One Amazing "Bottom Round Roast" Recipe - 730 Sage Street (2024)

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4.75 from 155 votes

Learn how to prepare and cook this fantastic melt-in-your-mouth bottom round roast recipe from start to finish. This affordable cut has a lot of potential as a family-friendly beef cut and delivers outstanding leftovers, provided you even have leftovers.

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And the good news is, it's really a simple main dish, it's foolproof if you follow the instructions, and there is no better way to prepare and cook a bottom round roast.

Contents
  • 🌟 Why This Recipe Works
  • 🍽 Ingredients You'll Need
  • 🔪 How to Make This Recipe
  • 🥗 What to Serve With
  • 🌡️ Internal Temperature Guide
  • 🙋 Frequently Asked Questions
  • 🗃️ More Roasts to Try
  • 🌟 Leftover Roast Beef Ideas
  • 📋 Recipe
  • 💬 Comments

🌟 Why This Recipe Works

I love this bottom round roast recipe for a few key reasons:

  • no additional resting, carve and serve
  • meatier, beefier, and more succulent meat
  • more consistent and easier to plan
  • produces fantastic leftover roast beef

My secret for lean round roasts iscooking low and slowin the oven, making the roast tender and juicy. This method is well known in BBQ, where meat is cooked for 24-72 hours at low temps, resulting in drool-worthy beef.

As a home cook, you're likely familiar with meat like chuck roast, rump roast, and pot roast. Learn more about thebest cuts for roast beefand which roast works best depending on the occasion.

Round roasts like bottom round, inside round, or outside round are often found for about $5 per pound. Savingmoney on beefmakes sense for family dinners in today's market, and the leftovers are fantastic.

Today, you'll learn to cook thisamazing bottom round roast in the ovenon low heat between 150 - 170°F (65 - 76°C) for approximately 3 - 6 hours.

🍽 Ingredients You'll Need

Ingredients for this bottom round roast recipe are easy to find and outlined in the image below. Whenever possible, opt for a USDA prime roast for the best result. Ingredient quantities are available in the recipe card below.

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Depending on the butcher, bottom round roasts are labeled differently and may include:

  • beef bottom round roast
  • bottom round oven roast
  • bottom round pot roast
  • round rump roast
  • beef round roast

Any round roasts above will work; just grab the best roast.

Ingredient Notes

Bottom round roast'scome in various qualities and sizes. I'm using a 4-pound bottom round roast in the ingredients list above that cost $20. This is enough to feed a family of 4 with leftovers or family events with up to 8 people.

Not sure which roast to buy? Check out thebest beef cuts for roast beefand buy a cut that works for you. Premium roasts for holidays and special occasions, mid-range roasts for the weekend, and inexpensive roasts for everyday meals.

Seasoningis important to enhance the flavor of the roast. I really love thyme, basil, and parsley in this recipe, and tie it all together with olive oil and fresh garlic.

Small Roast Under 3 pounds

Preheat the oven to 150 degrees Fahrenheit (65 degrees Celsius). Try my2-pound eye of round roast recipewith chimichurri for smaller roasts.

Large Roast Over 3 Pounds

Preheat the oven to 170 degrees Fahrenheit (76 degrees Celsius). I use the center oven rack for smaller roasts and one position down for larger roasts.

Note:Some ovens may not go this low. Use the lowest available setting and monitor the internal temp with your meat probe.

🔪 How to Make This Recipe

Learn how to prepare and cook a bottom round roast recipe from start to finish. I always aim for medium-rare and find it's the best way to preserve the beef's tenderness and flavor. Of course, if you prefer medium, medium-well, or well done, check my temperature guide below.

Preparation

Preparing this is easy, but the steps are important. Prep time for this dish is about 15 minutes.

From store to Fridge

If you bought a roast on sale and want to eat it within three to five days, store it in the fridge.

If your roast is frozen, let it sit in the fridge overnight and thaw naturally before cooking. Do not defrost a roast in your microwave!

If you have an extra day, season the meat as mentioned below and refrigerate uncovered for another 24 hours. This will give the salt and seasoning time to brine the roast. And it's also going to give the meat's surface more time to dry out, which leads to better browning.

Cooking from the Fridge

Remove the thawed roast from the fridge and place it next to your sink. Cut the packaging enough to allow the excess liquid to drain.

Transfer the meat to a large cutting board and let it sit for 10 minutes to remove the chill. You can let it sit for up to 30 minutes at room temperature for larger roasts.

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Pat the meat's surface with a paper towel to absorb residual moisture. This helps the seasoning stick and improves the browning process.

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Seasoning the Roast

Ensure your meat is dry, and brush the entire surface of the meat with olive oil. If you do not have olive oil, you can use your oil of choice.

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Combine all seasonings in a small bowl and distribute evenly on the roast.

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Use your hands to ensure the seasoning really sticks to the red meat. You can even roll it to ensure the seasoning gets embedded into the roast. And feel free to substitute; sometimes, I'll use dried rosemary instead of thyme or both.

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Another great option is overnight brine, marinade, or dry rub. Still, I'll cover both of these in more detail another day.

Let's move on to the cooking process now. We'll focus oncooking low and slow, but keep in mind that it may be prepared in various ways.

If you're in a rush or just hungry, you can cook roast beef in the oven for about an hour on high heat.

Just note for lean cuts of beef, low and slow is the best cooking method by far.

Cooking a Bottom Round Roast

The secret about cooking at low heat for a long period of time is that anyone can cook it. You do not need to be a professional chef to cook a flavorful, juicy, and perfectly cooked bottom round roast every time.

If you have a wireless or wired meat probe, insert it into the thickest part of the meat. If you do not have one, add it to your shopping list. Even the most experienced chefs and cooks use a meat thermometer to monitor and check for doneness.

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Position the roast in the center of your roasting pan. I prefer a vrack vs. flat rack as it holds the roast in place and find air circulates the roast better. These alternative roasting panswill certainly work if you're in a pinch, like a large dutch oven.

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If your roast has the fat cap, place the fattier side on top.

Place the roast in the oven, and when it reaches an internal temperature of 125°F (52°C), it is medium-rare.This is known as the pull temperature!

Bottom Round Roast Cooking Time Chart

The two most popular ways to cook a bottom round roast in the oven are low and slow and high-heat. Here are the key differences:

Bottom Round Roast4 pounds4 pounds
Cooking MethodOvenOven
Cooking Temperature170ºF325ºF
Cooking Time Minutes / Lbs.12018-22
Pull Temperature125ºF125ºF
Resting Time Minutes10-12010-120
Final Temperature135ºF135ºF
TipsReverse SearReverse Sear
Tenderness6/102/10

If you have time to spare, low and slow is the best way to cook lean cuts of meat in the oven.

Let your roast rest

After that initial cook, you can let the beef rest at room temperature covered in foil for anywhere from 10 minutes up to 2 hours.

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I typically use a foil tent and let it rest until I'm ready to reverse sear, carve, and serve. As soon as everything else is ready, I round up the family and settle in for dinner.

Reverse Sear

As soon as you're ready to eat, you'll want to reverse sear your roast. Preheat oven as high as possible, typically in a high heat range of 500-550°F (260-288°C).

The good news is that because of the long slow cook, the exterior of the roast will be pretty dry and is probably coated in a thin layer of rendered beef fat. Which is perfect for searing!

These are ideal conditions for fantastic browning. Once the oven is preheated, remove the foil, pop the roast in the oven, and let it cook for 10 minutes or until it's nice and crisp and browned on the outside.

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Reverse seared bottom round roast perfectly cooked to medium-rare that is flavorful, delicious, and easy to make.

Carve and Serve

Remove from the oven and transfer roast onto the carving board. No additional resting is required because we already let the roast rest before the reverse sear. Fantastic right?

Sharpen your knife, and carve the roast against the grain. If you're unsure, look for the lines running in the same direction and cut against the lines, commonly known as against the grain.

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I like to go about ½-inch thick per slice for dinner and slice anyleftover roast beefas thinly as possible.

But of course, if you want a wonderful sauce, a red wine au jus or horseradish cream sauce would be amazing.

Cooking Tips

For the perfect bottom round roast, cook with the fat side up. As the meat cooks, the fat melts and runs down the sides of the meat. This helps provide moisture and flavor, essential for a lean cut of meat.

When cooking roasts, we want that gloriously browned exterior, the crust, but still moist and juicy inside. The rule of thumb for most roasts is to cook uncovered in a shallow pan. If your roast is on the smaller side, under 3 pounds, reduce the temperature to 150°F (66°C).

When it comes to gravy, these are thebest brown gravy recipesI've come across. Beef gravy is divine and delicious, slathered on beef and potatoes.

Also See

  • How to save money on beef
  • How to cook low and slow

Optional

Grass-fed USDA prime roast, only slightly more expensive, has improved fat marbling and deeper beef flavor. Potentially an excellent option for Sunday dinner or even a nice holiday dinner. If you are not sure which roast to buy, check out thebest cuts for roast beeffor a complete list.

Fresh herbsare superior to dried herbs and smell fantastic. If you decide to use fresh, triple the measurements above. I love using herbs like rosemary, thyme, basil, oregano, and garlic cloves to tie everything together. And the aromatics of fresh herbs are fantastic.

🥗 What to Serve With

For a fantastic main dish like this, I think creamy mashed potatoes, steamed vegetables, and a young, full-bodied red wine would be outstanding.

  • Whole Mashed Potatoes with Cream Cheese
  • Easy Steamed Vegetables
  • Air Fryer Whole Roasted Cauliflower

Horseradish Sauce

Since you've already made a juicy roast, why not take a few extra minutes to make a creamy horseradish sauce.

  • ½ cup of sour cream
  • ⅛ cup of horseradish
  • ½ tablespoon Dijon mustard
  • salt and pepper to taste

Combine thoroughly and serve!

Beef Gravy

For a simple yet fantastic beef gravy, deglaze the pan with beef broth or beef stock and red wine. In a small bowl, combine flour and butter to form a paste and add it to the pan. Whisk until combined, then bring to a boil to thicken the gravy. Add salt, taste, and adjust as needed.

🌡️ Internal Temperature Guide

About halfway through, you should monitor your roast closely. When cooking low and slow at 170°F (77°C), plan for 2 hours per pound. At high altitudes (5,000 ft or higher), plan for 2.5 hours per pound.

Oven temperature can vary. You'll have a perfect roast every time as long as you roast at a low temperature and monitor with a meat thermometer.

The biggest mistake people make with roasts is not factoring that beef continues to cook while it rests. Commonly referred to as carry over cooking.

Pull Temperatures
When you take the roast out of the oven!

  • 120-125 °F (49-52° C) - Rare
  • 125-130 °F (52-54° C) - Medium Rare
  • 130-135 °F (54-57° C) - Medium
  • 135-140 °F (57-60° C) - Medium Well
  • 140 °F+ (60° C+) - Well Done

Remove when you reach your desired internal temperature and doneness.

Target Temperature

Add 10 °F to your final temperature to account for resting and reverse sear. For more detail, read theinternal temp of beef: degree of donenessfor images and temps explained.

Buy a meat thermometer! Preferably a wireless or cabled meat thermometer that can support dual meat probes. You can pick one of these up for under $30. There is absolutely no excuse for an overdone roast.

🙋 Frequently Asked Questions

What is Bottom Round Roast?

The bottom round roast is a cut of beef from the rear leg of a cow. The butt of the cow, if you will, or beef bottom. Butchers know this cut as the outside muscle of the upper leg and from the round primal.

The round primal cut of the rear hind legs consists of eye round, top round roast, and bottom round cut. The video below explains the bottom round, outside round, rump, and hind legs.

What is a bottom round roast good for?

The bottom round roasts are great roasted in the oven and produce great leftover roast beef for sandwiches, tacos, nachos, and tasty beef jerky. This lean cut is affordable, and a popular option for pot roasts prepared in a slow cooker, crock pot, or dutch oven.

Should I reverse sear a roast?

Yes, reverse searing steaks and roasts thicker than 1.5-inches has several key benefits.

1. reduces overcooking
2. produces consistent results
3. less moisture is lost from start to finish
4. searing and browning is evenly distributed
5. rest, reverse sear, and serve

Is Bottom Round Roast Tough?

Yes, this is a tough cut of meat. Like the bottom round roast, lean cuts are naturally tough due to their low-fat content and low marbling. As a result, this is a budget-friendly roast with a low price tag. And when cooked properly can be juicy and tender.

🗃️ More Roasts to Try

Try one of these fantastic roast recipes for your next dinner meal. Including my collection of top round roast recipes.

  • Tri Tip in the Oven
  • How to Cook Roast Beef Perfectly
  • 20 Best Rump Roast Recipes
  • Amazing Oven Roasted Eye of Round

🌟 Leftover Roast Beef Ideas

There is nothing better than delicious leftover roast beef. I'm undoubtedly guilty of gobbling it up the next day and love these recipes.

  • 25 Leftover Roast Beef Recipes
  • Easy Leftover Roast Beef Sliders
  • Best Roast Beef Sandwich Recipe

📋 Recipe

One Amazing "Bottom Round Roast" Recipe - 730 Sage Street (23)

One Amazing "Bottom Round Roast" Recipe

Learn how to prepare and cook this melt-in-your-mouth bottom round roast from start to finish. I promise you it's going to deliver the best roast beef you have ever had in your life.

4.75 from 155 votes

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Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 15 minutes minutes

Servings: 8 servings

Calories: 299kcal

Author: Kim Grabinski

Equipment

  • Roasting Pan

  • Large Cutting Board

  • Carving knife or chef's knife

  • Internal meat thermometer (see notes)

Ingredients

  • 3-4 pounds bottom round roast - or outside round, rump roast, eye of round
  • 2 teaspoons minced garlic
  • 2 teaspoons dried basil
  • 2 teaspoons dried thyme - or dried rosemary
  • 1 teaspoon dried parsley
  • 1 teaspoon Kosher salt - sea salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions

  • Preheat the oven to 170 degrees Fahrenheit (77 degrees Celsius).

  • Remove the fully thawed roast from the fridge and remove it from the packaging.

  • Place the bottom round roast on a cutting board and let it rest for 10 - 30 minutes.

  • Brush the entire surface of the roast with olive oil or your choice of oil.

  • Combine all of the seasonings in a small bowl.

  • Rub the seasonings over the entire surface of the roast - top, bottom and all sides.

  • Insert meat probe into the thickest part of the roast.

  • Place the roast in the center of a roasting pan with the fat side up.

  • Cook for 2 hours per pound until you reach your desired internal temperature. When the internal temperature reaches around 125-130 degrees Fahrenheit (you've hit medium rare).

  • Remove the roast, tent with foil and rest for at least 10 minutes and up to 2 hours before you reverse sear.

Reverse Sear

  • About 20 minutes before your ready to eat, preheat your oven to 500-550 degrees Fahrenheit.

  • When your oven reaches the above temperature, remove the foil and place your roast in the oven for 10-12 minutes. Or when your roast is crisp and golden brown.

  • Remove from the oven, slice and serve it medium-rare. You do not need to let the roast rest when reverse searing.

Notes

Roasts under 3 pounds

Preheat oven to 150 degrees Fahrenheit (65 degrees Celsius).

Roasts over 3 pounds

Preheat oven to 170 degrees Fahrenheit (76 degrees Celsius).

Fat Side Up

Place the roast fat side up in the pan so it self-bastes.

Juicy Tender Roast

Roasts are 75% moisture. Cooking roasts on high heat forces the moisture out of the roast into the pan or it evaporates completely. This results in a dense and dry roast. The low and slow method described above is the secret to the perfect roast.

Temperature Guide

When cooking low and slow at 170 degrees Fahrenheit (77 degrees Celsius), plan for 2 hours per pound. At high altitudes (5,000 ft or higher), plan for 2.5 hours per pound.

  • 120-125° F (49-52° C) - Rare
  • 125-130° F (52-54° C) - Medium Rare
  • 130-135° F (54-57° C) - Medium
  • 135-140° F (57-60° C) - Medium Well
  • 140° F+ (60° C+) - Well Done

Remove when you reach your desired temperature and doneness.Reverse Sear

I love this method for a few key reasons:

  • no additional resting, carve and serve
  • meatier, beefier, and more succulent meat
  • more consistent and easier to plan

Nutrition

Calories: 299kcal | Carbohydrates: 1g | Protein: 56g | Fat: 15g

The Perfect Bottom Round Roast recipe originally published Feb. 2018. Updated with new content in May. 2021. No change to recipe, I wouldn’t dare! This has been one of the all time most popular recipes since I first published it!

One Amazing "Bottom Round Roast" Recipe - 730 Sage Street (2024)

FAQs

What's the best way to cook a bottom round? ›

In the Oven

Sear the roast for 2-3 minutes, and use tongs to turn the roast to continue searing until all sides are golden brown. Transfer the roast to a roasting pan, cover with aluminum foil, and place it on the middle oven rack. Roast for 20-30 minutes per pound, usually about 2 hours for a 4-pound roast.

What is the best way to tenderize a bottom round roast? ›

Slow cook it. Tough cuts of meat with lots of connective tissue, like brisket, chuck roast, and bottom round, are some of the best choices for the slow cooker. Cooked low and slow for many hours, the collagen in these tough cuts eventually breaks, leaving you with shreds of tender, juicy meat.

Is bottom round roast good for roasting? ›

Bottom Round Roast | Lean. Great value and very lean. Best for roasting or slow-cooking and slicing thin. Roast derived from the Bottom Round Flat, also known as an Outside Round.

Why is my bottom round roast tough? ›

The bottom round, which is divided into a bottom round roast and a rump roast, is a bit tougher. Though they're labeled "roasts" they're really best when cooked with moist heat, as in braises and stews, because the cooking liquid keeps them from drying out before they get tender.

What is the best use of bottom round roast? ›

Because it's so lean, a bottom round roast can be tough and dry out easily. To minimize this, bottom round roasts are best braised on low heat. Braising is the process of cooking meat on low heat with moisture in a tightly sealed vessel, such as a dutch oven or slow cooker (crock pot).

What is bottom round roast best for? ›

The bottom round is one of three cuts butchered from the round primal. It includes the rump and hind legs of the animal. This is a lean, relatively tough cut of meat and is best when cooked low and slow in preparations such as pot roast or jerky.

Is it better to cook a roast at 325 or 350? ›

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

What temperature should a bottom round roast be cooked to? ›

Cover roast evenly with thin coat of oil followed by seasoning blend. Place roast in a roasting pan fitted with a rack. Roast 15 minutes, drop oven temperature to 325°F and continue roasting 1 1/2 hours or until internal temperature reaches 125°F (for medium rare).

What is the difference between a round roast and a bottom roast? ›

The round is the rear leg of the cow. A frequently used muscle, the meat from this area is lean but tough. Bottom Round: One area is tougher than the other, and it's usually divided into two smaller cuts -- bottom round roast and rump roast (the end that comes to a point).

Do you cook a bottom round roast fat side up or down? ›

5. Place roast fat side up / bone side down on the rack. Placing your roast fat side up lets the fat melt and flow down, moistening the meat as it cooks. There are debates on whether the fat would be enough to baste the lean meat as it melts down, but it makes the surface crispier.

What is a bottom round roast called? ›

What we call a rump roast is known by other names, including: Bottom Round Roast. Round Tip Roast. Bottom Round Oven Roast.

Why is my roast still tough after 7 hours? ›

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

Does roast get more tender the longer it cooks? ›

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

Why is my bottom round roast not tender? ›

If it's a good cut of beef, that means you cooked it too long or at too high of a temperature. If it started as a tough cut of beef, it means you didn't cook it long enough at a low temperature. For tough cuts cooked relatively quickly, you always have to cut it thinly against the grain.

Is bottom round roast tough or tender? ›

Bottom round roast is a very lean cut of beef that is best cooked low and slow in preparation. Because it is considered a tougher cut of beef, it is often a better price point in the meat case than other more tender roasts.

Is bottom round steak tender or tough? ›

Bottom round steak is one of the toughest steak cuts you'll find in stores. For this reason, you should marinate it before cooking to try to generate additional tenderness and flavor. Cook the steak over high heat, then slice it very thin. The thinner slices will make the tough meat easier to chew.

Is bottom round good for grilling? ›

I do not recommend cooking a bottom round steak as one would a more tender cut, like a ribeye or even a top sirloin. Bottom round is lean and tough, so fast hot cooking isn't a good plan. It is perfectly suited to braising though.

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