Bottom Round Roast (Garlic Herb)

Perfect for entertaining or family dinners, my Bottom Round Roast, seasoned with fresh herbs and garlic, is guaranteed to yield flavorful, tender, juicy roast beef every time!

My easy roast beef recipe is made with simple ingredients, letting the beef roast be the star of the show.

 

For a perfect roast every time, follow my easy instructions, and you’ll be rewarded with perfectly seasoned delicious slices of beef that your whole family will love.

This easy bottom-round roast is definitely one of my favorite beef recipes, second only to my Prime Rib Roast recipe and my Oven Baked Beef Brisket recipe.

Serve this delicious bottom round roast with au jus made with the pan drippings and my creamy horseradish sauce for a meal you soon won’t forget.

Ingredients to make Garlic Herb Bottom Round Roast

Let’s start by gathering the ingredients we need to make my Garlic Herb Bottom Round Roast recipe. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Made with simple ingredients

• Bottom round roast
• Garlic cloves
• Fresh thyme
• Fresh rosemary
• Cracked black pepper
• Kosher salt or coarse sea salt
• Dried oregano
• Dijon mustard
• Extra virgin olive oil

You can use all dry spices if you prefer, such as garlic powder in place of the fresh garlic cloves and dried thyme and rosemary instead of the fresh herbs. I prefer using cracked black pepper to season the roast, but regular black pepper works well, too.

If you don’t have kosher salt or coarse sea salt, use one teaspoon of table salt to replace the two teaspoons of kosher salt.

You can add other fresh herbs and aromatics to the seasoning blend that you enjoy the flavor of.

What cut of beef is a Bottom Round Roast?

The beef bottom round roast, also known as a “Rump Roast,” is a lean cut of beef taken from the outer part of the upper thigh on the rear legs of a steer. Because it comes from a part of the cow that’s frequently used for movement, it tends to be a leaner and tougher cut of meat. Which also means it’s one of the less expensive cuts of beef.

Because it’s a tougher cut of beef, it’s best cooked slowly to give the connective tissues time to break down; roasting at low temperatures and braising (pot roast) are two of the best ways to cook a bottom round. It can also be cut up and used as stew beef.

Compared to a chuck roast, it doesn’t have the amount of fat marbling that a chuck roast has, but it does have less connective tissue. Almost an even trade-off. The bottom round roast is more closely compared to a top round roast. The top round roast comes from the inside of the steers leg, so it can be perceived as a more tender cut of meat.

How to make Bottom Round Roast

• Add the chopped garlic cloves, fresh thyme, fresh rosemary, dried oregano, kosher salt, and black pepper to a small bowl.
• Mix the seasonings until well blended.
• Add the olive oil and Dijon mustard to a small bowl.
• Mix to combine

• Remove the roast from its container and pat down the entire roast with paper towels.
• Coat the roast with the olive oil-mustard mixture.
  *If there is a fat cap, keep the fat side up during the roasting process.
• Spread the seasoning mixture over the roast and place the roast on a wire rack in the refrigerator uncovered to marinate for 2-4 hours (overnight is best).
  *Leaving the roast uncovered will help the surface dry out, which will help the beef achieve a better crust on the outside of the roast. The roast can be covered if you’d rather not leave it uncovered in the fridge.
• Remove the bottom round from the refrigerator and set it on the counter for 30 minutes, allowing it to come to room temperature. The meat will cook more evenly if it’s allowed to come to room temperature before roasting.
• Preheat the oven to 300 degrees F. and place a thermometer probe in the thickest part of the roast.
• Place the roast on the center rack of the preheated oven and cook for approximately 30 minutes per pound.

We’re cooking for temperature, not time. Cooking times will vary depending on the weight of the roast and your home oven, so make sure to use a meat thermometer or an instant-read thermometer.

• When the beef has reached the desired temperature, remove it from the oven and tent the roast with aluminum foil for 15- 20 minutes. This will give the juices time to redistribute through the beef.
  *The internal temperature will continue to rise by 5-10 degrees during the resting period.
• Add ½ – 1 cup of water to the pan. Use a heavy spoon to scrape all the tasty browned bits from the bottom of the pan. Pour the aujus into a saucepan and heat.
• Slice the beef into ¼ – ½ inch slices against the grain. Slicing with the grain will make the meat tough and chewy.

*You can add red wine or beef broth to the pan drippings for added flavor or to stretch the au jus.

Don’t wait for a special occasion to serve this delicious bottom round roast to your family. It takes very little work to prepare, and clean-up is easy.

Store any leftover roast beef tightly wrapped with plastic wrap and refrigerated for up to five days. You’ll be able to slice it more thinly for roast beef sandwiches after it’s completely chilled.

Serve the roast with mashed potatoes or roasted potatoes, green beans, horseradish sauce, and cowboy butter to enhance the flavor of the beef.

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