Bottom round roast is a lean, flavorful cut of beef that can be a delicious centerpiece for family dinners, holiday meals, and special occasions. While it might not be as tender as some of the higher-end cuts like ribeye, with the right preparation and cooking methods, it can be just as juicy and flavorful. Whether you’re looking to impress your guests or simply enjoy a hearty meal, this article will walk you through the best bottom round roast recipe with step-by-step instructions, tips, and more. Let’s dive in!

Ingredients for Bottom Round Roast

The ingredients for a classic bottom round roast are simple but packed with flavor. Here’s what you’ll need:

For the Bottom Round Roast:

• 3-5 lb bottom round roast (fresh or frozen)
• 2 tablespoons olive oil
• Salt (to taste)
• Black pepper (to taste)
• 4-5 garlic cloves, minced
• 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 1/2 cup beef broth
• 1/4 cup red wine (optional but adds depth of flavor)
• 1 tablespoon Dijon mustard (for coating the roast)
• 1 medium onion, sliced (optional)
• 2-3 carrots, cut into chunks (optional)

For the Gravy:

• 2 tablespoons flour
• 2 tablespoons butter
• 1 cup beef broth
• Salt and pepper (to taste)

These ingredients combine to give the roast a savory, herbal flavor profile with the richness of beef broth and wine, perfect for any special meal or holiday feast.

Step-By-Step Instructions for Bottom Round Roast

Achieving the perfect bottom round roast involves a few key steps, starting with seasoning and marinating, followed by roasting to the ideal temperature. Here’s how to do it:

Preparing the Roast

1. Preheat the oven to 450°F (230°C).
2. Season the roast: Pat the bottom round roast dry with paper towels. Rub it generously with olive oil on all sides. Sprinkle salt and black pepper evenly over the roast.
3. Add flavor with garlic and herbs: Sprinkle minced garlic, fresh rosemary, and thyme over the roast. You can either rub the herbs into the meat or leave them as a layer on top.
4. Coat with mustard: Spread Dijon mustard over the surface of the roast for an added layer of flavor and a slight tang. This step is optional but highly recommended.
5. Sear the roast: In a heavy-bottomed skillet or oven-safe pan, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the roast and sear each side until it is nicely browned (about 3-4 minutes per side). This step helps seal in the juices while forming a delicious, flavorful crust. 

Roasting the Meat

1. Transfer to the oven: Place the seared roast in the preheated oven and roast at 450°F for 10 minutes to develop a crust.
2. Lower the temperature: After the initial 10 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting the bottom round roast. The cooking time will depend on the size of the roast and desired doneness:
   • Medium-rare (125-130°F internal temperature): Roast for about 20 minutes per pound.
   • Medium (135-140°F internal temperature): Roast for about 25 minutes per pound.
   • Well-done (150-155°F internal temperature): Roast for about 30 minutes per pound.
3. Add broth and wine: After the roast has been cooking for 1 hour, add beef broth and red wine (if using) around the roast in the pan. This will keep the roast moist while adding depth of flavor.

Resting and Carving the Roast

1. Rest the roast: Once the roast reaches the desired internal temperature, remove it from the oven and let it rest on a cutting board, covered loosely with foil. Let it rest for at least 15 minutes to allow the juices to redistribute throughout the meat.
2. Carve the roast: Slice the roast against the grain in thin slices to ensure tenderness. Serve with the pan juices or gravy.

Directions for Making Gravy

While your bottom round roast is resting, use the pan drippings to make a delicious gravy to accompany the meal.

1. Make a roux:In a small saucepan, melt butter over medium heat, stirring occasionally. Once the butter is melted, add flour and whisk continuously for about 2 minutes, until the mixture turns golden brown.
2. Add the broth: Slowly pour in the beef broth while whisking to prevent lumps. Stir constantly until the gravy thickens to your desired consistency (about 3-5 minutes). If the gravy is too thick, add more broth to thin it out.
3. Season the gravy:Taste the gravy and adjust the seasoning by adding salt and pepper to your preference. Pour the gravy over the sliced roast when serving.

Nutrition Facts for Bottom Round Roast (Per Serving)

The nutritional value can vary depending on the size of the roast, the portion size, and any additional ingredients. However, here is an approximate breakdown for a 4 oz portion of bottom round roast (without gravy):

Note: The nutritional facts for the gravy will vary depending on the amount of butter and flour used.

Reviews and Community Praise

What People Are Saying About This Bottom Round Roast Recipe

• Susan R. says: “This is hands down the best bottom round roast I’ve made! The mustard and herbs give it a unique twist, and the gravy is just perfection.”
• Jason T. comments: “My family loved this roast. I followed the instructions exactly, and it turned out juicy and tender. The wine and broth made the flavors pop!”
• Emily L. shares: “I’ve tried several bottom round roast recipes, but this one is by far the most flavorful. The pan juices really make a difference.”

Tips and Praise for a Perfect Bottom Round Roast

1. Use a meat thermometer: To achieve the perfect level of doneness, invest in a meat thermometer. This is the most accurate way to ensure your roast is cooked to perfection.
2. Don’t skip the resting step: Resting the meat after it comes out of the oven is essential to avoid losing all the juices when you carve.
3. Add vegetables: Roasting carrots, onions, or potatoes alongside the roast in the pan allows the vegetables to soak up the flavors from the meat, creating a complete meal.
4. Low and slow method: If you prefer a more tender roast, cook it at a lower temperature (275°F) for a longer time. This can take up to 2.5-3 hours, but the result is a melt-in-your-mouth roast.

FAQ: Common Questions About Bottom Round Roast

Can I cook a frozen bottom round roast? A: Yes, you can cook a frozen bottom round roast, but you will need to increase the cooking time by about 50%. Make sure to sear the roast properly before placing it in the oven.

How do I store leftover bottom round roast? A: Store any leftover roast in an airtight container in the refrigerator for up to 3-4 days. You can also freeze leftover roast for up to 2-3 months.

What can I serve with bottom round roast? A: Bottom round roast pairs wonderfully with roasted vegetables, mashed potatoes, rice pilaf, or a fresh salad. You can also serve it with a side of bread to soak up the gravy.

How can I make the bottom round roast more tender? A: Bottom round roast is naturally lean and tough, so marinating the roast in a mixture of olive oil, vinegar, and seasonings for a few hours before cooking can help tenderize the meat. Additionally, cooking it low and slow helps break down the connective tissue, making it more tender.

Conclusion: 

When cooked with care, the bottom round roast can be a flavorful, juicy, and tender cut of beef perfect for any occasion. With simple ingredients, easy-to-follow steps, and a few expert tips, this recipe ensures a mouthwatering roast every time. Whether you’re cooking for a holiday feast, a family dinner, or a special gathering, this bottom round roast recipe is sure to impress.