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Beef Bottom Round Roast - Is it even worth egging or should I just sous vide?

ASH357ASH357 Posts: 2
Long time reader, first time poster. I've had a 3 lb. beef bottom round roast in my freezer for awhile and my wife has told me it needs to go. I'm between egging it indirect or putting it in a sous vide bath for several hours. Any experience with this cut of meat? I'm trying to keep it fairly simple.
Mt. Pleasant, SC

LBGE and PK Grill

Comments

  • evie1370evie1370 Posts: 475
    I believe you can treat it like Pit Beef. Low and slow, about 250 indirect. I would cook to medium rare to medium-no more done than that. Slice thin for sandwiches.

    Medium BGE in Cincinnati OH.

    "

    "I don't know what effect these men will have upon the enemy, but, by God, they frighten me. " Duke of Wellington, Battle of Waterloo.
  • Like this cut for Italian Beef, check out Amazing Ribs. 
    I do it on the egg, indirect over a pan of beef broth, follow pretty much the recipe on Meatheads site. 
    I don't care for his giardiniera, I like mine a little more zippy. 

    Delta B.C. - Move over coffee, this is job for alcohol!
  • :) evie1370 said:
    I believe you can treat it like Pit Beef. Low and slow, about 250 indirect. I would cook to medium rare to medium-no more done than that. Slice thin for sandwiches.
    Same here. Great for sandwiches.
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
  • Thanks all!
    Mt. Pleasant, SC

    LBGE and PK Grill
  • Carolina QCarolina Q Posts: 13,020
    I love to sous vide a chuck roast, 130° for 48 hours. Then sear wherever. VERY tender and flavorful. Never tried it with a bottom round, but it's an idea. =)

    http://sousvidely.com/48-hour-chuck-roast/

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

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