bottom round roast

Juicy and tender bottom round roast encrusted with sea salt and herbs. This roast beef recipe is a family favorite!

Bottom Round Roast

water

arrowroot starch

gluten-free beef broth

garlic cloves,

sea salt

parsley

thyme

rosemary

black pepper

olive oil

beef

Using a mortar and pestle, turn the garlic...

Using a mortar and pestle, turn the garlic cloves and seasalt into a paste.  Stir in the dried parsley, dried thyme, driedrosemary, ground black pepper, and olive oil.

Preheat oven to 375 degrees (F).

Remove the beef bottom round roast from its...

Remove the beef bottom round roast from its packaging. Do not cut off the butcher’s twine tied around the roast. 

Place the roast in a 10-12 inch baking...

Place the roast in a 10-12 inch baking dish (I recommendusing a cast iron skillet, because it can also be used later to make the gravy) and rub down with the garlic and herb rub (all sides). When finished, place the roast in the pan with the fatty side up.

Bake for about 18-20 minutes per pound, or...

Bake for about 18-20 minutes per pound, or until the internal temperature reaches 125-130 degrees (F), for medium-rare (or until the roast is at the desired temperature).

Remove the roast from the baking dish and...

Remove the roast from the baking dish and place it on a platter. Cover loosely with foil, and allow the roast to rest for at least 15-20 minutes before slicing.

Combine the cold water and the arrowroot starch. Set...

Combine the cold water and the arrowroot starch. Set aside.

In a heavy bottomed pan, place the cooking...

In a heavy bottomed pan, place the cooking juices from the roast, including the crispy brown bits (or if you cooked the roast in a cast iron skillet, just use that to make your gravy in).

Stir in the beef broth and red wine....

Use a wire whisk to gently scrape the...

Use a wire whisk to gently scrape the browned bits off the bottom of the pan and bring to a boil. 

Whisk in the arrowroot starch mixture. 

Return the gravy to a boil, then reduce...

Return the gravy to a boil, then reduce the heat to medium low and simmer for about 10 minutes to thicken the gravy. Whisk occasionally.

https://mediavine-res.cloudinary.com/video/upload/xop2sj537oab0etepsks.mp4

This bottom round roast will quickly become a family favorite recipe! Crusted in sea salt, lots of fresh garlic, and herbs, this juicy roast is lip smacking delicious!

This  Perfect Herb &amp; Garlic Bottom Round Roast Recipe is a simple three ingredient roast beef recipe with a simple method of cooking the BEST roast ever!

The Perfect Herb &amp; Garlic Bottom Round Roast Recipe

beef bottom round roast

butter

garlic

Preheat the oven to 500 degrees Fahrenheit.

Pat the bottom round roast dry with paper towels to allow the butter mixture to stick.

Place the roast in an oven safe skillet. Combine butter, rosemary and minced garlic.&nbsp;Spread the mixture by hand over the roast covering as much as you can.

Place the roast in the oven, close the oven door and reduce the temperature to 475 degrees Fahrenheit.

Roast for 7 minutes per pound and then turn the oven off completely (keeping the oven door closed).

After 1 hour, turn the oven on to 200 degrees Fahrenheit and cook for approximately 1 hour or until the internal temperature of your roast reaches your desired temperature (rare, medium, etc).

This easy meal is perfect. The instant pot does most of the work for you and leaves the meat moist and delicious!

Instant Pot Bottom Round Roast

bottom round roast ((see notes for alternatives))

salt

ground pepper ((use as much as you like))

red wine

beef broth

onion

carrots

potatoes ((Yukon gold, washed and cut in chunks))

celery

sage leaf

oregano ((dried))

Open meat package and pat it dry with a paper towel. Salt and pepper both sides of the roast

Plug Instant pot in and press the sauté button. Let the IP heat up (the display will display &quot;hot&quot;) and add olive oil and once that heats up add the roast fat side down. Sauté for 3 minutes and flip to the other side for another 3 minutes. Remove and set aside

Add wine and use a wooden spoon to scrape the bottom of the IP insert to deglaze. Make sure to get all the flavor crystals

Add the meat back into the IP, then add broth, onions, rosemary, sage and oregano

Seal the IP and make sure the venting knob is in the sealed position. Press pressure cooker button and set the time for 60 minutes. Make sure the mode is normal and the pressure is high

Once the IP beeps, let it release the pressure naturally (this can take up to 30 minutes). The float valve or silver button will drop on the lid

Add carrots, potatoes and celery. Seal IP and make sure the venting knob is sealed. Press pressure cook button and set timer for 10 minutes - the IP won&#x27;t take as long to come to pressure this time

Wait 10 minutes before doing a quick release (see notes at how to do this)

Remove meat to a platter and take the vegetables out of the broth. Let the meat rest for 10 minutes before shredding or cutting into it

Take two forks and shred the meat however large or small you want it

Plate some meat and veggies and ladle on some gravy

Smile

Enjoy

The aroma coming from the kitchen while this is cooking is heavenly. We chose to oven roast the recipe and it turned out amazing - perfectly juicy and moist. The rosemary and thyme herb mix is divine. When roasted, it forms an aromatic crust around the outer edge of the roast. Serve with a side of potatoes and carrots for a...

Round Roast Beef Bottom Perfection

beef roast

Tbsp coarse sea salt;

Tbsp cracked black pepper;

Tbsp onion flakes, dehydrated

How do you cook a lean and budget friendly cut of meat like an eye of round? You slow roast it in the oven, let it rest, and finish it with a reverse sear. You do not want to cook lean like eye of round, bottom round, or top round on high-heat, trust me.

Slow Roasted "Eye of Round Roast" with Chimichurri

eye of round roast (USDA Choice or Higher)

thyme (fresh

rosemary (fresh

onion powder

Remove your roast from the refrigerator, remove the packaging, and allow it to rest for 10 - 30 minutes to take the chill off.

Remove the silvery skin with a sharp chef&#39;s knife. Most roasts will have this removed, but I find they always miss some.

Pat the roast dry with paper towel. A dry roast browns better and this helps the seasoning stick to the roast better.

Drizzle olive oil over the roast and use your hands to rub it all around. This will help seasonings stick better!

Add the seasoning to a bowl and combine thoroughly. Distribute the seasoning evenly to all sides of your roast.

Place the roast into the center of your roasting pan, cast iron, or check my list of alternative roasting pans for additional options. Fat side up if your roast has the fat  cap.

Insert your meat probe into the thickest part of the meat. Learn how to use a meat thermometer in my how to guide. See notes for internal temperature guide to doneness.

Take the roast out of the oven, place a foil tent on top, and let it rest for 10 minutes up to 2 hours.

About 20 minutes before your ready to eat, preheat your oven to 500-550 degrees Fahrenheit (260-288 degrees Celsius).

Once your oven is preheated, reverse sear your eye of round roast for about 10 minutes or until a nice bark forms.

Transfer it to a cutting board and carve against the grain for the best result. Since we let the roast rest after cooking it low and slow, we do not have to let it rest again, which I absolutely love.

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

How to Cook a Bottom Round Roast

roast

salted butter

Tbsp. minced garlic

Use a paper towel to dry the roast.

Combine butter, garlic, and spices and spread over the roast.

Roast for 475° for a few minutes and turn off oven, then an hour at 200°F.

You no longer have to travel to Baltimore to experience authentic pit beef thanks to this recipe.

Baltimore Pit Beef Recipe

horseradish

mayonnaise

(6 pound) top beef roast

Morton Coarse Kosher Salt

Mrs. O'Leary's Cow Crust recipe

onions

kaiser rolls

Prep. Mix the mayo and horseradish and let it sit for at least 30 minutes during the cook.

Trim excess fat and any silver skin from the roast. The fat does not penetrate the meat. Meat is 75% water and fat and water don&#39;t mix. And the fat blocks the rub and smoke from the meat. If your roast is funny shaped, tie it with butcher string to make it closer to uniform in thickness so it cooks uniformly. Now take a look at the meat and figure out which way the grain is running because when it is done, you will want to slice it across the grain to reduce the chewiness. It is easier to find the grain when the meat is raw.

Dry brine the meat a day in advance if possible, 1/2 teaspoon of Morton Coarse Kosher Salt per pound of meat.

Crust. Anytime before cooking, in a baking pan, wet the entire surface and coat it with the Cow Crust.

Fire up. Set up your grill for 2-zone indirect heat and get the indirect side to about 225°F (107°C) with the lid down. On a smoker, set it up to cook at 225°F (107°C). I know this is a lot cooler than most restaurants cook at, but stick with me. This will make meat more tender than most restaurants. If you wish, throw some wood into your grill for smoke flavor. I recommend it.

Cook. Place the meat in indirect heat, close the lid and check the color on the bottom after about 30 to 60 minutes. If it is different than the color on top, roll it over. The cooking time will depend on the temp and the thickness of the meat. Shoot for about 115°F (46°C) in the deepest part.

Then move it over direct infrared heat to crisp up the crust, and roll it around every 5 minutes or so when the exterior gets deep mahogany. Don&#39;t burn it. Watch the temp in the center and remove the roast when it hits 125 to 130°F (52 to 54°C) for medium rare. This reverse sear method will give you much more even color inside the meat, and a crisper crust that if you sear first.

Slice. Slice the meat thin across the grain for max tenderness. If you slice and the grain is running parallel to the slice, rotate the hunk and slice it across the grain. This is crucial! It may be hard to slice warm meat with a machine if you have one, so I slice mine by hand. Just shave it off. Don&#39;t try to make large complete slices. The thinner the better. After you slice it, you can throw a few slices back on the grill or in a pan for those who like it chewier and more well done.

Serve. Mound it high on the roll, drizzle on some horsey sauce, and scatter a few thinly sliced onion rings on.

Easily make the best bottom round roast recipe. Tender rump roast makes a great Sunday roast or perfect roast beef sandwiches.

Perfect Bottom Round Roast Recipe (Rump Roast)

garlic (minced)

thyme leaves

oregano leaves

Lay a few layers of paper towels onto...

Lay a few layers of paper towels onto a clean plate. Remove the roast from the fridge.  Open the package next to the sink and drain off the excess liquid. Remove the roast from the packaging and place it on the paper towel lined plate. Use a few more paper towels to pat dry the entire roast. Once dried, remove the paper towels from the plate, leaving only the roast on it.

To a small mixing bowl, add the garlic,...

To a small mixing bowl, add the garlic, thyme, rosemary, oregano, salt, and pepper. Mix using a metal spoon, while mixing use the back of the spoon to break up the rosemary.

Brush the entire roast with olive oil, then...

Brush the entire roast with olive oil, then evenly sprinkle the seasoning on all surfaces. Use your fingers to spread the seasoning blend around while gently massaging it into the meat. Once the meat is fully covered, place the roast uncovered (see notes)* in the fridge for 6 hours. After 6 hours, remove the roast from the fridge and set on the counter for 30 minutes to remove the chill before baking.

Preheat the oven to 180F. 

Place a wire rack or trivet in the...

Place a wire rack or trivet in the bottom of a large cast iron skillet, shallow oven safe dish, or roasting pan.** Place the roast on the rack. If your roast has a fat cap, place it with the fat cap up. Insert an oven safe thermometer into the thickest part of the roast deep enough to reach the center, and place the roast in the oven. 

Bake the roast for approximately 1-2 hours PER...

Bake the roast for approximately 1-2 hours PER POUND (I average 60-67 minutes per pound, or a total of 4-4.5 hours). Begin checking the internal temperature with a thermometer at the 3-hour mark, as cooking times vary widely when roasting at such a low temperature (based on oven models and specific roast shapes and sizes, see notes***). The target internal temperature is 125F for a medium-rare roast, considering that the temperature will rise by 5-10 degrees during the resting period, and using a meat thermometer is critical. For other desired levels of doneness, refer to the notes provided****. Start monitoring the temperature after 3 hours to avoid overcooking. Before removing the roast from the oven, prepare a large piece of aluminum foil to tent the roast and trap the heat immediately after taking it out.

Carefully remove the roast from the oven and...

Carefully remove the roast from the oven and tent the pan with aluminum foil. Turn the heat up on the oven to 450F and let the roast rest for 15-20 minutes, or until the internal temperature of the roast reads 130-135F.

Remove the foil and thermometer from the roast,...

Remove the foil and thermometer from the roast, and place it back into the oven. Cook on high heat for 5-8 minutes, or until a beautiful crust forms on the outside.

Carefully remove the pan from the oven and...

Carefully remove the pan from the oven and transfer the roast to a cutting board. Slice the meat against the grain and serve with desired sides. 

Tender and savory bottom round roast seasoned with herbs, seared to keep in moisture, and oven roasted, or braised, to perfection!

Bottom Round Roast - Tender &amp; Savory!

(1.4-1.8 kg) bottom round roast

Salt and black pepper

onion,

garlic,

thyme (or use fresh thyme sprigs)

rosemary rosemary sprigs)

red wine (optional, you can substitute with more beef broth)

bay leaves

celery stalks,

Preheat and Season - Preheat your oven to...

Preheat and Season - Preheat your oven to 300°F (150°C).

Pat the bottom round roast dry with paper...

Pat the bottom round roast dry with paper towels. Season it generously with salt and freshly ground black pepper.

Searing - In a large Dutch oven, heat...

Searing - In a large Dutch oven, heat the olive oil over medium-high heat.

Sear the seasoned roast on all sides until...

Sear the seasoned roast on all sides until 3-4 minutes till nicely browned. Remove the roast from the Dutch oven and set it aside.

Aromatics and Braising Liquid - In the same...

Aromatics and Braising Liquid - In the same Dutch oven, add the sliced onion and minced garlic. Sauté for a few minutes until they start to soften and become fragrant.

Add the dried thyme and rosemary to the...

Add the dried thyme and rosemary to the onion and garlic mixture. If you’re using fresh herbs, you can add them later.

Deglaze, Add Liquids - Pour in the red...

Deglaze, Add Liquids - Pour in the red wine and beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the Dutch oven. This adds flavor to the braising liquid.

Add the bay leaves to the liquid.

Return Roast and Add Vegetables - Place the...

Return Roast and Add Vegetables - Place the seared roast back into the Dutch oven, nestled among the aromatic mixture.

Add the carrot and celery chunks around the...

Add the carrot and celery chunks around the roast.

If using fresh herbs, tuck the sprigs of...

If using fresh herbs, tuck the sprigs of thyme and rosemary around the roast and vegetables.

Braising = Cover the Dutch oven with its...

Braising = Cover the Dutch oven with its lid and transfer it to the preheated oven.

Rare: If you like your roast rare, roast...

Rare: If you like your roast rare, roast to 125 degrees F internal temperature (about 2 hours) then take out and tent with foil and it will come to 135 while it is resting on the counter.

Medium: If you like your roast medium with...

Medium: If you like your roast medium with a bit of pink in the middle: roast to 135 degrees F (about 2 hours abd 15 minutes) and then tent it while it rests on your counter it will come to 145 degrees F.

For fall apart roast: let the roast braise...

For fall apart roast: let the roast braise for about 3 - 3.5 hours, or until the meat is fall-apart tender. You can check the tenderness by inserting a fork; it should easily shred.

FINISHING - Once the roast is tender, carefully...

FINISHING - Once the roast is tender, carefully remove the Dutch oven from the oven.

Transfer the roast to a cutting board and...

Transfer the roast to a cutting board and let it rest for about 15-20 minutes before slicing.

Fork tender Bottom Round Roast perfectly seasoned and braised in the oven smothered in homemade onion gravy is pure comfort food at it's best!

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Bottom Round Roast

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Top 10 bottom round roast recipes from across the web

The most viewed bottom round roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bottom Round Roast

The Perfect Herb &amp; Garlic Botto...

Instant Pot Bottom Round Roast

Round Roast Beef Bottom Perfection

Slow Roasted "Eye of Round Roast" w...

How to Cook a Bottom Round Roast

Baltimore Pit Beef Recipe

Perfect Bottom Round Roast Recipe (...

Bottom Round Roast - Tender &amp; S...

Tender Beef Bottom Round Roast reci...

The most viewed bottom round roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

The Perfect Herb & Garlic Botto...

Bottom Round Roast - Tender & S...