Bottom Round Roast
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. Watch the video below to see how I make this in my kitchen.
Servings 12 servings
Calories 195kcal
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.
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 195kcal | Carbohydrates: 0.3g | Protein: 25g | Fat: 10g | Sodium: 675mg | Potassium: 393mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 124IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 2mg