beef bottom round roast recipe
The Best beef bottom round roast recipe
The health benefits are real too. Lean and rich in protein, it’s a great way to keep meals balanced without sacrificing taste. Plus, it’s versatile—whether you’re serving it with a simple roasted veggie medley or a classic red wine reduction, it holds up well. And because it’s a slow-cooked cut, it’s perfect for busy weeknights or weekend plans where you want something substantial but not overly complicated. My favorite part? The way it turns into a silky, fall-apart texture after resting, making every bite feel indulgent without the guilt.
Perfectly Roasted Beef Bottom Round Roast
A tender, flavorful roast that turns simple ingredients into a satisfying meal. Ideal for potlucks or family dinners.
🥘Ingredients
- 2 lbs beef bottom round roast
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
👨🍳Directions
-
1
Pat the beef roast dry with paper towels and season generously with salt and pepper. Rub the outside with olive oil, then sprinkle evenly with minced garlic and chopped rosemary. -
2
Place the roast in a roasting pan, fat side up. Pour beef broth into the bottom of the pan to create a bath for the meat. -
3
Roast in a preheated oven at 325°F until the internal temperature reaches 135°F for medium-rare (about 2 hours 15 minutes). Let it rest for 15 minutes before slicing.
🔧Equipment
- Cutting board
- Sharp knife
- Roasting pan
- Oven thermometer
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, slice the roast against the grain before serving.
- Use an oven thermometer to ensure accurate temperature readings.
- Leftovers reheat well in a skillet with a splash of beef broth.
Watch Video Of How Perfectly Roasted Beef Bottom Round Roast Works
❓ Frequently Asked Questions About Perfectly Roasted Beef Bottom Round Roast
How do I know when the beef bottom round roast is done?
Use a meat thermometer to check the internal temperature—rest the roast for 15 minutes after removing it from the oven before measuring. The ideal doneness for beef bottom round roast is 130°F to 140°F for medium-rare, 140°F to 145°F for medium, and 150°F to 155°F for well-done. The meat will stay juicy even if slightly pink inside.
Can I marinate the roast before cooking?
Yes, marinating helps tenderize the beef. For best results, let it sit in the fridge for at least 4 hours (or up to 24 hours) before cooking. Avoid over-marinating, as it can make the meat too soft. A simple mix of olive oil, garlic, rosemary, and soy sauce works well.
What’s the best way to slice the roast?
Let the roast rest for at least 30 minutes after cooking before slicing. Use a sharp knife and cut against the grain for tenderness. Bottom round roast is naturally lean, so slicing thinly ensures even cooking and easier digestion.
How do I prevent the roast from drying out?
To keep the roast moist, cover it loosely with foil during the last 30 to 45 minutes of cooking. If using a roasting pan, place a rack inside to elevate the meat slightly, allowing even heat circulation. Avoid overcrowding the pan.
Can I use this recipe for a pot roast instead?
Yes, if you prefer a slower, braised version, reduce the roasting time and add vegetables like carrots, onions, and potatoes. Simmer the roast in a pot with broth and aromatics for 2 to 3 hours until tender. The bottom round roast’s rich flavor makes it a great choice for this method.
