Bottom Round Roast

Twisted V Ranch Grass-Fed, Grain-Finished Bottom Round Roast

Rich, Robust Flavor – The Perfect Cut for Slow Cooking

If you’re craving deep, beefy flavor and fall-apart tenderness, our Bottom Round Roast is exactly what you need. Cut from the lower portion of the round primal, this roast is slightly more marbled than the top round, making it ideal for slow-cooking methods like braising, pot roasting, and stewing.

At Twisted V Ranch, our grass-fed, grain-finished beef ensures a delicious, flavorful roast with the perfect balance of leanness and tenderness. If you love pot roasts, shredded beef dishes, or hearty slow-cooked meals, this is the cut for you!

Why Choose Our Bottom Round Roast?

✔ Bold, Beefy Flavor – The deep, rich taste makes this roast a slow-cooking favorite.
✔ Ideal for Braising & Pot Roasting – Cook it low and slow for the most tender texture.
✔ Sustainably Raised, Grass-Fed & Grain-Finished – Ensuring natural flavor and quality.
✔ Hormone-Free & Additive-Free – Pure beef with no unnecessary additives.
✔ Vacuum-Sealed for Maximum Freshness – Keeping your roast fresh and freezer-ready.

What is Bottom Round Roast?

The Bottom Round Roast is cut from the outer hind leg of the cow, making it lean but incredibly flavorful. It’s slightly tougher than the Top Round Roast due to its active muscle use, but when cooked low and slow, it becomes tender and juicy.

Best Cooking Methods:

• Braising (Pot Roast) – Cook in a Dutch oven with broth, onions, and vegetables for a fork-tender meal.
• Slow Cooking (Crockpot or Instant Pot) – A set-it-and-forget-it method for juicy shredded beef.
• Sliced & Smoked – Can be smoked and sliced thin for BBQ-style roast beef.

Cooking Tips for Bottom Round Roast

• Braise or Slow-Cook for Tenderness – This cut shines when cooked at low temperatures for extended periods.
• Use a Meat Thermometer – For slicing, cook to medium (140°F internal temp). For shredding, cook to 205°F.
• Let the Meat Rest – Allow 10-15 minutes before slicing to retain moisture.