Beef round bottom round

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Q: What cut of meat is best for pot roast? I've seen recipes that use top round, bottom round and chuck, but I don't know the difference between these cuts. Those are all tough cuts of meat, which makes them all a good choice for pot roast. The whole point of pot roast is to take a tough cut of meat and braise it slowly in liquid until its fibers relax into tenderness and its ribbons of collagen and fat melt into the meat and make it succulent and moist. Still, there are differences between the cuts.
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Beef Round Cuts

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The Perfect Herb and Garlic Bottom Round Roast Recipe | The Kitchen Magpie

Ryan Adams has done an excellent series on different cuts of beef and has given permission to re-post his content here, with minor modifications for the Professional Chef audience. Apologies to Sir Mix-A-Lot notwithstanding, beef rump is an excellent cut worthy of songs on its own merits. This cut is located on the outer section of the upper leg on the cow. The meat in this part of the animal is rather tough and fibrous, but the intense beefy flavor overshadows this minor flaw. That flavor can stand up to powerful marinades and rubs, and the extra connective tissue helps keep the meat tender when used in conjunction with long, slow cooking methods like roasting and braising. Most butchers carve the bottom round into three separate cuts: the eye of round, the flat, and the heel.
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Site Index Beef Dinner. This simple three ingredient excluding the roast recipe will leave your mouth watering. With paper towels, pat the roast dry to allow the butter mixture to stick.
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The aroma coming from the kitchen while this is cooking is heavenly. We chose to oven roast the recipe and it turned out amazing - perfectly juicy and moist. The rosemary and thyme herb mix is divine.
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