What is Beef Bottom Round Roast? A Complete Guide

Beef bottom round roast is an economical, lean, and flavorful cut of meat that comes from the rear leg of the cow It may not be as tender as pricier cuts like ribeye or tenderloin, but with the right cooking method, bottom round roast can turn into a delicious and budget-friendly meal

If you want to know how to cook bottom round roast so that it turns out juicy and tender, you’ve come to the right place. This complete guide will teach you everything you need to know, from identifying the cut at the store to mastering cooking techniques that make the most of its attributes.

What Part of the Cow Does Bottom Round Roast Come From?

Bottom round roast is cut from the round primal, which is the back leg of the cow. More specifically, it comes from the bottom round subprimal, which sits above the shank and below the top round.

Since the muscles in this area don’t get much exercise compared to other parts of the hindquarters, bottom round is less marbled and more lean. However, it still has good flavor when cooked properly.

Key Characteristics of Bottom Round Roast

Here are the main characteristics that set bottom round roast apart from other cuts of beef

• Lean – Bottom round has little marbling, which means it is low in fat and calories compared to fattier cuts A 3 oz serving contains only 150 calories and 45 g of fat.

• Affordable – Because it is a tougher, less popular cut, bottom round roast costs much less per pound than tenderloin, ribeye, or strip steak. Expect to pay $5-7 per pound.

• Flavorful – What it lacks in tenderness, bottom round makes up for in beefy, mellow flavor. Slow cooking brings out the most flavor.

• Versatile – This affordable cut works great for roasting, braising, stewing, or grilling. Slice it for sandwiches too.

• Nutritious – A 3 oz serving contains 25 g of protein and supplies vitamin B12, zinc, selenium, phosphorus, and niacin.

How to Choose a Good Bottom Round Roast

When shopping for bottom round roast, you want to look for these signs of quality:

• Light red color – Bright red color indicates fresher meat. Avoid roasts that look brown or gray.

• Smooth texture – The cut should be firm but velvety rather than sticky or slimy.

• Marbling – You want small streaks of white fat dispersed throughout the lean. Too little marbling means dry meat.

• Packaging – Choose roasts packaged in clear wrap so you can inspect quality. Avoid torn packaging.

• Size – Roasts around 3-5 lbs work well for most purposes. Bigger roasts may be tough.

• Expiration date – Make sure the use-by date hasn’t passed so you get maximum freshness.

How Long to Cook Bottom Round Roast

Bottom round roast takes longer to cook than tender cuts like tenderloin. The time depends on the size of your roast and cooking method. Here are some cooking time estimates:

• Oven roasted at 325°F – About 20-25 minutes per pound
• Slow cooked in crockpot on low – About 8-10 hours for a 3 lb roast
• Seared on stovetop then roasted at 325°F – Add 5 minutes total stove time

The best way to ensure perfect doneness is to use an instant read thermometer. Cook bottom round to 145°F for medium rare or 160°F for medium. Let rest 10 minutes before slicing.

Best Cooking Methods for Bottom Round Roast

Because bottom round is lean and needs moisture to turn out tender, braising and slow roasting are ideal. Here are best practices for different cooking methods:

Oven Roasting

• Heat oven to 325°F. Season roast all over with salt and pepper.
• Brown roast on stove first for more flavor (optional).
• Place on a rack in roasting pan, fat-side up.
• Roast 20-25 minutes per pound until 145°F.
• Rest 10-15 minutes before slicing across the grain.

Slow Cooker/Crockpot

• Sprinkle roast with seasoning. Brown in skillet first for more flavor (optional).
• Place in slow cooker and add 1 cup broth or water per pound.
• Cook on low setting for 8-10 hours until fork tender.
• Shred or slice meat and serve with cooking liquid.

Grilling

• Pat roast dry and coat with olive oil, salt, and pepper.
• Grill over medium heat, turning occasionally until 145°F.
• Let rest 10 minutes, then slice across the grain.
• Slice thin for grilling to prevent dryness.

Braising

• Dust with flour and brown all sides in skillet with oil.
• Add broth, wine, or tomatoes and bring to a simmer.
• Cover and cook at low simmer for 2-3 hours until very tender.
• Slice and serve with braising liquid.

Tips for Extra Tender Bottom Round Roast

Because bottom round isn’t naturally tender, you need to take a few extra steps to end up with tender, juicy results:

• Marinate – Soaking the roast for 2-12 hours in an acidic marinade helps tenderize. Use wine, vinegar, citrus, or yogurt.

• Sear – Browning the outside over high heat keeps juices and flavor locked in.

• Slice thin – Cutting across the grain into thin slices prevents chewiness.

• Cook low and slow – Braising, stewing, and roasting using gentle, moist heat delivers tender texture.

• Use a meat mallet – Before cooking, soften the meat by pounding it with a mallet.

• Don’t overcook – Cook just until 145°F for medium rare to avoid dry, tough meat.

What to Serve with Bottom Round Roast

Bottom round roast pairs nicely with these sides:

• Roasted or mashed potatoes
• Fresh green vegetables like asparagus or green beans
• Root vegetables like carrots or parsnips
• Pasta or whole grain side dish
• Salad with vinaigrette dressing
• Homemade bread or rolls

The cooking liquid from braising also makes a delicious gravy or sauce. Serve slices of roast with the defatted braising liquid on the side.

Common Questions about Bottom Round Roast

Here are answers to some frequently asked questions about cooking with bottom round roast:

Is bottom round roast tough?

Bottom round is leaner and tougher than tenderloin or ribeye, but braising transforms it into fork-tender and juicy meat. Proper cooking is key.

Can you grill bottom roast?

Yes, bottom round can be grilled, but it’s easy to overcook and dry out. Grill over medium heat, slice thinly across the grain, and don’t cook past medium rare.

Is bottom round good for roasting?

Bottom round makes an excellent budget-friendly roast. Cook low and slow in the oven until tender and juicy. Roasting keeps it more moist than grilling.

What’s the difference between top round and bottom round?

Bottom round is taken from below the femur bone. It has more connective tissue so benefits from slow roasting. Top round is milder in flavor and more tender.

Can you braise, stew, or cook bottom round roast in a Crockpot?

Yes! Moist-heat cooking methods like braising, stewing, or slow cooking result in incredibly tender texture. Cook low and slow in flavorful liquid.

Get Perfectly Cooked Bottom Round Roast Every Time

With its mildly beefy flavor, affordable price, and lean nutrition stats, bottom round roast can make a delicious meal when cooked properly. The keys are choosing a high quality roast and using gentle moist-heat cooking methods like braising, stewing, or roasting low and slow.

Taking the time to prep bottom round roast right results in impressive tenderness and juiciness. Serve your perfectly cooked bottom round roast with roasted vegetables, mashed potatoes, or pasta, and you’ve got an easy, budget-friendly dinner the whole family will love.