Description
A bottom round roast comes from the cattle’s rear legs. It’s a lean, well-exercised muscle, so the best way to cook it is with low, slow, wet heat—basically it’s perfect for braising (pot “roast” is really a braise, not a roast). When it’s cooked, slice it thinly against the grain, and you’ll have a beautifully tender piece of beef, perfect on their own or in sandwiches. Bottom round is also great for cutting into chunks and using in a stew.
Additional Details
- SKU:
- 26002800000
