It sounds dangerous, doesn't it? Bottom round. Things that are at the bottom are usually not the best. And that's actually accurate. Bottom describes the location of this cut. And it's the tough guy of roasts. For that reason it's also very economical compared to other cuts of beef.
I bought one recently, and checked out some recipes, most of which said to sear it and toss it in the crock pot. I didn't sear it but I did toss it into the crock pot. On the bright side, it shredded like pulled pork and was definitely edible. Even better, I had poured in enough water to cover it and added carrots. The resulting liquid was an absolutely delicious beef broth that is now in my freezer waiting to be used.
As though the folks at Cook's Country magazine knew I was confused by this particular cut, they sent a new edition with a recipe for, you guessed it, Bottom Round Roast Beef. And I had just bought another one. Perfect timing.
Now, in all honesty, this is more about timing and treatment than it is a recipe. Cook's was kind enough to include a Zip-Style Sauce, but I found I didn't even need it. After all, you can make any kind of sauce you like. The crucial thing here is the temperature and a couple of little tricks that result in a mighty fine roast!
They suggested using fresh rosemary and fresh thyme. It's March and the garden is still slumbering, so I used dried thyme and, since I didn't have rosemary, I substituted marjoram, which turned out fabulous. The scent from the roasting meat was wonderful and the flavor was terrific.
It does have to be sliced against the grain, which was a little confusing. You'd think it would be so obvious. Do other people have discussions about which way the grain runs or is it just us? And it must be cut very, very thin.
In Cook's recipe, they call for salting the meat, wrapping it in plastic overnight and refrigerating 1 to 24 hours. I didn't see the reason for that in the article. Maybe it's something everyone else knows? I assumed it was a method of brining so I skipped that step entirely.
Before starting this, note that this is another recipe where you need a good temperature probe.
Will this be my go-to roast beef? Probably not for fancy dinners, but I will definitely be making it again. And while I know most of your dogs eat dog food, it did occur to me that it's such a nice lean cut that it would be great for doggie birthday parties and celebrations.
Bottom Round Roast Beef
(from Cook's Country April/May 2016)
1 4-pound boneless beef bottom roast
salt and pepper (to taste, I used about 3/4 teaspoon salt and 1/2 teaspoon pepper)
1 teaspoon dried thyme
1 1/2 teaspoons dried marjoram or dried rosemary
Preheat the oven to 250.
Combine the salt, pepper, thyme, and marjoram in a small bowl. Wash the beef and dry it. Rub all over with olive oil. Sprinkle the herb mixture over the beef and rub it in. Place the roast on a wire rack in a rimmed baking sheet.
1. Roast 1 3/4 hours to 2 1/4 hours until center reaches 120 degrees.
2. Turn off oven and leave roast inside 20 to 30 minutes until center reaches 135 degrees.
3. Remove roast from oven, tent with foil, and allow to rest 30 minutes.
Slice thin to serve.
|Rub with olive oil and herbs.|
|Tent and let rest.|
|Be sure to slice thin!|