Bottom Round Roast
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The Beef Bottom Round Roast, also known as a Round Bottom Roast, Round Roast, Pot Roast, Bottom Round and an Oven Roast, is a portion cut carved from the Outside Round (also known as the Bottom Round) of the outside muscle of the Steer’s upper leg.

A Bottom Round Roast is a lean, flavorful Roast that is usually tough. Bottom Round Roasts can weigh 28 to 32 pounds but are usually butchered into 1 pound to 4 pound (454 g to 1.81 kg) portions for sale. Bottom Round Roasts are tough because they come from muscles that do most of the work in the Round Portion Cut, and consequently build up a lot of Connective Tissue.  Because of its toughness, you may want to Dry Age your Bottom Round Roast for a few days in the refrigerator.


Bottom Round Roast is available all year long. 


The production of beef is carried about by three primary types of operations: Cow & Calf Operations, Weaner Calf & Yearling Operations, and Dry-Lot Feeding Operations (also known as “Backrounders”) which are the most expensive operations in the Beef Industry. To learn more about Beef Producers just follow the link to Smart Kitchen’s Page on Beef Producers. The Beef Producers are represented by the National Cattlemen’s Beef Association.

American cattle production has remained almost stagnant between 1985 and 2009, growing just 6.4%, while the amount of beef imported has nearly tripled in that time, according to an analysis of USDA figures conducted by R-CALF USA, another the trade group that represents cattle producers.

Once raised, Beef is typically sold to Meat Packers who slaughter, inspect, and butcher the animals to provide Primal Cuts to butchers and portion cuts to consumers.

The Meat Packing Industry is in a period of consolidation. In 1999, the 10 largest beef-packing firms accounted for more than 90 percent of all Steer and Heifer slaughter in the U.S. In 2011, according to the Western Organization of Resources Councils three major companies controlled Beef market. Visit Smart Kitchen’s Meat Packers Resource Page to learn more.


When shopping for Bottom Round Roast, look for Bottom Round Roast that has a clear, red exterior color known as the “Bloom,” that come from exposure to oxygen and not the more normal purplish-red color of vacuum packed beef. Your purchase should be cold, firm to the touch and, if packaged, free of any punctures or rips. Notice the “sell-by” date on the label and make sure you are buying product that is well within its dates of safe use as specified by the sticker.

Choose a Bottom Round Roast that is the right size to fit your group. For Pot Roasts, 4 lbs (1.8kg) of meat will serve 6.


Raw Bottom Round Roast should last for up to 4 days in the refrigerator. Add an extra day of cold storage time if the Bottom Round Roast is Marinated or oiled. Raw Bottom Round Roast will keep for 2-3 months in the freezer without any appreciable deterioration in quality.

Cooked Bottom Round Roast should be refrigerated for up to 1-3 days.

Culinary Uses

Bottom Round Roast is a tough Portion Cut of Beef. On Smart Kitchen’s Home Plate it should be Cooked, it is Tough, it can be Thin or Thick depending on how it is cut, it is Dry, and Lean. Using the Home Plate we would call it Cooked, Tough, Thin or Thick, Dry, and Lean or noted in the home plate shorthand Bottom Round Roast would be (C, T1T3-T4, D, L).

The Bottom Round Roast is a cut of the Round Primal Cut. The Bottom Round, is not surprisingly, cut from lower down on the steer's leg and which means that it does more work, contains more Connective Tissue (and flavor) and is a tougher cut of Beef. Handling it well will take more skill.

Luckily, there are some tips for Tenderizing a Bottom Round Roast beginning with how you prepare it, that will help your final outcome.  

One tip is to try and Dry Age your Bottom Round Roast. To Dry Age it, Trim off any Silver Skin and Connective Tissue before allowing it to sit, uncovered, on a wire rack over a pan (to catch the dripping meat juice) in the refrigerator for at least one day or up to 3-4 days.

When it is sufficiently aged, remove the Bottom Round Roast from the refrigerator and Trim off any darker, dried pieces impacted by the aging. It is common for a Bottom Round Roast to lose 5%-15% of its weight during the dry aging process so don’t forget to include “Shrinkage” in your calculations for the ultimate number of servings needed.

You can continue Tenderizing your Bottom Round Roast by Rubbing and Marinating it in the refrigerator for 4 to 12 hours. Finally, when you are ready to cook the Bottom Round Roast, remove it from the refrigerator and Temper it for use,

If the Bottom Round Roast is from a Steer graded “Prime” or “Choice,” it is possible to cook the Bottom Round Roast with a Dry Heat Method. If you choose a Dry Heat Method for a Bottom Round Roast, go “Low & Slow.” Try to stay under 250° F (121° C). In addition, for extra taste and flavor, the meat can be Seared briefly before being put into the oven for Roasting with Low Heat.

Cooking a Bottom Round Roast with Low Heat requires better Organization, the 1st Lever of Smart Kitchen’s 4 Levers of Cooking,™ and will take some time. Bottom Round Roast should only be cooked to Medium to keep it tender. If you have to cook it more don't go past Medium Well. A Well Done (overcooked) Bottom Round Roast will Be will be dry, tough and chewy (chewy in a bad way).

Once cooked, it is also a good idea to Carve the Bottom Round Roast, Across the Meat Grain, into very thin slices to lessen the toughness of the Connective Tissues. 

For our money though, we would avoid the risk of overcooking with a Bottom Round Roast and just stick with a Moist Heat Cooking Method such as Stewing, Braising, Pot Roasting, etc. 

Bottom Round Roast also be used for Kabobs, Stir Fry, Beef Stroganoff, Sukiyaki, etc.

Portion Size

Allow 6 to 9 ounces (170 g to 255 g) per person of Bottom Round Roast as a Serving Size.

Gluten Free


Low Fat


Low Calorie