Grassfed Beef Bottom Round Roast

A lean roast that rewards low heat and patience.

The bottom round comes off the rear leg, the hardest working muscle on the animal. That makes it lean and deeply beefy, and it means you cook it low and slow instead of hot and fast. You get one roast per package, averaging 2 to 3 lb, vacuum-sealed and frozen.

Why You'll Love It:

• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.
• Never Fed Grain: The herd forages on grass, wild herbs, native plants, shrubs, and vines.
• Dry Aged: Aging concentrates the flavor before the roast is cut and packed.
• Lean Cut: Very little fat to trim, so nearly everything you buy ends up on the plate.
• One Roast, No Guesswork: Every package holds a single roast, so you know exactly what you are thawing.

How to Cook:

• Thaw: Overnight in the refrigerator. Give a 3 lb roast a full 24 hours.
• Braise: Sear all sides, then cook covered in liquid at 300°F for about 3 hours, until it pulls apart.
• Slow Roast: 275°F to an internal 130°F, then rest 20 minutes before you cut it.
• Slice Thin: Always cut across the grain. On a lean cut like this, thick slices chew tough.
• Sandwiches: Chill the roast all the way through, then shave it as thin as your knife allows.

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