I was always so intimidated whenever I found myself with a cut of meat in front of me and knowing I could do something wrong and it would turn out tough or dry. The whole family gathered around the table, and I would dread cutting into it and finding it not being perfectly done.
After several trials and lots of errors, I think I finally got it right. I will tell you my secrets for making this beef bottom round roast come out perfectly.
I have come across several bottoms round beef recipes, and I have tried them all. Let me tell you. This is the best one yet. The first secret: start with a very hot oven. This way, the meat is instantly seared. Like when you make steak.
You need to seal that piece of meat to keep the juices inside. You accomplish this by giving it an initial high-temperature treatment and then have it finished cooking at a lower one.
So follow along with me and try this succulent bottom round roast recipe, and if you like this one, also look for The Best Sirloin Roast or Slow Cooker “Melt in Your Mouth” Pot Roast and let me know what you think!
What Is A Bottom Round Roast Used For?
This cut is perfect for roasting, but it has little fat or connective tissue. It is also used to make cold cuts and beef jerky. Because of this reason, it is easy to slice and eat. So keep any leftovers for making sandwiches.
Bottom Round Roast Ingredients
- Bottom round roast. Choose your cut according to the number of people you are feeding, or if you want to have leftovers to later use as deli meat for sandwiches.
- Olive oil. Good quality olive oil always makes the best rub. I use extra virgin.
- Coarse salt is my salt of choice whenever I cook meat, whether it’s a roast or steak. I think meat needs a fair amount of salt to develop the best flavor.
- Dried garlic is my favorite way to use garlic on roasts. You can use freshly minced garlic too. I love the more subtle flavor of dried garlic.
- Dried onion flakes because it is very hard to make minced onion stay on the roast.
- Rosemary and thyme are the spices that are most used in flavoring meat. They compliment it perfectly. They elevate the flavor of any roast.
- Coriander seeds have a citrusy, nutty, and “curry like” flavor that I love. I think they add a wonderful layer of flavor.
- Black pepper. Instead of using ground pepper, try grinding the peppercorns with all the rest of the spices.
How To Cook Bottom Round Roast
- Preheat the oven to 450F. Combine all the spices with salt and pepper in a mortar.
- Add the olive oil. Grind and pound the spices until they form a paste.
- Rub the bottom round roast on both sides with the spice paste.
- Place the roast, fat side up in a roasting pan with a rack. Add veggies of your choice to cook along with the roast.
- Cook at 450F for the first 20 mins, then reduce the heat to 350F and cook for one more hour or until the internal temperature of the roast reads 135F. Let it rest for 10 minutes before slicing it.
What To Serve with Bottom Round Roast?
I love to add veggies to the pan when roasting the meat, and this in itself is a great side dish, but I also love to serve it with Mexican Rice or when the weather gets too cold. I love to serve it alongside a soup.
- Be sure not to open the oven door for at least 1 hour. We need a very hot oven to sear the meat, so if you open it the temperature will drop, and the meat will not do it properly. Each time you open the door, the temperature drops, so open it after the one-hour mark if you want to insert the thermometer to check the internal temperature.
- After you take the roast out of the oven, let it rest for 10-15 mins. This will ensure the juices stay inside the meat. If you slice it immediately after taking it out of the oven, all the meat juices are going to flow out.
- If you have any leftovers, refrigerate the meat for up to 4 days, and you can slice it thinly to make sandwiches. Eat it cold, like any other cold cut.
- Always place the meat fat side up, so when it bakes, the fat will melt and cover the whole roast making it more flavorful.
Can You Freeze Leftovers?
You certainly can. Just make sure you cover the roast with two layers of plastic wrap and one layer of aluminum foil, so it is well protected from freezer burn. Label it and keep it frozen for up to 4 months.
Bottom Round Roast
- 4 lb bottom round roast
- ¼ cup olive oil
- 1 ½ tablespoon coarse salt
- 1 tablespoon dried garlic
- 2 tablespoons dried onion flakes
- 1 ½ tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 teaspoon coriander seeds
- 1 teaspoon black pepper
- Preheat the oven to 450F, and make sure the rack is in the middle of the oven. It just happened that I had placed it at the top for broiling and forgot to move it. I had my roast ready and when I opened the oven door, I found myself having to move it!
- Put all the spices, salt, and pepper inside a mortar. Add the olive oil and slowly work them into a paste. Start by pounding on the spices and moving them around the whole bowl of the mortar until they are finely ground and form a soft paste with the oil.
- Rub the roast on all sides with the spice and oil paste. Be sure to coat it well on all sides.
- Place the roast fat side up in a rack inside a roasting pan. I like to add veggies like carrots, red onion, zucchini, and beets to the bottom of the pan so they cook at the same time as the roast. Love the way they taste when cooked with meat juices.
- bake at 450F for the first 20 minutes and then reduce the heat to 350F. Do not open the oven door or the temperature will drop too quickly.
- bake at 350F for about an hour or until the internal temperature of the meat reaches 135F when a meat thermometer is inserted.
- Let the roast rest for 10-15 minutes before slicing it.