Bottom Round Roast
The Bottom Round Roast is the perfect cut for the oven. Roast it until rare and slice for a classic dinner, but make sure you leave some leftovers for roast beef sandwiches the next day (or two).
The round is the back leg of the beef, and is one solid, hard-working muscle. Bottom Round Roasts are extremely lean pieces of meat without much marbling or fat. This cut is most flavorful when cooked very rare.
The Bottom Round Roast is the perfect oven roasting meat. Our favorite way to roast this cut is to preheat your oven to 500°F, and roast for 10 minutes. Then drop your oven temperature to 225°F and cook until internal temp is 120°F. Let it rest, and slice as thin as you can (the thinner the better). This is our favorite method for making our deli roast beef for the shop in Nashville.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process