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Bottom round roast with herb butter is a savory dish featuring a tender, slow-cooked cut of beef that’s enhanced with a rich, aromatic herb-infused butter. This combination offers a delightful blend of flavors, making it an ideal choice for a hearty and satisfying meal.
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Herbed Bottom Round
The bottom round roast with herb butter is a true testament to the art of transforming an economical cut of beef into a sumptuous and flavorful dish. The bottom round roast, often chosen for its affordability, comes from the hind leg of the cow. While it’s considered a lean and less tender cut, it has the potential to shine when prepared with care and attention.
What sets the bottom round roast with herb butter apart is the infusion of herbaceous and aromatic flavors. A blend of fresh or dried herbs, such as rosemary, thyme, and sage, is mixed with butter to create an herb butter mixture. This mixture is then generously spread over the roast, creating a flavorful barrier that not only seasons the meat but also helps to retain moisture during cooking.
As the roast slow-cooks to tender perfection, the herb butter melts and envelops the meat, infusing it with the essence of the herbs. The aroma that fills the kitchen is nothing short of tantalizing. When carved, the slices reveal a juicy and succulent interior, with a delightful outer crust formed by the butter and herbs.
The beauty of this dish is in its simplicity. It celebrates the natural flavors of the beef while elevating them with the herbaceous notes of the butter. The result is a melt-in-your-mouth roast that’s both hearty and elegant, making it a fantastic centerpiece for a special meal or a Sunday family dinner. Pair it with your favorite side dishes, and you have a meal that’s sure to be remembered and cherished.
How to Make Bottom Round With Herb Butter
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.
- 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 redistribute and ensures a juicy, tender roast.
- After resting, slice the bottom round roast into thin slices.
- 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.
Tips and Tricks for Perfect Bottom Round Roast
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.
Reheat with Care: If you have leftovers, reheat them gently to avoid overcooking and drying out the meat. A low oven or microwave with a damp paper towel can help retain 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.
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.
What to Serve With Bottom Round Roast With Herb Butter
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.
Yorkshire Pudding: This British classic is like a savory, fluffy popover that soaks up the flavorful juices from the roast.
Horseradish Sauce: A dollop of horseradish sauce adds a zesty kick that cuts through the richness of the roast.
Creamed Spinach: Creamed spinach, with its velvety texture and subtle creaminess, pairs well with the savory roast and herb butter.
Au Jus Gravy: A simple au jus made from the roast’s drippings is a must for dipping and drizzling over the meat and sides.
Crispy Garlic Bread: A side of crispy garlic bread or dinner rolls is perfect for mopping up any remaining juices and herb butter.
Cranberry Sauce: If you enjoy a touch of sweetness, cranberry sauce provides a delightful contrast to the savory roast.
Salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette can add a refreshing element to the meal.
Favorite side dishes with your roast:
Bottom Round Roast With Herbed Butter Recipe
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Roasted Bottom Round with Herbed Butter
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.
