GRAIN Finished Bottom Round Roast

What it's good for:

Braise it in the oven at 300°F for 3–4 hours with liquid and aromatics. Slow cooker on low for 8–10 hours. For deli-style roast beef, roast it at 325°F to 130–135°F internal, then slice paper thin.

Bottom round is lean, so it needs moisture and low heat. Cook it dry at high heat and you'll know it. Cook it right and you get something great for pot roast, sandwiches, or meal prep.

Here's what you're getting:

Bottom round comes from the outer rear leg, a lean, hardworking muscle. From cattle raised on pasture.

Clean, beefy flavor. Solid working cut for feeding a family or stocking the fridge.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed bottom round roast in the fridge for 1-2 days, or refreeze immediately if not using.