AKA: Bottom Round London Broil, Beef Silverside
Primal: Round (US)
Cooking Methods: Braise
Fat Content: Low
Bottom-Round Roast is the ideal cut for those who are looking for a less expensive and low fat cut of Beef. Although not as flavorful as many other Beef cuts, this portion can be used to prepare delicious meals by seasoning it well and then cooking it using the cooking techniques.
Since the fat content and marbling on this cut is inadequate to make this cut suitable for dry heat methods, it is essential to cook it using slow cooking techniques like braising and stewing. The cut can benefit greatly by using the right combination of seasonings such as wine, rosemary, garlic, salt, pepper, thyme and bay leaves. Further flavor can be added by cooking it with vegetables like baby carrots, potatoes, onions and celery. When ready to serve, the roast should be sliced thin so that it is easy to chew and can provide more flavor.
Bottom-Round Roast is an elliptical cut, which is extracted from the outer section of the upper leg.
The 'Bottom-Round' points towards the location of this cut on the Beef primal cut Round.
This cut is called the 'Silverside' in Britain, Australia, Ireland and New Zealand due to the 'silver wall' of connective tissue on one of its sides.Popular Dishes: Pot Roast, Pulled Barbecue, Stew, Beef Pot Pie, Braised Meat, Casserole
This information about Bottom-Round Roast was sourced from our meat cut app