1. How long should I cook a bottom round roast?

The cooking time for a bottom round roast can vary depending on the size and your preferred level of doneness. As a general guideline: For medium-rare , cook the roast for about 1.5 to 2 hours at 350°F (175°C), or until the internal temperature reaches 135°F (57°C). For medium , aim for 2 to 2.5 hours, or an internal temperature of 145°F (63°C). For well-done , cook for about 2.5 to 3 hours, until it reaches 160°F (71°C).

2. What are some alternative ways to cook a bottom round roast?

Aside from roasting, you can also cook a bottom round roast in the Instant Pot or on the grill. For the Instant Pot, follow the same steps for searing and then cook on the “Meat” setting for about 60 minutes. On the grill, sear the roast over direct heat, then move it to indirect heat and cook until the desired internal temperature is reached.

3. Should I cover the roast while cooking?

While roasting, it’s best to leave the roast uncovered so it can brown and develop that beautiful caramelized crust. However, once the roast is out of the oven, covering it loosely with foil during the resting period will help keep it warm and juicy.

4. Can I use other cuts of beef for this recipe?

While the bottom round roast is perfect for this recipe, other cuts like the top round roast or chuck roast can also work well. The key is to slow-cook the meat to ensure it becomes tender and juicy.

Bottom Round Roast Recipe Your Family Will Love Forever

Description

Try this easy and flavorful bottom round roast recipe for a tender, juicy roast that’s perfect for family dinners and special occasions!

Ingredients

Scale

3 to 4 lbs Bottom Round Roast – Choose a good-quality roast for the best results. If possible, look for a roast that’s been trimmed of excess fat.
2 tablespoons Olive Oil – For searing and adding flavor. You can substitute with vegetable oil if needed.
4 cloves Garlic – Fresh garlic works wonders for infusing flavor. You can mince it or use a garlic press for even distribution.
1 tablespoon Fresh Rosemary (or 1 teaspoon dried) – The earthy scent of rosemary pairs beautifully with beef.
1 tablespoon Fresh Thyme (or 1 teaspoon dried) – Thyme adds a subtle yet rich aroma that complements the roast perfectly.
1 tablespoon Salt – You can adjust to your taste, but the salt helps draw out the beef’s natural juices.
1 teaspoon Black Pepper – Freshly cracked pepper adds a mild heat and depth of flavor.
1 cup Beef Broth – This helps create a flavorful base for the roast while keeping the meat juicy.
Optional: 1/2 cup Red Wine – If you want to elevate the flavor, add some red wine to the broth for a deeper, richer taste.

Tips for Ingredient Prep:

Marinate Ahead of Time: While this roast can be seasoned right before cooking, allowing it to marinate for a few hours (or even overnight) in the fridge will enhance the flavor and tenderness.
Customize the Herbs: Feel free to experiment with other herbs like oregano or sage if you prefer different flavor profiles.
Vegetables: If you’re roasting alongside vegetables, potatoes, carrots, and onions are great choices. Simply toss them with a little olive oil and seasoning, then place them around the roast during the last hour of cooking.

Instructions

Step 1: Prepare the Roast

First, remove the roast from the fridge and let it sit at room temperature for about 30 minutes. This helps it cook more evenly.

Pat the roast dry with paper towels. Removing excess moisture ensures a better sear.
Season generously with salt and pepper on all sides. Then, rub the minced garlic, rosemary, and thyme into the meat, pressing gently to adhere.

Step 2: Sear the Roast

Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Once the oil is hot, carefully add the roast to the pan. Sear the roast on all sides until it’s golden brown—this will take about 3-4 minutes per side. The searing process locks in those savory juices, giving your roast an extra layer of flavor.

Step 3: Roast the Beef

Preheat your oven to 350°F (175°C).
After searing, remove the roast from the pan and set it aside temporarily.
In the same skillet, add 1 cup of beef broth (and red wine, if using). Stir, scraping up any brown bits from the bottom of the pan—this will add extra flavor to your roast.
Place the roast back into the pan, making sure the broth covers the bottom.
Transfer the skillet to the oven and roast for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. If you prefer a more done roast, adjust the cooking time accordingly:
- Medium: 145°F (63°C)
- Well-done: 160°F (71°C)

Step 4: Rest the Roast

Once your roast has reached your desired temperature, remove it from the oven.

Let it rest for 15-20 minutes before slicing. This resting time allows the juices to redistribute throughout the meat, ensuring it’s tender and juicy.
Cover loosely with foil during resting to keep it warm.

Pro Tip:

Use a meat thermometer for the most accurate results! It’s the best way to ensure your roast is cooked to perfection every time.

With these easy steps, you’re now on your way to a beautifully roasted bottom round roast. The searing and slow roasting process will leave you with a deliciously tender piece of beef that’s bursting with flavor. Ready to carve and serve? Let’s move on to the next step!

4. Pro Tips and Variations

To make your bottom round roast even more impressive, here are some pro tips and delicious variations you can try. These will take your roast from good to great and give you options for customizing it to your taste.

Notes

Resting time is essential: Allow the roast to rest for 10-15 minutes after removing it from the oven to ensure maximum tenderness.
For extra flavor, marinate the roast for a few hours or overnight in the fridge using your favorite herbs and spices.
Customize the vegetables: Feel free to add other root vegetables like parsnips or potatoes for a complete one-pan meal.
Temperature tips: Use a meat thermometer to ensure your roast is cooked to perfection, adjusting for your desired doneness.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main Dish, Dinner
Method: Roasting, Searing
Cuisine: American

Nutrition

Serving Size: 6-8
Calories: 350-400 per serving (varies based on portion size)
Sugar: 4g
Sodium: 400mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 45g
Cholesterol: 105mg

Keywords: Bottom Round Roast, Roast Beef, Family Roast