Parents, you’ve got questions, we’ve got answers.

Or just as likely, we’ve got questions and you’ve got answers.

Challenge: Kitchen Q&A

The "PERFECT" medium-rare bottom round roast??

Vote up!
Share on Facebook Share on Twitter Email this article

HELP! My husband is a meat and potatoes man. For 23 years, I have cooked dry, tough, cardboard-like roasts. Our anniversary is this week, and I have a 3 lb. bottom round roast to try - probably one last time. It has sat in the fridge overnight with a dry rub of garlic and herbs, soaked in a cherry soda, as I was told that would add some flavor as well as break down some of the tough fibers. HOW DO I COOK IT TO PERFECTION? We like our steaks medium rare - hot pink inside and soft and moist. I would like to duplicate this for the roast.

This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!