Bottom Round Roast, Beef

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The beef bottom round is the outside muscle of the upper leg. The bottom round roast can be used as an oven roast if it is of the best quality, but it can become very tough and chewy if it is roasted too long. The best results occur when the meat is pot-roasted, which helps to tenderize the meat.

USDA Nutrition Facts

Serving Size1 roast (yield from 572 g raw meat)
Calories169
Protein28g
Total Fat5g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium238mg
Sodium38mg
Cholesterol72mg
Calories164
Protein8g
Total Fat10g
Total Carbohydrates9g
Dietary Fiber1g
Sugars0g
Potassium172mg
Sodium425mg
Cholesterol32mg
Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories251
Protein18g
Total Fat18g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium145mg
Sodium1134mg
Cholesterol98mg

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