Bottom round question
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?