Me and wife are having special dinner tomorrow and I wanted to cook her a roast, I am on a tight budget so I got a bottom roast and seasoned with kosher salt pepper garlic powder and onion powder, my plan is to cook at 275 until an internal temp of 130 and then let it rest in the oven(oven off) until it reached 135-140 and then pull from oven, will this result in a good bottom roast? Also is this even a bottom roast. Any tips I'll take also how would one cut this
by Old-Ad747
5 Comments
First, I can confirm that appears to be bottom round, as I have cut cut up a great many pounds of it to make biltong.
Second, your base recipe (salt, onion, garlic) sounds pretty good, but if I could share with you something, [this is the best recipe for how to roast beef I have found anywhere.](https://www.seriouseats.com/perfect-prime-rib-beef-recipe) It may come off as a little long, but its worth the read. The only things I would say to take note of is that the roast in the article is bigger than yours so your roast may come to temp faster, and if you do throw the meat back in the oven at 550’F to finish it off, be sure to open the windows beforehand, and put the smoke detector back once the meat is has been pulled out of the oven the final time. Cheers & good luck!
Chili that’s bottom round aka flat and not the good part(not that there really is a good part) low and slow and long we you do
Source meat cutter for 5 years
Bottom round rosat. (Un tied)
Yes, I didn’t see it like that. Yet so true. The prices are through the roof.
I wish I saw this sooner. I think you really need a different approach to cooking.But it may be too late. This is something I would cook low and slow for hours. If it’s a special event, I would probably do a red wine reduction, with some veggies. ( Garlic, onion, spices etc) Sort of like I would for short ribs or a beef bourguignon. As much as I like a good beef roast that’s medium rare, i can’t imagine this is going to be tender enough to eat that way
Well i’m no expert, those here have already told you that’s not a bottom round. I fear it’s going to be a very chewy hard to eat dinner unless you change how you’re prepping it. With less than stellar cuts of meat, low and slow is always the way to go.