I picked up a 4 pound bottom round roast the other day. I coated the outside of the roast with Better than
Bouillon Beef base and then seasoned it liberally with Top Secret #2. I put it in my Weber Performer using
the Slow n Sear. I used blue bag KBB and a couple of chunks of post oak. I cooked it at 200 – 215 degrees
until it reached an internal temp of 115. It was then seared on all sides bringing up the internal to 125.
It was then double wrapped in foil and rested for 2 hours.
Here it is cut in half before slicing. Cooked just the way my wife and I like beef.
A few slices for dinner tonight.
Plated with mashed potatoes that were covered with the foil juices and some mixed veggies.
Flavorful, tender and juicy roast. I believe this is the best way to get these tougher meats tender other than
Sous Vide. I used to shy away from these cuts of meat but I won’t now.
