This thick cut of meat is often very cheap and you can get a lot of it for your money.
The meat is very succulent and flavorsome and slightly healthier than a lot of other varieties that you see on the market.
You can cook it quickly or slow roast to infuse it with delicious flavors as well as the natural taste of its own juices. This is a very versatile meat and perfect for a home cook that wants to experiment a little in the kitchen.
You can tinge this meat with herbs and spices, garlic, mustard and a whole other bunch of flavorings and condiments to give you a dramatic and interesting flavor for each meal that you prepare.
This is a simple dish with explosive results if prepared correctly, you can easily wow your guests and have them talking about your cooking skills for months afterward.
But how to cook a melt-in-the-mouth bottom round roast? What preparation has to be done for this meat to get it to taste nice and succulent?
How long does the cooking time have to be for this particular type of meat? Does slow cooking give you the best flavors?
Well, whether you’re an amateur or a professional home cook, we can answer all of the above questions and more with our comprehensive guide to prepping, cooking and serving bottom round roast.
What Is Bottom Round Roast?
Bottom round roast is a cut of beef that is not as popular as something like sirloin, but it comes from the rear leg of a cow and has a variety of different names in different quarters of the world.
In Europe it is known as a rump roast, and in the UK and Australia, they call it beef silverside.
Round roast has a much lower fat content than a lot of meat, which will surely be appealing to those cooks who want a healthy meal but still want to tuck into those sumptuous meaty flavors.
The reason for this lack of fat is that the leg is a lot more muscular than the belly or the flank of the cow.
The fact that bottom round roast has less fat also means that it can be slightly chewy and tough to eat.
This is why getting the preparation and cooking time right will be crucial for getting that meat nice and soft, absorbing whatever flavors you cook into it. You cannot grill or dry cook this meat, as it doesn’t have enough moisture.
The ideal way to cook this type of meat is by roasting and braising. You can also slow cook it, allowing plenty of juices to be introduced to give it that extra degree of flavor and an edible texture.
One of the main plus points for a bottom round roast is how much you get for what you pay for. Often you will be able to get 4 to 5 pounds of meat fairly cheaply at your local butcher’s or farmer’s market.
Some cooks will avoid this meat because of the difficulty in cooking, but if you relish the challenge of preparing a great and cheap meal, then this is the meat for you.
Now that we’ve looked at some of the great properties that bottom round beef has, now we’ll cover some of the many diverse dishes that you can prepare, along with cooking times, seasoning options and other serving suggestions.
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