Bottom Round Roast Question(s)

[SmokyMose]

Picked up a Bottom Round a couple of weeks ago. Never cooked one but I liked the price and cut.

It's 4" at the larger end and 3" at the other. Not quite 3 1/2#.
I'm planning to coat it with oil and SPOG and run in the oven at 450 for 15 or 20 minutes to cook the outside a little
and move to the SV.
If I do that, can I go lower than 131? We want medium rare and I was thinking 125.
Also how long should I leave it in the SV? I'm thinking at least 24hrs....
Dan

 

[indaswamp]

Yes, if you sear the outside of the roast really well, that will kill any bacteria on the surface. Vacuum seal, then as an extra precaution I suggest blanching the sealed bag in +180*F water for 5-10 minutes to pasteurize the bag inside. Then you can sous vide below 130*F to your desired INT. I routinely do this with smoked rump roast. I use 125-128*F.....

 

[indaswamp]

Bearcarver recently posted a thread on this very topic...
https://www.smokingmeatforums.com/threads/tenderizing-a-tough-ribeye-sous-vide-temp-warning.308344/

 

[Hamdrew]

All I can add is that I sear and then braise or crockpot them, would probably sear this myself. At 125*F, about 24hrs might be good but I'm sure it could handle a little longer.

 

[SecondHandSmoker]

Are you sure that is a bottom round? It looks more like a boneless chuck.
Either way, a good sear in a medium hot CI skillet or DO will do the trick.

 

[Gonna Smoke]

Are you sure that is a bottom round? It looks more like a boneless chuck.
Either way, a good sear in a medium hot CI skillet or DO will do the trick.

I can promise you from a lot of experience, that's a bottom round roast.

 

[SmokyMose]

Yes, if you sear the outside of the roast really well, that will kill any bacteria on the surface. Vacuum seal, then as an extra precaution I suggest blanching the sealed bag in +180*F water for 5-10 minutes to pasteurize the bag inside. Then you can sous vide below 130*F to your desired INT. I routinely do this with smoked rump roast. I use 125-128*F.....

Thank you. I saw Bears post and that's where I picked up about cooking lower than 131 if I "seared" first.
I never thought about blanching after bagging but I did it.
Browned, Bagged, Blanched and in the swirly.

We'll see how it looks dinnertime tomorrow!

 

[SmokyMose]

Are you sure that is a bottom round? It looks more like a boneless chuck.
Either way, a good sear in a medium hot CI skillet or DO will do the trick.

That's what it said on the packaging. That's all I can go by.

 

[SmokyMose]

All I can add is that I sear and then braise or crockpot them, would probably sear this myself. At 125*F, about 24hrs might be good but I'm sure it could handle a little longer.

Dinnertime tomorrow will put it at around 29hrs.

 

[smokerjim]

That's what it said on the packaging. That's all I can go by.

definitely a bottom round, might just have a piece of the eye round attached to it.

 

[clifish]

I usually do the opposite, long sv then a sear on all sides before plating.

 

[chopsaw]

definitely a bottom round, might just have a piece of the eye round attached to it.

Yup . It's the way it's cut .

 

[SecondHandSmoker]

That's what it said on the packaging. That's all I can go by.

Well, for what it's worth, a meat manager at one of the stores I used to shop at would give me deals on points and flats by wrapping them up and slapping a ground beef label on the outside. At $1.99 lb versus $5.99 lb, I wasn't going to argue.
I just had to remember those packages really weren't ground beef.

 

[chopsaw]

those packages really weren't ground beef.

Pre-ground beef . Marked down the labor savings .