Roasted Bottom Round with Herbed Butter

Beef tenderloin on a white plate with herb butter.

5 from 2 votes

Roasted Bottom Round with Herbed Butter

The bottom round roast with herb butter offers a delectable harmony of flavors, blending the deep, robust taste of the beef with the fragrant and buttery richness of the herbs.

Prep Time10

Cook Time2

Resting Time15

Total Time2 25

Course: Beef

Cuisine: American

Keyword: beef, main dish, roast, Sunday dinner

Servings:

Calories: 534kcal

Author: Courtney O'Dell

Equipment

WÜSTHOF Classic 8" Chef's Knife, Black
Extra Large Cutting Board, 17.6" Bamboo Cutting Boards for Kitchen with Juice Groove and Handles Kitchen Chopping Board for Meat Cheese board Heavy Duty Serving Tray, XL, Empune
vancasso Enameled Cast Iron Dutch Oven, 6 QT Oven Pot with Lid, Round Enamel for Bread Baking, Non Stick Coating, Pot's Body Iron, Good Sealing, All Heat Source

Ingredients

3-4 pounds bottom round roast
1 tsp sea salt plus more to taste
½ tsp black pepper fresh ground
2 tablespoons olive oil

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.

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