The bottom round is one of three cuts butchered from the round primal. It includes the rump and hind legs of the animal. This is a lean, relatively tough cut of meat and is best when cooked low and slow in preparations such as pot roast or jerky.
As the name "roast" suggests, you can roast a bottom round. However, we don't recommend it. This cut is from the round portion, close to the rump. Obviously, these muscles get plenty of use when the animal moves which means the meat is tougher — much tougher than traditional roast cuts like prime rib.
There is plenty of flavor there, so if you don't mind a little extra chewing, by all means try a high-temperature roast.
But our recommendation would be to braise the cut. The long cooking process and added moisture will make the meat fall-apart tender while preserving the flavor.
You can turn bottom round roast into a delicious pot roast on your Traeger, but this cut is also a good candidate for beef jerky.
Because it is a large cut, it can be turned into the long, thin strips that make for the best beef jerky. You can see the full beef jerky process here, but here are the basic steps:
No, it's really not. The meat is quite tough so it really should only be used for pot roast or beef jerky.
You should be able to find it for $5 to $7 per pound.
The bottom round roast should be cooked until it is very tender, to an internal temperature of 204 degrees Fahrenheit.
The best use for this cut is beef jerky.
No, never cook a large piece of beef from frozen. If you are making jerky, it would be okay to chill the roast until it is slightly firm, which will make it easier to slice. Obviously, you don't want to freeze it too much, because it would be impossible to slice.
Internationally, cuts from the round are used in curing, braising, or other low and slow methods of cooking. One example from Korean cuisine is Jangjorim. In this dish, beef is braised in soy sauce and served in the broth, or sometimes with mushrooms.
The National Cattlemen's Beef Association identifies the bottom round roast with UPC number 1464. You may see this number in the UPC code on the beef package label at the supermarket.
According to the USDA, a roasted 6-ounce portion contains 288 calories, 48.2 grams of protein, and 9.1 grams of fat.
A quick sear and a long, slow cook on your Traeger will produce the tender, rosy roast beef you'll find at the local deli.
Sink your teeth into a beefy Italian sandwich that's smothered in melted cheese. Juicy Traegered meat is stuffed between two thick-cut pieces of bread, and topped with giardiniera for one epic meal.
Grab a slab and round up your family, you're about to be the hero of this Sunday meal. Smoke this hearty roast low and slow, then sink your teeth into a pre-historic chunk of protein that's dripping with flavor.
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