Perfectly Tender Bottom Round Roast Recipe

This bottom round roast recipe will transform a simple cut of meat into a tender, flavorful dish that’s perfect for family dinners, holidays, or meal prepping for the week. With easy-to-follow instructions and expert tips, this roast is sure to be a crowd-pleaser.

When it comes to preparing a hearty, tender, and flavorful roast, few dishes stand out quite like a perfectly cooked bottom round roast. This cut of beef may not always get the attention it deserves, but when prepared correctly, it transforms into a tender, juicy centerpiece that will leave your guests impressed and your taste buds satisfied. Imagine carving into that beautifully browned crust to reveal a juicy, pink center, all complemented by rich flavors from a simple seasoning blend. It’s a no-fuss, satisfying roast that shines on the dinner table for both casual gatherings and special celebrations.

In this guide, we’ll walk you through every step of preparing the most tender and flavorful bottom round roast. Whether you’re a seasoned cook or just getting started, this roast will be your new go-to recipe for a crowd-pleasing dish. You'll find all the tips and tricks you need for a melt-in-your-mouth roast that’s bursting with flavor.

What Is Bottom Round Roast?

A bottom round roast is a cut from the rear leg of the cow, specifically from the round primal section. It’s known for being a lean cut of meat, which makes it a great choice for roasting when you’re looking to create something hearty without too much fat. While it’s not as marbled as other cuts like ribeye or chuck, it offers a beautiful, satisfying flavor when cooked properly.

This particular variation of bottom round roast is slow-cooked to perfection, allowing the meat to tenderize while developing a rich, savory flavor. The beauty of bottom round roast lies in its versatility—it can be the star of a Sunday dinner or a memorable centerpiece for holidays like Christmas and Easter.

Why You’ll Love This Bottom Round Roast Recipe

Bottom round roast is one of those cuts of meat that can easily become dry and tough if not cooked correctly. But, when prepared right, it’s a juicy, flavorful roast that can compete with the best of them. The method I’m sharing with you today will ensure the roast is perfectly cooked, every single time. You’ll love the blend of herbs and spices, the rich aromas filling your kitchen as it roasts, and the tenderness that you get with each slice.

This recipe is ideal for large family meals, gatherings, or any event where you want to impress your guests without spending all day in the kitchen. The roast pairs beautifully with sides like mashed potatoes, roasted vegetables, or even a tangy coleslaw like my Chicken Shack Coleslaw Copycat Recipe.

So, let’s get started!

Ingredients

Here’s what you’ll need to make the perfect bottom round roast:

• 1 (4-5 lb) bottom round roast
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp salt
• 1 tsp black pepper
• 1 cup beef broth
• 1/2 cup red wine (optional but recommended)
• 1 large onion, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 tbsp Dijon mustard

Ingredient Breakdown

Let’s break it down and talk about the importance of each ingredient:

• Bottom Round Roast: This is the star of the show. Choosing a good quality roast makes all the difference. Look for a cut that’s bright red with minimal visible fat.
• Olive Oil: Used for searing the roast to develop a golden-brown crust that locks in the juices.
• Garlic, Rosemary, and Thyme: These aromatic herbs are classic additions that enhance the roast’s savory flavors. The garlic adds depth, while the rosemary and thyme lend a fresh, earthy note.
• Salt and Pepper: These are essential for seasoning. The salt helps bring out the natural flavors of the beef, and the pepper adds a gentle heat.
• Beef Broth and Red Wine: The combination of beef broth and red wine helps create a delicious pan sauce while ensuring the roast stays moist and juicy.
• Onion, Carrots, and Celery: These vegetables add flavor to the cooking liquid and can be served as a side dish once cooked.
• Dijon Mustard: Adds a subtle tang and helps to create a nice coating on the roast, giving it an extra layer of flavor.

How to Make Perfect Bottom Round Roast

Now that we’ve gathered our ingredients, it’s time to dive into the cooking process. Follow these steps to make your bottom round roast:

1. Preheat Your Oven

Start by preheating your oven to 325°F (165°C). The low and slow cooking process will ensure that the roast becomes tender and juicy.

2. Sear the Roast

Season the bottom round roast generously with salt and pepper. Heat the olive oil in a heavy skillet over medium-high heat. Once the oil is hot, add the roast and sear all sides until beautifully browned, about 4-5 minutes per side. Searing the meat creates a rich, flavorful crust that locks in the juices during the roasting process.

3. Add Garlic and Herbs

Once the roast is seared, remove it from the skillet. In the same pan, add the minced garlic, rosemary, and thyme. Stir it around for 30 seconds to release their fragrant oils. Then, rub the garlic and herbs all over the roast, making sure it’s evenly coated.

4. Prepare the Vegetables

In a roasting pan, spread out the sliced onion, carrots, and celery. These vegetables will act as a flavor base for the roast and contribute to the sauce. Place the seared roast on top of the vegetables.

5. Deglaze the Pan

Pour the red wine into the skillet, scraping up any browned bits left from searing. This step is crucial, as those bits carry a lot of flavor. Pour the wine and beef broth into the roasting pan with the vegetables and roast.

6. Roast to Perfection

Place the roasting pan in the preheated oven and roast the bottom round for 1.5 to 2 hours, depending on your desired level of doneness. I recommend using a meat thermometer to check for doneness. For medium-rare, you’re looking for an internal temperature of 125°F, medium is 135°F, and medium-well is 145°F.

7. Rest the Roast

Once your roast has reached the desired temperature, remove it from the oven and let it rest for 15 minutes before slicing. Resting allows the juices to redistribute, ensuring that the roast stays moist.

8. Make the Sauce

While the roast is resting, you can make a quick sauce with the drippings in the pan. Place the pan on the stovetop over medium heat, bringing the liquid to a simmer. Stir occasionally, scraping the bottom of the pan to release all the flavorful bits. Simmer for about 5 minutes until the sauce thickens slightly.

9. Slice and Serve

Once the roast has rested, slice it thinly against the grain. This will ensure that the roast is tender and easy to cut. Serve it with the roasted vegetables and a generous spoonful of the pan sauce.

Tips for Success

• Don’t Skip the Resting: Letting the roast rest is key. It ensures the juices redistribute, resulting in a moist and tender roast.
• Use a Meat Thermometer: This is the best way to achieve the perfect doneness. Overcooking a bottom round roast can make it tough.
• Adjust the Seasonings: Don’t be afraid to experiment with additional spices or herbs based on your personal preferences. A dash of smoked paprika or a few sprigs of thyme can elevate the flavor even more.
• Serve with Great Sides: A classic mashed potato or my Pappadeaux Crawfish Etouffee Recipe will complement the flavors of the roast beautifully.

Why This Bottom Round Roast Is Perfect for Special Occasions

Whether you’re preparing for a holiday dinner, a family gathering, or a special Sunday roast, this bottom round roast makes a fantastic choice. It’s budget-friendly, feeds a crowd, and offers a rich, satisfying flavor that’s perfect for celebrations. Plus, the leftovers are amazing in sandwiches, stews, or even tacos.

Its simplicity and versatility make it ideal for any occasion. Pair it with festive sides, such as the Tippins Cornbread Recipe or the Daylily Fritter Recipe, and you’ll have a complete meal that looks and tastes like it took hours to prepare.

Perfectly Tender Bottom Round Roast

This bottom round roast recipe will transform a simple cut of meat into a tender, flavorful dish that’s perfect for family dinners, holidays, or meal prepping for the week. With easy-to-follow instructions and expert tips, this roast is sure to be a crowd-pleaser.

Ingredients

• 3-4 lbs bottom round roast
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup beef broth
• 1 tablespoon balsamic vinegar (optional, for added depth of flavor)
• 1 medium onion, quartered (for roasting)

Instructions

1. Preheat your oven to 325°F (165°C).
2. Pat the bottom round roast dry with paper towels. Season generously with salt, pepper, rosemary, and thyme.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the roast for 3-4 minutes on each side, until browned.
4. Remove the roast from the skillet and set aside. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
5. Add beef broth and balsamic vinegar (if using) to the skillet, scraping up any browned bits from the bottom.
6. Place the roast back into the skillet, along with quartered onions around the meat. Transfer the skillet to the preheated oven.
7. Roast for about 1.5 to 2 hours or until the internal temperature reaches 135°F for medium-rare (or longer for desired doneness).
8. Remove from the oven and let the roast rest for 15 minutes before slicing. Serve with the pan juices and roasted onions.

15 minutes prep time with 2 hours cook time.

Serves 6 and contains approximately 280 calories per serving.

American, Italian / Main Course

Rated 4.8 by 183 reviewers.

Recipe Tags: bottom round roast, tender roast, beef roast, easy roast, rosemary, thyme, roast beef recipe, holiday roast

Published by: Show Recipe