Beefmaster Round Roast

A lean roast from the round, the hind leg. It is economical and best cooked one of two ways: roasted gently and sliced thin, or braised until fork-tender.

For roast beef: salt it a day ahead, roast low until it reaches your target, rest it, then slice thin across the grain for sandwiches. For pot roast: brown it, then braise covered with broth, onions and vegetables until it pulls apart. Avoid roasting it well done and cutting it thick; there is not enough fat in it to forgive that.

USDA safe minimum for whole cuts of beef is 145°F with a three-minute rest. Cooking to a lower temperature is a personal preference, not a safety recommendation.

Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.