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Quick question about bottom round roast

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mmundy81
mmundy81 Posts: 36
in EggHead Forum
Is it better cooked med-rare like a rib roast or cooked to a higher internal temp like brisket or shoulder clod? Thanks.
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  • Little Steven
    Little Steven Posts: 354
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    Depends what you want to do with it. It's a tough cut and does better as a braise, stew or pot roast. If you were making thin deli meat you could go medium rare. I made a fantastic Boeuf Bourguignon with it on Sunday.
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  • SGH
    SGH Posts: 28,791
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    I'm not a fan of bottom round at all for many reasons. However if I'm forced to cook it I usually sear it and finish the cook by braising or braise it for the entire cook. I stop bottom round in the 160-165 degree arena. If anyone else gives advice go with theirs. Why? I do not cook bottom round much at all as I am not a real fan of it. But the above is how I cook it when I'm forced to.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mross
    Mross Posts: 338
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    I only cook it to 126 and use for deli meat. It makes a killer sliced roast beef.
    With that said you really need a slicer to get it thin.
    Duncan, SC
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  • SGH
    SGH Posts: 28,791
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    Mross said:
    I only cook it to 126 and use for deli meat. It makes a killer sliced roast beef.
    With that said you really need a slicer to get it thin.

    This sounds like a good idea. Thanks for sharing.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SeahawksEGGHead
    SeahawksEGGHead Posts: 289
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    I just finished 7 lbs of bottom round for the purpose of deli meat.  I cooked it at 300 degrees raised indirect until IT reached 130.  Pull it, fridgerate it overnight, then slice it thin.  I used a chef's choice 615 deli slicer.  The roast beef was, and continues to be excellent.  Idid take a small chunk of it off to see if I could eat it like a steak.  Don't try it.  Slice it thin, that's about the only thing a bottom round would be good for.
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  • SGH
    SGH Posts: 28,791
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    SeahawksEGGHead said:
    I just finished 7 lbs of bottom round for the purpose of deli meat.  I cooked it at 300 degrees raised indirect until IT reached 130.  Pull it, fridgerate it overnight, then slice it thin.  I used a chef's choice 615 deli slicer.  The roast beef was, and continues to be excellent.  Idid take a small chunk of it off to see if I could eat it like a steak.  Don't try it.  Slice it thin, that's about the only thing a bottom round would be good for.

    I'm glad you mention that. 160 is about as low as I find it to be eatable when cooked whole and served as a roast. Most folks take it much higher but I find it akin to leather when this is done. I never thought of cooking it rare and slicing it paper thin for deli meat. Thank both of Yall for the idea.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mross
    Mross Posts: 338
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    Here is a thread I did a while back.

    http://eggheadforum.com/discussion/1152634/roast-beef#latest

    Duncan, SC
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  • fishlessman
    fishlessman Posts: 32,749
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    braciole from bottom round is good and i make them small, seems to be better. i think these were cubed but i dont normally cube them

    image
    image

    this one was flank and bigger but the small bottom rounds are better

    image

    image

    pretty simple, meat sliced about 3/8 to 1/2 and hammered flat, layer in prosciutto, basil, hard cheese, pine nuts, and braise
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • SeahawksEGGHead
    SeahawksEGGHead Posts: 289
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    SGH said:
    SeahawksEGGHead said:
    I just finished 7 lbs of bottom round for the purpose of deli meat.  I cooked it at 300 degrees raised indirect until IT reached 130.  Pull it, fridgerate it overnight, then slice it thin.  I used a chef's choice 615 deli slicer.  The roast beef was, and continues to be excellent.  Idid take a small chunk of it off to see if I could eat it like a steak.  Don't try it.  Slice it thin, that's about the only thing a bottom round would be good for.

    I'm glad you mention that. 160 is about as low as I find it to be eatable when cooked whole and served as a roast. Most folks take it much higher but I find it akin to leather when this is done. I never thought of cooking it rare and slicing it paper thin for deli meat. Thank both of Yall for the idea.


    http://eggheadforum.com/discussion/1173635/rare-who-roast-beast#latest

    Here's my roast beef discussion, with pics.  I wasn't able to slice it as thin as I wanted, since I was too anxious and didn't refrigerate it before slicing.  Stil good, still very moist and tender for sandwiches.  130 IT is still a bit overdone, can be pulled around 125 for a more rare beef, but either way, it makes really good sandwiches.

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  • mmundy81
    mmundy81 Posts: 36
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    Thanks for all the suggestions guys. I just ended up going with a little smoke, then a braise. I actually have a deli slicer, but was looking for more of a roast.
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