Michael "Dog3" Lonergan wrote:

> Okay, I confess. I have never bought a bottom round roast. It's on
> sale at Dierberg's this week for $2.49 a pound. I bought 2 of them a
> little over 3 lbs. each. Other than the usual pot roast, any
> suggestions for this cut of meat? I like top round and usually roast
> it. I use the leftovers for sandwiches with horseradish


I like it for soup and sliced very thin for stir-fry. The individual
roast vary in toughness, some you can roast medium rare and get by with
it, but I don't normally try that.



Brian

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