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Bottom Round Roast Delivery or Pickup
The Instacart guide to bottom round roast
About bottom round roast
Bottom round roast is a cut of meat that comes from the muscular rear areas of the animal. It has ideal qualities for slow cooking, including lower fat content, tenderness, and easiness-to-cook. You probably will not have much luck turning bottom round roast into steaks but the meat can be good for ground beef.
More often than not, when someone says they are cooking a pot roast, they are likely using a cut of bottom round roast. Because the cut of meat comes from the hindquarters, bottom round roasts tend to be a tougher type of meat. You need to have patience cooking it, as the longer the roast cooks, the more tender and tastier it becomes.
Bottom round roast tends to come in large quantities of 4 to 5 pounds, so this meat could become a meal for your family over several days, including lunches and dinners. The larger quantities make the meat more economical. Bottom round is great for sandwiches.
Bottom round roast is high in protein, with 29 grams or about 46% of the recommended daily value per serving. A single serving delivers about 200 calories and provides a modest amount of daily sodium, potassium, zinc, and iron.
Bottom round roast cooking tips
Most chefs online recommend either baking, slow cooking, or braising bottom round roast. Because the cut of the meat is so tough, you should rule out any notion of pan-frying; frying will make the meat get even tougher.
Some keys to success in cooking the bottom round roast:
- Take the meat out of the refrigerator well before cooking time. The closer it is to room temperature, the more evenly the meat will cook.
- Utilize a dry rub. You can buy dry rubs from the store, or you can buy the ingredients separately and make your own. Some common items good for a rub include kosher salt, coriander, cumin, black pepper, white pepper, garlic powder, and onion powder.
- Make use of the string. Tying the bottom round roast before cooking helps ensure a more even cooking and allows the cut of meat to maintain its shape. Often your bottom round roast will come from a butcher already tied.
- If you do not have a big enough external slow cooker, place the meat into a Dutch oven. Most cooks advise placing the roast fat side up, but remember that the bottom round roast is very lean. Cook it at a low temperature, around 250 degrees Fahrenheit, over a longer period of time. The long cooking time helps tenderize the meat.
If you are trying to figure out next week's menu, consider adding bottom round roast to your list in the Instacart app! Our Instacart shoppers will pick out the best cut for your family, along with any side dish ingredients you need. They will also shop for all of your grocery and household needs. We will do our best to get your items to you with same-day delivery!
Bottom Round Roast Near Me
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FAQs about bottom round roast
The keywords to look for are "bottom round." This meat may be labeled in a variety of different ways. It could be on signs in the store as bottom round pot roast, bottom round rump roast, round roast, or by a variety of other names. You may see other rounds labeled as "top round," but those are typically a bit more on the expensive side and much more conducive to cooking as a steak.
The answer depends ultimately on you and your family and your cooking knowledge. If you are looking to put steaks on the grill for the evening, stay away from the bottom round. Top round tends to be a bit more tender meat. You will often see top round used in menu items that are described as "London broil." Top round is also commonly used for Swiss steak. Both top and bottom round respond well to roasting and provide a delicious source of protein.
You will discover some delicious-sounding recipes online. These include braised beef with almond sauce, which includes a dry rub of paprika, black pepper, salt, and dried marjoram; slow-cooked beef round roast, which marinates over the course of eight hours in the slow cooker with bay leaves and garlic; bottom round roast with herb butter; garlic and herb bottom round roast; and the classic beef pot roast, where the meat stews with vegetables and potatoes over a period of hours.
The bottom round roast can provide leftover meals for days. The meat slices nicely for use on sandwiches, which you can cover with spicy mustard or horseradish.