Garlic Herb Bottom Round Roast

Sliced bottom round roast with potatoes and green beans on a white platter.

5 from 31 votes

Garlic Herb Bottom Round Roast

Perfect for entertaining or family dinners, my Garlic Herb Bottom Round Roast is guaranteed to yield flavorful, tender, juicy roast beef every time.

Prep Time10

Cook Time4

Resting Time30

Total Time4 40

Course: Entree

Cuisine: American

Servings:

Calories: 357kcal

Author: Chef Dennis Littley

Ingredients

4 pound bottom round roast
1 tablespoon garlic finely minced
1 tablespoon shallots finely minced (or garlic)
2 tablespoon extra virgin olive oil
1 tablespoon fresh thyme leaves finely chopped or 2 teaspoon dried thyme
1 tablespoon fresh rosemary finely chopped or 2 teaspoon dried rosematy
2 teaspoon kosher salt or 1 teaspoon table salt
2 teaspoon cracked black pepper or 1 teaspoon coarse black pepper
1 teaspoon dried oregano
1 teaspoon dry mustard

Instructions

Add the garlic, shallots, thyme, rosemary, oregano, dry mustard, salt, and black pepper to a small bowl.
Mix the seasonings until well blended.
Remove the roast from its container and pat down the entire roast with paper towels.
Coat the roast with olive oil.
Rub the seasoning blend into the surface of the beef.
Place the roast on a pan uncovered in the refrigerator for 6 – 8 hours.
*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.
Preheat the oven to 225 degrees F.
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.
Place a wire rack in a roasting pan, and place the seasoned room temperature bottom round fat side up on the wire rack.
Insert a digital thermometer into the thickest part of the roast, deep enough to reach the center of the roast.
Place the roast on the center rack of the preheated oven and cook for approximately 1 hour per pound.
We’re cooking for temperature, not time, so start checking the roast at the 3-hour mark. Cooking times will vary depending on the weight of the roast and your home oven.
When the beef has reached the desired temperature, remove it from the oven and tent the roast with aluminum foil for 15 minutes.
*The internal temperature will continue to rise by 5-10 degrees during the resting period.
Increase the oven temperature to 450 degrees.
After 15 minutes, remove the foil and thermometer and place the roast back into the oven. Let the roast cook for 8-10 minutes until a nicely browned crust has formed. Then carefully remove the pan from the oven and transfer the roast to a cutting board, letting it rest for 30 minutes before slicing.
*Keep an eye on the roast; you don't want it to burn.
While the beef is resting, add a cup of water to the drippings in the roasting pan and place it on the stove to heat back up. Use a heavy spoon to scrape all the tasty browned bits from the bottom of the pan.
Strain the au jus and keep warm until ready to serve the beef.
Serve the roast beef with mashed potatoes or oven roasted potatoes and your favorite green vegetable.

Nutrition