Meat, Beef | Low Carb Keto High Protein

Bottom Round Roast

Bos taurus (Bottom Round muscle) Allergen-Free
Bottom Round Roast

Sourcing & Taxonomy

  • Family N/A (Animalia - Bovidae)
  • Primary Cuisine Western, American
  • Seasonality Year-Round
  • Source Beef

The Forktionary Angle

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Definition

A lean cut of beef from the hind leg, known for its robust beefy flavor and suitability for slow cooking, braising, or slicing thin for deli meat.

Sensory Profile

TasteRobust, Beefy, Savory, Umami
TextureLean, Firm, Moderately Fibrous (tender when slow-cooked)
AromaMeaty, Rich
AcidityLow

Technical Metrics

Nutrition Facts

Per 100 g
Calories130 kcal
Total Fat4.0 g
Saturated Fat1.5 g
Trans Fat0 g
Cholesterol65 mg
Protein22.0 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium10 mg
Iron2.5 mg
Potassium350 mg

Chef’s Secret

Always slice bottom round against the grain after cooking to ensure maximum tenderness, especially for sandwiches or salads.

Substitutions

Best Match

Top Round Roast

1:1

Very similar lean cut, excellent for roasting or deli meat.

Chuck Roast

1:1

Higher fat and connective tissue, incredibly tender when slow-cooked, more flavor.

Brisket

1:1

Best for very slow cooking/smoking, yields tender, flavorful meat.

Pork Loin Roast

1:1

For a lean roasting alternative, different flavor profile.

Buying Guide

Look for a roast with a deep red color and minimal fat. Consider prime or choice grades for better tenderness.

Flavor Pairings

Potatoes Carrots Onions Celery Red Wine Beef Broth Rosemary Thyme.