Bottom round is the quiet cousin at the family reunion—nobody talks about it, but it can surprise you. It’s very lean, which means it’s prone to drying out, but it’s also the king of deli-style roast beef.
I once made a bottom round roast for a picnic, and everyone thought I bought it from the fancy Italian market. The trick? Slice it paper-thin against the grain. That cuts through the muscle fibers and makes it seem tender. Serve it cold on a crusty roll with horseradish, and nobody will guess it cost half as much as a ribeye.
Why you should care
Because perception is reality. With a sharp knife and a little patience, you can turn a cheap cut into the star of the show.
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What Cut Of Beef Is Best For A Roast at Jesse Gomez blog
