In article . com>,
"Sheldon" > wrote:

> Michael "Dog3" Lonergan wrote:
> > Okay, I confess. I have never bought a bottom round roast. It's on sale
> > at Dierberg's this week for $2.49 a pound.
>
> That's kind of high for bottom round... $1.69-$1.89/lb here in
> hillybilly NY... I usually get top round for $2.49/lb.

Top round here in Texas is running about $3.79.
Bottom round is only about 50 cents per lb. cheaper.

>
> > I bought 2 of them a little
> > over 3 lbs. each. Other than the usual pot roast, any suggestions for
> > this cut of meat? I like top round and usually roast it. I use the
> > leftovers for sandwiches with horseradish
>
> Bottom round is better for pot roast/stew but if you don't mind very
> lean then you can dry roast it same as top round... be sure to remove
> all the silver skin and that big wedge of gristle, then tie with
> butcher twine before roasting. I think it's better sliced cold the
> next day.
>
> Sheldon
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson