Have you ever found a great price on a Bottom Round roast, but balked at buying it because you were afraid of serving leather? If you have all day to spend braising, basting, and pampering dinner as it cooks, you might be OK. Otherwise, you’re rolling the dice when you roast this particular cut. Why? Wikipedia always knows the answer: A round steak is a steak from the round primal cut of beef. Specifically, a round steak is the eye (of) round, bottom round, and top round still connected, with or without the “round” bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling.Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture.
So what can you do? You can try slow roasting, but not have to hassle with basting and braising. Just follow these steps, and enjoy the juiciest, most flavorful roast beef ever!
- prepare a marinade, here is what I like to use:
Mix together 1/2 cup soy sauce, 2 tbsp. Worcestershire sauce, 1/2 cup. red wine vinegar, 1 tbsp. brown sugar & 2 tbsp. lemon juice.
- season roast with salt and pepper, then place it in a Ziploc bag. Pour mixed marinade into bag, seal well and refrigerate for 24 hours.
- remove roast from bag, and place in a foil roasting pan, fat side up (it’s important to not puncture the roast, so do not use a fork to move roast)
- pour about 1 cup of marinade over roast in pan, discard the remaining marinade
- place pan in center of preheated 225° oven
- roast uncovered for about 75 minutes per pound, until internal temperature reaches 135°
- once temperature is reached, cover with foil, and let rest for 15 minutes before carving
- slice thin, place back in pan with juices until ready to enjoy