SV Bottom Round Roast

[bbq_esq]

I had cooking a lot of prime steaks recently so I wanted to give myself a challenge, picked up a 3lb bottom round roast (choice if it matters) on sale.

Did a 3-4 hour dry brine before into the SV at 131 per Clint’s recipe on the free side of the site.

I was actually planning to eat tonight, but 30 hours from when it went it would put that around 10pm, which is a bit late for us. I know I can also just chill it down and have the next day, but can anyone say whether 24 hours would be enough? Or do I wanna avoid cutting any corners with a tough cut like this.

[Troutman]

I do roasts of that size for 22-28 hours at 131*F. After you shock, simply do the pinch test. If it feels uniformly tender you should be ready to sear.

[bbq_esq]

I have done the ice bath thing when I do tri-tips in the bath, seems to work well. Haven't decided if I want to get some smoke on this thing or do more of a garlic/herb rub and roast in the oven to finish

[Troutman]

bbq_esq Meathead and I have this running argument about PRE-smoking meat before the SV bah. If you are going for a medium rare finish then pre-smoking does help with the flavor. Makes for a killer purge in the bag as well. You might want to give that a try sometime.

[bbq_esq]

Very interesting. Will have to try that sometime. Bottom round makes a nice cut for experimentation - worst case, I'm out 13 bucks and order a pizza.

[bbq_esq]

So this came out pretty good! Chilled down and into 400 degree oven with a garlic herb crust I threw together. It ended up taking a while to get back up to temp and then I was concerned I’d end up overcooking the thing after a 24 hour bath in the SV. Plenty of leftovers which I’m going to chill and try to slice thinly for lunches. All in all I’ll call it a success for what was a 13 dollar cut of angus bottom round.

[MsTwiggy]

A very nice result!! Did you pat it dry or coat it with oil before the 500 deg oven? 🔥🔥🐿️

[bbq_esq]

MsTwiggy - I made a paste of crushed garlic, thyme, parsley, dijon, some Montreal steak seasoning and a good glug of olive oil, so in a sense, yes. I would have liked the crust to set up a bit more, but I was worried about turning the thing to a brick. I think it would have worked very nicely if I put it on kettle at like 350 or so.

[Troutman]

Looks great to me, nice rare edge-to-edge finish. I'd slice thin for sammies for sure. Make pit beef out of it.

[klflowers]

I follow this guy called MeatDad - he is a butcher and very entertaining. His method with a top round is 500 deg for 5 minutes a pound, then turn the oven off and let it sit for 2 hours without opening the oven. I have actually seen that method several other places since I saw his video. Anyway I tried it and when the roast is sliced thinly and warmed in some broth it is really good. I was surprised.

[bbq_esq]

I'll also add - this is another cook that makes me wish I had a commercial deli slicer available!

[fzxdoc]

Nice job on that bottom round!

Is it still pretty chewy after sv? I'm guessing it is, but then thin slicing takes care of that.

I'm with you on the slicer. I want one but would use it so seldom that I have a hard time justifying the cost.

I wish I could find a nice cheap one good enough for occasional use.

Kathryn

[Oak Smoke]

Kathryn I bought a cheap Gamekeeper brand at Walmart. I only use it for slicing pastrami. That adds up to probably 30 pounds of slicing per year. It has worked fine for three years. I gave less than a hundred dollars for it. My only complaint with it is the same I have with all slicers, the total tear down need to clean it after every use.

[fzxdoc]

Thanks, Oak Smoke !

K.

[bbq_esq]

Late response but it was pretty tender honestly. Certainly as tender a bottom round as I’ve had, because I’ve made some bad ones lol