Perfect Beef Bottom Round Roast Recipe

Beef Bottom Round Roast, a staple in traditional culinary practices, is celebrated for its robust flavor and versatility in the kitchen. Originating from the rear leg of the cow, this cut is lean and packed with rich, beefy undertones, making it an ideal choice for a variety of cooking methods. The Bottom Round Roast, also known as the outside round, is revered for its dense texture, which, when cooked properly, transforms into a succulent and tender feast.

The preparation of Beef Bottom Round Roast is an art that marries the simplicity of ingredients with the complexity of slow cooking techniques. Whether it’s roasted in an oven to achieve a caramelized exterior or slow-cooked to perfection, this cut rewards patience with depth of flavor. Seasonings play a crucial role in enhancing its natural taste, with herbs and spices such as rosemary, garlic, and black pepper often used to complement its hearty character.

Beyond its delightful taste, the Beef Bottom Round Roast stands out for its nutritional value, offering a rich source of proteins, vitamins, and minerals essential for a balanced diet. It’s a favored choice among health-conscious individuals and those looking to enjoy a luxurious meal without compromising on wellness. As such, the Bottom Round Roast holds a prestigious place in both home kitchens and gourmet restaurants, symbolizing a blend of tradition, nutrition, and culinary excellence.

Prep time	20 minutes
Cook time	Approximately 2.5 to 3 hours (or until the meat reaches the desired internal temperature of 135°F for medium rare or 145°F for medium)
Cuisine	American
Course	Main course
servings	4 persons

Kitchen Tools Needed

Roasting pan or Dutch oven
Meat thermometer
Carving knife
Cutting board
Aluminum foil (for tenting)
Basting brush
Kitchen twine (if tying the roast)
Measuring spoons
Garlic press (optional)

Ingredients

3 lbs beef bottom round roast
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
Salt and freshly ground black pepper, to taste
2 cups beef broth
1 onion, quartered
2 carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces

How to make Beef Bottom Round Roast?

Preparing the Roast

Preheat Oven: Begin by preheating your oven to 325°F (165°C). This ensures a steady cooking environment for the roast.
Season the Beef: Rub the beef bottom round roast all over with olive oil. In a small bowl, combine minced garlic, rosemary, thyme, salt, and pepper. Apply this mixture evenly over the roast to season it thoroughly.
Tie the Roast (Optional): If the roast is uneven in thickness, consider tying it with kitchen twine at 2-inch intervals to promote even cooking.

Roasting

Vegetable Bed Preparation: In the bottom of a roasting pan or a Dutch oven, scatter the quartered onion, carrots, and celery pieces. These vegetables will serve as a flavorful bed for the roast and contribute to the gravy.
Cook the Roast: Place the seasoned beef on top of the vegetables and pour beef broth around the meat. The broth will keep the environment moist and enhance the roast’s flavor as it cooks.
Roast: Transfer the roasting pan to the oven and cook uncovered. Baste the roast every 30 minutes with the pan juices to prevent it from drying out and to enrich the flavor.
Check Temperature: Roast until a meat thermometer inserted into the thickest part of the meat registers 135°F for medium-rare or 145°F for medium. This typically takes about 2.5 to 3 hours, but times may vary depending on the size of the roast and individual oven characteristics.

Resting and Serving

Rest the Roast: Once the roast reaches the desired internal temperature, remove it from the oven. Tent loosely with aluminum foil and let it rest for at least 15 minutes. Resting is crucial as it allows the juices to redistribute throughout the meat, ensuring a moist and tender roast.
Carve and Serve: After resting, remove the twine (if used) and carve the roast against the grain into thin slices. This method helps in achieving a tender eating experience. Serve the sliced beef with the roasted vegetables on the side and enjoy.

What To Serve With Beef Bottom Round Roast?

Garlic Mashed Potatoes: A creamy, buttery side that pairs perfectly with the savory juices of the roast.
Roasted Brussels Sprouts with Bacon: The smokiness of the bacon complements the deep flavors of the beef, while the Brussels sprouts add a fresh crunch.
Yorkshire Pudding: A classic British accompaniment, these fluffy, airy puddings are ideal for soaking up the roast’s flavorful gravy.
Sautéed Green Beans with Almonds: The crunchiness of the almonds and the freshness of the green beans offer a light contrast to the richness of the roast.
Creamy Horseradish Sauce: A tangy, spicy sauce that cuts through the richness of the meat, adding a zesty flavor.
Balsamic Roasted Carrots: Their natural sweetness and the tanginess of balsamic vinegar enhance the savory beef.
Cauliflower Gratin: A cheesy, creamy side that brings a comforting, indulgent texture to the meal.
Wild Rice Pilaf: A nutty, flavorful base that complements the beef without overpowering it.
Homemade Dinner Rolls: Perfect for sopping up the remaining juices on your plate, adding a comforting, homey touch.
Rustic Ratatouille: A light, vegetable-heavy side that balances the meal with its freshness and slight acidity.
Beet and Goat Cheese Salad: The earthiness of the beets paired with the creaminess of goat cheese offers a refreshing palate cleanser.
Red Wine Reduction Sauce: A rich, complex sauce that can be drizzled over the beef to add an extra layer of flavor.

Making Ahead, Storage and Reheating

Making Ahead

Preparing a Beef Bottom Round Roast ahead of time can be a strategic way to manage your cooking schedule, especially when planning for special occasions or large gatherings. You can season the roast with your choice of herbs and spices up to 24 hours in advance, covering it tightly and refrigerating. This not only saves time but also allows the flavors to penetrate the meat more deeply, enhancing its overall taste.

Storage

After cooking, if you find yourself with leftovers, proper storage is key to maintaining the quality of your Beef Bottom Round Roast. Allow the meat to cool to room temperature before refrigerating to prevent bacterial growth. Slice the roast or keep it whole, then wrap it tightly in aluminum foil or plastic wrap. Place it in the coldest part of your refrigerator. For longer-term storage, you can freeze the roast.

Wrap it in a layer of plastic wrap followed by a layer of aluminum foil, or use a freezer-safe bag to minimize freezer burn. Stored in the refrigerator, the roast will keep for 3-4 days, and in the freezer, it can last for 2-3 months.

Reheating

To preserve the moisture and tenderness of Beef Bottom Round Roast when reheating, slow and gentle is the way to go. If refrigerated, allow the roast to sit at room temperature for about 30 minutes before reheating. Oven reheating is ideal: Preheat your oven to 325°F (165°C), place the roast in a baking dish, and add a splash of beef broth or water to the dish to help keep the meat moist.

Cover the dish with aluminum foil to trap steam and reheat until the roast reaches an internal temperature of 165°F (74°C), typically taking about 20-30 minutes for slices and longer for a whole roast. Avoid microwave reheating if possible, as it can unevenly heat the meat and affect its texture.

Health benefits

Rich in Protein: Beef Bottom Round Roast is an excellent source of high-quality protein, essential for muscle repair, growth, and overall body maintenance. This makes it an ideal choice for athletes and those engaged in regular physical activities.
Iron Content: It boasts a significant amount of heme iron, the type of iron readily absorbed by the body, which is crucial for forming hemoglobin and aiding in the transport of oxygen throughout the body. This can help combat fatigue and improve energy levels.
Low in Fat: Compared to other cuts of beef, the Bottom Round Roast is relatively lean, making it a healthier option for individuals monitoring their fat intake. Choosing this cut can contribute to a balanced diet without sacrificing taste.
Rich in Vitamins and Minerals: Beyond iron, this beef cut provides a wealth of essential nutrients, including zinc for immune function, vitamin B12 for nerve health and energy production, and selenium, an important antioxidant that helps protect cells from damage.
Contributes to Satiety: The high protein content not only supports physical health but also promotes a feeling of fullness, which can aid in weight management by reducing the likelihood of overeating.
Versatile in Nutrient-Dense Meals: When paired with a variety of vegetables and whole grains, Beef Bottom Round Roast can be the centerpiece of meals that are not only nutritious but also balanced in terms of macronutrients and micronutrients.
Supports Healthy Aging: The nutrients found in Beef Bottom Round Roast, such as protein and zinc, are vital for maintaining muscle mass and strength, bone health, and overall vitality, particularly important as we age.

Variations

Herb-Encrusted Roast: Coat the beef bottom round roast with a crust of fresh herbs like rosemary, thyme, and parsley mixed with garlic and olive oil for a fragrant and flavorful twist.
Wine-Braised Roast: Slow cook the roast in a bath of red wine, beef broth, and aromatics for a tender, fall-apart dish that’s rich in depth and flavor.
Barbecue Rub Roast: Before roasting, apply a generous layer of your favorite barbecue rub to infuse smoky and spicy flavors into the meat.
Mediterranean Style: Marinate the roast with olive oil, lemon juice, garlic, oregano, and a touch of cinnamon for a Mediterranean flair.
Asian-Inspired Roast: Glaze the roast with a mixture of soy sauce, honey, ginger, and garlic for an Asian twist, creating a savory dish with a hint of sweetness.

Substitutions

Chuck Roast: If you’re looking for a cut with a bit more fat and flavor, a chuck roast can be a suitable substitute, offering a more marbled texture.
Top Round Roast: For a leaner option that’s still flavorful, top round roast is an excellent choice, though it may require a shorter cooking time to avoid toughness.
Brisket: While brisket is traditionally used for slow-cooking methods, it can serve as a substitute for bottom round roast in recipes that call for long, slow braising.
Sirloin Tip Roast: This cut comes from the hindquarter, near the round, offering a similar lean profile and can be used as a substitute in recipes calling for slow-cooking.
Eye of Round Roast: Another lean option that’s similar in texture and flavor to the bottom round roast, the eye of round can be used in most recipes, though it may cook slightly faster.

Tips and Tricks

Marinate for Flavor Depth: Marinating the roast for several hours, or even overnight, can deeply infuse it with flavors. Consider using a combination of olive oil, soy sauce, garlic, and fresh herbs to create a rich marinade that tenderizes and flavors the meat.
Room Temperature Start: Bring the beef to room temperature before roasting. This simple step ensures more even cooking, preventing the outside from overcooking while the inside reaches the perfect temperature.
Salt Early: Salting the roast about 40 minutes before cooking can enhance its flavor and texture. The salt initially draws out moisture, which then gets reabsorbed, seasoning the meat throughout.
Low and Slow: The key to a tender bottom round roast is a low and slow cooking process. Roasting at a lower temperature allows the tough fibers in the meat to break down gradually, ensuring a tender outcome.
Add a Splash of Acidity: A little acidity can go a long way in enhancing the roast’s flavor. Deglaze the pan with a bit of wine, balsamic vinegar, or tomato paste after cooking to create a delicious sauce that complements the beef.
Utilize Aromatics: Surround your roast with aromatic vegetables like onions, carrots, and celery. Not only do they add flavor to the meat, but they also contribute to a rich, savory broth that can be turned into a gravy.
Let it Rest: Allowing the roast to rest for at least 15-20 minutes before slicing is crucial. This resting period lets the juices redistribute throughout the meat, ensuring a moist and flavorful slice.
Thinly Slice Against the Grain: For the most tender eating experience, slice the roast thinly against the grain. This cuts through the muscle fibers, making the meat easier to chew.
Herb Brush Basting: Create an herb brush by tying fresh herbs onto the end of a wooden spoon. Use it to baste the roast with melted butter or oil during cooking, adding an extra layer of herbaceous flavor.
Vegetable Bed: Roast the beef on a bed of vegetables to elevate it slightly off the pan. This allows heat to circulate around the entire roast and the vegetables to caramelize and enrich the pan juices for gravy.

Frequently Asked Questions – FAQ’s

The most effective method to achieve tenderness with a Beef Bottom Round Roast is to cook it using a low and slow approach. Roasting at a low temperature (around 325°F) and allowing plenty of time for the meat to cook can help break down the tough muscle fibers, making the roast more tender. Using a moist cooking method, like braising, can also contribute to a tender outcome.

Yes, a Beef Bottom Round Roast is well-suited for slow cooker preparation. This method allows the tough fibers in the meat to break down over an extended period, resulting in a tender and flavorful roast. Be sure to add a liquid base (like broth or wine) and your favorite seasonings to enhance the flavor.

The best way to determine doneness is by using a meat thermometer. For medium-rare, aim for an internal temperature of 135°F; for medium, 145°F. Keep in mind that the roast’s temperature will continue to rise a few degrees while it rests after being removed from the oven.

Beef Bottom Round Roast pairs well with a variety of seasonings and marinades. For a classic flavor, use a blend of salt, pepper, garlic, and rosemary. For something more adventurous, consider marinating the roast in a mixture of soy sauce, garlic, brown sugar, and balsamic vinegar for a sweet and tangy flavor.

Absolutely! Beef Bottom Round Roast can be cooked in advance and stored in the refrigerator for several days, making it a convenient option for meal prep. It can be sliced thinly and used in sandwiches, salads, or reheated as a main dish for quick and nutritious meals throughout the week.

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Perfect Beef Bottom Round Roast Recipe

Recipe by JesseCourse: MealsCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Ingredients

3 lbs beef bottom round roast
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
Salt and freshly ground black pepper, to taste
2 cups beef broth
1 onion, quartered
2 carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces

Directions

Preheat Oven: Begin by preheating your oven to 325°F (165°C). This ensures a steady cooking environment for the roast.
Season the Beef: Rub the beef bottom round roast all over with olive oil. In a small bowl, combine minced garlic, rosemary, thyme, salt, and pepper. Apply this mixture evenly over the roast to season it thoroughly.
Tie the Roast (Optional): If the roast is uneven in thickness, consider tying it with kitchen twine at 2-inch intervals to promote even cooking.
Vegetable Bed Preparation: In the bottom of a roasting pan or a Dutch oven, scatter the quartered onion, carrots, and celery pieces. These vegetables will serve as a flavorful bed for the roast and contribute to the gravy.
Cook the Roast: Place the seasoned beef on top of the vegetables and pour beef broth around the meat. The broth will keep the environment moist and enhance the roast’s flavor as it cooks.
Roast: Transfer the roasting pan to the oven and cook uncovered. Baste the roast every 30 minutes with the pan juices to prevent it from drying out and to enrich the flavor.
Check Temperature: Roast until a meat thermometer inserted into the thickest part of the meat registers 135°F for medium-rare or 145°F for medium. This typically takes about 2.5 to 3 hours, but times may vary depending on the size of the roast and individual oven characteristics.
Rest the Roast: Once the roast reaches the desired internal temperature, remove it from the oven. Tent loosely with aluminum foil and let it rest for at least 15 minutes. Resting is crucial as it allows the juices to redistribute throughout the meat, ensuring a moist and tender roast.
Carve and Serve: After resting, remove the twine (if used) and carve the roast against the grain into thin slices. This method helps in achieving a tender eating experience. Serve the sliced beef with the roasted vegetables on the side and enjoy.

Conclusion

The Beef Bottom Round Roast stands out as a culinary favorite for its robust flavor, versatility, and nutritional benefits. Perfect for slow cooking, this cut transforms into a tender and succulent dish that can elevate any meal into a comforting feast. Its lean profile not only caters to health-conscious individuals but also offers a canvas for a variety of seasonings and cooking methods.

From classic roasts surrounded by aromatic vegetables to innovative dishes infused with international flavors, the Bottom Round Roast proves its adaptability across cuisines. Moreover, its affordability makes it an excellent choice for family dinners and special occasions alike. Embracing this cut in your culinary repertoire opens the door to endless delicious possibilities, ensuring meals that are both satisfying and nutritious.

Perfect Beef Bottom Round Roast Recipe

Kitchen Tools Needed

Ingredients