I found this in our freezer and defrosted it in the fridge, but it wasn't labeled so I'm not sure the best way to cook it. It was wrapped in twine.
by Galengwath
14 Comments
Boring_Emergency_505
Bottom round roast
chadsexytime
bottom round aka rump roast.
Aggravating_Termite
Leave it wrapped in twine. That will help it keeps its shape while it’s cooking.
LateNightApps
Bob?
AngryApplianceNerd
Bottom round
ExitCheap7745
We call them an Aitchbone roast in my part of the world
vegasJUX
As others have said, it’s a rump roast.
I season mine with S&P and reverse sear it. Cook low in the oven @200° until it reaches an internal temperature of 125°.
Remove from oven, wrap in tin foil and let it rest for about 30 minutes.
Sear on all sides for a nice crust.
Loosely cover with foil and let rest for another 30 minutes.
This gives you a nice medium rare product while keeping it as juicy and tender as possible.
Slice against the grain (obviously). As you can see the grain direction changes at the vertical fat line on the left, so slice it there first and slice each portion accordingly.
x_Swamp_Thing_x
Bottom round roast. Not the rump end of bottom mind you
truthisreal1989
Rump roast is the end piece of a the hip before it’s broken down.. Not really good for anything but stew and mince.
Frisinator
Looks like Bob to me!
Decided-2-Try
His name is Franklin.
Franklin.
Fraaaaaaaaaaaaaankliiiiiiiiiiiiiinnnnnnnnnnnnnn!
That’s all.
Street_Road_9967
Beef roast?
chango_shloopygloop
bottom round
Sad-Juice-5082
If you have a pressure cooker, use that for a pot roast. Not sure about bottom round, but it improved shoulder clod 100%.
14 Comments
Bottom round roast
bottom round aka rump roast.
Leave it wrapped in twine. That will help it keeps its shape while it’s cooking.
Bob?
Bottom round
We call them an Aitchbone roast in my part of the world
As others have said, it’s a rump roast.
I season mine with S&P and reverse sear it. Cook low in the oven @200° until it reaches an internal temperature of 125°.
Remove from oven, wrap in tin foil and let it rest for about 30 minutes.
Sear on all sides for a nice crust.
Loosely cover with foil and let rest for another 30 minutes.
This gives you a nice medium rare product while keeping it as juicy and tender as possible.
Slice against the grain (obviously). As you can see the grain direction changes at the vertical fat line on the left, so slice it there first and slice each portion accordingly.
Bottom round roast. Not the rump end of bottom mind you
Rump roast is the end piece of a the hip before it’s broken down..
Not really good for anything but stew and mince.
Looks like Bob to me!
His name is Franklin.
Franklin.
Fraaaaaaaaaaaaaankliiiiiiiiiiiiiinnnnnnnnnnnnnn!
That’s all.
Beef roast?
bottom round
If you have a pressure cooker, use that for a pot roast. Not sure about bottom round, but it improved shoulder clod 100%.
NB: Cook any vegetables separately.