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I use bottom round to make bbq beef in the crockpot. I season it with season salt and then cook on low for about 8 hours. It shreds beautifully with two forks, then I add bottled BBQ sauce and the liquid the roast gave off, serve in King's Hawaiian sweet rolls. Juicy, sweet, tender, delectable. This stuff is inhaled whenever I bring it to a potluck.
My Mother, rest her soul, always told us to use Chuck roasts for pot roast. Much tastier than bottom roast.
Simple recipe is mouth watering to eat:
Brown chuck roast slightly in a spoon of olive oil using a 6 or 8 qt dutch oven type pot.
After a few minutes of browning, add Beef broth or water to cover roast, cook an hour or two depending upon size. Add a packet or two of Knorr's Sauerbraten mix.
Add some spices to taste if you wish. (oregano, garlic, etc.) Although, the Knorr's has those flavors included in the packet and the beef broth has plenty of salt in it.
Add potato chunks, carrots, celery and a bunch of parsley sprigs for the last hour maybe.
Take everything out when cooked and use the broth to cook a package of egg noodles (sometimes adding more beef broth), once the noodles are cooked, remove from heat and throw everything back in the pot with the broth and noodles. I serve straight out of the pot. yummy!
I don't either, but it sure does. Maybe some food wiseperson will tell us.
Has to do with the fat/marbling in the meat. Just like boiling a chicken breast, you can't boil it too long or it will be dry also. Need moisture and fat intramuscular. Heat up meat and the muscle squeezes, doesn't open up to allow moisture in.
Bottom round is excellent for beef jerky also.
I'd cook it low and slow, 225* until med-rare. Slice thin as possible against the grain and use as french dip sandwiches.
If you are talking about the round that comes in about an inch thick slab, I have used this for stroganoff where it is browned quickly, and simmered for only 30 minutes and it is fine. I slice it across the grain into 1/2” thick strips. After being browned, and still pink inside, they aren’t very tough at all. Very flavorful and not dry.
Has to do with the fat/marbling in the meat. Just like boiling a chicken breast, you can't boil it too long or it will be dry also. Need moisture and fat intramuscular. Heat up meat and the muscle squeezes, doesn't open up to allow moisture in.
Bottom round is excellent for beef jerky also.
I'd cook it low and slow, 225* until med-rare. Slice thin as possible against the grain and use as french dip sandwiches.
I agree this roast has barely any fat and that's why it's dry. I have had chicken breasts in the crockpot also very dry and chewy.
Location: The Land Mass Between NOLA and Mobile, AL
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You can probably make that cut work in something like the Caribbean dish ropa vieja. I like to use flank steak for that; however, the cooking method required is braising. I've done it with round before. To get satisfactory results, you have to cube (chunk) and brown it first.
Caribbean dish ropa vieja, I have no Idea what this dish is. But thanks anyway. I have decided to do a stir fry this week with it.
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