Nice Bottom Round roast, what to do?

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WaterRat

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Feb 14, 2018
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Hamden, CT
Hey All,
I picked up this nice looking Prime bottom round roast (just under 4lbs) with the plan of making deli style sliced roast beef. However the more I look at it, I think that maybe it would be better served as a dinner roast or french dip. So what are your thoughts? This would be my first try at a deli style rb.


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BED63101-7A3A-4C9A-83F3-D89CE103E87D.jpeg
 

JLeonard

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Watching cause this is my goal also. Tired of paying crazy prices at the deli for roast beef for sammichs.

Jim
 

TNJAKE

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WaterRat

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Feb 14, 2018
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Watching cause this is my goal also. Tired of paying crazy prices at the deli for roast beef for sammichs.

Jim
We’ll take the adventure together! 😎 Yeah, freaking prices are insane, paid $12/lb for black forest ham, RB was $16
I've used this method with EOR and it has turned out perfect every time...don't see why it wouldn't work for bottom round.

Deli Roast Beef

The only change I make is to omit the paprika from the rub and insert my temp probe once the oven temp is reduced.
Thanks Sherry, good info. 👍
 

chopsaw

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I think that maybe it would be better served as a dinner roast or french dip.
That's fantastic cut of beef . I recently bought a bottom round flat , then broke it down into it's sections .
This is actually cut in half . The whole primal was just under 13 pounds .
1674576064104.jpeg

I break it into the roast sections like this . What you have is one of the outside roasts in this picture .

1674576199132.jpeg

I smoke one to rare / medium rare . That way I can do both deli style beef and French dips . After slicing I reheat the cold slices by pouring hot beef stock over the slices and use for French dips .
1674576399127.jpeg

Makes a great knife and fork meal too .
This is a beef knuckle , but it shows the process of reheating with the stock if you're interested .

 

WaterRat

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Thanks Jake, exactly the info I was looking for! Two questions: how long did the roast sit after injection; and what’s in the rub?
 

WaterRat

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Feb 14, 2018
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Hamden, CT
That's fantastic cut of beef . I recently bought a bottom round flat , then broke it down into it's sections .
This is actually cut in half . The whole primal was just under 13 pounds .
View attachment 655692
I break it into the roast sections like this . What you have is one of the outside roasts in this picture .

View attachment 655693
I smoke one to rare / medium rare . That way I can do both deli style beef and French dips . After slicing I reheat the cold slices by pouring hot beef stock over the slices and use for French dips .
View attachment 655694
Makes a great knife and fork meal too .
This is a beef knuckle , but it shows the process of reheating with the stock if you're interested .

Thanks Chop! I did see your beef knuckle RB post, good stuff. Seems like there’s agreement I can take my roast whichever direction I choose, maybe I’ll pick up a second…
 

TNJAKE

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I injected about an hour before smoke. If you don't have that injection on hand can just shoot it up with beef broth. I can't find the rub recipe on the forum but it's damn delicious. Maybe tx smoker tx smoker can share it on this thread
 

Retired Spook

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Just my 2-cents - SPOG then in the oven at 450-degrees for 20-minutes then lower temperature to 225-degrees and cook until thermometer inserted into thickest part reads 115-degrees take it out cover with foil allow to come to room temperature then refrigerate over night.

Next day put in on a slicer and slice thin and be prepared to eat way too much roast beef sandwich!
 

halleoneagain

Meat Mopper
Sep 20, 2022
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Eastern Washington
That's fantastic cut of beef . I recently bought a bottom round flat , then broke it down into it's sections .
This is actually cut in half . The whole primal was just under 13 pounds .
View attachment 655692
I break it into the roast sections like this . What you have is one of the outside roasts in this picture .

View attachment 655693
I smoke one to rare / medium rare . That way I can do both deli style beef and French dips . After slicing I reheat the cold slices by pouring hot beef stock over the slices and use for French dips .
View attachment 655694
Makes a great knife and fork meal too .
This is a beef knuckle , but it shows the process of reheating with the stock if you're interested .

chopsaw chopsaw Chop, it's a good thing I live across the country from you, otherwise you'd find me on your doorstep long about dinnertime 2-3 times a week. I hope I can figure out how to "butcher" some of these primal behemoths as well as you do. Chef Store seems to have a good assortment to try out.
 
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WaterRat

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Feb 14, 2018
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Hamden, CT
I injected about an hour before smoke. If you don't have that injection on hand can just shoot it up with beef broth. I can't find the rub recipe on the forum but it's damn delicious. Maybe tx smoker tx smoker can share it on this thread
Thanks, Local ACE has the injection👍. I’ll look around for the rub…
 
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thirdeye

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qhcG3d1.jpg
I shoot 'em with some jazzy beefy juice and cook around 300° until the internal is 121° in the middle. During the rest the temp does rise. Then I cool down and refrigerate overnight. Now I can make beef-n-cheese sammies, a French dip, or an Italian beef sandwich.
qxnm4i5.jpg
 

halleoneagain

Meat Mopper
Sep 20, 2022
168
162
Eastern Washington
View attachment 655704
I shoot 'em with some jazzy beefy juice and cook around 300° until the internal is 121° in the middle. During the rest the temp does rise. Then I cool down and refrigerate overnight. Now I can make beef-n-cheese sammies, a French dip, or an Italian beef sandwich.
View attachment 655705
SHAME ON YOU, that is food porn! I'm pretty sure I'd fall asleep promptly after eating one of those. Are those pepperoncini's?
 

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