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. Serve your bottom round roast with the vegetables or mushrooms and the juices from the meat.
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. I mean, it literally comes from the bottom of a cow, so that makes sense! Bottom Round Roast is tough for a reason. My advice here is to keep it simple. Simply serve it with a side dish of potatoes and vegetables for a hearty and satisfying meal!
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.
Crusted in sea salt, lots of fresh garlic, and herbs, this juicy roast is lip smacking delicious! This easy roast beef recipe is one of our family favorites — it gets gobbled up in just a few days! Beef round roast is relatively simple to prepare, but I give the recipe my own special touch with a delicious sea salt, garlic, and herb crust. Trust me — this timeless recipe will quickly become a repeat in your meal rotation. The best way to cook this meaty cut is oven roasting or braising.