Bottom Round Roast Guide

Bottom Round Roast

Ever scavenged the meat aisle and found the only cut of meat left was a bottom round roast. So now you are left with a big hunk of meat, and you have no idea how to prepare it.

Though large cuts of meat can be intimidating, they are actually very easy to prepare. Most people believe that bottom round roast is not flavorful. However, it is very flavorful.

Yes, the low-fat content makes bottom round roast tough. Nevertheless, when prepared correctly, it will be the most delicious meal you have ever tasted.

What Is Bottom Round Roast? 

Bottom round roast is a lean, tough cut of beef sliced from the back leg of a cow. Bottom round roast has one of the lowest fat levels of all red meats. 

A cow uses its legs to move around. Therefore, the legs are highly exercised and contain minimal amounts of marbling.

Bottom Line
Bottom round roast is also known as rump roast and beef silverside in the UK and Australia. It is fabricated into approximately 4-5 pound portions and is one of the cheapest cuts of beef on the market.

What Is The Difference Between A Chuck Roast And A Bottom Round Roast?

Though the chuck roast and bottom round roast are similar, they are not the same. Chuck roast contains more intramuscular fat and connective tissues. This is responsible for splitting the meat into strands as the fat melts and providing the meat with its flavor and texture.

On the other hand, the bottom round roast contains less fat and connective tissue than the chuck roast. As a result, it binds together and slices into lovely strips of meat perfect for sandwiches.

What Is The Difference Between Rump Roast And Bottom Roast

Rump roast and bottom round roast tend to be used interchangeably to describe the same cut of meat. However, they are not equal.

Both cuts are fabricated from the beef round, a subprimal cut of beef found in the animal’s hindquarter. Nevertheless, these cuts are not identical; they have their own designated uses, which go beyond roasting or slow cooking.

Their differences lie in their cooking times and methods, fat content, recipes they are used in, and the cuts they are fashioned into.

Nonetheless, both bottom round roast and rump roast are affordable cuts of meat. Furthermore, the rump roast has more intramuscular fat than the bottom round roast. Additionally, it is also used less frequently than the bottom roast.

Health Benefits Of Beef Round Roast

If you still want to enjoy red meat but are health-conscious, there is no better choice than beef round roast. It is a rich source of protein. Trimmed of its fat, a three-ounce serving of bottom round roast contains approximately 24 grams of protein and as little as 4 to 5 grams of fat. 

Hot Tip
Bottom round roast is an excellent source of heme iron, niacin, vitamin B6, vitamin B12, zinc, and selenium. All of these nutrients are responsible for maintaining the health of the body.

How Long Should You Cook A Bottom Round Roast?

Though there are standard cooking times for almost every food on the planet, several components influence cooking times. Whether the oven is calibrated or not, the thickness and weight of the meat and several factors determine cooking times.

For example, a 2-pound roast has varying degrees of length, density, and fat levels. A thin roast will cook faster than a larger cut of meat.

The general equation for calculating bottom round roast cooking time is 2 hours for every pound. Additionally, this time frame allows you to plan out your dinner. Rather than having everything done but the meat, your side dishes, and the bottom round roast will finish cooking around the same time.

Nevertheless, this rule is just an estimation. Yes, this estimation reduces the chances of overcooking the meat. However, the only way to prevent overcooking the meat is to monitor the internal temperature with a thermometer periodically.

Hot Tip
Over-cooked meat is not a pleasant thing. It is dry and tough. It is best to start checking the meat’s temperature approximately halfway through the cooking time.

How To Make A Bottom Round Roast Tender?

There is no doubt that bottom round roast is a tough cut of meat. However, when cooked properly, it is tender and flavorful. Nonetheless, you will not achieve maximum tenderness or flavor by placing it into a pot and walking away.

Making bottom round roast tender is extremely easy. The key is cooking it slowly at low temperatures.

Low temperatures promote even cooking. Cooking a bottom round roast at high temperatures will cause the meat to cook unevenly. The outside of the meat will be cooked before the insides resulting in overcooked meat.

Cooking bottom round roast slowly gives the connective tissues time to break down. This will provides you with a tender cut of meat. Moreover, this method supports the breakdown of collagen, creating tender strips of juicy meat.

How To Cook Bottom Round Roast

Unfortunately, dry fast cooking such as grilling or frying will not work for this cut of meat. Your meat will end up chewy and tough. Therefore, the best cooking methods for bottom round roast are roasting, braising, or slow-cooking, then carving the meat into thin slices.

If you chose to roast your bottom round roast, the oven’s consistent low temperatures allow the meat to develop a rich brown crust, while the inside slowly rises to a temperature of 135°F. Additionally, roasting is the best method if you intend to use your bottom round roast for roast beef sandwiches.

Hot Tip
Slow cooking or braising bottom round roast is only recommended for pot roast or pulled pork. Though it is delicious, the meat will be easy to shred and harder to slice.

How To Roast A Bottom Round Roast

Roasting a bottom round roast is very easy. It’s best to marinate your meat ahead of time or coat it with a dry rub prior to cooking. You can roast the bottom round roast in a cast-iron skillet, Dutch oven, or roasting pan with a rack.

Heat the Dutch oven or cast-iron skillet over medium-high heat and add two tablespoons of olive oil. Once the pot is scorching hot, add the bottom round roast and sear the meat on all sides until golden brown.

Place the bottom round roast into the oven, or if using a roasting pan, transfer the meat to the roasting rack and roast it at 325°F for 1 1/2-2 hours.

Alternatively, you can skip searing the meat on the stove and place it in a 450°F oven for 20 minutes, then adjust the oven’s temperature to 325°F and cook it for 1 1/2-2 hours. This will allow the outside of the roast to sear as well as seal in the juices of the meat, while the inside cooks nice and slow.

Tips For Cooking Beef Round Roast

Cooking bottom round roast is relatively easy once you put in the work. Season your bottom round roast with a wet or dry rub a day in advance. Make sure you dry the roast before applying the seasoning.

Cover the roast with plastic wrap, place it into a leakproof container and refrigerate it overnight. Take the bottom round roast out of the refrigerator a few hours before you cook it to let the roast come to room temperature.

The only way to ensure you cook the perfect bottom round roast is to cook it fat side up. While the roast is cooking, the intramuscular fat melts and slides down the sides of the meat. This gives the meat extra flavor and moisture, which is extremely important for tougher inexpensive cuts of beef.

Cook your bottom round roast in a shallow roasting pan, especially if you skip searing it on the stove. If you cook bottom round roast covered, the meat will steam rather than developing a beautifully browned crust.

Furthermore, if your cut of meat is smaller, do not roast it on high for 20 minutes. This will dry your roast out. Reduce the searing time to 10 minutes for best results.

The most critical factor when roasting a bottom round roast is the oven. When it comes to ovens, every oven is different. So, knowing your oven is essential to the roasting process. Knowing your oven will help you to regulate or modify the temperature and cooking time accordingly.

Moreover, gas, electric, and convection ovens can fluctuate. Gas and electric ovens have comparable cooking times. In contrast, convection ovens take 25% longer or more to cook food. Furthermore, some ovens produce too much or too little heat, and some ovens give you inaccurate temperature readings.

If you are a newcomer to the kitchen, you need to factor in the oven and the weight of the meat in case you need to make any adjustments. It would also be wise to invest in a meat thermometer or oven thermometer to ensure you get an accurate temperature reading.

The first portion of the roasting time elapses fairly quickly. At the halfway mark, your bottom round roast should be approximately 125°F, which is rare. On the other hand, the latter half of the cooking process will take a bit longer.

For example, it could take 2-3 hours for the roast to rise 10-15 degrees higher. It is also important to know the recommended USDA internal temperature chart.

If you want a rare roast, the recommended temperature is 125° F (52° C). Medium rare, the optimal temperature for bottom round roast is 135° F (57° C). If your bottom round roast has a temperature of 145° F (63° C), it is medium. In addition to this, medium-well is 150° F (66° C) and well-done is 160° F (71° C).

If you prefer a well-done or medium-well bottom round roast, there is nothing wrong with that. However, it is worth noting that your bottom round roast may dry out or become a bit chewy.

While you can use a cast-iron skillet or Dutch oven, we prefer using a roasting pan with a roasting rack. Roasting pans with racks come in one of two varieties: a flat or v rack.

Opt for a v rack. A v rack not only keeps the bottom round roast in place but promotes air circulation. This also allows the meat to cook evenly.

Bottom Round Roast Aftercare 

The cooking process is no doubt the most challenging part of preparing a bottom round roast. However, the work does not stop after the cooking process has elapsed. What you do after your bottom round roast is cooked is just as important as cooking the meat. 

The most vital element of roast aftercare is to let the meat rest after it cooks. While the bottom round roast cooks, the meat’s juices are pulled towards the center of the meat. Slicing the meat right away will allow the juices to escape.

You will notice a pool of juice forms at the base of the meat. If this occurs, your meat has not been given adequate time to rest, and your meat will be tough, chewy, and dry. Allowing your bottom round roast to rest gives the juices of the roast time to redistribute into the meat.

Place your beef round roast onto a plate and loosely cover it with foil. The foil will allow the meat to stay warm. However, the meat will sweat, and those precious juices you tried to preserve will be lost if it is wrapped too tightly.

Let your bottom round roast for at least 15-20 minutes. After you allow the meat to rest, slice the bottom round roast against the grain. This will give a tender cut of meat.

Hot Tip
Failing to cut the roast against the grain will result in a piece of meat that is harder to chew.

Final Thoughts 

Bottom round roast is a lean, affordable, effortless cut of beef to prepare. You will not find a better meat candidate for an easy weeknight dinner. Though it comes from the animal’s hind legs and is tougher than most cuts of beef, it is perfect for roasting for long periods at low temperatures.

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