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.

> 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