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Bottom Round Roast

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Amazing Bottom Round Roast

Learn how to prepare and cook this fantastic melt-in-your-mouth bottom round roast recipe from start to finish.

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What you need:

Dried Basil

Garlic

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Bottom Round Roast

Dried Thyme

Dried Parsley

and more...

Transfer the meat to a large cutting board and let it sit for 10 minutes to remove the chill.

1

Pat the meat's surface with a paper towel to absorb residual moisture. This helps the seasoning stick and improves the browning process.

2

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.

3

Combine all seasonings in a small bowl and distribute evenly on the roast.

4

Use your hands to ensure the seasoning really sticks to the red meat.

5

If you have a wireless or wired meat probe, insert it into the thickest part of the meat.

6

Place roast in the center of your roasting pan. Place the roast in the oven, and when it reaches an internal temperature of 125°F (52°C), it is medium-rare.

7

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.

8

As soon as you're ready to eat, you'll want to reverse sear your roast. Preheat oven as high as possible, typically in a high heat range of 500-550°F (260-288°C).

9

Remove from the oven and transfer roast onto the carving board. Sharpen your knife, and carve the roast against the grain.

Cooking Tips

For the perfect bottom round roast, cook with the fat side up. As the meat cooks, the fat melts and runs down the sides of the meat.

01

When cooking roasts, we want that gloriously browned exterior, the crust, but still moist and juicy inside.

Beef gravy is divine and delicious, slathered on beef and potatoes.

02

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