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Bottom Round Roast

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These are Bottom Round Roasts average 3 lbs.

We will try to accommodate a more specific order.  Let us know in the comment box.

Round Roasts come from the hind leg of beef.  It is a simpler muscle than the shoulder. It is also leaner. We like to rub them with a favorite mix of seasonings, (always coarse salt and fresh pepper) and dry roast them at around 450 for around 15 minutes.  Then reduce heat to 350 and insert a thermometer and roast till your desired internal temperature. (We like rare - very pink - I take out the roast at around 125 and cover it, and let it rest for 15 minutes while it continues to cook) - Hugh Fearnley- Whittingstall deserves credit for this method.  It's been full proof, in my experience.

Like venison, grassfed beef will be lean, especially the round. If you like a little more fat on it while it cooks, consider draping it with a few slices of bacon or rubbing it with butter.

Producer: Blue Rooster Farm
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