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Pot Roast Bottom Round Per Pound

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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

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