Because it comes from a section of muscle used frequently by the cow, bottom round roast is one of the toughest, leanest cuts of meat. However, it can become tender and juicy when cooked properly over low heat for a long period of time. Bottom round can be slow-roasted in a roasting rack set above a pan in a method called "dry-roasting," or it can be slow-roasted in a pot with a little bit of liquid -- which is technically called "braising. Preheat the oven to degrees Fahrenheit if you are dry-roasting your bottom round roast, and if you are using a Dutch oven.
How to Make Bottom Round Roast Melt in Your Mouth
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A roast by any of these names will taste just as great provided you cook it properly, because technique matters when buying a budget-friendly meat like these. The outside round has more fat marbling than the inside round, and you know what that means — fat is flavor. How you cook your outside round depends on what you enjoy. So easy!
How to Cook Bottom Round Roast?
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. Bottom round is also called rump roast. As that suggests, it comes from the upper part of the hindquarters and is lean and flavorful because it is a well-exercised muscle.
Ever wonder why, depending on the cut of meat, some beef cuts are more tender than others? The bottom round or rump roast, in particular, is taken from the rump portion and hind leg of beef so it's naturally a very tough cut of beef. While naturally tender cuts such as rib roast and tenderloin can be cooked over fast, high heat, you must braise bottom round roast over a long period of time to make the meat fork-tender. Tough cuts of beef have some things tender cuts do not: a lot of connective tissue and dense, tightly wound muscle fibers.