The beef Round roast comes from the hindquarters of the cow. This part of the cow gets a lot of exercise, so there is a lot of collagen and connective tissue. The muscle combined with the very little marbling makes it a little tougher cut of meat. It requires some time and work to get tender, but the result is a flavorful and juicy roast that the whole family will love.
This cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness. Keeping the meat submerged in liquid throughout the cooking process is essential for moisture.
Remember to keep the heat low and cook it slowly to prevent the meat from overcooking and getting too tough. It will melt the collagen and connective tissue, leaving it tender and juicy.
You will want to serve it thinly sliced, as one would find in a deli or market. Also, winter vegetables such as potatoes or carrots go with it very well. Put them in the stew or braising liquid for complementary flavors.
As with all the beef at Drover Hill Farm, it has zero artificial preservatives, is pasture-raised, grass-fed, dry-aged, and they never use hormones, steroids, or antibiotics. They treat their cattle ethically. When you purchase from them, you can feel confident that you're getting the best meat they have to offer.
Try It With:
Crispy Garlic Roasted Potatoes
Garlic Butter Scalloped Sweet Potatoes
Cheesy Garlic Roasted Brussels Sprouts