Carnes

Bottom round roast

Bottom round roast
Popularity 17 recipes

Used in multiple popular recipes

Ingredient Information

Name

Bottom round roast

Category

Carnes

Popularity

17 recipes

Status

Inactive

Description

Bottom round roast is a cut of beef that comes from the lower hindquarter of the animal, specifically from the portion known as the bottom round. This cut is lean, with a firm texture and little fat marbling, making it ideal for slow cooking methods like roasting, stewing, and braising, where the goal is to achieve tender and juicy meat after prolonged cooking.

Its origin is tied to traditional butchery practices in Spanish-speaking countries, especially in regions where all cuts of meat are utilized for different preparations. The roast is valued in Latin American cuisine for its versatility and balanced flavor.

In terms of properties, it is a meat rich in high-quality protein, low in fat, and provides iron and B-complex vitamins, essential nutrients for maintaining a balanced diet.

In different countries of Hispanic America, this cut may have different names; among the most common synonyms are: bottom round, lower round, and simply bottom round. In some places, although not exact, it may be confused with the heel or eye of round, so it is advisable to specify that it is the bottom round to avoid confusion when buying or looking for recipes.

This ingredient is ideal for dishes that require prolonged, low-temperature cooking, allowing the meat to tenderize and remain juicy, perfect for traditional roasts, sliced for stews, or cut into strips for preparations like stroganoff.

Nutritional Properties

5.8mg
zinc
0g
fiber
70mg
sodium
15g
fats
2.6mg
iron
6.2mg
niacin
320mg
potassium
0g
sugars
250
calories
27g
proteins
85mg
cholesterol
0.3mg
riboflavin
0.4mg
vitamin b6
2.4mcg
vitamin b12
0g
carbohydrates
6g
saturated fats

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