Bottom Round Roast Juicy And Tender

Love easy and juicy roast beef recipes? Try my top round roast, sirloin tip roast, eye of round roast, and ribeye roast next. Looking for an upscale dinner without breaking the bank? Then you’ll love my bottom round roast! It’s equally as elegant as any elegant roast beef out there, but won’t hurt your wallet. Similar to my rump roast, this impressive piece of meat will ‘wow’ everyone you serve it to. It has a rich, buttery crust and mouthwatering taste thanks to a simple blend of seasonings. I call it my meat masterpiece!

Why I love this recipe

Simple ingredients. You can always count on my slow-cooked bottom round roast to become remarkably flavorful with very little effort. I purposely keep the seasonings at a minimum to let the beef’s naturally juicy flavor shine. Restaurant-quality results. This cut of meat is one of the most affordable, but don’t let that deter you: it roasts beautifully and yields juicy and tender results every time. SO easy. If you’ve ever been intimidated cooking large cuts of beef, this is the recipe for you to make. It needs very little prep time, and the oven handles everything else.

Ingredients needed

Beef bottom round roast. Pick up a well-trimmed roast with a deep red color and fat marbling through the meat. Avoid cuts with excessive connective tissue. I find that a butcher is your best bet for this. Butter. Brush the butter around the outside of the meat, and voila! You’re left with a beautiful golden brown crust and melt-in-your-mouth meat. You can also use olive oil. Rosemary. I prefer fresh herbs over dry ones, especially when it comes to roasting meat. The flavor is just unmatched. Dry spices. Dried mustard seeds and garlic powder give the roast an irresistible savory depth. Sea salt and black pepper. For flavor.

How to cook a bottom round roast

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. A bottom round roast is a lean cut of beef from the hindquarter, known for being flavorful but sometimes tougher due to less marbling. Don’t fret, though- my roasting method will tenderize the meat perfectly! “This is the BEST bottom round roast recipe I’ve ever made.” – Ariana Step 3- Roast it in the oven: Turn it back on and continue cooking until the meat is cooked. Let the meat rest before slicing and serving.

Arman’s recipe tips

Let it rest! The beef absolutely has to rest for at least 15 minutes after roasting. Sorry, but it’s my non-negotiable rule. It’s the only way to get the most tender and juicy meat! Use room-temperature beef. Remember to place the meat on the counter for 30 minutes before cooking so it can come down to room temperature. It cooks so much better and more evenly. Pat dry the beef. Patting the beef completely dry before adding the seasonings will help them stick easily and also meld into the meat nicely.

Storage instructions

To store: Let leftover beef cool to room temperature, then store it in an airtight container in the fridge for 2 to 3 days. I find that the best bottom round roast is cooked to medium-rare or an internal temperature of 135ºF to 140°F (as pictured). In this recipe, I used a 3-pound roast that took approximately 1 hour and 20 minutes total. Check the temperature periodically by sticking a meat thermometer into the thickest part of the beef as it cooks. Of course, if you prefer more well-done meat, just cook in 5-minute increments until your desired doneness.

Switch up the seasonings. You can rub the roast with butter and any blend of herbs and spices you like. Try paprika, onion powder, thyme, oregano, basil, marjoram, parsley, and/or red pepper flakes. Pro tip- Make herb butter by mixing your favorites with it beforehand. Seasoning shortcut. Want to save time? Swap the custom seasonings in the recipe for a store-bought spice blend, like Italian, Blackened, or Montreal steak seasoning. Make it a pot roast. Braise the bottom round in beef broth with chopped root veggies, like carrots and potatoes. Make a gravy. Save the drippings and whisk up a simple gravy or sauce to serve with the roast.

To freeze: Wrap the leftover beef in aluminum foil or place it in a freezer-safe container, then freeze for 2 to 3 months. Thaw in the fridge before reheating.