what temperature do i have to cook a beef bottom round roast to?can it be like a steak however u want it?

Answer 1

NO! Bottom Round is a tougher cut than steak.
It needs to be cooked slowly & kept moist.
Best method is a Dutch Oven or Slow Cooker.
Spray non-stick skillet with oil, brown 2 lb roast.
Move to crock-pot, add 6 quartered onions,
6 cloves of garlic (pressed), 8 oz quartered mushrooms,
12 oz beer or ale, & a bay leaf.
Cover & cook on LOW until tender (160F) 8-10 hours.
Remove to platter & keep warm.
Discard bay-leaf, pour beer & onion mixture into saucepan.
Combine 1/2 cup cold water, 1/4 tsp turmeric, pinch of cinnamon, 2 tsp browning & seasoning sauce, 1/4 cup flour.
Pour into beer-onion mixture & cook,
stir over medium heat until thickened.
Cook 16 oz wide noodles according to package, & drain.
Slice beef, serve on noodles, pour beer-onion mixture over.

Answer 2

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Answer 3

So I had a bottom round roast that weighed about two pounds. I marinated it a bit in olive oil, apple cider vinegar, basil, parsley, salt, and pepper. Then I cooked it for an hour at 325. The inside is nice and pink and juicy. However, the outside and maybe an eighth of an inch in is extremely tough. Any idea why this happened?

Answer 4

Here is a chart of lbs and temps. Bottom round roast is best cooked like a pot roast...in broth or water for a long period of time.

Cooking Methods
Braising
Definition: A slow moist-heat cooking method using a small amount of liquid with a tight-fitting lid. Use for less tender cuts.

Appropriate cuts:
Steaks: Chuck Steak, chuck arm steak, blade steak (7-bone steak), round steak, eye of round steak, brisket and round tip steak
Roasts: Arm roast, blade roast, shoulder roast, rump roast, short ribs and back ribs

Step by Step:
1. In a large skillet or Dutch oven slowly brown the meat on all sides. Use a small amount of oil.
2. Pour off and discard drippings and season as desired.
3. Add a small amount of liquid (1/2 cup) such as wine or broth, juice or beer.
4. Cover the pan with a tight fitting lid to contain steam.
5. Simmer on the stovetop or in the oven (300ºF) until fork tender.

Beef for Braising
Beef Cut Thickness/Weight Total Cooking Time
Shoulder Roast 1 to 1 1/2 in. 1 3/4 to 2 1/4 hours
Bottom Round/Eye Round 1 to 1 1/2 in. 2 to 3 hours
Arm Roast (boneless) 2x2x4 in. 1 1/2 to 2 1/2 hours
Blade Roast 2 1/2 to 3 1/2 lbs. 2 1/2 to 3 1/2 hours
Chuck Roast (boneless) 3 1/2 to 5 lbs. 3 1/2 to 4 1/2 hours
Brisket, fresh 1 to 1 1/2 in. 2 to 3 hours
Round Steak 2x2x4 in. 1 1/2 to 2 1/2 hours
Short Ribs 2 1/2 to 3 1/2 lbs. 2 1/2 to 3 1/2 hours
Blade Steak (7-bone) 3 1/2 to 5 lbs. 3 1/2 to 4 1/2 hours
Short Ribs 3 1/2 to 5 lbs. 3 1/2 to 4 1/2 hours
Rump Roast 1 to 1 1/2 in. 2 to 3 hours
Back Ribs 2x2x4 in. 1 1/2 to 2 1/2

Answer 5

Paleo diet its a diet based around eating real food unprocessed