Bottom Round Roast

Braising or oven roasting is the best ways to cook up this roast!

When prepared the right way bottom round roast can be juicy, tender and fall off the fork tasty.

This cut comes from the inside of the rear leg and is very lean. It can be fabricated into steaks, which benefit from tenderization or marination, but is commonly roasted and sliced for Roast Beef. This muscle is heavily exercised, which means it can be tough if not properly prepared.

A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain.

But cooking top round roast is easy peasy, its a set and forget meal!

Since it needs a long time to cook and break down those hard working muscle fibers, this cut is perfect for the slow cooker.

Time to break out that crock pot, pile in all your favorite fixings, let it cook up for 6-8 hours, and then bam like magic your meal is done!

And you have a tender, juicy, pot roast to enjoy with those you love

*Comes frozen and individually vacuum sealed in a 2.5 lb package.

About our beef:

Our herd of cattle is made up mostly of Belted Galloway cows (aka Oreo Cows). 

This breed of cow produces exceptionally lean and flavorful meat.

The cows at POP Acres spend their days out on fertile pastures happily grazing on fresh grass and foraging for wild edibles.

The cows are also supplemented with minerals, salts, kelp, molasses, and alfalfa pellets.

All that grass-fed goodness is found in our delicious and nutrient dense grass-fed beef.