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Round Roasts (Eye of, Top & Bottom)

Prosper Meats

It's time to break out the crock-pot!  Our Round Roasts come in three (3) varieties: Top, Eye of and Bottom Round which are all lean, full of flavor and a great value.  This versatile roast will make you just as happy chunked in a stew as it will roastedBraise it just right, and you may think you're slicing through the butter for your baked potato it's so tender.  (Close your eyes and try it, we dare you!)  Feeling adventurous?  Get a second roast so you can also try a classic take on beef stew and freeze extra for easy meals down the road.

Pro Tip: Try searing all sides quickly (about a minute each) before throwing in the slow cooker.

All Round roasts (not surprisingly) come from the Round primal, a muscular area above the hind legs. Cuts from this region tend to be leaner and are sometimes less tender because they are used primarily for mooovement.


Organic Grass Fed & Finished Beef

Certified USDA Organic cattle are raised on 100% Organic Grass from ween while grazing in open pastures, never in a feed lot. Very lean beef with little to no fat content.  Always Antibiotic and Hormone free.


Prosper Steakhouse Beef

Cattle are fed an optimized mixture of Grass, Organic Grass, Corn and Distillers Corn Grain. Raised and marketed for high end steakhouses, you can enjoy the same top notch quality at home from Prosper Meats with our Prosper Steakhouse cuts. Always Hormone free.


Bottom Round Roast Au Jus


1 tablespoon ground black pepper

1 tablespoon paprika

2 teaspoons chili powder

1/2 teaspoon celery salt

1/2 teaspoon ground cayenne pepper

1/2 teaspoon garlic powder

1/4 teaspoon mustard powder

1 (3 pound) round roast ( Top, Bottom and/or Eye of )

1/2 cup water


  1. In a small bowl, mix together black pepper, paprika, chili powder, celery salt, cayenne pepper, garlic powder, and mustard powder. Rub mixture over the surface of the meat. Place roast in a slow cooker, and add 1/2 cup water.
  2. Cover, and cook on Low for 8 to 10 hours. When meat is tender and well done, transfer roast to a serving platter. Skim fat from juices, and strain; serve with meat.

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