Bottom Round Roast

The bottom round is the workhorse of the low-and-slow pantry — a lean, tight-grained roast from the rear leg that rewards long, gentle cooking with remarkable depth of flavor. It doesn't have the marbling of a chuck, but that leanness is part of what makes it useful: it holds its shape well, slices cleanly, and carries braising liquid beautifully without turning to mush.

Braise it low and slow in beef broth with onions, garlic, and carrots and it becomes a classic pot roast that will fill the house with something worth coming home to. It also makes excellent slow cooker roast beef for sandwiches — slice it thin against the grain when it's just past fork-tender and you have something far better than anything from a deli. For a more hands-off approach, a low oven (275°F) covered tightly in a Dutch oven for 3 to 4 hours is reliable every time.

Sold by weight. Select the size that best suits your recipe. For reference, a 2.5 lb roast is pictured in a 10" x 15" roasting pan.

If this is your first time cooking a low-and-slow roast, the bottom round is a forgiving place to start. If you're already comfortable with braising, our chuck roast and short ribs offer more marbling and a richer result — worth having alongside when you want the full spectrum.