Name: Member's Mark USDA Choice Angus Beef Boneless Bottom Round Roast, priced per pound
Brand: Member's Mark
SKU: 13585619390
Availability: InStock
Rating: 4.6 (2673 reviews)

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Member's Mark USDA Choice Angus Beef Boneless Bottom Round Roast, priced per pound

<summary><ul><li>Premium Angus Cut: This boneless bottom round roast is USDA Choice Angus beef, aged for optimal tenderness and offering a rich, full flavor with 24g of protein per serving.</li><li>Versatile Culinary Use: Ideal for slow cooking or braising, this roast transforms into a tender and flavorful centerpiece, perfect for hearty pot roasts or savory beef stews.</li><li>Detailed Preparation Guidance: Comprehensive instructions cover thawing, seasoning, and specific cooking methods for both slicing (roasting) and shredding (braising/pot roast), including recommended temperatures and times.</li><li>Flexible Cooking Methods: Whether roasting in an oven for slices or braising in a Dutch oven for shredding, the roast can be enhanced with root vegetables, beef stock, or cream of mushroom soup.</li><li>Optimal Doneness Achieved: Ensure perfect results by verifying doneness with a meat thermometer (130-145F for slicing) and allowing a 15-20 minute rest period before slicing against the grain or shredding.</li></ul></summary>

<h3>USDA Choice Angus Beef Boneless Bottom Round Roast</h3> Experience the rich, full flavor of Member's Mark USDA Choice Angus Beef Boneless Bottom Round Roast, priced per pound, a versatile and value-packed cut of beef. Perfect for slow cooking or braising, this roast transforms into a tender and flavorful centerpiece for your meals. Whether you're preparing a hearty pot roast or a savory beef stew, this cut is sure to impress with 24g of protein per serving. <h3>Creative Ways to Prepare Your Roast</h3> Elevate your cooking with this bottom round roast by seasoning it with your favorite spices and pairing it with root vegetables like celery, onions, carrots, garlic, and potatoes. Slow cook overnight or for 6-8 hours on high for a melt-in-your-mouth pot roast. For a comforting beef stew, add cream of mushroom soup and beef stock, then serve over noodles. Alternatively, cook in a Dutch oven and use the drippings to create a flavorful gravy. <h3>Cooking Instructions</h3> 1. Thaw &amp; Prep: Fully thaw the roast in the refrigerator. Pat dry and season generously with salt, pepper, and desired herbs. 2. Choose Cooking Method: <ul> <li>For Slices (Roasting): Sear all sides in a hot pan (optional, but recommended). Place in a roasting pan in a 300°F-325°F oven. Cook for 20-25 mins per pound until desired internal temperature is reached.</li> <li>For Shredding (Braising/Pot Roast): Sear all sides in a Dutch oven. Add liquid (broth/water) to half-cover the roast, plus optional vegetables/herbs. Cover and bake in a 300°F-325°F oven for 3-4 hours until fork-tender.</li> </ul> 3. Verify Doneness: Use a meat thermometer. For slicing, aim for 130-145°F (54-63°C) for medium-rare to medium-well. For shredded, ensure it's very tender. 4. Rest: Remove from heat, tent loosely with foil, and let rest for 15-20 minutes before slicing against the grain or shredding.

Brand

<ul> <li>USDA Choice Angus beef aged for optimal tenderness</li> <li>Packaged on a tray</li> <li>Cut fresh in club daily</li> <li>Perfect for use in slow cookers to create a delicious and tender pot roast</li> <li>24g protein per serving</li> </ul>

Specifications

title_store_delivery_instore_pickup

<ul>
<li>USDA Choice Angus beef aged for optimal tenderness</li>
<li>Packaged on a tray</li>
<li>Cut fresh in club daily</li>
<li>Perfect for use in slow cookers to create a delicious and tender pot roast</li>
<li>24g protein per serving</li>
</ul>

flavorful, and cooked beautifully. I used it to make a traditional Colombian dish called Posta Negra Cartagenera, and it turned out spectacular.

Quick recipe (how I made it):
	•	Season the beef with salt, pepper, and a little garlic. Sear it until nicely browned.
	•	In the same pot, sauté sliced onions and garlic, then add a splash of vinegar and soy sauce.
	•	Add cola (or panela/brown sugar) for that signature sweet-dark flavor, plus bay leaf and a touch of cumin.
	•	Return the beef to the pot, add a bit of beef broth, cover, and simmer low until tender.
	•	Slice and spoon the dark, glossy sauce over the top.

The result was tender, rich, and delicious—highly recommend this cut!

Perfect cut for Posta Negra Cartagenera — amazing

THE PERFECT meat to cook Sous Vide at 131 degrees for 18-24 hours.  Sliced for the VERY BEST ROAST BEEF sandwiches.  Yuuummm... Some have complained about the fat/marbling which is necessary for a flavorful result....  GREAT for the CARNIVORE diet which is now recommended  :-)

GREAT TO COOK SOUS VIDE FOR SANDWICHES...

I bought a 4# Bottom Round roast for two people so I divided it at home and used 2# for a Mississippi pot roast in a slow cooker. Delicious and had the same texture and flavor as my Mom's pressure cooker pot roasts, my favorite meal as a child. Enough drippings to make a wonderful gravy so this choice was like reliving my childhood.

Perfect choice for Mississippi pot roast in a slow

Once I saw this on the rack, I had to get it because it's the cheaper steak for my keto-carnivore diet. I sliced it in a way where it would suit me best. Cutting through it is easy. The fat in the grain looks very nice. It tastes very good after seasoning it and cooking it.

Can't Beat The Price

Just perfect to make 'deli-style' roast beef.  Lean but with good marbling.

Yummy deli roast beef

Versatile and tender. Cooked in the crock pot, on low for 10 hours. We've had sliced roast beef, beef Manhattan's then made barbecue from the leftovrrs.

Versatile cut of beef.

Found this nice sized roast for a good price. In this time of higher prices it is nice to find something I can afford. This will be 3 meals for my husband and me. Tastes great and very tender.

Roast Beef

I ordered this for home delivery. It had SO MUCH FAT on the bottom when I unwrapped it that I was appalled. Well over a pound if fat. It was also so tough tat even sow cooking it for sandwiches was nit very successful. I was shocked that our Sam’s would not trim away that much fat!

Tough Roast

I bought this meat from Sam’s Club for Thanksgiving, and it was a huge disappointment. As soon as I opened the package, it had a horrible smell, like spoiled meat. I still tried to cook it and even washed it during cooking to see if the smell would go away, but nothing helped. In the end I had to throw it in the garbage.

This was honestly the worst purchase I’ve ever made. I still have a portion of the meat in my freezer, but I don’t know if Sam’s Club will even accept it back. Very disappointed and frustrated with this experience.

Spoiled Meat Ruined My Thanksgiving – Worst Purcha

Hoping to get a tender Roast, We cooked this roast in an Instant Pot that cooks under pressure. After 2 meals we threw 6the rest away

Member's Mark USDA Choice Angus Beef Boneless Bottom Round Roast, priced per pound

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