bottom round roast recipe

Bottom Round Roast Recipe: The Ultimate Guide to a Tender Beef Dinner 🥩🥕🔥

1. Introduction

The bottom round roast, also known as a beef round roast, is a flavorful and economical cut of meat perfect for a hearty family meal. It’s a fantastic option when you’re looking to feed a crowd without breaking the bank. Though it can be a bit tough if not cooked properly, this comprehensive bottom round roast recipe will guide you through creating a tender and delicious pot roast recipe that rivals any restaurant dish. This recipe focuses on low and slow cooking methods to maximize tenderness and flavor. If you’re interested in other slow cooking methods, you might want to explore these beef shank recipes which use similar techniques. Whether you’re looking to master an oven roast beef or want a succulent braised dinner, this guide will provide the tips and tricks you need. Let’s dive in and turn this humble cut into a delightful culinary experience!

2. Understanding the Bottom Round Roast

Before we start, let’s understand what we’re working with. The bottom round is a lean cut from the outside of the cow’s rear leg. Because it’s lean, it benefits greatly from slow cooking methods like braising or roasting with plenty of moisture. This is why braising is key to this bottom round roast recipe. This method allows the connective tissues to break down, resulting in a much more tender final product. This bottom round roast recipe utilizes braising to ensure a tender and flavorful result, making it an excellent option for an oven roast beef centerpiece.

3. Ingredients You’ll Need

Here’s a list of everything you’ll need. Don’t be intimidated by the length; most are common pantry staples!

• 3-4 lb bottom round roast (beef round roast)
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup beef broth
• 1 cup red wine (optional, but recommended)
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 lbs potatoes, quartered

4. Preparing the Bottom Round Roast

Proper preparation is key to a flavorful pot roast recipe. Start by patting the bottom round roast dry with paper towels. This helps create a good sear. Season generously with salt and pepper, ensuring all sides are covered. Don’t be shy with the seasoning! For an extra layer of flavor, consider using a dry rub with garlic powder, onion powder, and paprika. This initial seasoning will penetrate the meat during cooking, enhancing the overall flavor of your oven roast beef.

5. Step-by-Step Cooking Instructions

Here’s where the magic happens. Follow these steps carefully for the best results.

1. Sear the Roast

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Make sure your pot is large enough to accommodate the roast and all the vegetables comfortably. Once the oil is hot, carefully place the seasoned bottom round roast in the pot. Sear for 3-4 minutes on each side until a rich, brown crust forms. This step is crucial for developing flavor and creating a beautiful presentation for your beef round roast. Searing caramelizes the surface and creates a depth of flavor that you won’t want to miss.

2. Sauté the Vegetables

Remove the roast from the pot and set aside. Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and slightly caramelized. Don’t rush this step; allowing the vegetables to caramelize adds sweetness and complexity to the dish. Add the minced garlic and tomato paste, cooking for another minute until fragrant. These vegetables form the flavor base for your pot roast recipe.

3. Braise the Roast

Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. This process, called deglazing, loosens all the flavorful fond stuck to the pan and adds it to the sauce. Return the bottom round roast to the pot. Add the rosemary, thyme, and bay leaf. These herbs infuse the roast with a wonderful aroma and flavor. Bring the liquid to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5-3 hours, or until the roast is fork-tender. If you’re looking for other dinner ideas, explore these dinner recipes. This slow braising process is what transforms the beef round roast into a melt-in-your-mouth oven roast beef.

4. Add Potatoes and Finish Cooking

Add the quartered potatoes to the pot, nestling them around the roast. You can also add other root vegetables at this point, like carrots or parsnips. Continue braising for another 45 minutes to 1 hour, or until the potatoes are tender. Ensure the bottom round roast remains submerged in liquid to stay moist. Once cooked, remove the pot from the oven and let the roast rest for 15-20 minutes before slicing. This resting period allows the juices to redistribute, resulting in a more tender and flavorful pot roast recipe.

6. Making the Gravy

While the roast is resting, you can make a delicious gravy from the braising liquid. Trust me, you don’t want to skip this step! Remove the roast and vegetables from the pot, and set aside. Place the pot over medium heat and bring the liquid to a simmer. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Slowly whisk the slurry into the simmering liquid and cook until the gravy has thickened to your desired consistency. Season with salt and pepper to taste. If you find the gravy is too thin, add a bit more slurry. If it’s too thick, add a splash of beef broth. This homemade gravy enhances the flavor of the beef round roast, making it a complete and satisfying meal.

7. Serving Suggestions

Slice the bottom round roast against the grain for maximum tenderness. This is crucial! Cutting against the grain shortens the muscle fibers, making the meat easier to chew. Serve the slices with the roasted vegetables, potatoes, and plenty of gravy. This oven roast beef is perfect for a Sunday dinner or any special occasion. Pair it with a side of crusty bread to soak up all the delicious gravy. For an even more delicious meal, consider adding a side of mashed sweet potatoes or green beans.

8. Tips and Variations

Here are a few extra tips to help you customize this recipe and ensure success.

• For extra flavor, marinate the bottom round roast overnight in a mixture of red wine, garlic, herbs, and olive oil. A marinade can significantly improve the tenderness and flavor of the roast.
• Use a meat thermometer to ensure the roast is cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). A meat thermometer is your best friend when cooking any roast.
• Add other root vegetables like parsnips, turnips, or sweet potatoes for more variety. Don’t be afraid to experiment with different vegetables.
• If you don’t have red wine, you can substitute with additional beef broth or a splash of balsamic vinegar for depth of flavor in your pot roast recipe.
• Consider adding a tablespoon of Worcestershire sauce to the braising liquid for an extra umami kick.
• Check out this external recipe for more ways to prep your roast!

9. Conclusion

With this bottom round roast recipe, you’re now equipped to create a tender, flavorful, and satisfying meal. By following these steps, you can transform a less expensive cut of meat into a culinary masterpiece. If you enjoyed this recipe, you might also like to learn how do you make beef shank stew. Enjoy your delicious beef round roast, and savor the delightful flavors of this classic oven roast beef!

bottom round roast recipe

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• Author: Amanda
• Total Time: 4 hours 5 minutes
• Yield: 6–8 servings 1x
• Diet: Gluten Free

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Description

Learn how to cook a tender and flavorful bottom round roast with this easy pot roast recipe! Follow our step-by-step instructions for a delicious oven roast beef.

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Ingredients

Scale 1x2x3x

• 3–4 lb bottom round roast (beef round roast)
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup beef broth
• 1 cup red wine (optional, but recommended)
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 lbs potatoes, quartered

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Instructions

1. Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Sear the seasoned bottom round roast for 3-4 minutes on each side until browned.
2. Sauté the Vegetables: Remove the roast and set aside. Add onion, carrots, and celery to the pot and sauté for 5-7 minutes. Add garlic and tomato paste, cook for another minute.
3. Braise the Roast: Pour in beef broth and red wine, scraping up any browned bits. Return the roast to the pot. Add rosemary, thyme, and bay leaf. Bring to a simmer, cover, and transfer to a preheated oven at 325°F (160°C). Braise for 2.5-3 hours.
4. Add Potatoes and Finish Cooking: Add quartered potatoes to the pot. Continue braising for another 45 minutes to 1 hour, or until the potatoes are tender. Let the roast rest for 15-20 minutes before slicing.

Notes

• Marinate the bottom round roast overnight for extra flavor.
• Use a meat thermometer for desired doneness. Medium-rare: 130-135°F (54-57°C).
• Add other root vegetables like parsnips or turnips.
• Substitute red wine with additional beef broth or balsamic vinegar.

• Prep Time: 20 minutes
• Cook Time: 3 hours 45 minutes
• Category: Main Course
• Method: Braising
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450 Kcal
• Sugar: 6g
• Sodium: 350mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 40g
• Cholesterol: 120mg

Keywords: bottom round roast, pot roast recipe, oven roast beef, beef round roast, braised beef, roast beef recipe