Time for the Cut of the Week. We’ve covered the tender. We’ve explored the unexpected. This week? We’re headed for the hearty —

BOTTOM ROUND ROAST

This one comes from the rear leg of the steer— a hardworking muscle, which means it’s lean and packed with flavor.

Now I know this cut doesn’t always get the spotlight. But give it a little time— low and slow — and it turns into the kind of roast that makes your house smell like Sunday.  
 

You know that moment when you walk in the door and it smells like someone’s been cooking all day? And the best part? It slices up perfectly the next day for sandwiches.

This week’s recipe is one of those flexible, forgiving, flavorful favorites. Simple ingredients, cozy flavors, and just enough garlic to make everyone wonder what smells so good.
 

You can:
• Put it in the crock pot all day
• Let it go low and slow in the oven at 200°F
• Or follow the recipe timing if that fits your schedule

 Weekend Smoker Tip

Set your smoker to 225°F. Season your Bottom Round Roast with salt, pepper, garlic, and herbs. Smoke for 2.5–3 hours or until internal temp hits 135°F for medium rare. Let it rest 15–20 minutes before slicing thin. It’s great hot off the smoker or chilled for sandwiches later.
 

This roast does double duty — Comfort food on a cold night, or smoker-ready for warm evenings with friends on the deck.
 

Either way, make sure your freezer’s stocked so you’re ready when the mood (or the weather) hits.

Take a look at our beef and pork shares if you’re thinking ahead to BBQ season.
 

Not sure which share is right for your family? Give us a call. We’ll talk through it together.

And remember — we offer a 100% money-back satisfaction guarantee. Because it’s in everyone’s best interest to get you set up right from the start.

We want you to feel confident, excited, and well-fed.