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Bottom Round Roast

Bottom round roast recipe delivers tender, flavorful beef that transforms an affordable cut into a showstopping dinner. This lean roast from the rear leg of the cow becomes melt-in-your-mouth delicious when cooked low and slow.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 8 servings
Course: Main Dishes
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Roast
  • 3 to 4 pound bottom round roast brought to room temperature
  • 3 tablespoons olive oil
  • 6 cloves garlic minced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
For the Pan
  • 1 cup beef broth low sodium
  • 1 medium onion quartered
  • 3 carrots cut into large chunks
  • 3 celery stalks cut into large pieces

Equipment

  • Large roasting pan with rack
  • Meat thermometer (instant read preferred)
  • Sharp carving knife
  • Cutting board with juice grooves
  • Aluminum foil for tenting
  • Small mixing bowl for seasoning blend
  • Kitchen twine if roast needs tying
  • Basting brush or spoon

Method
 

  1. Remove your bottom round roast from the refrigerator 1 to 2 hours before cooking to bring it to room temperature. A room temperature roast cooks more evenly from edge to center.
  2. Preheat your oven to 450 degrees Fahrenheit for the initial sear. This high heat creates the flavorful brown crust through the Maillard reaction.
  3. Combine the minced garlic, salt, pepper, rosemary, thyme, onion powder, and smoked paprika with olive oil in a small bowl. Mix until you have a thick, spreadable paste.
  4. Pat the roast completely dry with paper towels. Rub the seasoning paste all over the meat, pressing it into every surface and any crevices.
  5. Scatter the onion, carrots, and celery in the bottom of your roasting pan. Pour the beef broth into the pan, being careful not to splash the vegetables. Place the seasoned roast on top of the vegetable bed.
  6. Roast at 450 degrees Fahrenheit for 15 minutes to develop a gorgeous brown crust.
  7. Lower the oven temperature to 325 degrees Fahrenheit without opening the door. Continue roasting for approximately 20 minutes per pound, or until your meat thermometer reads 130 degrees Fahrenheit for medium rare.
  8. Remove the roast when it reaches 5 degrees below your target temperature. Tent loosely with foil and let it rest for at least 15 to 20 minutes.
  9. Identify the direction of the muscle fibers running through the meat. Slice perpendicular to those fibers in thin slices and serve.

Notes

Always use a meat thermometer rather than relying on time alone. Dry brine overnight by salting the roast and refrigerating uncovered for deeper seasoning and better browning. Slice only what you plan to serve immediately, keeping the rest whole to maintain moisture for leftovers. Store leftover roast in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.