Bottom Round: The Lean Cut for Roast Beef and Jerky

The bottom round is a lean, budget-friendly cut that shows up as rump roast, deli roast beef, and beef jerky. It comes from the hard-working rear leg, so it has almost no marbling and a firm texture, which means it rewards gentle cooking and thin slicing far more than a hot, fast sear. Treated with respect for its leanness, it is an economical, useful cut. Treated like a ribeye, it will disappoint. The trick is knowing which it is.

Where it comes from

The bottom round comes from the outer part of the beef round, the rear leg of the steer. It is one of the leaner, tougher muscles in a primal that is already lean, made up of the outside round and the eye of round in some breakdowns. It is sold as a rump roast, as bottom round roast, and cut into thin steaks, and it is a common cut for both deli roast beef and jerky.

What it tastes like

Beefy and lean, with a firm, close-grained texture and little of the fat that makes cuts like the rib so rich. The flavor is good and honest, but the leanness means it turns dry and tough if overcooked, and chewy if sliced with the grain. Cooked gently to a rosy medium-rare and sliced thin against the grain, it is tender enough and full of clean beef flavor, which is exactly why it makes such reliable roast beef.

How to cook a bottom round

Gently, and never past medium-rare for the roasts. Roast a bottom round low and slow to an even 130F to 135F, then rest and slice it thin against the grain for roast beef sandwiches and dinners. It can also be braised, cooked low in liquid until the connective tissue softens into a tender pot roast, which forgives the leanness by adding moisture. Thin slices cook fast in a stir-fry. What it will not do is sear into a juicy steak, so skip that. We roast and braise in metal or enameled cast iron, never plastic. Our roasting, reverse sear, and braising guides all apply.

The reverse sear suits the bottom round well as a roast, since a low, even cook keeps the lean meat from drying while a quick final sear builds a crust. Whatever you do, slice it thin against the grain.

Classic dishes to make

Roast beef is the bottom round’s calling, cooked rosy and sliced thin for sandwiches and Sunday dinners. It is a standard cut for beef jerky, sliced thin and dried, and for the shaved beef in sandwiches and stir-fries. Braised as a rump roast with vegetables, it makes a lean, hearty pot roast. It is the everyday, economical roasting and slicing cut.

Common mistakes

Overcooking is the number one error, since the lean bottom round dries out fast, so pull roasts at medium-rare. Treating it like a marbled steak and searing it hard to well done leaves it tough. Slicing thick or with the grain makes it chewy, so slice thin and across the grain. And skipping a marinade or a braise on the tougher pieces misses easy ways to add moisture and tenderness.

How to buy it

Look for firm, bright red, lean meat with little marbling, which is normal for the round. A rump roast or bottom round roast is the pick for roasting, and thin-sliced bottom round works for stir-fries and jerky. Grass-fed beef is naturally lean and suits the bottom round’s gentle methods. Ask your butcher or use our Find a Farmer directory.

Good substitutes

The top round is a slightly more tender cut from the same leg, better for London broil, while the eye round is a leaner, neater roast. For a more forgiving pot roast, a chuck roast braises richer. For jerky or stir-fry, flank or sirloin also slice thin and work well. All want thin slicing against the grain.

Storage and leftovers

Keep raw bottom round well wrapped in the coldest part of the fridge and cook within three to five days, or freeze for several months. Roasted bottom round keeps three to four days and is best sliced thin and served cold, since reheating dries this lean cut. It makes excellent sandwiches and salads. Braised bottom round reheats gently in its sauce.

Nutrition

The bottom round is among the leanest beef cuts, high in protein and low in fat, with iron, zinc, and B vitamins. That leanness makes it a good everyday choice for those watching fat, as long as you cook it gently to keep it tender. A marinade or light sauce adds flavor without much fat, and thin slicing stretches it across a plate of vegetables and grains.

Frequently asked questions

Why is bottom round tough?

It is a lean, hard-working muscle from the leg with little marbling, so it turns tough if overcooked or sliced with the grain. Cook to medium-rare and slice thin across the grain.

What is bottom round best for?

Roast beef, rump roast, jerky, thin-sliced stir-fries, and lean braises. It is a go-to lean, budget-friendly cut.

What temperature should a bottom round roast be?

Roast it to 130F to 135F for medium-rare and no further, then rest and slice thin. Past medium it dries out quickly.

What is the difference between top and bottom round?

Both come from the rear leg. The top round is a little more tender and better for London broil. The bottom round is firmer, best roasted rosy or braised.

What to serve with it

Roast beef wants horseradish, a sharp mustard, and crusty bread for sandwiches or roasted potatoes and gravy for dinner. A rump pot roast suits mashed potatoes and root vegetables. Because it is lean and mild, a punchy sauce or condiment does a lot of the work on the plate.

Learn more

Back to the beef round guide and the Beef Meat Wiki. For the more tender round cut, see the top round, or find good beef through Find a Farmer.