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Low Carb Garlic and Herb Bottom Round Roast

Bottom round roast is a cut of meat that is affordable but has a tendency to be pretty tough. Learn how you cook a perfect, tender, medium-rare bottom round roast that can be sliced nicely.
Course Main Course
Cuisine American
Keyword dutch oven, medium rare, pot roast, slow roasted
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 servings
Calories 299kcal
Author 730 Sage Street

Ingredients

Instructions

  • Preheat the oven to 450 degrees F.
  • Remove the fully thawed roast from the fridge and remove it from the packaging.
  • Place the bottom round roast on a cutting board.
  • Brush the entire surface of the roast with olive oil (you can use avocado oil as well).
  • Combine all of the seasonings in a small bowl.
  • Rub the seasonings over the entire surface of the roast - top, bottom and all sides.
  • Place the roast in a cast iron skillet.
  • Cook for 20 minutes at 450 degrees.
  • Reduce heat to 170 degrees F and continue cooking.
  • Cook the roast until the internal temperature reaches around 135-140 degrees (medium-rare is 145 degrees but the roast will cook as it is cooling).
  • Slice and serve if you want to serve it medium-rare.
  • If you want to serve it medium or medium-well, slice the roast in the cast iron pan, pour 2 cups of beef broth in and heat on the stove over low heat until the slices reach the desired level of done.

Notes

The cooking time of this recipe is going to vary depending upon the actual size of your roast. If it gets done too early, allow to cool, then serve it at dinner time using step 12 above.

Nutrition

Calories: 299kcal | Carbohydrates: 1g | Protein: 56g | Fat: 15g
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.