Q&A for How to Cook Bottom Round Roast

That depends on whether or not you are baking it. If you are baking it and you do not have a lid for your pan then yes, the foil would be useful in keeping the water from boiling away but you should still check on it from time to time so that the pan does not go dry. If you are cooking on the stove top or slow cooker, then no, as you would use pot lids instead of foil for these two methods. Once again, monitor the water level from time.

About 3 pounds so they can have seconds. Good roasted meat is easy and tastes good when done to tenderness.

If you're roasting it in a pan without a cover, yes. That allows the meat to braise which is important when roasting a tough piece of meat so it will be tender.

Allow at least 1/2 lb. of meat for each person. For 10 guests, I would cook at least 5-7 lbs. so people could have seconds as well.

Yes, you can.

Yes; otherwise, it will dry out. You can add water, beef stock, vegetable stock, or wine.

Take the juices from the bottom of your pot or slow cooker, and add a bit of flour and/or cornstarch. Keep adding the flour/cornstarch and stirring until you get the consistency you like.

Yes. After cooking you can remove the string and slice your beef.

It's not necessary, as the meat tends to soak up the juices with whatever seasonings you use, but there's nothing wrong with injecting a marinade.

You should put the roast fat side down. You can also trim the fat off, but leaving it on will give the roast extra flavor.

Yes, it is. You can overcook a roast just like you can overcook a steak.

Store-bought sauces, like Worcestershire sauce, work well. You could also just mix equal parts any kind of vinegar with oil.

On average 25-30 minutes per pound, depending on the accuracy of the oven being used.

I find a chuck roast to be the most tender. I cook it in a very large oval roasting pan, add water to almost cover the roast, put in 8 to 10 beef bouillon cubes, a big chunk of onion, and cook uncovered on 350 for several hours until it's fork tender. Add cut up potatoes and carrots and cook until tender. You can even freeze the leftover broth to make soup at a later date.

Yes, it is.

Because bottom round roast is a larger, tougher cut of meat, you should avoid grilling it. Choose a low, slow method for cooking the roast.

Cut the roast into 2 or 3 smaller roasts so they cook evenly. Plan on 20 minutes at 350 F (176 C) for each pound of meat.

Yes, you should.