Bottom round is the original London Broil. It is a thick, trapezoidal muscle, that holds up to slow roasting or smoking and slices beautifully.
It also happens to be the largest roast on the steer. It can top 14 lbs., but due to its large size and grain, we recommend leaving a 1/4″ fat cap on the wider side and roasting with that side up.
Our advice is to give it a patient 3-5 hours at 250 F, depending on the size of the roast, and to let it cook to medium. It is especially accommodating of smoke and will benefit from any low and slow process, provided sufficient moisture is present so as not to dry it out.
Our grass-fed meats are exclusively pastured!