It almost seemed borderline healthy. Fallen in love with the convenience and superior results of sous vide cooking? If, for some reason, you do choose to sear with a torch alone, a Searzall unit will improve combustion efficiency and completely eliminate those odors. Drop the bag into the water bath, making sure not to block the intake or output sections of your precision cooker. Oil in a skillet or a steak on a grill, on the other hand, can achieve temperatures a couple hundred degrees higher than this, allowing your steak to char rather than simply brown. Sous Vide the Roast Your water bath should be at the correct temperature and now you just let the roast cook. Youll need 16 hours to get your roast fully cooked. It will still be juicy, tender, and tasty! Plenty of side dishes go along with roast beef, here are a few of my favorites no matter the occasion: A homemade gravy using the juices from cooking. This 16-hour low and slow sous vide method transforms the tough cut into a delicious eye of round roast thats perfectly moist from edge to edge. The stovetop is a great way to add a nice, well-browned crust to your meat. Sear for about 2 minutes per side, just to caramelize the outside. However, sous vide can turn out a perfect eye of round roast that provides us with a variety of excellent meals. If you have the leftover eye of round roast, you can cut them into thin slices or strips, and use them to make French dip steak sandwiches or steak salad. How to Select the Right Steak for Sous Vide, How to Select the Right Temperature for Sous Vide Steak, Temperature and Timing Charts for Sous Vide Steak, Temps and Times for Sous Vide Strip, Ribeye, Porterhouse/T-Bone, and Butcher's Cuts, Strip, Ribeye, Porterhouse/T-Bone, and Butcher's Cuts: Temps and Times, Temps and Times for Sous Vide Tenderloin Steaks, How to Cook a Steak Sous Vide, Step by Step, Step 7: Preheat a Cast Iron or Stainless Steel Skillet, Dry-Aged, Sous Vide, Torched-and-Seared Bone-In Ribeyes (a.k.a. Place the roast in a gallon zip lock bag, press out the air and seal. Perfect Oven-Roasted Eye of Round Roast - Girl Carnivore })(document, 'script', '//aff.bstatic.com/static/affiliate_base/js/flexiproduct.js'); (function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[0]='EMAIL';ftypes[0]='email';fnames[1]='FNAME';ftypes[1]='text';fnames[2]='LNAME';ftypes[2]='text';fnames[3]='ADDRESS';ftypes[3]='address';fnames[4]='PHONE';ftypes[4]='phone';fnames[5]='BIRTHDAY';ftypes[5]='birthday';}(jQuery));var $mcj = jQuery.noConflict(true); Stay in Sunny San Diego with these vacation rentals from Vrbo! The second time I did only kosher salt, pepper and garlic powder. That's a great question Mark! Before trimming it. Sous Vide Corned Beef - Allrecipes Tips for the Most Tender, Juicy Eye of Round Roast Season the roast, then bring it to room temperature. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. For steaks one inch thick or less, initial cooking time can be shortened to 40 minutes. Sous vide is great in that the roast is cooked all the way through to the same doneness, with no uncooked meat in the middle, which you often have with other methods for rare beef. I'm serious! On my blog, you will find easy and delicious recipes for the everyday home cook, with easy-to-follow instructions and step-by-step photos. Sou sou Black immigrants bring savings club stateside. It was as tender as an expensive beef tenderloin. Sous vide precision cooking is a great method for cooking any type of steak, whether it's a tender cut, like the tenderloin, strip, ribeye, or porterhouse, or a butcher's cut, like the hanger, flap, or skirt. You can re-sear each side to the desired browning as long as you don't leave the side cooking for more than about 15-20 seconds each time so the inside doesn't cook through and turn gray. We love this technique because it allows you to perfectly cook meat. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. How to Sous Vide Beef Top Round Roast - Amazing Food Made Easy How to Cook Eye of Round Steak | Steak University Place the seasoned roast in a zip-top bag. . Like you, I have tried oven cooking eye of round start high & finish low or start low & finish high or low all the way and absolutely none worked! Country Living. doneness, follow the chart below: There is a wide range of cooking time, and I find cooking it at 136F/58C for 16 hours gives me the best result. I found that the most important differences typically occurred between the four- and 24-hour marks. for family weeknight ideas, the best weekend baking projects, and plenty of happy hour plans! 4 days ago sousvideways.com Show details . That was brilliant. Thank you! But it wont ever go past your perfect temperature. Sear each side for only 15 seconds each. We love this technique because it allows you to perfectly cook meat. For instance, so long as a strip steak does not rise above 130F (54C), it will never cook beyond medium-rare. Or you can sous vide in a safe zip-top bag using the water displacement method. I have been loving my sous vide machine and using it for a ton of different recipes. Some other sources I looked at said this cut of beef cant be helped with sous vide, but your recipe was spot on. Roast the beef at 450F for 30 minutes uncovered in the preheated oven. I cook my tenderloin steaks at several degrees Fahrenheit lower than fattier cuts, like ribeye or strip. You can read our review of the best torches right here. Why buy a tenderloin when this is just as good? Hi Debra, you can definitely cut it into smaller pieces. It sounded so good that I just had to try it. Hi Carol, Im so glad you enjoyed this recipe! Pat it dry very carefully on both sides. I am cooking a cuban "boliche" with eye of round for a dinner party. The Food Lab's Complete Guide to Sous Vide Chicken Breast, The Guide to Sous Vide Eggs | The Food Lab, How to Seal Foods Airtight Without a Vacuum Sealer | The Food Lab, We Tested 18 Sous Vide Machines (Immersion Circulators)Here Are Our Favorites, How to Cook Sous Vide Lobster | The Food Lab, How to Cook Juicy Sous Vide Shrimp | The Food Lab, We Cooked Steaks Coated in Peanut Butter Sous Vide So You Don't Have To, Cook Your Meat in a Beer Cooler: The World's Best (and Cheapest) Sous Vide Hack, Why You Should Add Ping-Pong Balls to Your Sous Vide Bath, Video: How To Cook Steak In A Cooler With The Food Lab, Serious Eats and The Food Lab Have Teamed Up With Anova to Bring You the Best Sous Vide Guides On the Planet, BraveTart's Ultimate Guide to Sous Vide Desserts, Sous Vide Turkey Breast With Crispy Skin Recipe, Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard Recipe, 7 Sous Vide Recipes for Perfectly Cooked Chicken, Duck, and Turkey, Deep-Fried Sous Vide Turkey Porchetta (Turchetta) Recipe, Perfect Slow-Cooked Rack of Lamb for the Grill or the Stovetop Recipe, Asparagus with Bacon-Hazelnut Vinaigrette and Slow-Cooked Egg Recipe, Chicken Salad With Avocado, Corn, and Miso Dressing Recipe, If You Like Brown Butter, You'll Love Toasted Cream, Sous Vide Leg of Lamb With Black Olives Recipe, Punch Up Sous Vide Leg of Lamb With Briny Black Olives | The Food Lab, Sous Vide: Beef Tenderloin with Lemon-Parsley Butter Recipe, Dry-Aged, Sous Vide, Torched-and-Seared Bone-In Ribeyes (a.k.a. I just finished cooking a 2# rump roast and cut slices. with some wonderful Au Jus. Review Black Decker slow cooker with sous vide function. The second phase is searing the meat to develop color, flavor, and textural contrast on its surface, and to help render and soften its fat. Sous Vide Chuck Roast - Sous Vide Ways This is why it doesn't fall apart and become tender by slow cooking in a crockpot or the oven the same way a chuck roast would for a pot roast. In other words, the eye of round roast was a piece of work during recipe testing. Sous-vide is NOT hard, it's NOT some scary scientific experiment (though it looks like one), and it's NOT expensive! Sous videstyle precision cooking is a technique, another tool in your arsenal, and, as with all techniques, there's a trade-off. Eye of Round Roast Beef - No Spoon Necessary Sous Vide Eye of Round Roast is incredibly easy to make. Bring your sous vide setup up to the proper temperature (see chart below). Sous Vide is a method of cooking meat in a water bath at an exact temperature. Yes, you can sous vide eye of round straight from frozen. It used to be a highfalutin technique only top chefs and those in culinary school used for perfectly cooked proteins: Expensive machines and techy-scientific stuff that no home cook would come near with a ten-foot pole. This pressurized environment opens the door to a handful of alternative cooking techniques. Not only is it delicious, though, it's just as good when made with pork. It is Save my name, email, and website in this browser for the next time I comment. Top 49 Best Things To Cook In Sous Vide Recipes How to Sous Vide Beef Bottom Round - Amazing Food Made Easy How to Cook Eye of the Round Roast in Sous Vide (Gluten . This is a recipe for Instant Pot Rouladen. Yes! Thank you so much! Sous-Vide Eye Of Round Roast Tide & Thyme This does mean that each steak ends up weighing between 12 ounces and a poundthat's big, even for someone with a healthy appetite for red meat. Q: Can I chill and reheat my steak after cooking it sous vide if I haven't opened the bag? Season the steak generously with salt and pepper. We got talking, Read More San Diego Gardening: Fear Growing Carolina Reaper Hot PeppersContinue, Rouladen is a popular German dish. Could I follow this same recipe with a sirloin roast? Remove From Pouch: Remove the sous vide bag from the water bath. 2. Whisk together salt, pepper, garlic powder, and sugar. Step 1. Your email address will not be published. If so, how long and what temp? can generally be cooked at temperatures in the medium-rare - medium range of the chart for many hours and up to three days. cors.archive.org Medium-well: 145F (63C) to 155F (68C). Sprinkle all sides of roast with herb mixture, using hands to pat into beef. Things have changed! Izzy. To avoid this texture, it's best to season and bag a steak immediately before cooking, or after cooking sous vide and before searing. Cover with salt, black pepper and garlic. View all chamber vacuum recipes. 2 teaspoons kosher salt (or half fine table salt) freshly ground pepper. 5. time. Sous Vide Eye of Round - Allrecipes Since we know that collagen starts to break down in the 130F range, we can utilize sous vide over a longer That is indeed the juice left in the bag! Your email address will not be published. I'm a mom, a wife, a classically trained chef, a believer, and lover of good butter living in the Virginia Countryside with my family. Q: Can I use a torch alone to finish a steak? For best results, place your seasoned steak in a bag with no added fats. When the time is up, remove roast from the bag and pat completely dry with paper towels. Is 24 hrs @ 135 enough, or should I plan for more time? Begin testing the internal temperature of the roast at about the 40 minute mark to be sure you don't overcook the roast - this is very important. Finally, sous vide offers results that are not attainable by traditional methods. Rub seasoning mixture over the entire surface of the roast. 4. broil, and this eye of round beef roast, sous vide is my favorite way to Continue to cook, rotating the steak along this edge, until all of the edges are browned, about another 45 seconds total. As an Amazon Associate I earn from qualifying purchases. great kristensraw.com. Cooking steak sous vide is a two-phase process. Sous-Vide Eye Of Round Roast 1 (5-7 lb) eye of round roast 3 Tbsp kosher salt 1 Tbsp fresh ground black pepper Vacuum sealer & bags large stockpot filled with water water immersion circulator aluminum foil Clip the immersion circulator to the stockpot filled with water and turn on. The second phase is searing the meat to develop color, flavor, and textural contrast on its surface, and to help render and soften its fat. Blackbird ticked off another delivery on his exponentially growing list and then rested on the door lintels and took a moment to breathe. Make sure it's extremely dry because water will ruin your sear. Place beef roast on the foil sheets. Connective tissue has broken down, and individual muscle fibrils split apart easily instead of sticking together, though a four-hour steak is still pretty decent. The cook time is the same. Adding the same aromatics to the pan as you sear the steaks will bolster that flavor. Here, I've collected juices expelled by three nearly identical steaks cooked to different temperatures: The one cooked to 160F (well-done) lost more than 10 times as much juice as the 120F rare steak. Amount is based on available nutrient data. Can you Overcook Eye of Round with the Sous Vide Method? We have had little choice in the 'doneness' of eye of round roast, as braising and stewing require high temperature cooking over a long period of time. In a small bowl, combine rosemary, thyme, and parsley. Place steak directly over the hot side of the grill and cook, turning every 15 to 30 seconds, until a deep, rich crust has formed, about one and a half minutes total. Overall, our Sous Vide Eye of Round Roast is an attempt to get extremely tasty meals at a very low cost. Place the chuck roast in a vacuum seal bag and remove all the air. Make the sauce by mixing together the remaining ingredients in a bowl. This was just as good and 1/10th the price. REMEMBER TO SUBSCRIBE TOSWEET TEA & THYMES NEWSLETTERFOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX! If you've got a high-output torch, now is the time to break it out to add some steakhouse-quality char. Sear. Once most of the air is out of the bag, carefully seal the bag just above the water line. Trim fat from pork chops.Place chops in a plastic bag set in a shallow dish.Combine remaining ingredients and pour over chops in bag.Marinate in the refrigerator for 2 to 24 hours, turning occasionally. Rump roast, round steak. Eye of the Round Roast just put in the Sous Vide Supreme After cooking, take the eye of the round roast out of the bag, and dry it with a paper towel. Filed Under: Dinner, Recipes, Sous Vide Tagged With: eye of round roast, garlic powder, olive oil, pepper, salt, sugar. Throw the roast in a sous vide bag and tightly seal. Preparation. When it comes to tough cuts like eye of round, the time matters for the texture rather than temperature. Take pork tenderloin out of the bag, pat dry with paper towels and Cuisine: American Category: Main Course Servings: 4 Total Time: 2 hrs 10 mins 1. Required fields are marked *. For best results, I don't recommend cooking any longer than the maximum recommended time for each cut and temperature range. For the best results, I strongly suggest following the temperature and timing charts below. Make sure to wipe off the moisture completely with paper towels before searing. Your daily values may be higher or lower depending on your calorie needs. Lean tenderloin is easily overcooked and, lacking intramuscular fat, will become dry. Absolutely fabulous. No poking with a thermometer, no cutting and peeking, no jabbing with your fingerjust perfect results every single time. On day we start cooking the roast and making the giardiniera. Please refer to myDisclosures Pagefor more details. I like my eye of round roast medium-rare, so I set the sous vide machine to 136F/58C. From Serious Eats Post on Sous Vide Carnitas; 165F (74C) for 12 to 24 hours - Moist and easy to shred with your hands or forks. amzn_assoc_placement = "adunit0"; We like a more medium rare roast beef so we set it at 132 degrees. Half will be for jerky and the other half we will sous vide at some point. The thickness of a steak is not just about portion control. (A cool recipe). Rub the roast with enough Worcestershire sauce to coat. The sous vide method ensures it cooks perfectly every time. This cut The rest we refrigerate. It means my tenderloin comes out slightly more cooked than I generally prefer, but the insulating bone helps it stay plenty moist and juicy. Thank you!!! Hope that helps! During our stay we stopped at a small salsa/hot sauce stand at a now defunct shopping mall next to the Carowinds amusement park. After the sous-vide cooking is finished, remove from the sealed bag and pat dry with a paper towel. Sous Vide is a great way to cook eye round. Kosher Salt and Freshly Cracked Black Pepper, 2 tablespoon high smoke point oil (grapeseed, vegetable oil, etc). Feed The Birds - Moxibustion (RyuuzaKochou) - Batman - All Media Types I am in love with this way of cooking and want to cook all my meat this way! Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. It's perfect for anything from Sunday roast to holiday meals! Mix garlic, oil, salt, pepper, and thyme into a paste; rub all over beef roast. Adobo Pork Chops Recipe - Food.com . Roasted and Reverse Seared Prime Rib Recipe Sheet-Pan Skirt Steak Fajitas Recipe Reverse-Seared Steak Recipe Slow-Roasted Beef Tenderloin Recipe The Ultimate Beef Wellington Recipe And really, that's it. I vacuumed sealed and dunked it in my SousVide Supreme (set at 130 F) for 12 hours. technique where the food is vacuum-sealed in a bag, and then cooked for a long Using the water displacement technique, vacuum seal the bag. Place meat into large plastic bag and seal tightly. Using a hot . The only changes we've made are: (1) cooked sous vide for 30 to 36 hours; (2) finished cooking on an outdoor gas grill with all the burners on high and searing the roast for no longer than 30 to 60 seconds on each side. Great for a festive holiday meal on a budget! The short answer is that it's very tough to predict exactly how spices are going to react in a sous vide bag. Eden, help me please. Roasted Beef Recipes - Serious Eats Reactions: chopsaw. Simmer for 5-7 minutes, or until thickened. Grilled Roast Beef With Horseradish Cream Sauce Recipe - Serious Eats And this was #1 - the first time Ive ever made roast, and #2 - the first time I ever used the sous vide method. Braise, roast and sous vide are all typical techniques people use to cook bottom round. Put the eye of round roast into individual bags, along with a cooking fat like butter or olive oil, as well as some salt. I started the time over by choosing 6 hours. Slice the beef into 1/2 inch slices. If youd like to try another I think I will serve this next year instead. Roast? Set sous vide machine to 79.5C/175F. PDF Sous Culture By Dick Hebdige Marc Saint Upry A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015. Add one tablespoon of vegetable, canola, or rice bran oil to a heavy cast iron or stainless steel skillet set over the hottest burner you have, and preheat the skillet until it starts to smoke. I will prep thirds, one to start tonight for Saturday dinner and two for the freezer, I love that I can go directly from freezer to sous vide. If you have a vacuum sealer system lets go ahead and get that roast into the bag and vacuum seal it. I cooked a 4 pound roast at 131 degrees for 20 hours. Set the temperature to your desired doneness (medium-rare is 131 degrees F to 134 degrees F) and let the water heat up before adding the roast. Dinner - Sous vide prime rib roast serious eats recipes Seasoning a steak prior to vacuum-sealing it, then letting it rest in the bag, can result in meat with a firm texture, similar to that of a mildly cured ham. Make sure to serve the steaks immediately after crisping, with coarse sea salt, such as Maldon, on the side. Torches are extremely intense heat sources that basically follow the inverse square law: Their intensity dissipates with the square of the distance from the torch head. The cook time is more so to break down proteins, so the longer it cooks the more tender the eye of round roast will be, since its so tough of a cut. Sous Used a electric slicer and saved au jus for dip sandwiches. Repeat, flipping the steak every 15 to 30 seconds, until it has developed a nice brown sear, about a minute and a half total. The sous-vide method does all the work in imparting great flavor. Super-high heat is essential here. The muscles in this rear leg area of the cow are used for movement; therefore, the beef is lean, but tough. Sear for about 2 minutes per side, just to caramelize the outside. It's a strange mouthfeel: The steak is still plenty juicy (a steak cooked 24 hours loses barely any more moisture than a steak cooked for one hour), but the meat shreds instead of offering resistance or chew. Anova Recipes - Anova Culinary Place in water bath, cook for 24 hours. 16,18, 20, 24 hrs at 135 degrees. period of time to break down collagen while keeping eye of round roast medium-medium rare. This post may contain affiliate links. Forty minutes into the hour, preheat the oven to 500 degrees F (260 degrees C). What if I told you that you could make a tough, lean eye of round roast in a tender, juicy, beautiful piece of meat worthy of your Easter or Christmas table yet easy enough to have for Sunday supper? We are looking for 200-250 F consistently throughout the smoke. With sous vide cooking, there's no way for that flavor to escape the bag. However I still like Eye Round Slow-Smoked to 145, sliced thin for Lunch Meat Roast Beef, for Sammies. * Percent Daily Values are based on a 2,000 calorie diet. And if you've got an Anova Precision Cooker, you can even control it directly from the app via Bluetooth. Roast Beef Sous Vide (Eye of Round). - YouTube My eye of round roast was 6lbs. Sous Vide Eye of Round Roast - Discovery Cooking WHEN YOU MAKE THIS RECIPE, SNAP A PIC AND USE THE HASHTAG#SWEETTEAANDTHYMEONINSTAGRAM! Sous Vide Recipes - Serious Eats Brush all over with olive oil then season liberally with salt and pepper. . Fill a large container with water that will properly fit your sous vide immersion machine and the roast without overcrowding. Whisk in 2 cups of beef stock, plus the wine and drippings from the pan. Usually, you rest large hunks of meat for about 10 to 15 minutes, right? amzn_assoc_linkid = "fd0d44a1dba8f99b852f3ca7c1721659"; Place the seasoned roast in a zip-lock bag. 30 Hour Sous Vide Eye of Round Roast - Page 2 - Pratesi Living s.type = 'text/javascript'; I find that a standard butane gas canister with a high-intensity torch head, like the Iwatani Torch, does a more than adequate job. Sous Vide Grass Fed Bottom Round Roast - Nom Nom Paleo Transfer the steak to a wire rack set in a rimmed baking sheet. Additionally, with the well-done steak, you can see a distinct layer of rendered fat floating on top of the juices. Vacuum seal the bag using the water displacement technique: Simply seal all but one corner of the bag. Step 4 Meanwhile, heat 1 Tbsp. I chose the temp from Serious Eats Sous Vide 101: Prime Steak Primer and the time . Q: What are the downsides to cooking steak sous vide versus using a more traditional method? Sous vide. Hope this helps. Throw the roast in a sous vide bag and tightly seal. Set temperature to 134 degrees F (57 degrees C); cook for 18 hours. Add more seasoning if needed. For a tender, steak-like texture I suggest 131F (55C) for several days. Definitely 24 hrs, next time ill try 36. Do you cook a larger roast for the same time? I decided to test whether or not it adds anything to the process by cooking three steaks side by side: one with nothing added to the bag, one with olive oil, and one with butter. too long. Resting is needed because the insides need to relax from high heat, but since sous vide is low heat, you can slice this baby right up after searing! The sous vide bag? Sous Vide Technique: A Beginner's Guide - Cuisine Technology Cook the chuck roast: Place the sealed beef in the sous vide bath and cook until tenderized, 36 to 60 hours. If you don't have a vacuum sealer just put it into a large freezer bag and squeeze out as much air as possible. Slowly place it in the water bath, making sure everything below the zip-line is covered by water. The doneness of a steak is by and large determined by the maximum internal temperature it reaches during cooking. I quickly found that giardiniera comes in many different types. Put the eye of round roast into individual bags, along with a cooking fat like butter or olive oil, as well as some salt Seal the bag and place it in the water bath for some time. We have learned to make sopaipillas at home to go with our spicy New Mexican dishes. The real beauty of this cut? I would try around 28-30 hours, we really want those connective tissues to melt away throughout the entire roast and give you the most tender and juicy result. Lectures sous l arbre Home Facebook. Although you cannot overcook a steak using sous vide This is definitely my new go-to style for cooking this type of roast. In fact, it turns out that this achieves the opposite goal: It dilutes flavor. For reheating leftovers I placed slices in a ziplock bag and reheated in a hot-water bath using only the hottest water coming out of the tap and let rest for 5-10 minutes. With traditional high-heat cooking methods, hitting that perfect medium-rare sweet spot is about as tough as bull's-eye-ing a womp rat in a T-16. Sous Vide Mahi Mahi with Jalapeno-Lime Butter, The Best Sous Vide Machines for Every Cooking Level, Sous Vide Scallops with Garlic and Lemon Butter. None! Yes, you can. 2. Even the tougher Eye of. The meat can be used with any recipe calling for roast beef. Book Depository Free delivery worldwide on over 20. Go To Recipe This is an easy to prepare chicken dish. Basic Sous Vide Technique: The Step-By-Step Process of Sous Vide Cooking Step 1: Determine Your Cooking Temperature and Time Step 2: Prepare Your Sous Vide Water Bath Step 3: Place Your Food in the Bag Step 4: Seal the Bag Step 5: Cook Your Food Step 6: Season and Sear Your Food (optional) Step 7: Enjoy! Set the cooking grate in place, cover the grill, and allow it to preheat for five minutes. This is our regularly updated list of our top sous vide recipes. And it's happening for 18+ hours, so you know that flavor has had all the time it needs to really get in there and make it super tasty. Hi. The only thing I will do differently is cook at 125, as I like rare beef. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, this is Izzy! The temperature of the sous vide bath during the initial cooking phase is what determines the final doneness of your steak. When the timer goes off, remove the roast from the bag and pat dry with paper towels. It gets worked a lot so it's a tough cut. It's why I love this method for a beginner: you cannot fail with this recipe! Try it once, and youll never look back! Came out great! Save drippings in bag for optional pan sauce (below). Other Names for Bottom Round Roast. As your roast is kicking back, go and set up your smoker, making sure to clean and oil your grates. So instead of giving up, I decided to get a little technical about it. These temperatures are not hot enough to destroy dangerous bacteria.