Beef. Bottom round roast.

A classic bottom round roast — a lean, flavorful cut from the hindquarter that shines when slow-cooked to tender perfection. This budget-friendly roast is ideal for pot roast, beef stew, or slicing thin for sandwiches after a long braise.

Best prepared low and slow: season generously, sear on all sides, then braise with vegetables and broth at 300°F for 3-4 hours until fork-tender. Each roast is hand-trimmed at our shop in Turtle River, MN.