Beef bottom roast recipe

This easy roast beef recipe is one of our family favorites — it gets gobbled up in just a few days! Beef round roast is relatively simple to prepare, but I give the recipe my own special touch with a delicious sea salt, garlic, and herb crust. Trust me — this timeless recipe will quickly become a repeat in your meal rotation. The best way to cook this meaty cut is oven roasting or braising. I typically oven roast because it involves less hands on time, but still produces a very flavorful main. Top Round is tender enough to use for steaks, and tends to carry a higher price tag.

Contrary to popular belief, beef bottom round roast is quite flavorsome. It has very low fat content which can make it quite tough, but cook it properly, and you will be left with 'melt in the mouth' succulent meat. Bottom round roast is a lean cut of meat from the rear leg of a cow. It is also known as rump roast and beef silverside in the UK and Australia. It comes in rather large portions of around 4 to 5 pounds and is considered to be one of the cheaper cuts of meat. However, the round roast has lower fat content than any other type of red meat.

That super affordable cut of meat that you buy from the grocery store, cook it and find that it turned out about as tender as a shoe. So what do you do? See that black shaded area there? This video explains a little bit about the bottom round cut.

Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef. Wholesale Price Update. The individual muscle Biceps femoris.