Meat
Bottom Round
Beef bottom round is a large, lean hind-leg muscle—firmer than top round, excellent for pot roast, braising, and thin-sliced roast beef when cooked carefully. Marbling is usually modest; moisture and slicing technique decide tenderness on the plate. Braise until tender, or roast low and slice very thin across the grain for deli-style service. Cubes suit stew. Not a thick rare steak cut unless from exceptional cattle and sliced thin after searing.
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History
American households pot-roasted bottom round as thrifty Sunday meat.
Deli roast beef often came from carefully cooked bottom round.
Food service used bottom round for sliced roast beef programmes.