Description
Unlock the secret to a perfectly juicy bottom round roast with this step-by-step recipe. Learn how to transform this affordable cut of beef into a tender and flavorful centerpiece for any meal. Includes tips for seasoning, searing, and slow roasting to ensure a delicious and moist roast every time.
Ingredients
Scale
- 3–4 pound bottom round roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 cups beef broth
Instructions
- Pat the bottom round roast dry with paper towels.
- In a small bowl, combine salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub the mixture evenly over the entire surface of the roast. Let it sit at room temperature for 30 minutes.
- Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
- Carefully place the seasoned roast in the skillet and sear on all sides until a rich, brown crust forms, about 3-4 minutes per side.
- Remove the seared roast from the skillet and set aside.
- Add the chopped onions, carrots, and celery to the skillet and cook until they begin to soften, about 5-7 minutes.
- Transfer the vegetables to the bottom of a roasting pan.
- Place the seared bottom round roast on top of the vegetables.
- Pour the beef broth into the roasting pan.
- Cover the roasting pan tightly with a lid or aluminum foil.
- Preheat your oven to 325°F (160°C).
- Place the roasting pan in the preheated oven and cook for approximately 2-2.5 hours, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare. Use a meat thermometer to accurately gauge the internal temperature.
- Remove from the oven and let the roast rest for at least 15-20 minutes before slicing.
Notes
- For extra tenderness, marinate the roast for several hours or overnight in a marinade with acidic ingredients.
- Covering the roast with bacon or another fatty layer (barding) can help keep it moist during cooking.
- Ensure the internal temperature reaches the desired level (130-135°F for medium-rare) for optimal tenderness.
- Letting the roast rest is crucial for redistributing juices and ensuring a juicy slice.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
Keywords: bottom round roast, roast beef, juicy roast, tender beef, beef roast recipe, slow roasted beef, roast dinner, beef recipe