About Bottom Round
Bottom round is a large, lean roast from the rear leg. It’s economical, flavorful, and great for feeding a crowd — but it requires a clear cooking strategy. Either treat it like a steak (fast, rare, thin sliced) or a braise (long, low, fork-tender). Don’t try to find middle ground.
Great for Deli-Style Beef
Roast at 275°F to 130°F internal. Refrigerate completely. Slice paper-thin the next day. This is how you make quality roast beef for sandwiches. Season simply with salt, pepper, garlic, and rosemary. The flavor is there — it just needs the right technique.