A Bottom Round Roast is a hearty and satisfying cut of beef that’s perfect for a slow-cooked, flavorful meal. Known for its rich, beefy taste, this roast comes from the rear leg of the cow, which means it’s a leaner cut with less fat, making it an excellent choice for those looking for a lean, protein-packed option. When cooked properly, the Bottom Round Roast becomes tender and juicy, making it a perfect centerpiece for family dinners or special occasions. It pairs wonderfully with classic roasted vegetables like carrots, potatoes, and onions, or can be served alongside mashed potatoes for a comforting meal.
The inspiration behind preparing a Bottom Round Roast comes from the desire to enjoy a robust, flavorful beef dish without the high fat content found in other cuts. Roasting the bottom round low and slow ensures that the meat becomes tender while retaining its natural juices. The result is a delicious, melt-in-your-mouth roast that is both satisfying and versatile.
What I love most about this Bottom Round Roast is its ability to soak up whatever seasonings or marinades you choose, allowing you to customize the flavor profile to your liking. Whether you prefer a simple salt and pepper rub or want to go all out with garlic, herbs, and a savory glaze, the Bottom Round Roast is perfect for experimenting with different flavor combinations. It’s an easy and delicious way to serve a hearty, satisfying meal to a crowd, or enjoy leftovers in sandwiches, salads, or wraps the next day!
Perfect for:
- Family dinners
- Special occasions
- Holiday feasts
- Meal prepping
- Beef lovers
Why You’ll Love This Recipe
Here are 10 reasons why this Bottom Round Roast will become your go-to beef recipe:
- Tender and Juicy: Slow roasting ensures that the beef becomes incredibly tender while retaining its natural juices.
- Flavorful: The bottom round roast is packed with deep, savory beef flavor that is enhanced by the seasoning.
- Versatile Meal: This roast pairs beautifully with vegetables, potatoes, or served as sandwiches the next day.
- Simple Ingredients: You don’t need many ingredients to make this roast shine—just a few key seasonings elevate the beef.
- Perfect for Special Occasions: Whether it’s a holiday or a casual family meal, this roast always makes an impression.
- Minimal Prep Time: With just a few minutes of prep, you can let the roast cook slowly while you focus on other tasks.
- Leftovers Galore: This roast makes fantastic leftovers, whether sliced thin for sandwiches or used in soups and stews.
- Perfect for Meal Prep: Cooking a bottom round roast can provide you with a week’s worth of meals.
- Affordable Cut: Compared to other roasts, the bottom round is an affordable option without sacrificing flavor or quality.
- Impressive Presentation: A perfectly roasted bottom round looks impressive on the table, making it a great choice for entertaining.
Preparation and Cooking Time
- Total Time: 3.5 hours (including resting time)
- Preparation Time: 10 minutes
- Cooking Time: 3 hours
- Resting Time: 20 minutes
- Servings: 8 servings
- Calories per serving: Approximately 250-300 calories
- Key Nutrients: Protein: 30g, Carbs: 0g, Fat: 15g
Ingredients
For the Bottom Round Roast:
- 3-4 lb bottom round roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup beef broth
- 1 tablespoon balsamic vinegar (optional)
Ingredient Highlights
- Fresh Herbs: Rosemary and thyme add a fragrant depth to the beef, enhancing its natural flavor.
- Beef Broth: Provides moisture and rich flavor, making the roast tender and juicy.
- Olive Oil: Helps to sear the roast and lock in moisture.
- Garlic: Adds a savory, aromatic touch to the seasoning mix.
Step-by-Step Instructions
Prepare the Bottom Round Roast:
- Preheat Oven: Preheat your oven to 325°F (165°C).
- Season the Roast: In a small bowl, mix together garlic, rosemary, thyme, salt, pepper, onion powder, and paprika. Rub the seasoning mixture all over the roast, ensuring it’s evenly coated.
- Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the roast on all sides until browned, about 3-4 minutes per side.
- Prepare for Roasting: Transfer the seared roast to a roasting pan. Pour beef broth and balsamic vinegar (if using) around the roast.
- Roast: Place the pan in the preheated oven and roast for 2.5 to 3 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 150°F (66°C) for well-done.
- Rest the Roast: Once cooked, remove the roast from the oven and let it rest for 20 minutes before slicing.
Serve:
- Slice and Serve: Slice the roast thinly against the grain for the most tender slices. Serve with your favorite sides or use the leftovers in sandwiches.
How to Serve
Here are 9 serving suggestions for Bottom Round Roast:
- With Mashed Potatoes: Pair with creamy mashed potatoes for a classic, hearty meal.
- As a Roast Beef Sandwich: Use slices of roast in sandwiches with horseradish or mustard.
- With Roasted Vegetables: Serve alongside roasted carrots, potatoes, and onions for a comforting meal.
- As a Salad Topping: Add thin slices of the roast to a green salad for an elegant and protein-packed meal.
- With Gravy: Top slices with homemade beef gravy for added richness.
- On a Charcuterie Board: Serve with cheese, crackers, and pickles for a delightful appetizer spread.
- As Beef Tacos: Shred leftover roast for beef tacos with salsa and avocado.
- With Rice Pilaf: Serve alongside a flavorful rice pilaf for a complete meal.
- As a Meal Prep Option: Use the leftovers in wraps or as part of a grain bowl.
Additional Tips
- Resting Time: Allow the roast to rest after cooking to ensure the juices are redistributed for a moist, tender result.
- Monitor Temperature: Use a meat thermometer to ensure the roast reaches the desired level of doneness.
- Leftover Storage: Store leftover roast in an airtight container in the fridge for up to 3 days.
- Make-Ahead Gravy: Use the drippings from the roasting pan to make a delicious gravy.
Recipe Variations
- Herb-Crusted Roast: Add more herbs like parsley, sage, or oregano for a stronger herb crust.
- Spicy Roast: Add chili powder or cayenne pepper to the seasoning mix for a little heat.
- Garlic Butter Roast: Rub the roast with a mixture of garlic, butter, and herbs before searing.
- Roast with Vegetables: Add carrots, onions, and potatoes to the roasting pan to cook alongside the roast.
- Slow Cooker Option: Cook the roast in a slow cooker on low for 6-8 hours for an easy, hands-off meal.
- Citrus Infused Roast: Use orange or lemon zest in the seasoning mix for a citrusy twist.
Special Equipment
- Roasting Pan: For even cooking and easy cleanup.
- Meat Thermometer: To ensure the roast reaches your preferred level of doneness.
- Sharp Knife: For slicing the roast thinly and cleanly.
- Skillet: For searing the roast before roasting it.
- Basting Brush: To apply the seasonings and oils evenly.
FAQ Section
- Can I use other cuts of beef for this recipe?
Yes, you can use other roasts like sirloin or eye of round, though cooking times may vary. - Can I cook this roast in a slow cooker?
Yes, cook on low for 6-8 hours for an ultra-tender result. - How long does the roast last in the fridge?
Leftovers can be stored in the fridge for up to 3 days. - What’s the best way to reheat leftovers?
Reheat in the oven or on the stovetop, adding a little beef broth to keep the meat moist. - Can I freeze the roast?
Yes, you can freeze cooked slices of roast for up to 2 months. - Can I make this roast spicy?
Yes, add chili powder or red pepper flakes to the seasoning for a spicy kick. - How do I prevent the roast from drying out?
Roast at a lower temperature and rest the roast after cooking to retain moisture. - Can I use a different type of broth?
Yes, vegetable or chicken broth can be substituted if needed. - Can I make gravy with the drippings?
Absolutely! Use the pan drippings to make a rich and flavorful gravy. - Can I cook this roast ahead of time?
Yes, the roast can be cooked in advance and reheated before serving.
Conclusion
A Bottom Round Roast is a flavorful, budget-friendly cut of beef that’s perfect for roasting. Known for its lean texture, this cut can be a little tougher than others, but with the right cooking technique, it becomes tender and delicious. Roasting it slowly at a low temperature ensures that the meat is cooked evenly, resulting in a juicy, flavorful roast.
To prepare, season the bottom round roast with a generous amount of salt, pepper, and your favorite herbs, such as rosemary, thyme, or garlic. Roast in the oven at a low temperature (around 325°F) until it reaches the desired doneness, making sure to let it rest before slicing to keep the juices locked in. Serve with roasted vegetables, mashed potatoes, or a savory gravy for a comforting, satisfying meal.
I can’t wait to see how your Bottom Round Roast turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your delicious creation!