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Bottom Round Roast

This bottom round roast recipe transforms one of the most affordable cuts of beef into a tender, flavorful meal that feeds a crowd without breaking the bank. This lean cut from the hindquarters becomes melt-in-your-mouth delicious when you apply the right cooking techniques and give it the low-and-slow treatment it deserves.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Roast
  • 3 to 4 pounds bottom round roast trimmed of excess fat
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
For the Roasting Pan
  • 2 cups beef broth
  • 1 large onion quartered
  • 3 carrots cut into large chunks
  • 3 celery stalks cut into large chunks

Equipment

  • Large roasting pan with rack
  • Meat thermometer
  • Sharp carving knife
  • Cutting board
  • Small bowl for seasoning mixture
  • Aluminum foil
  • Kitchen twine (optional)

Method
 

  1. Remove the bottom round roast from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat the meat completely dry with paper towels.
  2. Combine the minced garlic, kosher salt, black pepper, thyme, rosemary, onion powder, and paprika in a small bowl. Mix thoroughly to distribute the garlic evenly throughout the dry seasonings.
  3. Rub the olive oil all over the roast, coating every surface generously. Apply the seasoning mixture to all sides of the roast, pressing it into the meat so it adheres properly.
  4. Preheat your oven to 325°F. Arrange the onion quarters, carrot chunks, and celery pieces in the bottom of your roasting pan, then pour the beef broth over them.
  5. Place a roasting rack over the vegetables and set the seasoned roast on top, fat side up if any fat cap remains.
  6. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch the pan. Roast for approximately 20 to 25 minutes per pound, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
  7. Every 45 minutes, open the oven and spoon some of the pan liquid over the roast to keep the surface moist.
  8. When the roast reaches your desired temperature, remove it from the oven and tent it loosely with aluminum foil. Let it rest for 15 to 20 minutes.
  9. Identify the direction of the muscle fibers running through the meat, then slice perpendicular to those fibers in thin cuts, about 1/4 inch thick.

Notes

Use a reliable meat thermometer rather than guessing by time alone. Don't skip the resting period. Save all the pan drippings and vegetables to make gravy. Slice the roast as thinly as possible to maximize tenderness. Adding 1/2 cup of red wine to your roasting pan liquid creates an even richer flavor. Store leftovers in an airtight container with pan juices for 3 to 4 days in the refrigerator or freeze for 2 to 3 months.