Bottom Round Roast


Is there any one out there that knows how to cook a bottom Round Roast do I cook it on top of the stove or do I cook it in the oven or slow Cooker? I have cooked them before but can’t seem to remember just how I cooked it as it has been about 7 years since I’ve cooked one.


I looked in an old beef industry cookbook I have and they reccomend that you braise a bottom round roast. This involves browning in fat on allsides, add a small amount of liquid , cover tightly and cook on low heat either on top of the stove in the oven or crockpot.Comparable cuts shown are round steak, rump roast, and eye of round. In my experience most any of your pot roast recipes would work well for this cut of meat. Hope this helps.

I make Eye of the Round all the time. I rub seasoned pepper and garlic salt into it. You can never add too much. Then I put it in the crockpot for 8 hours on high turning it over after four hours. Rince off extra seasoning. Slice when cooled. Then just heat up on stove in augus gravy. I am sure this would work with your roast too

I recently did a Rump Roast in the oven very slowly. I kept the oven at 150 degrees. It came out very tender and juicy. Some people asked if it was prime rib roast. The tough cuts of meat do best at low and slow cooking.

When slow roasting meat at 150F or so, its best to 1st start with the oven preheated to 450F. There are bacteria on the outside of roasts. You need to kill them and not start off directly at 150F.
So preheat to 450F, then lower the temp to 160F as soon as you put meat in oven. This will kill the bugs on the outer meat, and give a nice slight sear.

Chicago-style Italian Beef
5 pound rump roast
6 cloves of garlic chopped fine
1 tsp dried oregano
1 tsp of dried basil
1 tsp of dried thyme
1 onion slice
2 cups of beef broth
1/2 cup of red wine
1/2 cup of water
1 tsp fresh ground black pepper
1 tsp salt
3 red and green bell peppers
Italian Rolls


Mix garlic, oregano, basil, thyme, salt and pepper.
Rub mixture into beef. Massage it thoroughly.
Place the beef in a large plastic bag and add 1 cup of broth, wine and onion.
Let marinate in the refrigerator for about 4 hours or overnight.
Heat oven to 350 degrees.
Place roast in a roasting pan and pour the marinade over the roast.
Add the remaining broth and water.
Roast with no lid for about 2 to 2 1/2 hours turning once within that time.
Remove roast and let stand till cool. Reserve juice.
Slice beef thin on a meat slicer. If you don't have a slicer, get one.
Place beef in juice.
Cut peppers into slices and saute in oil until done.
Slice your rolls and pile on that juicy beef. Add sweet peppers or giardinere and eat. Don't forget those napkins.

You can adjust the serving method of you prefer not to serve as sandwiches.

If I have room in the fridge I like to dry age the roast for 10 to 14 days. That seems to help it come out a little more tender.