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Bottom round question

snix Jun 10, 2009 09:14 AM

Yesterday, I bought a beef bottom round to roast for dinner, I seasoned and seared it on the stove and then roasted it in the oven. I wasn't paying too close attention to it because instead of medium rare, it came out at least medium. Other than being overcooked, it was also pretty tough. I normally stick with eye of round, chuck, or short ribs and am disappointed in myself for ruining this piece of meat. Does anyone have any suggestions for salvaging it or do I just need to make my dog very happy this afternoon?

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    Kelli2006 RE: snix Jun 10, 2009 09:32 AM

    Id shred it and warm it in a crock pot to make BBQ sandwiches with your favorite smoky BBQ sauce.

    2 Replies
    1. re: Kelli2006
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      weezycom RE: Kelli2006 Jun 10, 2009 12:12 PM

      I agree with Kelli2006. Round has to be cooked low and slow and only to medium rare at the most, and then thinly sliced, to have a chance at remaining tender. At this point, shaved-thin slices put in the crockpot with a sauce is the best salvage method.

      1. re: weezycom
        snix RE: weezycom Jun 10, 2009 12:20 PM

        That sounds like a good idea, we will have BBQ sandwiches tomorrow night...thank you both.

    2. C. Hamster RE: snix Jun 10, 2009 12:53 PM

      IMO, Bottom round is best used as a pot roast or stew -- braised -- not an oven roast.

      The best way to deal with it is to slice it as thin as possible against the grain and serve with a sauce.

      If you shred it it very likely will still be tough

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