Make "Stove Top BBQ"
trim the fat off. Then slice it thin(1/8") across the grain.
take a pot and put in a bottle of you favorite BBQ sauce (I use Kraft).
Next add a bottle of water. Now add the meat. bring to a boil then turn
down and cook 3-4 hours. Stir frequently the last hour cause it'll want
to stick. When done you can cut it with a toothpick.

Glenn


ceed wrote:
> Hi,
>
> I picked up a 5.5lb Certified Angus bottom round roast (boneless) today
> at the store. Kind of an impulse buy based on the fact that the price
> was more than right. I am not very familiar with this cut and would
> like some suggestions: Should I smoke it in the bullet, or sear/grill
> it? Seems to good for pot roast. Ideas and suggestions welcome.
>