Beef Bottom Round Roast

Store raw, uncooked roast tightly wrapped in plastic wrap or its original packaging in the refrigerator. For longer storage, freeze.

Bottom round benefits greatly from low-and-slow cooking methods to break down connective tissues and tenderize the meat.

Marinating the roast before cooking can add moisture and flavor.

Slice cooked roast against the grain for maximum tenderness.

Root vegetables (carrots, potatoes, parsnips)

Onions and garlic

Rich gravies and sauces

Herbs like rosemary, thyme, and sage

Cooking bottom round roast too quickly at high temperatures, which can result in tough, dry meat.

Failing to rest the roast after cooking, leading to juices running out when sliced.