Flap meat is a thin, fibrous and chewy cut, that is marinated, cooked at high temperature to bottom round steak more than rare and then cut thinly across the grain. Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut. Seldom-seen flap meat is giving better-known steaks a run for the money”. The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish.
The Food Lab: Better Home Cooking Through Science. The Cranberry Cookbook: Year-Round Dishes From Bog to Table. Please log in with your username or email to continue. By using our site, you agree to our cookie policy. How is where trusted research and expert knowledge come together. After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History.
Jessica also completed an MA in History from The University of Oregon in 2013. How marks an article as reader-approved once it receives enough positive feedback. This article has been viewed 727,187 times. Premium cuts of beef can be costly, but inexpensive cuts can be tough and flavorless if cooked too quickly. Season your meat and decide if you’d like to roast it in the oven with onions and carrots or if you prefer to make it in the slow cooker with portobello mushrooms.
Serve your bottom round roast with the vegetables or mushrooms and the juices from the meat. Rub the seasoning in with your fingers. Sear the roast for 2 to 3 minutes on each side. When the oil shimmers, set the seasoned roast in the pot. Leave the roast to cook for 2 to 3 minutes without moving it.
Then use tongs to turn the roast to another side and sear it for another 2 to 3 minutes. Searing the meat will make the roast more flavorful and give it a golden brown color. Try coating the meat with your choice of chopped herbs or spices for additional flavor. If you try to move the meat before it’s seared, it will stick to the pot.