HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese? Get great advice
TELL US

Help rescue poorly roasted bottom round

b
bmorecupcake Oct 14, 2012 08:38 PM

I've never roasted bottom round before and managed to ruin a roast tonight. I trussed and coated the bottom round with salt and pepper, seared on all sides, and then roasted in a 350 degree oven until a thermometer inserted in the bottom round read 150 degrees Fahrenheit. The bottom round wasn't more than 5 pounds and reached 150 degrees in a little more than an hour.

The result isn't inedible, but not delicious either. No matter how thinly I slice the roast, there are still bites that are hard to chew. It seems like sinew and/or fat. I just read a couple places online to roast at a lower temperature for a few hours. I'll try that next time, but, for now, is there any way to rescue this roast? I was thinking of braising at a low temperature for a few hours.

  1. Njchicaa Oct 15, 2012 03:29 PM

    Throw it in a crockpot with some onions, carrots, and beef stock. Maybe some tomato paste. It will soften up and be closer to pot roast or shredded beef. I like to add a healthy glug of red wine too. Serve over buttered egg noodles. Yum.

    1. charles_sills Oct 14, 2012 11:56 PM

      i have made the same mistake with it before. not really understanding the cut of meat. what i did? i just braised it the next day till i fell apart. was it awesome? no. did it taste pretty good smothered in gravy/sauce? yeah.

      4 Replies
      1. re: charles_sills
        s
        sparky403 Oct 15, 2012 03:16 PM

        How about hash?

        http://www.food.com/recipe/roast-beef...

        stew might also work....

        Then again, you could make up some bbq sauce and service pulled beef sandos?

        Sorry to hear and good luck

        1. re: charles_sills
          b
          bmorecupcake Oct 15, 2012 05:56 PM

          Thanks for confirming that braising will work. I made a sort of pilau (pilaf). I braised the beef for a few hours in a spice/herb/onion/garlic broth. It came out very tender. I chopped it up and added it to rice I cooked in the leftover broth. Served with tamarind and mint-cilantro chutneys. Probably my most successful rescue! It was finished in no time. I really appreciate all the help.

          1. re: bmorecupcake
            s
            sparky403 Oct 15, 2012 09:25 PM

            glad it worked out - Just so you don't feel alone - I once thought I was deforsting a tri tip.... turnout i was cooking it...

            I went the pulled bbq route my friends love it but your way sounds even better....... anyway, glad it did not go to waste...

            1. re: bmorecupcake
              charles_sills Oct 15, 2012 10:18 PM

              so glad it turned out well, and it sounds delicious!

          2. greygarious Oct 14, 2012 10:49 PM

            Round is not a great choice as a roast beef, and forget it completely unless you are okay with eating it no hotter than medium-rare. You cooked it too fast, at too high a temp, and to too high a finished temp. See the many threads on Cook's Illustrated's slow-roast method. Thinly sliced and medium-rare, it makes decent roast beef from bottom or top round.

            You'll need to finely chop, or grind, those tough leftovers in your fridge. Then add them to soup, make chili or spaghetti sauce with them, or potted meat as a sandwich spread.

            1. ipsedixit Oct 14, 2012 10:11 PM

              Chop it up and make sloppy joes.

              Show Hidden Posts