How to Carve a Bottom Round Roast

Carve your bottom round roast into thin slices.

You seasoned and braised your bottom round roast taking care to avoid over cooking it. You made gravy from its drippings, a small side of candied carrots and a nice batch of mashed potatoes using Greek yogurt instead of cream. Now you need to finish preparing your meal by carving the beef cut from the round muscle of the cow's upper leg that has a tendency to become tough if over cooked. Recipe Tips suggests you carve it "into thin slices across the grain...slices that are no more than 1/4 inch thick."

Things You'll Need

• Cutting board
• Fork
• Knife

Instructions

1. Place the roast on a cutting board after it has rested for 10 minutes. This will help keep the roast moist.

2. Stab the middle of your roast with a fork.

3. Hold the fork with one hand, place your knife blade on the roast 1/4 inch from the end and apply pressure. Move your hand in a sawing motion across the grain to cut the roast into a thin slice. Continue making slices until you are too close to the fork to cut more.

4. Move the fork toward the end and stick it back in the meat. Repeat Step 2 until the entire roast has been carved.

Tips & Warnings

• Keep the meat tender by slicing across the grain.

• Use a sharp knife.

References

• Meals for You: Guide to Meat Cuts: Beef
• Recipe Tips: Bottom Round Roast, Beef
• Certified Angus Beef: Bottom Round Roast Cut
• Recipe Tips: Carving Beef: Easy How-To Cooking Tips and Advice