Bottom round roast is a lean, beefy cut from the hind leg of a cow that is best prepared with slow, low-temperature cooking methods like braising or pot roasting. It is an economical and flavorful option for dishes such as pot roast, roast beef, or stew, and its toughness from being a heavily exercised muscle is overcome by these cooking techniques.
Bottom round roast is a lean, beefy cut from the hind leg of a cow that is best prepared with slow, low-temperature cooking methods like braising or pot roasting. It is an economical and flavorful option for dishes such as pot roast, roast beef, or stew, and its toughness from being a heavily exercised muscle is overcome by these cooking techniques.
