I have a 1.3 lb bottom round roast...?

ChowderMan

Pizza Chef
Super Site Supporter
if you've got time, double braise (cook/cool/cook) for shredded beef:
 

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Dogboa

Active member
Is this a broad roast that thin slices can be cut from? If so, I would have the butcher slice them about 1/8" and pound them out. Then make Rolatini. Brown off and cook as part of a Sunday gravy.:chef:
 
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