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Bottom Round Roast

convertconvert Posts: 13
edited 1:11AM in EggHead Forum
Bought a nice Bottom Round Roast at Sams club...Checked all the sites for temps.. times.... Nadda.. Any help here... Roast is 14.5lbs going to do half. I'm thinking of marinating in a marinade from a steel smoker that I bought many years ago. Anyone have another Idea??? thanks for any input.....


  • TRexTRex Posts: 2,714
    Convert,[p]How lean is this roast? Most of the bottom round roasts I've seen in the store are usually pretty lean. If so, cooking that large a roast may be a challenge to do without drying it out. Marinating might help some, but if I were you, I would slice it up into 1/4" thick pieces and make some beef jerky. I often use bottom or top round to make jerky and it turns out pretty well.[p]Just my two pennies.[p]TRex
  • convertconvert Posts: 13
    It has a nice fat cap on the one side that I was thinking of slicing off and using the fat for gravy... but maybe I'll leave in intact for alittle moisture for the roast...

  • Convert,
    I, too, buy the beef roasts at Sam's. The smaller one's that have a "V" shape at the end, rather than the one's that look like a door stop.[p]I inject the roast with a mixture of Dale's Sauce, 2/3, and water, 1/3. Rub the outside with a little more Dale's, black pepper, granulated garlic and a smidgen of Kosher Salt. Let sit in the fridge over night. Bring to room temp before going to the grill. I also cover the top of the roast with a layer of bacon, as this helps to keep it moist and add some flavor.[p]As far as cooking and times, it will vary as to the weight and girths of the various roasts. As a rule of thumb, for ME, I cook indirect at 350° dome to an internal temp of 122°. Pull from the grill, sample/eat the bacon and let the roast sit for approx 15 minutes before covering and refrigerating. As I mentioned, times will be anywhere from 15 to 20 (+ or -) minutes a pound for cooking. Use a thermometer. I throw a hickory chunk on the lump, too, prior to putting the roast on to cook.[p]Slice it thin AGAINST the grain. If you don't have a slicer, take it to a butcher shop, or a small market with a slicer, and they should do it for you. This will be some of the best roast beef sandwiches that you've ever had. The meat freezes well in small batches also.

  • BlueSmokeBlueSmoke Posts: 1,678
    I haven't cooked a lot of bottom round, but with those I have I used a jacquard meat tenderizer to just pierce through the fat cap and connective tissue, just barely into the meat. Stand the roast in a v-rack, or otherwise support it, so you can cook fatside up, allowing the melted fat to trickle down into the meat.
    Rum posted good time & temp info.[p]Ken

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