I've never roasted bottom round before and managed to ruin a roast tonight. I trussed and coated the bottom round with salt and pepper, seared on all sides, and then roasted in a 350 degree oven until a thermometer inserted in the bottom round read 150 degrees Fahrenheit. The bottom round wasn't more than 5 pounds and reached 150 degrees in a little more than an hour.
The result isn't inedible, but not delicious either. No matter how thinly I slice the roast, there are still bites that are hard to chew. It seems like sinew and/or fat. I just read a couple places online to roast at a lower temperature for a few hours. I'll try that next time, but, for now, is there any way to rescue this roast? I was thinking of braising at a low temperature for a few hours.