bottom round roast recipe
- The Best bottom round roast recipe
- Perfectly Seasoned Bottom Round Roast with Herb Butter
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Perfectly Seasoned Bottom Round Roast with Herb Butter Works
- ❓ Frequently Asked Questions About Perfectly Seasoned Bottom Round Roast with Herb Butter
The Best bottom round roast recipe
What really sets this recipe apart is how easy it is to prepare while still keeping things flavorful and healthy. The bottom round is a lean cut, so it’s packed with protein without being overly fatty, which makes it great for anyone watching their intake. My husband and I have been eating it regularly lately, and it’s become a go-to for weeknight dinners because it’s so simple to make ahead and reheat. The kids love how it pairs with our homemade gravy, and the extra tender texture after marinating makes it feel like a treat. Plus, it’s the kind of meal that feels indulgent but isn’t—just a perfect balance of comfort and nutrition. It’s the kind of dish that makes you feel good, both in the kitchen and on the plate.
Perfectly Seasoned Bottom Round Roast with Herb Butter
A tender and flavorful bottom round roast slow-cooked to perfection with a rich herb butter sauce, ideal for a hearty family meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs bottom round roast
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp black pepper
- 1 tsp salt
- 4 oz (115g) unsalted butter
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Fresh parsley, chopped
- Extra herb butter for drizzling
👨🍳Directions
-
1
Preheat oven to 325°F (165°C). Pat the bottom round roast dry with paper towels. -
2
In a small bowl, mix olive oil, Dijon mustard, Worcestershire sauce, minced garlic, rosemary, thyme, black pepper, and salt. Rub this mixture all over the roast. -
3
Place the roast in a roasting pan, breast-side up. Cover with aluminum foil and transfer to the oven. Cook for 2 hours. -
4
Remove the foil and increase the oven temperature to 400°F (200°C). Cook for another 30 minutes to brown the skin. -
5
While the roast is cooking, melt butter in a saucepan over medium heat. Add minced garlic, parsley, rosemary, thyme, Dijon mustard, salt, and pepper. Cook until the butter is melted and fragrant, about 2-3 minutes. -
6
Once the roast is done (internal temperature should reach 145°F or 63°C), remove it from the oven and let it rest for 15 minutes. Slice the roast and serve with the herb butter sauce.
🔧Equipment
- Roasting pan
- Oven
- Mixing bowls
- Knife and cutting board
- Measuring spoons
- Wooden spoon
- Aluminum foil
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra tenderness, consider trimming excess fat from the roast before seasoning.
- Use a meat thermometer to ensure the roast reaches the correct internal temperature.
- Make sure to let the roast rest before slicing to retain juices.
- Adjust seasoning to taste, especially if using store-bought Worcestershire sauce.
Substitutions
- {“item”:”Herb Butter”,”substitute”:”Melted margarine or olive oil for a lighter option”}
- {“item”:”Rosemary and Thyme”,”substitute”:”Fresh sage or a mix of dried herbs”}
Watch Video Of How Perfectly Seasoned Bottom Round Roast with Herb Butter Works
❓ Frequently Asked Questions About Perfectly Seasoned Bottom Round Roast with Herb Butter
What is the best way to prepare a bottom round roast for a tender and flavorful result?
To achieve a tender and flavorful bottom round roast, start by trimming excess fat and making a few shallow cuts into the surface to help the seasoning penetrate deeper. Season generously with kosher salt and black pepper, then sear the roast in a hot skillet or on the grill for about 2-3 minutes per side for a nice crust. After searing, transfer the roast to a slow cooker set on low heat (225°F/107°C) for about 6-8 hours or until it reaches an internal temperature of 130°F (54°C) for medium-rare. For extra tenderness, you can also add a small amount of broth or a bit of apple cider vinegar to the slow cooker.
How long does it cook for and what internal temperature should I achieve?
Bottom round roast typically cooks best in a slow cooker or oven at a low temperature. For a low-and-slow method, cook it on low (225°F/107°C) for about 6-8 hours or until it reaches an internal temperature of 130°F (54°C) for medium-rare. If using an oven, set it to 275°F (135°C) and cook for 2.5 to 3 hours per pound, checking the internal temperature with a meat thermometer. The ideal temperature for medium-rare is 130–135°F (54–57°C). Do not overcook, as this will make the meat tough.
Can I use a meat thermometer to check doneness?
Absolutely! Using a meat thermometer is the most reliable way to ensure your bottom round roast is cooked to your desired doneness. Insert the probe into the thickest part of the roast, making sure it doesn’t touch the bone. For medium-rare, aim for 130–135°F (54–57°C). If you prefer medium, aim for 140–145°F (60–63°C). Remove the roast from heat when it reaches the target temperature to allow it to rest for about 15 minutes before slicing.
What are some great seasoning and marinade ideas for bottom round roast?
Bottom round roast benefits from simple yet flavorful seasonings and marinades. Here are a few ideas:
– Classic Dry Rub: Mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp black pepper, 1 tbsp kosher salt, and 1 tsp cayenne pepper. Rub this mixture all over the roast before slow cooking.
– Lemon-Herb Marinade: Combine ½ cup olive oil, ¼ cup lemon juice, 4 cloves garlic (minced), 1 tbsp dried rosemary, 1 tbsp dried thyme, 1 tbsp salt, and 1 tbsp black pepper. Marinate the roast for at least 4 hours (or overnight) before cooking.
– Beefy Marinade: Mix ½ cup soy sauce, ¼ cup Worcestershire sauce, ¼ cup apple cider vinegar, 4 cloves garlic (minced), 1 tbsp onion powder, 1 tbsp black pepper, and 1 tsp dried oregano. Let the roast sit in this marinade for a few hours before cooking.
– Garlic Butter Glaze: After searing, brush the roast with melted butter mixed with minced garlic and a splash of Worcestershire sauce, then return it to the slow cooker for the last hour of cooking.
How do I prevent the bottom round roast from drying out during slow cooking?
To keep your bottom round roast moist during slow cooking, follow these tips:
– Add Liquid: Place a small amount of broth, beef stock, or even water in the bottom of the slow cooker to create steam. This helps retain moisture. Avoid overfilling, as it can cause splashing.
– Use a Drip Pan: Place a shallow pan filled with liquid underneath the slow cooker to catch drippings and add moisture to the cooking environment.
– Keep the Lid On: Ensure the lid is securely closed to trap steam and keep the heat in.
– Rest Before Slicing: After removing the roast from the slow cooker, let it rest for at least 15 minutes before slicing. This allows the juices to redistribute, keeping the meat tender.
– Avoid Overcooking: Bottom round is lean and can dry out quickly if cooked too long. Remove it from heat as soon as it reaches your target internal temperature.
