritional Profile
Bottom round is a lean source of protein, packed with vitamins and minerals. A 3-ounce serving of bottom round roast contains about 25 grams of protein. It’s also a good source of iron, zinc, and B vitamins.
Why Choose Bottom Round?
Bottom round is a budget-friendly alternative to some of the more expensive cuts of beef. Because it’s a tougher cut, it’s not as well-suited to grilling or roasting. But when it’s cooked low and slow, bottom round can be transformed into a tender, flavorful main dish.
Preparing bottom round roast for cooking
As with any cut of beef, bottom round roast will be more delicious if you take a few minutes to prep it before putting it in the oven or slow cooker.
Trimming and tenderizing
Bottom round is a lean cut, but you’ll still want to trim away any large areas of fat. Leaving a thin layer of fat can help keep the roast moist, but too much fat won’t render properly and can make the roast greasy.
Tenderizing is crucial with bottom round. You can use a meat mallet to pound the roast to break down some of the tough muscle fibers. Alternatively, piercing the meat all over with a fork will help marinades penetrate and tenderize the meat from the inside out.
Marinades and rubs
Marinades are your friend when you’re cooking bottom round! They add flavor and, more importantly, moisture to this lean cut. Acidic ingredients like vinegar or lemon juice help break down the muscle fibers, resulting in a more tender roast.
Dry rubs are another great option. They create a flavorful crust and can help seal in juices. Experiment with different combinations of herbs, spices, and seasonings to find your favorite flavor profile.
Bringing the roast to room temperature
Letting the roast sit at room temperature for about 30 minutes before cooking helps it cook more evenly. This allows the meat to relax and the internal temperature to rise slightly, which prevents the outside from overcooking before the inside is done.
Cooking Methods for Bottom Round Roast
Bottom round can be a bit tough, but the right cooking method will tenderize it. Here are some popular ways to prepare it.
Slow Cooking (Pot Roast)
The low-and-slow method of cooking a pot roast is probably the most classic way to cook a bottom round. Simply sear the roast on all sides, then nestle it in a Dutch oven or slow cooker with hearty vegetables like carrots, potatoes, and onions. The key is to braise the roast in a flavorful liquid like beef broth, red wine, or a combination of both. The long cooking time breaks down the tough fibers, resulting in a tender and flavorful pot roast.
Oven Roasting
You can also roast a bottom round in the oven. The trick is to use a meat thermometer to avoid overcooking it. Here’s a general guideline:
- Rare: 125-130°F
- Medium-Rare: 130-140°F
- Medium: 140-150°F
- Medium-Well: 150-160°F
- Well Done: 160°F+ (Not generally recommended for bottom round)
Sous Vide
Sous vide is a method of cooking in which food is sealed in an airtight bag and then immersed in a water bath at a precisely controlled temperature. This technique is great for bottom round because it allows for even cooking throughout the roast. Aim for a water bath temperature of 130-135°F for medium-rare, and cook for several hours to tenderize the meat.
Alternative Methods
While not as common, grilling and smoking are also options. If grilling, watch the roast carefully to avoid overcooking it. For smoking, use a low temperature and a flavorful wood like hickory or mesquite.
Bottom Round Roast Recipe Ideas
Bottom round roast is an affordable cut of beef that can be transformed into a delicious and satisfying meal. Here are a few ideas to get you started:
Classic Pot Roast
This is a no-fail way to cook a bottom round roast. Sear the roast on all sides in a Dutch oven or heavy pot. Remove the roast and sauté onions, carrots, and celery in the pot. Add garlic, herbs (like thyme and rosemary), and beef broth. Return the roast to the pot, cover, and braise in a low oven (around 325°F) for 3-4 hours, or until the meat is fork-tender. Serve with the braised vegetables and pan juices.
Sliced Roast Beef Sandwiches
Cook the bottom round roast to medium-rare (about 130-135°F). Let it rest for at least 15 minutes before slicing it thinly against the grain. Pile the sliced roast beef on crusty rolls or sourdough bread. Top with horseradish sauce, Dijon mustard, lettuce, tomato, and your favorite cheese. Serve with au jus (the pan juices from the roast) for dipping.
Beef Stew
Cut the bottom round roast into 1-inch cubes. Sear the beef in a pot, then remove. Add onions, carrots, and celery to the pot and cook until softened. Add garlic, tomato paste, and beef broth. Return the beef to the pot, along with potatoes and any other desired vegetables (like parsnips or turnips). Simmer until the beef is tender, about 2-3 hours. Thicken the stew with a slurry of cornstarch and water, if desired.
Bottom Round Roast Tacos or Stir-fry
Partially freeze the bottom round roast to make it easier to slice very thinly. Cut the roast against the grain into thin strips. For tacos, marinate the beef in a mixture of lime juice, soy sauce, garlic, cumin, and chili powder. Cook the beef in a skillet until browned. Serve in warm tortillas with your favorite taco toppings. For stir-fry, marinate the beef in a mixture of soy sauce, ginger, garlic, and sesame oil. Stir-fry the beef with vegetables like broccoli, peppers, and onions. Serve over rice or noodles.
Slicing and serving your bottom round roast
Okay, you’ve roasted your bottom round to perfection. Now, for the most important part: slicing. You must slice against the grain. See those lines running through the meat? You want to cut across them, not parallel. This shortens the muscle fibers, making the roast much more tender and easier to chew. Trust me, this step is crucial!
Once sliced, serve immediately. Spoon some of those glorious pan juices over the meat, or make a quick gravy. This roast is fantastic with roasted vegetables, a pile of creamy mashed potatoes, or even just a simple side salad.
Oh, and one more thing! Let the roast rest for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender final product.
In Summary
Bottom round roast is both budget-friendly and versatile. Though it can be a bit tough, with the right techniques, it can be transformed into a tender and flavorful dish.
The key to success is to choose the right cooking method, whether it’s slow cooking, braising, or sous vide, and to ensure the roast is cooked to the correct internal temperature.
Don’t be afraid to experiment with different recipes and seasonings to find your favorite way to prepare this affordable cut of beef. With a little practice, you’ll be serving up delicious bottom round roasts in no time!