Bottom Round Roast
Juicy, tender, and full of herb flavor — this Bottom Round Roast is easy to make and perfect for Sunday dinners or weekday meal prep. Crispy edges, rich aroma, and leftovers that make the best sandwiches!
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.
Notes
Always roast fat side up for natural basting. Don’t open the oven door for the first hour to maintain temperature. Let it rest before slicing for the juiciest results.