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My bottom round roast recipe combines simple seasonings to make an incredibly juicy and tender budget-friendly cut of beef that’s SO easy to make.
Love easy and juicy roast beef recipes? Try my top round roast, sirloin tip roast, eye of round roast, and ribeye roast next.
Looking for an upscale dinner without breaking the bank? Then you’ll love my bottom round roast! It’s equally as elegant as any elegant roast beef out there, but won’t hurt your wallet.
Similar to my rump roast, this impressive piece of meat will ‘wow’ everyone you serve it to. It has a rich, buttery crust and mouthwatering taste thanks to a simple blend of seasonings. I call it my meat masterpiece!
What is a bottom round roast?
A bottom round roast is a lean cut of beef from the hindquarter, known for being flavorful but sometimes tougher due to less marbling. Don’t fret, though- my roasting method will tenderize the meat perfectly!
Table of Contents
Why I love this recipe
- Simple ingredients. You can always count on my slow-cooked bottom round roast to become remarkably flavorful with very little effort. I purposely keep the seasonings at a minimum to let the beef’s naturally juicy flavor shine.
- Restaurant-quality results. This cut of meat is one of the most affordable, but don’t let that deter you: it roasts beautifully and yields juicy and tender results every time.
- SO easy. If you’ve ever been intimidated cooking large cuts of beef, this is the recipe for you to make. It needs very little prep time, and the oven handles everything else.
★★★★★ REVIEW
“This is the BEST bottom round roast recipe I’ve ever made.” – Ariana
Ingredients needed
- Beef bottom round roast. Pick up a well-trimmed roast with a deep red color and fat marbling through the meat. Avoid cuts with excessive connective tissue. I find that a butcher is your best bet for this.
- Butter. Brush the butter around the outside of the meat, and voila! You’re left with a beautiful golden brown crust and melt-in-your-mouth meat. You can also use olive oil.
- Rosemary. I prefer fresh herbs over dry ones, especially when it comes to roasting meat. The flavor is just unmatched.
- Dry spices. Dried mustard seeds and garlic powder give the roast an irresistible savory depth.
- Sea salt and black pepper. For flavor.
How to cook a bottom round roast
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Season the meat: After pat drying the meat with a paper towel and tying it with kitchen twine, brush the butter, herbs, and spices around the outside.
Step 2- Sear the meat: Transfer the roast to a roasting pan and sear it in the preheated oven. Turn the oven off, open the door, and let sit for 10 minutes.
Step 3- Roast it in the oven: Turn it back on and continue cooking until the meat is cooked. Let the meat rest before slicing and serving.
How long to cook a bottom round roast
I find that the best bottom round roast is cooked to medium-rare or an internal temperature of 135ºF to 140°F (as pictured). In this recipe, I used a 3-pound roast that took approximately 1 hour and 20 minutes total.
Check the temperature periodically by sticking a meat thermometer into the thickest part of the beef as it cooks. Of course, if you prefer more well-done meat, just cook in 5-minute increments until your desired doneness.
Arman’s recipe tips
- Let it rest! The beef absolutely has to rest for at least 15 minutes after roasting. Sorry, but it’s my non-negotiable rule. It’s the only way to get the most tender and juicy meat!
- Use room-temperature beef. Remember to place the meat on the counter for 30 minutes before cooking so it can come down to room temperature. It cooks so much better and more evenly.
- Pat dry the beef. Patting the beef completely dry before adding the seasonings will help them stick easily and also meld into the meat nicely.
Variations
- Switch up the seasonings. You can rub the roast with butter and any blend of herbs and spices you like. Try paprika, onion powder, thyme, oregano, basil, marjoram, parsley, and/or red pepper flakes. Pro tip- Make herb butter by mixing your favorites with it beforehand.
- Seasoning shortcut. Want to save time? Swap the custom seasonings in the recipe for a store-bought spice blend, like Italian, Blackened, or Montreal steak seasoning.
- Make it a pot roast. Braise the bottom round in beef broth with chopped root veggies, like carrots and potatoes.
- Make a gravy. Save the drippings and whisk up a simple gravy or sauce to serve with the roast.
Storage instructions
To store: Let leftover beef cool to room temperature, then store it in an airtight container in the fridge for 2 to 3 days.
To freeze: Wrap the leftover beef in aluminum foil or place it in a freezer-safe container, then freeze for 2 to 3 months. Thaw in the fridge before reheating.
Frequently asked questions
Because the roast packs in so much flavor (and is so impressive), I like to keep the sides as vegetables or starches. For some veggie sides, I like to serve this with cauliflower mashed potatoes, roasted root vegetables, or roasted potatoes and carrots. For more hearty sides, you can never go wrong with mashed potatoes, roasted potatoes, or a simple rice or couscous.
The only cuts of beef that can replicate a bottom round roast are a chuck roast or a round rump roast. While both have a little extra marbling, they have an identical roasting process.
I prefer roasting pans because I like to use the leftover fat/drippings to make a sauce. Other suitable options are a Dutch oven or oven-safe skillet. They both trap heat so much better than a baking dish.
More impressive beef dinners
- Beef Wellington
- Oven baked tri tip roast
- Instant Pot chuck roast
- Beef shanks
- Filet mignon
- Or any of my beef recipes
Bottom Round Roast
Video
Ingredients
- 3 pounds beef bottom round roast
- 1/4 cup butter room temperature
- 1 tablespoon salt
- 1 tablespoon fresh Rosemary chopped
- 1 teaspoon mustard seeds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 260C/500F.
- Pat the meat dry with a paper towel and tie the roast with the kitchen twine.
- Combine butter and spices in a small bowl and mix until creamy. Spread the butter over the meat with your hands, covering every side.
- Place the roast in a roasting pan and cook it for 10 minutes.
- Turn the oven off for 10 minutes, leaving the oven door open.
- Turn the oven back on to 200C/400F and cook the roast for 55 minutes, or until the internal temperature reaches 135F.
- Leave the roast on a cutting board for 15 minutes to rest, then slice and serve.
Notes
Nutrition
Originally published October 2023, updated and republished October 2024
I made this for dinner tonight and it was absolutely delicious. My husband usually makes dinner for the family and he raved about the taste. I did cook it 12 minutes less, otherwise I followed the recipe exact. Thank you so much.
So welcome, Kelli!
This is the BEST bottom round roast recipe I’ve ever made.
Where is the video? I can’t find one on this page.
This is the best bottom round roast recipe ever- the meat is tender and SO juiccy!!!
This bottom round roast is SO juicy and tender! One of my family’s favorite dinners.
Perfect!!
I have tried many techniques for roasts. This is the best. Flavour your paste however you like, but avoid burnable ingredients.
Flew to Denver and made this roast with my son for Easter. It was simple and delicious! We have never seared meat using this method before. We always seared it in a skillet turning to sear all sides. I recommend turning the meat while in the oven since leaving it on one side for the whole 10 minutes only Sears one side of the meat. Other than that recipe is great!
Love that!!!
Still chewy. If I try it again, reducing temp to about 325-350 and go 2 hours, checking internal temp. Flavors were good.
DELICIOUS!! The crust of seasoning was sooooo yummy. We made this with potatoes and green beans, chefs kiss 🤌🏼
Love that!!!!
I’m wondering if the butter, herb mixture can be done the day before?
Yes absolutely!
This is my go to from now on. I cooked it exactly as it said. I used a Dutch oven nice drippings, made a great gravy 👌 😋
This is the best roast EVER
Easy and tastes like a professional chef made it. So glad I found this recipe.
Love that!!
What is the point of the 10 minute on and off please ?
Do you cover roasting pan or leave it uncovered ?
I typically leave it uncovered 🙂
Everyone RAVED about how incredible this was. Thank you so much.
Hands down, the best bottom round roast recipe I’ve made. Will make again.
So glad to hear that!