Premium cuts of beef can be costly, but inexpensive cuts can be tough and flavorless if cooked too quickly. The bottom round comes from the hindquarters,  so it is a naturally tougher cut; however, this lean cut becomes tender with low and slow cooking. Season your meat and decide if you'd like to roast it in the oven with onions and carrots or if you prefer to make it in the slow cooker with portobello mushrooms. Serve your bottom round roast with the vegetables or mushrooms and the juices from the meat. To cook bottom round roast, season it evenly with salt and pepper, then sear the roast in a large skillet for minutes on each side.
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Follow nyculla. This recipe pairs one of my favorite herbs, thyme, with garlic , which compliments the flavor of our beef perfectly. A real crowd pleaser that is also easy on the wallet! In a mortar and pestle grind the garlic, thyme, salt and pepper.
Post photos of lip-smacking food or share your recipes. 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.
Ah, bottom round roast. 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?