Buttery Herb & Garlic Bottom Round Roast Recipe (2024)

FAQs

What do you use a bottom round roast for? ›

Bottom round roast is a lean and flavorful cut of beef that is perfect for slow cooking methods, like braising or slow cooking. However, it also works well on the grill, in an air fryer, or on the stove. If you want to make pot roast or beef stew at home, you can use bottom round roast for the job.

Bottom round roast is best tenderized by slow cooking for long periods of time. The longer your round roast cooks, the more tender it will become. Since it's more of a low-fat cut of meat it'll take more time to get the muscle in the roast to break down. So, just be patient and give it that time.

The round is the rear leg of the cow. A frequently used muscle, the meat from this area is lean but tough. Bottom Round: One area is tougher than the other, and it's usually divided into two smaller cuts -- bottom round roast and rump roast (the end that comes to a point).

The bottom round, which is divided into a bottom round roast and a rump roast, is a bit tougher. Though they're labeled "roasts" they're really best when cooked with moist heat, as in braises and stews, because the cooking liquid keeps them from drying out before they get tender.

Bottom Round Rump Roast | Lean

Boneless and lean and best for slow-cooking. The triangular shaped tip from the Rump end of the Outside Round (Flat), thus the name Rump Roast.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

Essential Tips for a Tender Top Round Roast

More specifically, we mean to cook it using low heat and over a long period, both of which work together to break down fat and tenderize the meat. If you cook it too fast, the natural tenderization process won't have time to work its magic.

Rump roast, not to confuse with bottom round, comes from the hindquarters. Chuck roast comes from a cow's shoulder portion. The hindquarters and shoulder area are both well-used parts of the cow, so these two cuts of meat are naturally pretty tough. Most people agree that roasted rump is the more tender of the two.

Tenderloin. The most tender roast of all—it's under the spine— with almost no fat or flavor. It's tapered in shape, the middle being the "center cut." The labor involved and waste produced in trimming and tying a tenderloin drives up the price.

Heat over high heat until simmering. Reduce heat to low, cover the pot, and simmer to desired doneness, 3 to 4 hours. Try not to remove the lid while cooking. An instant-read thermometer inserted into the center of roast should read 145 degrees F (63 degrees C) for medium doneness.

Can bottom round roast be cut into steak? ›

Commonly cut into about 1”-thick rectangular pieces, the steaks allow for a short and convenient cooking time.

Cut from the inside of the hind leg, top round roast is the cut that's most commonly used for deli roast beef. It's also the same area that London broil is cut from. As far as cheap cuts of beef go, top round roast is relatively lean and flavorful since this muscle isn't as heavily worked.

Some of the best beef cuts for burgers include: Ground Round — As stated above, this cut does well on its own as a reliable option for creating delicious burgers. Round meat can be from top round or bottom round. Brisket — Brisket has incredibly high fat content and great beef flavor.

You will often have the choice between a top round or bottom round cut. While both are great for stews, bottom cuts are tougher and better for slow cooking. Round roasts are a very popular choice for stew meat for their low cost.