8-Step Bottom Round Roast
This beginner-friendly recipe for bottom round roast is tender, juicy, and packed with garlic herb flavor. Perfect for family dinners or special occasions, it’s an economical and easy way to impress your guests.
Ingredients
- 3 pounds Bottom round beef roast
- 2 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 3 Cloves garlic Minced
- 1 teaspoon Dried rosemary Or x2 if fresh, chopped
- 1 teaspoon Dried thyme Or x2 if fresh, chopped
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
Instructions
- Prepare the Roast: Remove the bottom round roast from the refrigerator about 1 hour before cooking to bring it to room temperature. This helps the meat cook more evenly. Use paper towels to blot the roast, removing any excess moisture from its surface.
- Make the Garlic Herb Rub: In a small mixing bowl, combine olive oil, kosher salt, freshly ground black pepper, minced garlic, rosemary, thyme, garlic powder, and onion powder. Mix the components thoroughly until they form a dense, easily spreadable mixture.
- Apply the Rub: Coat the entire surface of the roast with the herb mixture. Knead the seasoning into the meat using your hands, carefully distributing it for uniform coverage. For better presentation and uniform cooking, tie the roast with kitchen twine.
- Preheat the Oven: Set your oven to 425°F (220°C). While the oven heats, place the roast on a roasting rack in a roasting pan. The roast is raised by the rack, enabling consistent heat distribution throughout.
- Sear the Roast: Place the roast in the oven for 15 minutes to develop a golden crust. This step enhances flavor by caramelizing the exterior.
- Reduce Heat and Roast: Lower the oven temperature to 325°F (165°C). Keep the roasting process going for about 90 minutes until the meat’s core temperature reaches 57°C for medium-rare doneness, or 63°C if you prefer it medium. To accurately gauge when the meat is done, utilize a meat thermometer.
- Rest the Roast: Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 15-20 minutes. Allowing the meat to rest enables the internal fluids to spread evenly throughout, resulting in a succulent and soft roast.
- Slice and Serve: Using a sharp knife, slice the roast thinly against the grain. Pair with your preferred accompaniments to create a well-rounded dining experience.
Notes
- Calories per serving: Approximately 280 calories per 6-ounce serving
- Difficulty: Easy
- Dietary Tags: Gluten-Free, High-Protein
- Nutritional Info per serving: 12g fat, 4g saturated fat, 1g carbs, 0g fiber, 40g protein, 550mg sodium
