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Information for Round Roast
Typical Cooking Methods
Braise, Roast, Stew
Other Names for Round Roast
Good Substitutes for Round Roast
Traditional Dishes for Round Roast
Sous Vide Roast Recipes
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Description of Round Roast
Round is one of the eight primal cuts located in the cow. The cut is located in cow's rear end so it includes the rump and the top of the leg. The beef cuts found in this area are lean and a bit tough. It also has limited marbling, however braising or roasting can add incredible flavor to this cut. This is why moist and slow cooking is considered best for cuts from the round.
Some individuals prefer to oven roast the top quality round cuts. The top round cut for example is a tender cut compared to other round cuts. The famous London broil dish can easily be made from this cut.
The other cuts like the eye of round, bottom round, round tip and standing rump are perfect for making delicious and mouth-watering roasts. Some of the cuts can also be grounded or cubed for stew, chili, hamburgers, and spaghetti sauce.
Do note that round cuts need extra effort to tenderize the beef. Also you should avoid overcooking it or the meat will turn out tough. If you want well-done round beef then it is best if you pot-roast it. You can also marinate the cut to make it more flavorful and tender. Also liquids like wine, tomato juice and vinegar contain natural acids that can help you tenderize the round cut without adding calories to your meals.