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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 6 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


  • 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.
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