This bottom round roast recipe combines simple seasonings to make an incredibly juicy and tender budget-friendly cut of beef that’s super simple to make.
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!
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Why this recipe works
- Simple ingredients. Just like a top round roast, you can always count on a slow-cooked bottom round roast to become remarkably flavorful with very little effort.
- Restaurant-quality results. This cut of meat is one of the most affordable, but don’t let that deter you: it roasts beautifully.
- Perfect texture. Thanks to a quick sear before roasting, this beef turns out juicy and tender every single time (similar to an eye of round roast).
What we love about this recipe is just how easy it really is. If you’ve ever been intimidated cooking large cuts of beef, this is the recipe for you to make. It needs little prep time, and the oven handles everything else.
Besides the beef, this recipe calls for a handful of flavor boosters you may already have in your kitchen. This is everything you’ll need:
- 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.
- 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 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 have great news for you: making an impressive roast for dinner is easier than you think. Here’s how it’s done:
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.
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.
Roast it in the oven: Turn it back on and continue cooking until the meat is cooked.
Rest, slice, and serve. Let the meat rest before slicing and serving. Enjoy!
Can you make this in a slow cooker?
You sure can! After seasoning the roast and searing the surface in a sizzling hot skillet, transfer it to a slow cooker. Add a splash of beef stock and red wine, then cook on Low for 8 to 10 hours.
Recipe tips and variations
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.
Cook to medium-rare. The best rump roast is cooked to medium-rare or an internal temperature of 135ºF to 140°F. 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.
Let it rest! The beef absolutely has to rest for at least 15 minutes after roasting. It’s the only way to get the most tender and juicy meat!
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.
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.
Side dishes to serve with this
- Mashed Cauliflower
- Roasted Root Vegetables
- Roasted potatoes and carrots
- Roasted honeynut squash
- Sauteed asparagus
- Air fryer green beans
Frequently asked questions
A bottom round roast is a well-marbled lean piece of beef, so the best alternatives if you can’t find this on hand are a chuck roast or a round rump roast. While both have a little extra marbling, they have an identical roasting process.
The exact cooking time depends on the size of your roast and your desired level of doneness. A general rule is to sear, then cook the roast low and slow for 20 to 25 minutes per pound. In this recipe, I used a 3-pound roast that took approximately 1 hour and 20 minutes total.
The best way to check for doneness is with a meat thermometer. Insert it into the thickest part of the roast when it’s cooking low and slow in the oven. You’ll know it’s ready when the internal temperature is between 135ºF and 140°F (medium-rare).
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.
Bottom Round Roast
- 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 95C/200F 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.
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