Did someone say roast beef? It’s also known as bottom round roast—a lean cut from the round primal.
It’s hard to go wrong when you choose 100% grass-fed, grass-finished beef. But for best results, we recommend cooking this cut low and slow. If you have a slow cooker or a Dutch oven, you have the key to a tender, juicy, wow-worthy dinner.
Sear this cut with some additional fat (which you’ll need to add due to its leanness) for an excellent pot roast. Throw in some black pepper, tarragon, thyme, and carrots while you’re at it!
How to Cook Bottom Round Roast
Our chef uses a Dutch oven to sear and braise a bottom round roast.
Our Favorite Bottom Round Roast Recipe
This juicy Thai-inspired pot roast is infused with coconut, ginger, and lemongrass.
- 1 pkg ButcherBox Bottom Round Roast
- 1 Tbsp ghee
- 1 Tbsp kosher salt
- ½ tsp black pepper
- 1 tsp cinnamon
Brasing Liquid and Aromatics
- ½ head garlic with peel
- 1 tsp fresh ginger
- 1 Tbsp lemongrass
- 2 Thai chilies halved with seeds
- 1 onion, small roughly chopped
- ¼ c mirin
- 1 13.5 oz can coconut milk, unsweetened
- 2 c uncooked jasmine rice
- 1 c coconut milk, unsweetened
- 3 c water
- 1 lime
- 1 bunch fresh cilantro chopped
- 1 bunch fresh Thai basil chopped
- Preheat oven to 300°F.
- Rub bottom round with dry rub.
- Preheat Dutch oven on medium heat, add ghee and sear roast on all sides, for 2-3 minutes per side.
- Add ginger, lemongrass, Thai chilies, onion and garlic. Sauté until onions are golden.
- Add mirin and coconut milk scrapping the bits off of the bottom of the Dutch oven.
- Remove from heat, cover and place in oven for 4-5 hours or until meat is fork-tender.
- Mix rice, coconut milk and water and cook according to instructions on package. Once rice is done, let rest uncovered for at least 10 minutes, then fluff rice with rice paddle or fork.
- Serve roast over rice with squeeze of lime and chopped cilantro and basil.