Alton Brown’s Beef Bottom Round

Make bottom round, feel like you’re eating tenderloin.

Author

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Prep Time: 00:10

Recipe Time: 09:30

Temperature : 135F / 57.2C

Ingredients

• Beef bottom round
• Mustard
• Fresh rosemary
• Soy sauce
• Worcestershire sauce

Directions

1. Night before or morning of cook.
2. Trim fat from roast.
3. After trimming roast place roast and all trimmed fat in bag with all other ingredients.
4. Day of cook.
5. Sear each side of the roast in hot pan. 1 min on each side
6. Place roast and trimmed pieces in food safe bag, and place in Sous Vide container to cook.

Finishing Steps

1. Cut corner of cook bag, and drain Au Jus into bowl. You will want to keep this to spoon a little over the meat when serving.
2. Remove roast and slice. Thin slices can be used for French dips, thicker for a traditional beef roast.