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“Bottom Round Roast Recipe: Perfectly Tender, Flavorful, and Juicy Roast to Wow Your Family and Friends”
Table of Contents
Summary:
The bottom round roast is one of the most versatile and affordable cuts of beef, offering deliciously tender and flavorful results when cooked properly. Whether you are preparing a special meal for a holiday or simply want to indulge in a hearty dinner, this bottom round roast recipe will guide you through each step to create a dish that will leave your guests raving. This recipe emphasizes slow roasting, proper seasoning, and precise techniques to ensure that every bite is juicy, tender, and packed with flavor. With easy-to-follow instructions, this bottom round roast is the perfect way to enjoy a classic beef roast, even for beginner cooks.
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6-8 servings
Calories: 250-300 calories per serving (depending on size and fat content)
Courses: Main Course
Cuisines: American, European, Comfort Food
Equipments Needed:
- Roasting pan or baking dish
- Meat thermometer
- Knife and cutting board
- Basting brush
- Aluminum foil
- Pastry brush (optional for glazing)
- Tongs for handling the meat
- Carving knife
Ingredients:
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For the bottom round roast:
- 3-4 lb bottom round roast (boneless)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp smoked paprika (optional for added flavor)
- 1 tbsp fresh parsley, chopped (for garnish)
For the roast baste:
- 1/2 cup beef broth (or vegetable broth for a lighter flavor)
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar (optional for extra depth)
- 1 tbsp butter (optional for a richer flavor)
For serving (optional):
- Mashed potatoes
- Roasted vegetables (carrots, potatoes, parsnips, etc.)
Instructions:
- Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This temperature allows for slow roasting, which ensures the bottom round roast will be tender and juicy while still maintaining its flavorful exterior. - Prepare the Meat:
Place your bottom round roast on a cutting board. Pat it dry with paper towels to remove any excess moisture. This will help the roast develop a beautiful crust while roasting. Drizzle 2 tablespoons of olive oil over the roast and rub it evenly to coat all sides. - Season the Roast:
In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and smoked paprika (if using). Generously rub this seasoning mix over the entire roast, ensuring it’s evenly coated on all sides. The seasoning will help create a savory crust and infuse the roast with flavor as it cooks. - Prepare the Roasting Pan:
Take a roasting pan or a baking dish and place the seasoned bottom round roast in the center, fat side up. This will help the fat render down during cooking, keeping the roast juicy and tender. You can use a rack if you prefer, but it’s not necessary for this recipe. - Make the Roast Baste:
In a small bowl, combine the beef broth, Worcestershire sauce, balsamic vinegar (if using), and butter. Whisk them together until fully incorporated. This baste will help keep the roast moist and add extra flavor to the meat. Spoon or drizzle the mixture over the top of the roast, making sure it’s well-coated. - Roast the Meat:
Place the roasting pan in the preheated oven. Roast the bottom round roast for about 3 hours or until it reaches your desired level of doneness. Use a meat thermometer to monitor the internal temperature:- For rare, remove the roast at 120°F (49°C)
- For medium-rare, remove the roast at 130°F (54°C)
- For medium, remove at 140°F (60°C)
- For medium-well, remove at 150°F (66°C)
- For well-done, remove at 160°F (71°C)
- Baste the Roast:
Every 45 minutes, open the oven and use a basting brush or spoon to baste the roast with the drippings and broth in the pan. This will keep the meat moist and ensure the flavors are absorbed into the roast. - Rest the Roast:
Once the roast reaches your desired temperature, remove it from the oven and cover it loosely with aluminum foil. Let it rest for at least 15-20 minutes. This resting period allows the juices to redistribute throughout the meat, making it even more tender and juicy when you carve it. - Slice and Serve:
After resting, slice the bottom round roast against the grain using a sharp carving knife. This will ensure the meat remains tender and not tough. Arrange the slices on a serving platter and garnish with fresh parsley for a burst of color. Serve the roast alongside mashed potatoes and roasted vegetables for a complete and satisfying meal.
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Notes:
- Roast Size: If you are cooking a smaller or larger bottom round roast, adjust the cooking time accordingly. Use the meat thermometer to ensure accuracy rather than relying solely on time.
- Flavor Variations: To add extra flavor, consider marinating the bottom round roast for a few hours or overnight before roasting. A marinade of olive oil, balsamic vinegar, garlic, and fresh herbs can enhance the roast’s richness.
- Serving Suggestions: Bottom round roast pairs beautifully with roasted vegetables like carrots, parsnips, and Brussels sprouts. It also goes wonderfully with classic sides like mashed potatoes, roasted garlic potatoes, or a fresh salad.
- Leftover Roast: If you have leftovers, bottom round roast can be sliced thinly for sandwiches, or used in beef stews, soups, or tacos. It’s a great way to repurpose your roast into another delicious meal!
Conclusion:
Cooking a bottom round roast to perfection doesn’t require complex techniques—just the right balance of seasoning, basting, and slow roasting. This bottom round roast recipe guarantees a juicy, tender roast that’s packed with flavor. Whether you’re preparing a festive dinner or a simple weeknight meal, this recipe will elevate your cooking and impress anyone who sits down to the table. Don’t forget to serve it with your favorite side dishes to complete the meal and make it a memorable dining experience.
For more delicious and hearty meal ideas, check out these comforting recipes: Roast Chicken Recipe, Beef Tenderloin Recipe, and Roast Vegetables Recipe to pair with your bottom round roast!
“Bottom Round Roast Recipe: Perfectly Tender, Flavorful, and Juicy Roast to Wow Your Family and Friends”
The bottom round roast is one of the most versatile and affordable cuts of beef, offering deliciously tender and flavorful results when cooked properly.
Equipment
- Roasting pan or baking dish
- Meat thermometer
- Knife and cutting board
- Basting brush
- Aluminum foil
- Pastry brush (optional for glazing)
- Tongs for handling the meat
- Carving knife
Ingredients
- For the bottom round roast:
- 3-4 lb bottom round roast boneless
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp smoked paprika optional for added flavor
- 1 tbsp fresh parsley chopped (for garnish)
- For the roast baste:
- 1/2 cup beef broth or vegetable broth for a lighter flavor
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar optional for extra depth
- 1 tbsp butter optional for a richer flavor
- For serving optional:
- Mashed potatoes
- Roasted vegetables carrots, potatoes, parsnips, etc.
Instructions
- Preheat the Oven:
- Start by preheating your oven to 350°F (175°C). This temperature allows for slow roasting, which ensures the bottom round roast will be tender and juicy while still maintaining its flavorful exterior.
- Prepare the Meat:
- Place your bottom round roast on a cutting board. Pat it dry with paper towels to remove any excess moisture. This will help the roast develop a beautiful crust while roasting. Drizzle 2 tablespoons of olive oil over the roast and rub it evenly to coat all sides.
- Season the Roast:
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and smoked paprika (if using). Generously rub this seasoning mix over the entire roast, ensuring it’s evenly coated on all sides. The seasoning will help create a savory crust and infuse the roast with flavor as it cooks.
- Prepare the Roasting Pan:
- Take a roasting pan or a baking dish and place the seasoned bottom round roast in the center, fat side up. This will help the fat render down during cooking, keeping the roast juicy and tender. You can use a rack if you prefer, but it’s not necessary for this recipe.
- Make the Roast Baste:
- In a small bowl, combine the beef broth, Worcestershire sauce, balsamic vinegar (if using), and butter. Whisk them together until fully incorporated. This baste will help keep the roast moist and add extra flavor to the meat. Spoon or drizzle the mixture over the top of the roast, making sure it’s well-coated.
- Roast the Meat:
- Place the roasting pan in the preheated oven. Roast the bottom round roast for about 3 hours or until it reaches your desired level of doneness. Use a meat thermometer to monitor the internal temperature:
- For rare, remove the roast at 120°F (49°C)
- For medium-rare, remove the roast at 130°F (54°C)
- For medium, remove at 140°F (60°C)
- For medium-well, remove at 150°F (66°C)
- For well-done, remove at 160°F (71°C)
- The time may vary depending on the size of your roast and your oven, so it’s important to rely on a thermometer for accuracy.
- Baste the Roast:
- Every 45 minutes, open the oven and use a basting brush or spoon to baste the roast with the drippings and broth in the pan. This will keep the meat moist and ensure the flavors are absorbed into the roast.
- Rest the Roast:
- Once the roast reaches your desired temperature, remove it from the oven and cover it loosely with aluminum foil. Let it rest for at least 15-20 minutes. This resting period allows the juices to redistribute throughout the meat, making it even more tender and juicy when you carve it.
- Slice and Serve:
- After resting, slice the bottom round roast against the grain using a sharp carving knife. This will ensure the meat remains tender and not tough. Arrange the slices on a serving platter and garnish with fresh parsley for a burst of color. Serve the roast alongside mashed potatoes and roasted vegetables for a complete and satisfying meal.
Notes
Roast Size: If you are cooking a smaller or larger bottom round roast, adjust the cooking time accordingly. Use the meat thermometer to ensure accuracy rather than relying solely on time.
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