Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness. Bottom Round Roast Lean and economical, this cut is best enjoyed braised.
The USDA recommends cooking any beef to a minimum temperature of degrees Fahrenheit to kill food-borne bacteria, which can multiply rapidly at warm temperatures below this point. However, some beef enthusiasts think this is too much and that degrees Fahrenheit is best for medium-rare beef. A bottom round roast, also sometimes marketed as a rump roast, is ideal for medium-rare cooking because it can turn dry and chewy when overdone.
Braising makes this bottom round roast tender and delicious. Apple juice and beef broth team up as the braising liquid, and a bit of vinegar adds tanginess. Serve this roast with mashed potatoes and broccoli or your choice of vegetables for a fabulous family dinner.
Sara Ipatenco has taught writing, health and nutrition. She started writing in and has been published in Teaching Tolerance magazine. Ipatenco holds a bachelor's degree and a master's degree in education, both from the University of Denver. A bottom round roast is a thick cut of beef best roasted to yield tender and moist meat.
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.
Low Carb Recipes under 10g. Site Index Beef Dinner. This simple three ingredient excluding the roast recipe will leave your mouth watering.
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.
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.
When it comes to cooking an equally nutritious and delicious dinner, this is as low maintenance as it gets! Or, you know, you could just have it for dinner for the rest of your life. Bottom Round Roast is affordable so, yes, it can be pretty tough.