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–+ servings

Bottom Round Roast

Chef Ryan Littley
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!
5 from 31 votes
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Marinating and Resting Time 2 hours 30 minutes
Total Time 4 hours 10 minutes
Course Entree
Cuisine American
Servings 8
Calories 357 kcal

Ingredients
  

  • 3 -4 pound bottom round roast
  • 1 tablespoon garlic finely minced
  • 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
  • 1 teaspoon cracked black pepper or 1 teaspoon coarse black pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Dijon mustard or spicy brown mustard

Instructions
 

  • Add the garlic, thyme, rosemary, oregano, 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.
  • 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. Cooking times may vary.
    *Cook to an internal temperature of 125 degrees F. for a medium-rare roast. 135 degrees for medium, 145 for medium-well, and 155 for well-done.
  • 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 or red wine 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.
    *To stretch the aujus, add a little beef base and additional water to the pan.
  • Slice the beef into ¼ - ½ inch slices against the grain. Slicing with the grain will make the beef tough and chewy.
  • Serve the roast with mashed potatoes or oven-roasted potatoes, green beans, horseradish sauce, and cowboy butter to enhance the flavor of the beef.

Nutrition

Calories: 357kcalCarbohydrates: 2gProtein: 51gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 141mgSodium: 709mgPotassium: 808mgFiber: 1gSugar: 0.1gVitamin A: 59IUVitamin C: 2mgCalcium: 60mgIron: 5mg
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