Bottom Round Roast used to intimidate me. You know that feeling when everyone’s waiting at the table, and you’re praying it’s not dry or tough? Been there. But after some trial and error (and a few overcooked roasts), I finally found the secret to a juicy, perfectly pink roast with crispy, herb-kissed edges. Let’s make it together and you’ll never fear a roast again.
Table of Contents
What Is a Bottom Round Roast?
This lean, flavorful cut comes from the hindquarters of the cow. It’s affordable, easy to find, and perfect for roasting low and slow. Because it’s low in fat, it benefits from a quick sear and careful resting. It slices beautifully for Sunday dinner or even thinner for cold-cut sandwiches the next day.
Ingredients You’ll Need
- 4 lb bottom round roast
- ¼ cup olive oil
- 1½ tbsp coarse salt
- 1 tbsp dried garlic
- 2 tbsp dried onion flakes
- 1½ tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tsp coriander seeds
- 1 tsp freshly ground black pepper
Use good-quality olive oil and freshly ground spices they make a world of difference. I love the nutty aroma of coriander and the cozy, woodsy scent of thyme and rosemary wafting through the kitchen.
How to Cook Bottom Round Roast
Step 1: Preheat the Oven
Preheat your oven to 450°F and make sure your rack sits in the middle position. This high heat gives the roast that delicious sear right from the start.
Step 2: Mix the Spice Rub
In a mortar or small bowl, combine all your spices with the olive oil to create a thick, fragrant paste. The aroma alone will make your kitchen smell incredible!
Step 3: Coat the Roast
Rub the paste generously all over the roast, making sure every inch is covered. Don’t be shy this is where the flavor magic happens.
Step 4: Prepare the Roasting Pan
Place the roast fat side up on a rack inside a roasting pan. For extra flavor, add chopped carrots, onions, or beets under the rack. They’ll soak up those rich, meaty juices as the roast cooks.
Step 5: Roast and Sear
Roast at 450°F for 20 minutes to sear the outside. Then lower the temperature to 350°F and continue roasting for about 1 hour, or until the internal temperature reaches 135°F for medium doneness.
Step 6: Rest Before Slicing
Remove the roast from the oven and let it rest for 10 15 minutes before slicing. This step is key it keeps the juices locked inside and ensures every slice is tender and moist.
What to Serve with Bottom Round Roast
This roast pairs perfectly with cozy comfort sides. For a hearty family dinner, serve it alongside buttery Garlic Mashed Potatoes or toss in veggies to roast right in the same pan. If you love slow-simmered flavors, try our Crock Pot Beef Stew on the side for the ultimate comfort pairing. And if you’ve got a sweet tooth, finish the meal with warm Homemade Cinnamon Rolls for dessert.
Tips for a Perfect Roast Every Time
- Don’t open the oven door during the first hour you’ll lose precious heat.
- Always rest your roast before slicing. It keeps the meat tender and juicy.
- Roast fat side up so it bastes itself as it cooks.
- Use a meat thermometer 135°F gives you that perfect blush-pink center.
- Slice thinly against the grain for the most tender bite.
Storing and Freezing Leftovers
Refrigerate leftovers in an airtight container for up to 4 days. Slice thinly for sandwiches or serve cold over salads. Want to save some for later? Wrap tightly in two layers of plastic wrap and one of foil, then freeze for up to 4 months. Thaw overnight in the fridge before reheating.
FAQs
Can I cook bottom round roast in a slow cooker?
Absolutely! Cook on low for 8 hours with a bit of beef broth and herbs for melt-in-your-mouth tenderness.
What’s the best internal temperature for medium doneness?
135°F is your magic number. For medium-well, go up to 145°F just don’t overdo it, or you’ll lose that juicy texture.
Can I marinate the roast overnight?
Yes! A simple olive oil, garlic, and herb marinade can boost the flavor even more. Just pat it dry before roasting for that perfect crust.
Final Thoughts
There’s something special about carving into a perfectly roasted beef dinner. The aroma, the sizzle, the family waiting around the table it all comes together in one comforting moment. Try this Bottom Round Roast recipe tonight and make your kitchen smell like home. Don’t forget to leave a comment or pin it for later!
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Bottom Round Roast
Equipment
- Oven Preheated to 450°F.
- Roasting pan with rack Helps fat drain and promotes even cooking.
- Mortar and pestle or bowl For mixing spice rub.
- Meat thermometer Check internal temp for doneness.
Ingredients
- 4 lb bottom round roast
- 1/4 cup olive oil
- 1 1/2 tbsp coarse salt
- 1 tbsp dried garlic
- 2 tbsp dried onion flakes
- 1 1/2 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tsp coriander seeds
- 1 tsp black pepper
Instructions
- Preheat your oven to 450°F and make sure the rack is in the middle position.
- Mix all the spices with olive oil in a mortar or bowl to form a thick, fragrant paste.
- Rub the spice paste all over the roast, coating every inch for even seasoning.
- Place the roast fat side up on a rack in a roasting pan. Add carrots, onions, or beets under the rack for extra flavor.
- Roast at 450°F for 20 minutes, then reduce temperature to 350°F and cook for about 1 hour or until internal temperature reaches 135°F.
- Remove the roast and let it rest for 10–15 minutes before slicing.