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Bottom round roast is one of my favorite beefy, budget-friendly cuts of meat that the whole family loves – and it’s easy enough to prepare, even beginner home cooks can feel confident making it.
I love serving my family bottom round – it’s often on sale and doesn’t take a ton of work to feed a crowd – it’s great with potatoes or salad for a hearty dinner!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
Herbed Beef Bottom Round Roast
Since bottom round roast has a strong beefy flavor, it’s the perfect dish to make without having to do a ton of fussy work. We’re making a simple herbed butter to infuse the roast with tons of juicy flavor – so it cooks in a cozy sauce that keeps our bottom round moist and tender!
Bottom Round Roast Ingredients
To make this recipe, we will need the following ingredients:
- Bottom Round Roast: The star of the show, this lean cut of beef serves as the canvas for the herb butter. Its inherent beefy flavor and texture are enhanced by the herbed butter as it cooks.
- Salt and Black Pepper: These seasonings are used to season the roast before searing and roasting. They bring out the natural flavors of the beef and add a savory element.
- Olive Oil: Used for searing the roast, olive oil helps create a flavorful crust on the meat while also conducting heat evenly.
- Herb Butter: The herb butter is the heart of this dish. It’s made by combining softened unsalted butter with fresh rosemary, thyme, minced garlic, salt, and black pepper. Each component plays a crucial role:
- Unsalted Butter: Provides richness and a velvety texture while helping to keep the meat moist during roasting.
- Fresh Rosemary and Thyme: Infuse the butter with aromatic, earthy, and slightly piney notes that complement the beef beautifully.
- Minced Garlic: Adds a savory, pungent kick that harmonizes with the herbs and beef.
- Salt and Black Pepper: Season the herb butter, enhancing its flavor and seasoning the roast as the butter melts during cooking.
How to Make a Perfect Bottom Round Roast
- Prepare the Herb Butter: In a small bowl, combine the softened butter, chopped rosemary, chopped thyme, minced garlic, a pinch of salt, and a pinch of black pepper. Mix well until all the ingredients are thoroughly combined. Set aside.
- Prepare the Roast: Preheat your oven to 325°F (163°C). Season the bottom round roast generously with salt and black pepper on all sides.
- Sear the Roast: In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Place the seasoned roast in the skillet and sear it on all sides until it develops a nice brown crust, about 4-5 minutes per side.
- Apply the Herb Butter: Once the roast is seared, remove it from the skillet and place it on a cutting board. Spread the prepared herb butter evenly over the entire surface of the roast.
- Roast in the Oven: Return the herb-buttered roast to the skillet or roasting pan. Place it in the preheated oven and roast for about 1.5 to 2 hours, or until the internal temperature reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
- Rest and Slice: Remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for about 15-20 minutes. This allows the juices to be redistributed and ensures a juicy, tender roast.
- Serve: Arrange the slices on a serving platter and drizzle any remaining herb butter from the skillet over the top. Garnish with additional fresh herbs if desired.
Bottom Round Roast Recipe Tips
- Select the Right Cut: When choosing a bottom round roast, look for one that is well-marbled with fat. This fat will help keep the roast moist during cooking.
- Bring the Roast to Room Temperature: Allow the roast to sit at room temperature for about 30 minutes before cooking. This helps it cook more evenly.
- Season Liberally: Season the roast generously with salt and black pepper before searing. The salt not only flavors the meat but also helps with browning.
- Sear for Flavor: Searing the roast in a hot skillet or pan before roasting creates a flavorful crust on the meat. Make sure to sear all sides for even browning.
- Use an Oven-Safe Thermometer: For precise cooking, use an oven-safe meat thermometer to monitor the roast’s internal temperature. This ensures you cook it to your desired level of doneness.
- Baste with Herb Butter: While roasting, baste the roast with the herb butter mixture every 30 minutes. This adds flavor and helps keep the meat moist.
- Rest the Roast: After cooking, allow the roast to rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and juicy roast.
- Slice Against the Grain: When it’s time to carve, slice the roast against the grain. This helps break up the muscle fibers, making the meat more tender to chew.
- Serve with Pan Drippings: Don’t forget to drizzle any pan drippings, which may include leftover herb butter, over the sliced roast before serving. This adds extra flavor and moisture.
- Customize the Herbs: Feel free to customize the herb butter with your favorite herbs. Besides rosemary and thyme, you can experiment with herbs like sage, oregano, or marjoram to suit your taste.
The Best Way to Tenderize Bottom Round Roast
- Marinate with an acidic marinade for several hours or overnight.
- Slow cook using braising or a slow cooker at low temperatures.
- Tenderize with a meat mallet to break down tough fibers.
- Apply a salt rub and let it sit for an hour before cooking.
- Slice against the grain after cooking for easier, tender bites.
Cook Bottom Round Roast Fat Side Up or Fat Side Down
For a bottom round roast, it’s generally recommended to cook it fat side up. This allows the fat to render and naturally baste the meat as it cooks, keeping it moist and flavorful.
If cooked fat side down, the fat won’t distribute as effectively over the roast, which may result in a drier outcome.
Cook Bottom Roast Covered or Uncovered
When cooking a bottom round roast, it’s best to start uncovered to allow the exterior to brown and form a crust. After browning, you can either continue cooking uncovered if you want a crisper exterior, or cover it (especially if you’re slow-roasting or braising) to retain moisture and create a tender, juicy roast. If you’re roasting at a lower temperature for a longer period, covering the roast helps prevent it from drying out.
A common approach is to brown the roast uncovered at a high temperature (like 450°F for 15-20 minutes), then reduce the heat, cover it, and continue cooking until the desired internal temperature is reached.
How to Store Leftover Bottom Round Roast
To store leftover bottom round roast, allow it to cool to room temperature (no more than 2 hours) before wrapping it tightly in aluminum foil, plastic wrap, or placing it in an airtight container to prevent air exposure and maintain moisture. You can also use a zip-top plastic bag, removing as much air as possible.
Store the roast in the refrigerator for up to 3-4 days, or freeze it for longer storage—up to 2-3 months—using a freezer-safe bag or container, and label it with the date.
When reheating, thaw it in the refrigerator if frozen, and reheat slowly in the oven at a low temperature (250-300°F), covered with foil, or slice it thin and warm it in gravy or broth on the stove to keep it tender.
What to Serve With Perfect Bottom Round Roast
Mashed Potatoes: Creamy mashed potatoes are a classic pairing with roast beef. Their buttery texture and mild flavor provide a comforting contrast to the rich herb butter.
Roasted Vegetables: Roasted vegetables like carrots, potatoes, and Brussels sprouts add a delightful contrast to the roast. The caramelized edges and earthy flavors are a perfect match.
Green Beans Almondine: Lightly blanched green beans sautéed with butter and toasted almonds provide a refreshing and slightly nutty side that complements the roast.
Salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette can add a refreshing element to the meal.
FAQs
Yes, marinating the roast in herbs, garlic, and a bit of oil can add flavor. Let it marinate in the refrigerator for several hours or overnight for the best results.
Yes, let the roast rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, ensuring the meat is moist and flavorful.
For medium-rare, aim for an internal temperature of 135°F. For medium, cook to 145°F, and for well-done, cook to 160°F or higher.
Absolutely. You can add vegetables like potatoes, carrots, and onions around the roast during cooking. They will absorb the meat’s flavors and become tender.
Slice the roast against the grain into thin slices. This ensures the meat is tender and easier to chew.
Yes, reheat leftovers gently in the oven or on the stovetop. Adding a bit of broth or water can help keep the meat moist.
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Recipe for Bottom Round Roast
Equipment
Ingredients
For the Herb Butter:
- ½ cup 1 stick unsalted butter, softened
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
- In a small bowl, combine the softened butter, chopped rosemary, chopped
thyme, minced garlic, a pinch of salt, and a pinch of black pepper. Mix well
until all the ingredients are thoroughly combined. Set aside. - Preheat your oven to 325°F (163°C). Season the bottom round roast
generously with salt and black pepper on all sides. - In a large oven-safe skillet or roasting pan, heat the olive oil over
medium-high heat. Place the seasoned roast in the skillet and sear it on all
sides until it develops a nice brown crust, about 4-5 minutes per side. - Once the roast is seared, remove it from the skillet and place it on a
cutting board. Spread the prepared herb butter evenly over the entire surface
of the roast. - Return the herb-buttered roast to the skillet or roasting pan. Place it
in the preheated oven and roast for about 1.5 to 2 hours, or until the internal
temperature reaches your desired level of doneness. For medium-rare, aim for an
internal temperature of 135°F (57°C). - Remove the roast from the oven and cover it loosely with aluminum foil. Let
it rest for about 15-20 minutes. This allows the juices to redistribute and
ensures a juicy, tender roast. After resting, slice the bottom round roast into
thin slices. - Arrange the slices on a serving platter and drizzle any remaining herb
butter from the skillet over the top. Garnish with additional fresh herbs if
desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
