The bottom round roast is a budget-friendly beef cut known for its rich flavor and lean texture. Hailing from the rear leg of the cow, it’s traditionally tougher than prime cuts like ribeye or tenderloin but shines when cooked low and slow. Loved across American households, this roast has found its place at Sunday dinners, holiday feasts, and comfort food menus.
What makes it special? When prepared correctly, it becomes melt-in-your-mouth tender, infused with savory herbs and robust beefy flavor. This guide will walk you through every detail to master a juicy, fork-tender bottom round roast, perfect for beginners and experienced cooks alike.
Ingredients
For the Roast:
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3 to 4 lb bottom round roast
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2 tbsp olive oil
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4 cloves garlic, minced
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1 tbsp fresh rosemary (or 1 tsp dried)
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1 tbsp fresh thyme (or 1 tsp dried)
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1 tbsp kosher salt
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1 tsp black pepper
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1 tsp onion powder
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1 cup beef broth
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1 cup red wine (optional but recommended)
Optional Substitutions:
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Olive oil → avocado oil or canola oil
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Beef broth → vegetable broth for a lighter taste
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Garlic → garlic powder (1 tsp) if fresh is unavailable
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Red wine → grape juice + a splash of vinegar for non-alcoholic version
Step-by-Step Cooking Instructions
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Bring Roast to Room Temperature
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Remove roast from fridge 30-45 minutes before cooking.
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Preheat and Prep
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Preheat oven to 450°F (230°C).
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Pat the roast dry with paper towels to ensure good browning.
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Make the Herb Rub
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In a small bowl, mix garlic, rosemary, thyme, salt, pepper, onion powder, and olive oil.
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Season the Meat
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Rub the herb mixture all over the roast.
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Sear for Flavor
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In a hot skillet, sear roast on all sides (2-3 mins per side) to lock in juices.
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Roast in Oven
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Place seared roast in a roasting pan.
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Add beef broth and wine to the pan.
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Roast uncovered at 450°F for 15 minutes, then reduce oven to 325°F (160°C) and continue roasting for:
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20 minutes per pound for medium-rare (135°F internal temp)
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Use a meat thermometer to monitor closely.
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Rest Before Carving
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Remove roast, tent with foil, and let rest for 15–20 minutes to retain juices.
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Slice Thin
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Cut against the grain into thin slices for maximum tenderness.
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Common Mistakes to Avoid:
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Don’t skip the resting time.
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Avoid overcooking — bottom round becomes tough when well done.
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Don’t slice it thick — thin slices are key for tenderness.
Pro Tips and Cooking Techniques
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Meat Thermometer: Invest in a digital meat thermometer to avoid guesswork.
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Dutch Oven or Cast Iron Skillet: Excellent for searing and even roasting.
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Marinade Overnight: For extra flavor, marinate with olive oil, balsamic vinegar, and herbs before roasting.
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Reverse Sear Method: Roast low and slow first, then sear at the end for extra crisp edges.
Variations and Customizations
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Vegetarian Version: Swap meat for large portobello mushrooms or seitan, marinated and roasted.
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Gluten-Free: Naturally gluten-free—just ensure your broth and seasonings are certified.
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Low-Carb: Serve with roasted vegetables or cauliflower mash instead of potatoes.
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Fusion Twist: Add soy sauce, ginger, and garlic for an Asian-inspired roast.
Serving Suggestions
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Presentation: Slice thin, fan out on a platter, drizzle pan juices on top, and garnish with fresh herbs.
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Sides:
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Garlic mashed potatoes
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Roasted Brussels sprouts
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Classic green beans almondine
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Sauces:
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Horseradish cream
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Red wine reduction
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Beverages:
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Bold red wine like Cabernet Sauvignon
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Sparkling water with lemon or rosemary sprig
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Nutritional Information (Per 6 oz serving, approx.)
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Calories: 320
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Protein: 40g
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Carbohydrates: 2g
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Fat: 18g
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Saturated Fat: 6g
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Sodium: 550mg
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Fiber: 0g
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Sugar: 0g
Frequently Asked Questions (FAQs)
Q: Can I cook this in a slow cooker?
A: Yes! Sear first, then cook on low for 8 hours with broth and seasonings.
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 4 days or freeze for 2–3 months.
Q: How do I reheat without drying it out?
A: Reheat gently in foil with a splash of broth at 300°F for 10–15 minutes.
Q: Can I use a different cut of beef?
A: Yes, eye of round or top round can be used with similar results.
Closing Thoughts
Whether you’re feeding a hungry family or impressing dinner guests, this bottom round roast recipe delivers bold flavor and comfort. Don’t be intimidated by this lean cut—it rewards slow cooking with savory, satisfying results. Give it a go, and don’t forget to share your roast masterpiece or ask questions below.
