Bottom Round Roast
(Outside Round)

Bottom Round Roast

Flavor: 2 Out Of 5

Alternative Names: Silver-side Round, Bottom Flat, Goose-neck Round, Manhattan Roast

Bottom Round Roast (Outside Round)

The bottom round or in Canada called the outside round roast, is the outer part of the round where muscles are well exercised, so it contains tough muscles and some connective tissue.

This cut may have the least flavor of all the beef cuts, to avoid a rubbery, chewy texture it must be sliced thin and not overcooked if dry roasted, so therefore we prefer to cook the bottom round using the oven pot roast method.

If you prefer the dry roasted method click here and follow the cooking instructions for top round roast.

Adding seasoning and herbs will help to enhance the flavor, bottom round is an affordable roast and most people when they think of pot roast recipes they don't consider bottom round but it does make a decent pot roast.

Cooking Instructions
Bottom Round Roast Recipe
(Outside Round Roast)

1. Adjust oven rack to the middle position and heat oven to 300 degrees. Season the roast generously with salt and pepper.

2. In a dutch oven or stock pot heat 2 tablespoons of oil on medium high heat. Brown all sides of the roast about 8-10 minutes in total time. Remove the roast from the pot to a plate.

3. Reduce the heat to medium, add chopped onions, celery, garlic or any of your favorite seasonings, stirring, until beginning to brown, 5-6 minutes.

Stir in a 1/4 cup of liquid(such as beef or chicken broth, red wine, soup, canned tomatoes, water or any combination of these) scraping the bottom of pan with spoon to loosen browned bits.

Return roast back to pot and add enough liquid to come halfway up the side of the roast. Cover with lid, bring to a simmer over medium heat and then transfer pot to the oven.

4. Cook, turning the roast every 30-40 minutes for 3-4 hours, until fully tender and a meat fork slices easily in and out of the meat. The last 30-45 minutes of cooking, small potatoes, sliced carrots or sliced parsnips can be added if desired.

5. Transfer the roast from the pot, tent with tinfoil 15-20 minutes before carving into ½ inch slices. Allow liquid in pot to settle about 5 minutes and skim fat off the surface with a wide spoon.

Season with salt, pepper or ¼ cup of dry red wine if desired and boil for 5 minutes. Use a slotted spoon to remove vegetables and pour sauce over the meat.

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