Bottom round roast benefits from lengthy cooking time methods, such as braising or roasting. Whether you want to cook a 2-pound bottom round roast in the oven or a slow cooker, the method is simple and scrumptious.
A bottom round roast tastes best when cooked slowly, such as roasting in the oven or braising in a slow cooker. The more time, the more tender the meat.
About Bottom Round Roast
The bottom round roast cut comes from the rump and hind legs of the cow. These muscles do a lot of work, so this cut of meat is lean. Because they're working muscles, the cuts are also less tender than most beef.
Compared to a rib-eye roast, a prime cut, the bottom round roast is more affordable. You can still coax a lot of flavor out of the bottom round roast, however.
The best cooking methods for bottom round roast are slow and long, to break down the connective tissue. A flavorful marinade can also help to add moisture to the meat, and to tenderize it.
A 3 ounce serving of bottom round roast, with the fat trimmed, contains 144 calories, 24 grams of protein and 4.5 grams of fat. This makes it a relatively lean source of protein, one that fits into a healthy diet. The bottom round roast is also a good source of potassium, iron and B vitamins.
Roasting Bottom Round Roast
Livestrong.com offers a delicious recipe for a bottom round roast, also known as a rump roast. For a 3- pound bottom round roast, set your oven to 325 to 350 degrees Fahrenheit. You may choose to brown the cut over high heat, to develop a flavorful crust. You can rely on the oven to do this work, but doing this searing step on the stove top guarantees delicious results.
Heat a heavy skillet, and add a neutral-flavored oil with a high smoke point, such as canola oil. Season the cut of meat generously. Place the entire bottom round roast in the pan, and brown it for a minute or two on each side. Then transfer it to a roasting pan.
Place the bottom round roast in the oven. Bottom round roast cooking time per pound is about an hour, so your roast should take 1 1/2 to 2 hours. Use an oven thermometer to see if it's reached the desired temperature of 145 F, as per the USDA guidelines.
Rest your roast for a minimum of 3 minutes after removing it from the oven. This allows the juices to distribute, and makes for tastier portions of meat. You'd do even better letting it rest 15 to 20 minutes.
Read more: Is Pork Better Than Beef?
Carve the meat with a sharp knife. Cuts across the grain of the muscle fiber will yield maximum tenderness.
Braised Bottom Round Roast
The braising technique turns bottom round roast into a fork-tender meal. If you're cooking the roast in liquid over the stovetop, it takes about 2½ to 3 hours for a 3- to 4-pound roast, according to the National Cattlemen's Beef Association. Check your 2¼ pound roast after about 90 minutes, but it may need as long as 2 hours, in total, to achieve your desired tenderness level.
Boneless bottom round roast slow cooker recipes, and those to be braised on the stovetop, both call for your beef to be seared before slow simmering. Add salt, pepper and any spice rubs or seasoning mixes, then brown in an oiled pan, over medium-high heat, for several minutes per side. You want it to develop a golden brown crust.
If you're adding vegetables, such as carrots, celery or onions, chop them and brown them in the same pan after you've seared the meat. This will let them pick up some of the great flavor.
Remove the meat and vegetables, then add 1 cup of water, beef broth or cooking wine to the bottom of the pan. Scrape up the browned bits — they have all the flavor — and add the resulting liquid to the meat and vegetables that are now waiting in the slow cooker or braising dish. Finish adding liquid to cover one-half to two-thirds of the meat.
If you're braising on the stovetop, keep it on low to medium heat — so the liquid just gently simmers. If you have a slow cooker recipe, follow the directions. Usually it takes 5 to 8 hours, depending on the setting, to create fork-tender beef. Make sure you cover the pot or slow cooker as the beef braises.