USDA Choice Beef Bottom Round Roast, a lean and economical cut from the rear leg of the cow. This versatile roast is ideal for slow-cooking methods such as braising, pot roasting, or smoking low and slow to medium-rare (135-150°F internal temperature) for tender, flavorful results.

The bottom round is a lean cut with minimal fat marbling, making it an excellent choice for those seeking a leaner beef option. For optimal tenderness, slice thinly against the grain after resting. This cut works beautifully for French dip sandwiches, classic roast beef dinners, or thinly sliced deli-style meat.

Best results come from moist-heat cooking methods or smoking at low temperatures (around 180°F smoker temperature). Allow 30-45 minutes of resting time wrapped in foil before slicing to ensure juicy, tender meat.