Beef outside round

For a roast, brown it first, then cook it gently and use a meat thermometer rather than relying on time alone. Rest it before carving, then slice thinly across the grain; the cut is lean, so thick slices can seem chewy.

Yes. Cut it into large pieces, brown them, then braise with stock and aromatics in a covered pot at a gentle simmer for about 2½–3 hours, until a fork slides in easily.

It works well as a thinly sliced roast for sandwiches, or diced and slow-braised for beef stew. You can also slice it very thinly for stir-fries, adding it near the end so it does not become tough.

Keep raw beef in a covered container on the bottom shelf of the fridge and use it within a few days, or freeze it tightly wrapped. Refrigerate cooked beef within two hours and use it within three to four days.

For roasting, topside is a close alternative; it is similarly lean, with 4.53 g of fat per 100 g. For a slow braise, chuck or brisket is a better choice because its extra connective tissue softens during long cooking.

The names are closely related: both refer to lean cuts from the hind leg, but butchery terms and the exact boundaries of the cuts differ across regions. Ask for a cut suited to roasting or braising if the name is unfamiliar.

Both come from the hind leg and are lean, but eye of round is a smaller, cylindrical muscle that is especially easy to overcook. Outside round is often sold as a larger joint or steaks and benefits from thin slicing across the grain.