Beef Round Roast (Black Angus)

The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling, so get out the dutch oven, crock pot, or slow cooker and enjoy pot roast / beef stew heaven!

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