Delicious roast beef couldn’t be easier than this 4-ingredient Bottom Round Roast. It cooks up moist and tender and is super easy to make.
You’ll love the flavor of this delicious bottom round roast. It’s seasoned with garlic and rosemary and is perfect for a Sunday evening meal.
What is a Bottom Round Roast?
Bottom round roast is from the upper leg of the cow. It’s a tough cut that’s best cooked in the oven or on the stove as a pot roast. Leftover bottom round roast is delicious when sliced and served in sandwiches.
Ingredients You’ll Need
- beef bottom round roast
- butter
- rosemary
- garlic
(Note: Full recipe is at the bottom of the post)
How to Make Bottom Round Roast
- Pat the roast dry with paper towels. Then place it in an oven-safe skillet. Combine the butter, rosemary, and minced garlic in a small bowl. Use your hands to spread the mixture evenly over the roast.
- Place the roast in the oven, close the door and reduce the temperature to 475°F.
- Roast at 500°F for 7 minutes per pound, then turn the oven off completely. Keep the oven door closed.
- After 1 hour, turn the oven back on to 200°F and cook for about 1 hour or until the internal temperature of the roast reaches the desired temperature for doneness.
Tips And Tricks
- This roast is cooked in three stages: First, in the oven at 475°F, then with the oven off, and then at 200°F. It’s important to leave the oven door closed throughout the cooking time.
- Cook the roast until it reaches the desired doneness. For rare – 125°F, medium-rare – 135°F, medium – 145°F, medium-well – 150°F, well-done – 160°F.
- The best way to check the beef for doneness is to use an instant-read thermometer.
- After removing the roast from the oven, loosely cover it with foil and let it rest for a few minutes before slicing.
Is Bottom Round Roast a Tough Cut?
Yes, the bottom round is a budget-friendly tough cut with low fat and very little marbling. Yes, this is a tough cut of meat. But if you cook it properly, it can be tender, juicy and full of flavor.
How to Store Bottom Round Roast
The leftover roast should be cooled to room temperature and placed in an airtight container. It can be stored in the fridge for up to 4 days.
How To Freeze Bottom Round Roast
Let the roast cool to room temperature and then place it in a freezer-safe container. Leftovers can be stored in the freezer for up to 6 months.
How To Reheat Bottom Round Roast
The best way to reheat roast beef is in the oven. Place the leftovers in a baking dish and bake in a 200-250°F oven until warmed through. Add some beef stock if the roast seems dry.
How To Serve Bottom Round Roast
Roast beef is superb with potatoes, rice, or pasta. Add some sauteed veggies or a side salad for a complete meal. The beef drippings can be used to make a flavorful gravy. Enjoy leftover roast beef thinly sliced and served on your favorite bread.
Bottom Round vs Chuck Roast
Both bottom round and chuck roast are tough meat, but chuck comes from the front of the cow, and the bottom round comes from the rear part of the cow.
Bottom Round Roast Recipe
Ingredients
- 4- pound beef bottom round roast
- 1/4 cup butter softened
- 1 tablespoon rosemary
- 1 tablespoon garlic minced
Instructions
- Preheat the oven to 500°F.
- Pat the roast dry with paper towels to remove the excess moisture.
- Place the roast in an oven-safe skillet. Combine the butter, rosemary, and minced garlic in a small bowl. Use your hands to spread the mixture evenly over the roast.
- Place the roast in the oven, close the door and reduce the temperature to 475°F.
- Roast for 7 minutes per pound, then turn the oven off completely. Keep the oven door closed.
- After 1 hour, turn the oven back on to 200°F and cook for about 1 hour or until the internal temperature of the roast reaches the desired temperature for doneness.
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