I have a bottom round roast in the refrig and I will pot roast it this afternoon, brown it well, add some chopped onion and a couple of gloves of garlic grated, cook until the onion wilts, add about a cup of dry red wine and about a cup of beef broth, a bay leaf, pinch of mustard, dash of worchestershire and let it cook at just below simmer for about 3 hours....
thicken the gravy and serve with mashed potatoes and oven roasted veggies.....hot beef sandwiches the next day!
Linda C

Bottom round really needs longer, moist cooking time.

I get mine cut in 3/4" steaks and use them to make swiss or salisbury steak. I think it's the perfect braise application for bottom round.

Otherwise, I don't touch the stuff.

I was afraid it was a touch cut. I'd rather not do something that is a lot like pot roast: I make too much of that as it is, though with chuck.

Kframe, how do you braise yours for swiss or salisbury steak? I acually have an enamelled cast iron braising pan I bought last winter.

One word....CROCKPOT!

You could use it in any of the following recipes. The French Dip and the Shredded Beef freeze well, too so you could have some tonight and there'll be a future meal or two in the freezer!

CROCKPOT FRENCH DIP SANDWICHES

2 cups water
1/2 cup soy sauce
4 whole peppercorns
1 tsp dried rosemary
1 tsp dried thyme
1 bay leaf
1 tsp garlic powder (had none so used 1 minced garlic clove)
3 lb boneless beef chuck roast, trimmed
8 French or sourdough rolls, split

Combine water, soy sauce, peppercorns, rosemary, thyme & garlic in a slow cooker, stirring until well blended. Place roast in cooker & cover.

Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~

Posted by Ginger St. Thomas

Slow Cooker Shredded Beef Tacos

Serve this delicious taco meat with soft tortillas or hard taco shells and pass all the fixings.
1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
3/4 cup bottled chunky medium-hot salsa
2 tablespoons chopped garlic
1 tablespoon (packed) dark brown sugar
1 tablespoon soy sauce
1/4 cup chopped fresh cilantro (optional)
1 tablespoon fresh lime juice (optional)
Combine the salsa, brown sugar and soy sauce and pour over the meat in the slow cooker insert. Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender. I usually pour off some of the liquid. Shred the meat with two forks and stir in cilantro and lime juice if using.

Posted by Opkikid 2/10

Linda

I sometimes cut it up into stew beef or Stroganof, but the way I really like it is as soup meat. I throw 3 lbs. into the soup pot with bare marrow bones, parsley and onions and make stock for vegetable beef soup. The meat is eaten in small pieces with the soup but the best use of the meat is for hot or cold soup meat sandwiches.
Nancy

I usually trim off the fat, grind it up and use it for hamburger.... Mighty tasty fried in a bit of canola oil or for any recipe calling for ground beef...

Rita

I love that cut!

Makes great chili meat. Just boil it with some tomatoes (juice) until it falls apart. Pick the big gob of fat off the side when it is ready to fall off.... unless you like the fat.

Really lots of uses for it at that point. I buy 5lb chunks so I don't need all that in one pot of chili. All the fat is on one side so it removes in one quick operation. I like nice lean meat for sandwiches... sliced beef, bbq beef, beef & chedder. What I get from boiling in tomatoes is very soft so it mashes well with sauce or cheese. The boil water would not have to become chili it would make a very decent beef soup stock. I'm single and love that I can get several different things from one roast. Cooked shredded roast can be refrozen and used later. Nice to have a chunk of frozen chili meat to which I just add the rest of the chili stuff... saves some time.

Another favorite that I cooked just two weeks ago is 180 degrees in the oven overnight. In a baking dish with a tight foil cover. This gives a "prime rib" affect of being fully cooked but still pink and tender. I put lots of garlic on it while cooking and just love this as a roast beef. Vegtables have to be mostly cooked elsewhere as 180 is not hot enough to soften them.

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: )
lyra

Thanks for all these great idea! The beef stroganoff sounds right up my alley.

bunnyman, (lyra) IâÂÂm intrigued by your method of roasting over night at 180. How long do you do this for? How many hours? How do you tell when itâÂÂs done? IâÂÂm home during the day, maybe I could start it in the morning. It really gets tender, yet stays pink?! Neat!

The only way you can roast this and do anything with it afterward would be medium-rare, refrigerate, then deli-slice across the grain paper-thin for sandwiches. Anything else will yield pieces like a beef-flavored tire.

Long time with lots of moisture. Or ground. It is a good, flavorful cut....just not for steaks or roasting.

A pressure cooker will cut the cooking time to 45 minutes.

or:

Sous vide cook for about 10 hours if you prefer rare beef

dcarch

Last overnight roast probably went in the oven about midnight and came out about 11 the next morning. Exact time is not critical it just needs to all come up to 180 degrees... which is actually "well done". While pink in color it is fully cooked. It has a cooked texture and no "blood" will run out. It is very tender and perfectly lean... my kind of beef roast.

I have pictures of boiling it because some on this forum predicted a "rubber ball". As you can see from the fork picture it is actually fall apart tender.

Next time I overnight one I'll take pictures and post them. I overnight them because I live alone and work long hours. Just so easy to throw it in the oven and forget it until morning. At that temp it won't burn and the delicious smell will remind you in the morning that there is a roast in the oven.

So last one was about 5 lbs which cooked for 11 hours.

It is done in the morning. I suppose you could use a meat thermometer to check the internal temp but trust me after 11 hours it is done.

I see no reason this could not be started at 7-8 AM while cooking breakfast and taken out 5-6 PM for dinner. If tightly covered with foil there will be some pan juices to make gravy with or just spoon over a slice. I like to spice it with chopped garlic and black pepper while it cooks.

Tell everyone it is tough and tastes awful... don't let them catch you scarfing it down when they look away.

: )
lyra

Crock pot is a great way to braise Swiss steak. I'll also braise it on the stove top in a calphalon pan I have.

Or, I'll use that pain or a dutch oven and braise it in the oven.

Just about any way works as long as you use a long, slow heat.

bunnyman......

Interested in this procedure based on your description of finished product. Had not previously considered.

Understand roast covered. Understand 10-11 hours. What is oven-temp setting?