May 31, · Bottom round roast is a lean cut of meat from the rear leg of a cow. It is also known as rump roast and beef silverside in the UK and Australia. It comes in rather large portions of around 4 to 5 pounds and is considered to be one of the cheaper cuts of meat. However, the round roast has lower fat content than any other type of red gakulkarni.info: Ningthoujam Sandhyarani. Feb 07, · How do you Cook a Bottom Round Roast? Preheat oven. Remove the roast from the fridge and remove its packaging. Place the roast on a cutting board. Brush the entire surface of the bottom round roast with oil. Rub the entire roast with a dry rub (recipe below). Place the roast in a Dutch oven or Total Time: hrs 8 mins.
The bottom round or rump roast, in particular, is taken from the rump portion and hind leg of beef so it's naturally a very tough cut of beef. While naturally tender cuts such as rib roast and tenderloin can be cooked over fast, high heat, you must braise bottom round roast over a long period of time to make the meat fork-tender. 1 beef bottom round roast, about 3 to 4 pounds. 2 cloves garlic, finely minced. Salt and pepper. 3 to 4 slices bacon, cut in half crosswise. 1 cup chopped onion. 1 cup apple juice. 1 can (10 3/4 ounces) condensed beef broth. 4 tablespoons cider vinegar.