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Bottom Round Roast

Bottom Round Roast

I will tell you my secrets for making this beef bottom round roast come out perfectly.
5 from 8 votes
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Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 16 2 Servings Per Pound
Calories: 579kcal

Ingredients

  • 4 lb bottom round roast
  • ¼ cup olive oil
  • 1 ½ tablespoons coarse salt
  • 1 tablespoon dried garlic
  • 2 tablespoons dried onion flakes
  • 1 ½ tablespoons dried rosemary
  • 1 tablespoon dried thyme
  • 1 teaspoon coriander seeds
  • 1 teaspoon black pepper

Instructions

  • Preheat the oven to 450F, and make sure the rack is in the middle of the oven.
  • 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.
  • Place the roast fat side up on the rack placed in 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.

Nutrition

Calories: 579kcal | Protein: 60g | Fat: 33g
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