Beef Round Bottom Roast Recipe

I keep harping about buying a beef round bottom roast when they are on sale. The local Safeway seems to always have them on at least once a month, anywhere from $1.99 to $2.99 a pound…regular $4.80 a pound.

Number One: Compare the quality of these cut of meat to sliced deli roast beef at about $10.00 a pound. From what I can tell the beef bottom roasts are higher in quality and much leaner. And, without funny additives. Geez, you can’t even buy fatty hamburger for $1.99 a pound!

Number Two: Decisions about buying a beef round bottom roast versus the deli roast beef? So, what to do, what to do, what to do? Are you going to be a lazy and buy the deli beef at a high inflated price…big dollars, big pesos, big euros, or are you going to make a resounding effort to purchase, prepare, barbecue/cook up one of these beautiful roasts?

Beef Round Bottom Roast Recipe Time:

• Buy one
• Wash with warm water and pat dry
• Place roast in a safe marinating container (see below) and puncture thoroughly with a fork
• Rub on Paul Prudhomme's Meat Magic (see below) 
• Pour on Newman’s Own Lemon Pepper Marinade (see below)
• Sprinkle on more Chef Prudhomme, but don’t rub in this time
• Marinate overnight in the fridge

Take the roast out of the fridge at least thirty minutes prior to cooking. Set and warm up the BBQ, or oven to 350 to 375 degrees. I cooked this particular roast on my Traeger Grill and it cooks on indirect heat. On a charcoal or gas grill, heat one side of the grill and cook on the other.

I don’t do messes, so I cook things like this in pans. Have to admit I went berserk and cooked an Acorn Squash and six potatoes at the same time as the beef bottom roast. Well, why not? You can too. Live a little!

Here’s a simple recipe for BBQ Acorn Squash:

• Cut in half and core, trim a tad off the bottoms so they sit up straight in the pan
• Place a pat of butter in the cavity
• Fill up the cavity about ¾ with brown sugar
• Pour a bit of maple syrup on top the brown sugar
• Place a slice of raw bacon over each cavity

Whether you cook the beef round bottom roast, acorn squash and potatoes on the grill, or in an oven, things should take about two hours. For the roast, use a meat thermometer, 140 degrees is rare, 150 is medium and 160 is well. Wrap in foil and serve after 15 minutes. Get a good sharp knife and carving fork and slice very thin at an angle.

For the squash, stick a fork in it to make sure it’s done….same with the spuds (Once you experienced baked potatoes that come from the barbie you will never want to microwave them again.) The acorn squash comes off like a dessert!

I don’t know why but things always taste better when cooked/barbecued outside. I hope you enjoy these simple recipes. Now, I didn’t serve the potatoes and squash in the same meal. Wrap the spuds in foil, stick in the fridge and warm as needed.

Enjoy! Like my favorite chef, best griller in the world, and friend George Hirsch would say: “Know your fire!”

I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!