Beef Bottom Round

A beef bottom round roast needs to be cooked slowly, preferably with liquid of some sort (water, beef broth, red wine, a combination of liquids, etc.) and is a great affordable choice to serve to your family and guests.

The Beef Bottom Round roast is less tender than the top round roast due to its muscle construction, hence its fibrous structure that with slow cooking braised in liquid helps break down the fibrous meat into a wonderfully tender treat . The two muscles of this roast are the eye of the round on the left and the bottom round on the right of a cow. Note the heavy band of connective tissue separating the muscles should you be looking at a 'map' of a cow.

Mind you pot roast recipes are the kind you might want to do on a Sunday due to the amount of time it takes, and let it roast (simmer in water with chosen side veggies and herbs) for 3-5 hours or even more.

But cooking a bottom round roast with a slow low temperature over a long time is what makes this a super cut of beef one heck of a tender chunk of beef. This is one of those recipes that a slow cooker comes in super handy - but it is not necessary by all means - but a crock pot, or a deep and large soup pot with lid will easily suffice.