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. 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

Week before last Schnuck's was matching Shop'n Save's price of
$2.19/lb.

I start it at 350 for 10 minutes or so, then cut the heat to 225.
Bottom round is good rare and sliced paper thin. If it isn't sliced
thin it is really tough no matter how you cook it. Excellent flavor
though.
>
> Michael
>
--Bryan