The folks at the Cooking Forum will have lots of good advice for you!

Here is a link that might be useful: Cooking Forum

It makes good pot roast.

For burgers, cube it and as you grind, feed in a blend of the fatty chunks and the lean ones.

thanks!

I purchase both top and bottom round when on sale and then cut up into slices or pieces for stews, soups, etc. With pounding can make a smothered steak but the cheaper types of chuck have more flavor.

good to know, thank you!

My bottom ...

... seems to get rounder and rounder, year by year.

ole joyful

When Round roasts are on sale for a good price I buy lots. Some I cut up for stews and Hungarian goulash. Some I slice thinly for mock sukiaki and stir fries. Some I make into 1/2 inch slices for Swiss steak or beef rollups, and some I use for roasts.

When I cook a roast I cook it frozen. I put it in a hot oven for 1/2 hour. The outside gets cooked and the inside is still frozen. Then I reduce the heat to 325 and cook it until it's well done. For a 3 pound roast it takes 2 hours and 15 minutes or 45 minutes per pound. This method makes a nice juicy tender roast.

As for anything else you do with it besides hamburger. Cook it with Tomato or soy sauce or marinate it, or cook it on low for a long time. Presidents choice has some good marinades.

In addition when I'm cutting up the roasts I cut out any gristle. This is easy to do if you remove the string and separate it along the natural divisions of the meat.