'Semi-Homemade w/ Boyhowdy' - Episode #5

Is it possible to take a cheap cut of meat & roast it into something wonderfully palatable? That was the task at-hand in Boyhowdy's test kitchen.

Many will tell you that all a bottom round cut's good for is pot roast. In my attempt to disprove this popular belief, I began w/ my little-over-2 lb. chunk and marinated it overnight w/ a premium herb rub (Tulocay's for Beef), sea salt, & pepper. Now, there a few important steps in the cooking process that make all the difference in the world: First, brown all sides of the roast in a hot frying pan. It'll be a bit clumsy, but the searing seals in the juices from the start.
Preheat the oven at 200 (yes, only 200!) degrees. The slow-roasting method allows the meat to cook through evenly, resulting in a consistent color & texture from the crust to the center. Yup, it'll take twice as long than the conventional method (little over 2 hours for this roast), but it's totally worth it. The key is to watch the core temperature...when it gets to about 125 degrees, crank the oven up to 500 (!), and let it go for about 15 to 20 minutes. This burst of heat will create a nice crust, & also raise the core temperature to around 140 degrees.
After removing from oven, let the roast sit for another 20 minutes...the resting period redistributes the juices within. Always carve against the grain!
And they said it couldn't be done! Great with mashed potatoes & lotsa gravy, or as a French Dip. Yeah, it's very time-consuming, but you'll swell with pride should it turn out perfectly!
Ciao4Now.