Learn how to prepare and cook this melt-in-your-mouth bottom round roast from start to finish. I promise you it's going to deliver the best roast beef you have ever had in your life.
3-4poundsbottom round roastor outside round, rump roast, eye of round
2teaspoonsminced garlic
2teaspoonsdried basil
2teaspoonsdried thymeor dried rosemary
1teaspoondried parsley
1teaspoonKosher saltsea salt
1teaspoonblack pepper
2tablespoonsolive 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.
Recipe Notes
Roasts under 3 poundsPreheat oven to 150 degrees Fahrenheit (65 degrees Celsius).Roasts over 3 poundsPreheat oven to 170 degrees Fahrenheit (76 degrees Celsius).Fat Side UpPlace the roast fat side up in the pan so it self-bastes.Juicy Tender RoastRoasts are 75% moisture. Cooking roasts on high heat forces the moisture out of the roast into the pan or it evaporates completely. This results in a dense and dry roast. The low and slow method described above is the secret to the perfect roast.Temperature GuideWhen cooking low and slow at 170 degrees Fahrenheit (77 degrees Celsius), 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.Reverse SearI love this method for a few key reasons: