Beef, round, bottom round, roast, separable lean only, trimmed to 1/8" fat, select, raw
Whole food · Beef Products
Photo: Wikipedia
Bottom round roast is a lean, economical cut from the rear leg of the cow, prized for its deep beefy flavor and firm, fine-grained texture. When trimmed to 1/8-inch fat and roasted properly, it yields tender, sliceable meat with a rich, savory character. With 22g of protein and only 3.66g of fat per 100g, it's a powerhouse for muscle-building and low-fat diets.
💚 Why it's loved
People love it for its robust, beefy taste and ability to become tender when slow-cooked or sliced thin for sandwiches. It's a staple in Sunday roasts and deli counters, offering a satisfying, hearty meal without excess fat.
⚠️ Watch-outs & how to enjoy it better
Can be tough and dry if overcooked or sliced against the grain, which may disappoint those expecting a tender steak. To counteract this, always slice thinly against the grain, use a meat thermometer (aim for medium-rare to medium), and consider braising or slow-roasting to break down connective tissue.
Key benefits
- Excellent source of high-quality protein (22g per 100g)
- Very low in fat (3.66g) and calories (128 kcal) for a red meat
- Rich in iron, zinc, and B vitamins (especially B12)
- Cost-effective cut for family meals and meal prep
- Versatile for roasting, braising, and slicing
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The bottom round comes from the 'round' primal cut, which includes the cow's rear leg muscles that get a lot of exercise, making the meat lean but also prone to toughness—hence its popularity in slow-cooked dishes.
Full nutrition (scales with serving)
| Water | 73.2 g |
| Energy | 128 kcal |
| Energy | 534 kj |
| Protein | 22.2 g |
| Total lipid (fat) | 3.7 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 217 mg |
| Potassium, K | 361 mg |
| Sodium, Na | 62.0 mg |
| Zinc, Zn | 4.4 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 30.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.14 mg |
| Niacin | 6.6 mg |
| Pantothenic acid | 0.65 mg |
| Vitamin B-6 | 0.65 mg |
| Folate, total | 13.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 13.0 ug |
| Choline, total | 92.6 mg |
| Betaine | 13.6 mg |
| Vitamin B-12 | 1.3 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.29 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 1.1 ug |
| Fatty acids, total saturated | 1.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.09 g |
| SFA 16:0 | 0.80 g |
| SFA 18:0 | 0.37 g |
| Fatty acids, total monounsaturated | 1.5 g |
| MUFA 16:1 | 0.15 g |
| MUFA 18:1 | 1.4 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.16 g |
| PUFA 18:2 | 0.12 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 59.0 mg |
| Tryptophan | 0.15 g |
| Threonine | 0.89 g |
| Isoleucine | 1.0 g |
| Leucine | 1.8 g |
| Lysine | 1.9 g |
| Methionine | 0.58 g |
| Cystine | 0.29 g |
| Phenylalanine | 0.88 g |
| Tyrosine | 0.71 g |
| Valine | 1.1 g |
| Arginine | 1.4 g |
| Histidine | 0.71 g |
| Alanine | 1.3 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.3 g |
| Glycine | 1.4 g |
| Proline | 1.1 g |
| Serine | 0.87 g |
| Hydroxyproline | 0.23 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
How do I prevent bottom round roast from being tough?
Slice thinly against the grain, cook to medium-rare or medium (135-145°F internal temp), and consider slow-roasting or braising to tenderize the meat.
Is bottom round roast good for meal prep?
Yes, it's ideal for meal prep—slice after cooking, store in airtight containers, and use in sandwiches, salads, or stir-fries for up to 4 days.
What's the best way to cook bottom round roast?
Roast at 325°F until internal temp reaches 135°F (medium-rare), then rest 15-20 minutes before slicing. For extra tenderness, braise in broth or wine at 300°F for 2-3 hours.