Learn how to prepare and cook this melt-in-your-mouth bottom round roast recipe from start to finish. This affordable cut has a lot of potential as a family-friendly beef cut and holiday treat that tastes divine.
And the good news is, it's really a simple meat dish, it's foolproof if you follow the instructions, and there is no better way to prepare and cook a bottom round roast.
Contents
🌟 Why This Recipe Works
I love this recipe for a few key reasons:
- no additional resting, carve and serve
- meatier, beefier, and more succulent meat
- more consistent and easier to plan
If you're a home cook, you're likely familiar with meat like chuck roast, rump roast, and pot roast. All equally delicious but with different textures, flavors, and price tags.
A boneless rib-eye costs around $15 per pound, whereas a bottom round roast may be purchased for about $5 per pound. This low-cost cut of beef is ideal for a family of 4 or 5 and makes fantastic dinner roasts.
Check out my cheap beef cuts guide to saving money on beef!
Just to clarify, this is not a slow cooker, instant pot, crockpot, or pot roast recipe. While these cooking methods produce equally delicious recipes. All three cooking methods steam the beef and result in a different texture, flavor and are never medium-rare. We want a perfectly cooked medium rare roast beef from edge to edge.
My secret for melt-in-your-mouth roast beef is a cooking method known as low and slow. This method is well known in BBQ, where cuts of beef like brisket, tri-tip, and more are cooked for 24-72 hours at 225°F, resulting in drool-worthy beef.
Today, we'll take this a step further. You'll learn how to cook meat on low heat between 150 - 170°F (65 - 76°C) for approximately 3 - 6 hours in your oven.
🍽 Ingredients You'll Need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient Notes
Bottom round roast's come in various qualities and sizes. In the ingredients list above is 4 pound bottom round roast that cost $20. This is enough to feed a family of 4 with leftovers or family event up to 8 people.
Seasoning is important to enhance the roasts flavor. In this recipe I really love thyme, basil, and parsley and tie it all together with olive oil and fresh garlic.
Under 3 pounds
Preheat oven to 150 degrees Fahrenheit (65 degrees Celsius). Try my 2-pound eye of round roast recipe with chimichurri.
Over 3 pounds
Preheat oven to 170 degrees Fahrenheit (76 degrees Celsius).
Note: Some ovens may not go this low. Use the lowest available setting and monitor the internal temp with your meat probe.
🐢 Slow Cooking
The best way to cook any cut of meat that tends to be on the tough side like bottom round roasts is low and slow. You can prepare it with a marinade ahead of time or a dry rub before cooking.
New to this cooking method? Learn how to cook low and slow and turn any round oven roast, rump roast, or meat into a fantastic family-loved meal.
As I mentioned, we'll cook our meat low and slow. You can use a dutch oven, cast-iron skillet, or roasting pan with a rack.
🥘 Roasting Pans
I'll use my 12" cast iron skillet for smaller roasts, and for anything over 4 pounds, I use a large roasting pan with vrack. I prefer a vrack vs. flat rack as it holds the roast in place and find air circulates the roast better.
Otherwise, check out my guide to 7 alternative roasting pans. One of these will certainly work if your in a pinch.
Larger roasts should be elevated so the fat can drip freely into the roasting pan. This allows the hot air to circulate around the meat while cooking.
🍳 Know Your Oven
This is so important for so many reasons! First, every oven cooks a bit differently, and you must adjust accordingly. Second, gas, electric, and convection ovens all vary.
While gas and electric have similar cooking times, convection times are often reduced by 25% or more. Worse, some ovens run hot, some run cold, and only a few report internal cooking temperatures accurately.
When preparing a roast recipe for the first time, you must make adjustments for your oven and your roast's weight. Every time I read a comment like, "I followed this recipe exactly," my heart skips a beat.
If you own an oven, which I'm sure you do, buy a meat thermometer. Preferably a wireless or cabled meat thermometer that can support dual meat probes. This goes without saying, but I'll say it anyway!
You can pick one of these up for under $30. There is absolutely no excuse for an overdone roast. Here are two great options:
- Wireless, 4 probes, 500ft range - check price
- Wired, 2 probes - check price
🌡️ Internal Temperature Guide
The first half goes by relatively fast. About halfway through, you should monitor your meat temps closely. When cooking low and slow at 170°F (77°C), plan for 2 hours per pound. At high altitudes (5,000 ft or higher), plan for 2.5 hours per pound.
- 120-125° F (49-52° C) - Rare
- 125-130° F (52-54° C) - Medium Rare
- 130-135° F (54-57° C) - Medium
- 135-140° F (57-60° C) - Medium Well
- 140° F+ (60° C+) - Well Done
Remove when you reach your desired temperature and doneness.
🔪 How to Make This Recipe
Learn how to prepare and cook a bottom round roast recipe from start to finish. I always aim for medium-rare and find it's the best way to preserve the beef's tenderness and flavor. Of course, if you prefer medium, medium-well, or well done, check my temperature guide below.
Preparation
Preparing bottom round beef is easy, but the steps are important. Prep time for this dish is about 15 minutes.
From store to Fridge
If you bought a lovely roast on sale and want to eat it within three to five days, store it in the fridge. Otherwise, store it in the freezer for up to 12 months. Any longer and the meat will lose its flavor and its appeal.
If your meat is frozen, let it sit in the fridge overnight and unthaw naturally before cooking. I do not recommend defrosting a large roast in your microwave as it will undoubtedly change the meat's texture.
If you have an extra day, try seasoning the meat as mentioned below and refrigerate uncovered for another 24 hours. This will give the salt and seasoning time to penetrate more deeply. And it's also going to give the bottom round beef more time to dry out the surface, which will lead to better browning.
Cooking from the Fridge
Remove the unthawed roast from the fridge and place it next to your sink. Cut the packaging enough to allow the excess liquid to drain.
Transfer the meat to a large cutting board and let it sit for 10 minutes to remove the chill. For larger roasts, you can let it sit for up to 30 minutes.
Pat the meat's surface with a paper towel to absorb any residual moisture. This helps the seasoning stick to the roast and with the browning process.
Seasoning the Roast
Ensure your meat is dry, and brush the entire surface of the meat with olive oil. If you do not have olive oil, you can use your oil of choice. I've even made this with grass-fed butter!
Combine all of the seasonings in a small bowl and distribute evenly on the roast.
Use your hands to ensure the seasoning really sticks to the red meat. You can even roll the meat to ensure the seasoning gets embedded into the roast. And feel free to substitute; sometimes, I'll use dried rosemary instead of thyme or both.
Another great option is overnight brine, marinade, or dry rub. Still, I'll cover both of these in more detail another day.
Let's move on to the cooking process now. We'll focus on cooking bottom round beef low and slow, but keep in mind that it may be prepared in various ways.
Cooking a Bottom Round Roast
The best part about cooking at low heat for a long period of time is that anyone can cook it. You do not need to be a professional chef to cook a flavorful, juicy, and perfectly roasted dinner every time.
If you have a wireless or wired meat probe, insert it into the thickest part of the meat. If you do not have one, buy one. Even the most experienced chefs and cooks use a meat thermometer to monitor and check for doneness.
Place your bottom round beef in the center your roasting pan. If your roast has the fat cap, place the fattier side on top. Alternatively, use a roasting pan, dutch oven, or heavy-bottomed pan.
Put it in the oven and when your roast reaches an internal temperature of 125°F (52°C), it is med rare, and you can remove it from the oven.
Let your roast rest
After that initial cook, you can let the beef rest at room temperature covered in foil for anywhere from 10 minutes up to 2 hours.
I typically use a foil tent and let it rest until I'm ready to reverse sear, carve, and serve. As soon as everything else is ready, I round up the family and settle in for dinner.
Reverse Searing
And a soon as you're ready to eat, you'll want to reverse sear your roast. Preheat your oven to as high as it'll possibly go, typically in a high heat range of 500-550°F (260-288°C).
The good news is that because of the long slow cook, the exterior of the roast will be pretty dry and is probably coated in a thin layer of rendered beef fat. As you recall, the fat cap is facing up, and as it cooks, the fat melts and runs down the side of the meat.
These are ideal conditions for fantastic browning. Once the oven is preheated, add the beef, and let it cook for 10 minutes or until it's nice and crisp and browned on the outside.
Carve and Serve
After the beef comes out of the oven, transfer roast onto the carving board. Yes, no additional resting is required because we already let the roast rest before the reverse sear.
Sharpen your knife, and carve the roast against the grain. If you're unsure, look for the lines running in the same direction and cut against the lines, commonly known as against the grain.
I like to go about ½-inch thick per slice. Check it out; almost all of the meat is perfectly med rare. This beef is so tasty that you don't even really need a sauce.
But of course, if you want, a red wine au jus or horseradish cream sauce would be amazing.
Cooking Tips
For the perfect bottom round roast, you should cook with the fat side up. As the meat cooks, the fat melts and runs down the sides of the meat. This helps provide moisture and flavor, which are so important for these more affordable cuts of meat.
When cooking roasts, we want that gloriously browned exterior, the crust, but still moist inside. The rule of thumb for most roasts is to cook uncovered in a shallow pan. If your roast is on the smaller side, under 3 pounds, reduce the temperature to 150°F (66°C).
Learn how to save money on beef with my guide on cheap beef cuts. With rising nation beef prices, this is more important than ever.
Learn how to use a meat thermometer and why it's a life-changing experience. Cooking meat perfectly every time is easier than you think.
When preparing raw meat, safe handling is important! Check out this article on food safety to learn more.
You can try make gravy. However, I find bottom round roasts lack the fat content necessary to attempt gravy. Instead I save the left over beef broth in a container.
Optional
Grass-fed roast, only slightly more expensive, has improved marbling and deeper beef flavor. Potentially an excellent option for Sunday dinner or even a nice Christmas dinner.
Fresh herbs are superior to dried herbs and smell fantastic. If you decide to use fresh, triple the measurements above. I love using herbs like rosemary, thyme, basil, oregano, and garlic cloves to tie everything together. And the aromatics of fresh herbs are fantastic.
🥗 What to Serve With
For a fantastic main dish like this, I think a nice creamy mashed potatoes, steamed vegetables, and a young, full-bodied red wine would be outstanding.
Fluffy Mashed Potatoes
I love making mashed potatoes, and they are so easy to make in advance. You'll need about 3 pounds of Yukon or Russet potatoes (peeled and quartered), 8 tablespoons of butter, ½ cup sour cream, and salt and pepper to taste.
Cook potatoes until fork-tender, drain, and return to the pot. Add milk, softened butter, and sour cream. Mash until thoroughly combined. If the mash is too thick, add a touch more milk until you get your desired consistency. Season with salt, pepper, and green chives or green onion.
And if squash is in season, it makes a great alternative to potatoes.
Steamed Vegetables
With an amazing roast and potatoes ready to go, easy steamed vegetables like asparagus or broccoli and carrots would be a great option.
Wonderful Sauce
Since you've already made a juicy roast, why not take a few extra minutes to make a creamy horseradish sauce. All you need is ½ cup of sour cream, ⅛ cup of horseradish. ½ tablespoon dijon mustard, and salt and pepper to taste. Combine thoroughly and serve!
🙋 Recipe FAQ's And Expert Tips
What is Bottom Round Roast?
Bottom round roast is a cut of beef from the rear leg of a cow. The butt, if you will, or beef bottom. Butchers know this cut as the outside muscle of the upper leg, as identified in the black shaded area below.
The round portion of the rear hind legs consists of eye round, top round, and bottom round cut. The video below explains a bit of the bottom round, outside round, rump, and hind legs.
Compared to many other types of meat, the overall healthiness of a boneless round roast should be appealing to those who want a nutritious dinner yet still desire rich meaty tastes.
This affordable cut of meat is trending due to rising national beef prices. Families are buying bottom round, eye of round, and sirloin tip more frequently.
When prepared and cooked properly, it can taste as good as some far more expensive cuts of meat. And as a lean and economical cut, we can enjoy roast beef any day of the week.
Should you bring your roast to room temperature?
No, you should not let your meat come to room temperature! The outside layer of the meat will be well done, while the interior is red, as shown here. Take a look at how overcooked each of these roasts' outer layers is. While I'm sure they taste amazing and are pretty tender, this is easy to avoid, and we can make an even better beef dish.
If you want a truly perfect roast, only let the beef rest for 10 minutes for a small 3-4 pound roast. Simply long enough to remove the chill from the outside 2-3 mm of the meat.
Should I reverse sear a roast?
Yes, you should reverse sear steak and roasts thicker than 1.5-inches. By heating up meat slowly, you achieve several key benefits.
It reduces the chance of overcooking as the entire process is slower and more consistent. A reverse sear solves common problems like overdone one time and not done enough the next or being too charred on the outside while not cooked to the desired doneness on the inside.
Less moisture is lost from start to finish resulting in a super juicy meat. In theory, the lower gentler heat contracts the muscle fibers less, resulting in less moisture loss.
After a long slow cook, the meat's surface is dry and will sear/brown much faster & deeper than a raw steak without the risk of overcooking.
This method is excellent for dinner parties and holidays when you want/need a grace period. Cook the roast low and slow until you reach your desired doneness.
Remove and let rest for at least 10 minutes and no longer than 2 hours. When guests are ready to eat, finish with a reverse sear and serve.
How long do you cook a roast?
I don't like to give a flat-out time for cooking a roast because so many factors affect the cooking time. Your elevation, your oven (and if it is calibrated correctly or not), how thick your particular piece of meat is, and more.
If we each buy a 2 pound roast, they will vary in quality, length, thickness, and fat. And it is no surprise that a long thin roast takes less time to cook than a thick fat roast.
The quality of meat varies significantly between USDA select (leaner than choice), choice (less marbling than prime), and prime (better marbling).
For cooking low and slow, a good rule of thumb for cooking bottom round is 2 hours per pound. This rule is more of a guide to help you prepare sides and effectively plan your dinner.
"Roasting slowly is where all the good stuff happens," says Jim Swenson, who has been executive chef at the National Press Club in Washington for 17 years.
But this is just a guide to help you estimate cook time. It would be best if you were diligent about checking the doneness regularly to ensure you don't over-cook your roast. Over-cooked meat of any type will be overly tough and dry.
A good meat thermometer is essential. And while this is a foolproof recipe, it all comes down to knowing when your beef is ready. I usually start checking once I reach the "halfway" point of that rule of thumb time.
🗃️ Related Recipes
🌟 Fantastic Leftover Recipes
There is nothing better than leftover roast beef. I'm undoubtedly guilty of gobbling it up the next day. Only to hear someone in the kitchen cry, "Who at all the roast beef?"
My go-to sandwich is thinly sliced leftover roast beef on a lightly toasted bun or bread. Topped with a layer of creamy horseradish sauce and caramelized onions.
Optionally a nice parmesan or brie cheese would be excellent. Whatever your decide, here are 25 proven leftover roast beef recipes that'll transfer your leftovers.
Love this recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my quick, easy, and affordable dinner recipes for your next family meal! And if you have any questions, I'm here to help!
📋 Recipe
The Perfect Bottom Round Roast
Equipment
- Roasting Pan
- Large Cutting Board
- Carving knife or chef's knife
- Internal meat thermometer (see notes)
Ingredients
- 3-4 pounds bottom round roast - or outside round, rump roast, eye of round
- 2 teaspoons minced garlic
- 2 teaspoons dried basil
- 2 teaspoons dried thyme - or dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon Kosher salt - sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 170 degrees Fahrenheit (77 degrees Celsius).
- Remove the fully thawed roast from the fridge and remove it from the packaging.
- Place the bottom round roast on a cutting board and let it rest for 10 - 30 minutes.
- Brush the entire surface of the roast with olive oil or your choice of oil.
- Combine all of the seasonings in a small bowl.
- Rub the seasonings over the entire surface of the roast - top, bottom and all sides.
- Insert meat probe into the thickest part of the roast.
- Place the roast in the center of a roasting pan with the fat side up.
- Cook for 2 hours per pound until you reach your desired internal temperature. When the internal temperature reaches around 125-130 degrees Fahrenheit (you've hit medium rare).
- Remove the roast, tent with foil and rest for at least 10 minutes and up to 2 hours before you reverse sear.
Reverse Sear
- About 20 minutes before your ready to eat, preheat your oven to 500-550 degrees Fahrenheit.
- When your oven reaches the above temperature, remove the foil and place your roast in the oven for 10-12 minutes. Or when your roast is crisp and golden brown.
- Remove from the oven, slice and serve it medium-rare. You do not need to let the roast rest when reverse searing.
Notes
- 120-125° F (49-52° C) - Rare
- 125-130° F (52-54° C) - Medium Rare
- 130-135° F (54-57° C) - Medium
- 135-140° F (57-60° C) - Medium Well
- 140° F+ (60° C+) - Well Done
- no additional resting, carve and serve
- meatier, beefier, and more succulent meat
- more consistent and easier to plan
The Perfect Bottom Round Roast recipe originally published Feb. 2018. Updated with new content in May. 2021. No change to recipe, I wouldn’t dare! This has been one of the all time most popular recipes since I first published it!
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Cathy
Wow!! This method turned my 4lb cheapie bottom round roast into a delicacy!! So glad to find this before cooking it for my family- got rave reviews!! The only thing I did different was left it on counter 4 hrs to get completely room temp. This shortened the expected cooking time by a couple hours. Thank you so much!
rich
Hi. I see conflicting information about internal temps. In a lot of recipes, the internal temp for medium is 145F. This recipe says 130-135F. I'm confused. Could you comment? Thanks-
730 Sage Street
For this cut of beef, I prefer to reverse sear. I take the bottom round roast out between 125-130 and let it rest, in your case 130-135 for medium.
About 20 min before serving I'll preheat my oven to max, around 500-550, remove the foil and pop the roast in the oven for 10-12 minutes (without the meat probe, not needed at this point). Once the roast is perfectly browned and has a nice crispy bark I'll take it out of the oven.
At this point, I have a perfectly cooked medium-rare roast that is ready to serve (no additional resting). And yours will be in the 140-145 range if you took it out at 130-135 as mentioned.
Barbara
This is the best recipe EVER. I’ve always end up doing a crockpot roast. My family of 9 gave this recipe an excellent rating. It was so delicious !!!
Tony Scalpelli
I see that the roast in your pictures is tied with string. Why is it tied? Did you tie it or buy it that way. I don’t see you mention tying in the recipe. The one I bought is not tied and I wouldn’t normally think to tie this cut of beef. Looking forward to trying this recipe. Thanks.
730 Sage Street
You can buy it with, or tie it yourself with kitchen twine or butchers twine. While it is not necessary, I find it gives my roast a uniform shape and ensures it cooks evenly.
Evelyn
Can I sprinkle onion soup mix on top of my beef roast? Does it make the roast tender
730 Sage Street
I'm sure you could season your roast this way. However, I can't see how it would make any roast more tender. Seasoning adds flavor, while the quality of meat and the cooking method contribute to the meats tenderness.
Betty R Bulfin
Can the roast be slow cooked the day before and seered the next day before we serve it?
730 Sage Street
No Betty, this is not recommended as the reverse sear is only for 10 minutes at high-heat and wouldn't be enough to rewarm the roast. If you have no other choice, you could try reverse sear, carve the roast, then place it back into the oven at low-temp until you reach a nice serving temperature.
Jim
Mmmmmmm! Excellent recipe for bottom round. Low and slow is the key along with a thermometer for tenderness. Delicious flavor from simple ingredients.