Michael wrote:

I've thawed out a bottom round roast in the fridge. I was trying
to decide what to do with it.

Bottom round is one of those cuts that are difficult to handle. It's tough,
but not particularly well-flavored, and if you cook it wrong you can end up
with a liverish flavor. I like to slice it thinly and use it in fajitas,
grillades, bulgogi, and (especially) Philly cheese steak sandwiches. It's
also pretty good for tartare, since it's reasonably tender when raw and
minced. You can make a decent beef stew from it, though chuck is better.
Hmm... might want to try it in Daube of Beef:

http://www.foodnetwork.com/food/reci..._15507,00.html

Bob