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°F or 77°C and continue cooking low and slow.
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.
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.Low and SlowIt is important to remember this is a low and slow recipe. This roast recipe is best cooked at 150 - 170°F, not 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.
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.
Recipe from 730 Sage Street The Perfect Bottom Round Roast https://www.730sagestreet.com/bottom-round-roast/