How to Slice a Bottom Round Roast
- 1). Cook the roast according to recipe directions, depending on the size of the meat. Typically, a small roast (2 to 3 pounds) takes about 2 hours to cook in the oven or on the stovetop. When the meat is done, it should be tender and gently break down when applying pressure with a utensil.
- 2). Remove the roast from the pan and allow it to rest on a carving board for at least 5 minutes. Allowing it to rest redistributes the natural juices within the meat for a tender, juicy roast.
- 3). Slice the roast against the grain, using a sharp carving knife to create thin slices. You will see the direction of the muscle fibers (grain) in the roast, so slice the meat in the opposite direction to ensure tenderness in the roast. Plate the roast slices and cover with a small amount of the cooking juices or gravy to serve.