"Kent" > wrote in message
...
> Bottom round can turn out to be tough, dry and inedible.
> Traditional French cooking of bottom round or "daube of beef" usually
> "larded" the beef with
> pork fat, using a larding needle, followed by a very long braise in liquid
> of some sort.
> I think this would be pretty tought to do on a grill or smoker.
> You could try it with a crockpot, though even this would be iffy. It needs
> frequent basting.
> I think I would probably bring the cut of beef back inside the house.
> Good Luck
> Kent

I would bring it back inside, put it in a crock-pot with some chicken broth
and beer. Add some root veggies and your favorite spices and cook it about
ten hours.

JMHO, Michael