Know what’s on your plate

Beef bottom round roast

Calories & nutrition facts

separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted

218

calorieskcal per 100 g

Protein26 g

Carbs0 g

Fat12 g

Percent calories

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Nutrition facts

Per 100 g% DV

Calories 218 kcal —
Protein 26 g 53%
Carbohydrate 0 g 0%
Fat 12 g 15%
Saturated fat 4.4 g 22%
Fibre 0 g 0%
Sugars 0 g —
Sodium 35 mg 2%
Cholesterol 85 mg 28%

Vitamins & minerals

Per 100 g% DV

Vitamins

Vitamin A 0 µg 0%
Vitamin C 0 mg 0%
Vitamin E 0.41 mg 3%
Vitamin K 1.5 µg 1%
Thiamin (B1) 0.06 mg 5%
Riboflavin (B2) 0.14 mg 11%
Niacin (B3) 4.6 mg 29%
Pantothenic acid (B5) 0.52 mg 10%
Vitamin B6 0.35 mg 20%
Folate (B9) 8 µg 2%
Vitamin B12 1.5 µg 61%
Choline 101 mg 18%

Minerals

Calcium 6 mg 0%
Iron 2.2 mg 12%
Magnesium 17 mg 4%
Phosphorus 164 mg 13%
Potassium 214 mg 5%
Zinc 4.4 mg 40%
Copper 0.06 mg 7%
Manganese 0.01 mg 0%
Selenium 27 µg 49%

Calories by portion

Portion	Weight	Calories	Protein	Fat
100 g	100 g	218	26 g	12 g
1 × oz	85 g	185	22 g	9.9 g
1 × piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)	338 g	737	89 g	39 g
1 × roast (yield from 1 raw roast weighing 776g)	632 g	1378	167 g	74 g
2 × oz	170 g	371	45 g	20 g
½ × oz	42.5 g	93	11 g	4.9 g
3 × oz	255 g	556	67 g	30 g
4 × oz	340 g	741	90 g	40 g

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Questions about Beef bottom round roast

How do you cook a beef bottom round roast so it stays tender?

Brown it all over, then roast it on a rack at 160°C until the centre reaches 55–60°C for medium-rare, or braise it covered with stock and vegetables at 150°C until fork-tender. Rest it for 15–20 minutes, then carve very thinly across the grain; this lean cut dries out if overcooked.

How long should you cook a beef bottom round roast?

Use a meat thermometer rather than relying only on minutes per kilogram: shape and starting temperature affect the timing. As a rough guide, allow about 20–25 minutes per 500 g at 160°C for medium-rare, then rest before carving; for a tender pot roast, braise for about 3 hours, checking for tenderness.

Can you use beef bottom round roast for pot roast?

Yes. Its firm, lean texture suits a slow braise: add stock, onions, carrots and herbs, cover tightly, and cook at 150°C for around 3 hours, until a fork slips in easily. Keep the meat partly submerged and slice it across the grain.

What is the best way to slice beef bottom round roast?

Look for the direction of the long muscle fibres and cut across them, not along them. Thin slices are especially important for this relatively lean, firm roast; a sharp carving knife makes cleaner slices after the meat has rested.

How should you store a cooked beef bottom round roast?

Refrigerate it in a covered container within 2 hours of cooking, with a little cooking juice to help keep the slices moist. Use within 3–4 days, or freeze in tightly wrapped portions; thaw in the fridge and reheat until steaming hot.

What can you serve with beef bottom round roast?

Serve carved slices with roast potatoes, Yorkshire pudding and gravy, or pair them with mashed potatoes and horseradish sauce. Leftovers work well in sandwiches with mustard, or in a beef and vegetable pie.

How does beef bottom round roast compare with top round beef roast?

Top round roast is leaner: it has 4.5 g fat per 100 g, compared with 12 g in beef bottom round roast. Both are firm roasting cuts, so carve either thinly across the grain; top round is a useful choice when you want less fat.

Is beef bottom round roast a good source of zinc?

Yes. A typical 85 g portion provides 3.8 mg of zinc, and this beef also supplies 26 g of protein per 100 g.

Source: USDA FoodData Central 168696 · per 100 g · carbohydrate per EU label, fibre excluded