bottom round roast
Discover a simple and delicious bottom round roast recipe! Enjoy tender, flavorful beef with minimal effort, perfect for any hearty dinner.
Ingredients
- 3-4 lbs Bottom Round Roast this is the star of the show. Aim for a roast with good marbling to ensure tenderness.
- 2 tbsp Olive Oil For searing the roast and locking in those rich flavors.
- 4-5 cloves Garlic Fresh garlic adds aromatic depth and a subtle kick to the roast.
- 1 tbsp Salt : Seasoning is key! Salt enhances the natural flavors and helps with a beautifully crusted exterior.
- 1 tsp Black Pepper Freshly ground pepper adds the perfect touch of heat.
- 1 tsp Dried Rosemary This herb complements the beef’s savory flavor, adding an earthy note.
- 1 tbsp Dried Thyme A fragrant herb that pairs perfectly with rosemary for a balanced seasoning blend.
- 1 cup Beef Broth To keep the roast moist during cooking and create a savory pan sauce.
- Optional Vegetables: Carrots onions, and potatoes are great for roasting alongside your beef, absorbing all the delicious flavors.
Instructions
Preheat the Oven
- Start by preheating your oven to 325°F (165°C). A moderate temperature ensures the roast cooks slowly, making it tender and juicy.
Prepare the Roast
- Dry the bottom round roast by patting it with paper towels.. This helps create a beautiful sear. Rub the entire roast with olive oil, then season generously with salt, black pepper, minced garlic, rosemary, and thyme. Make sure every inch of the roast is coated—this is where the flavor begins!
Sear the Roast
- Heat a large skillet over medium-high heat. Once it’s hot, add a little more olive oil and sear the roast for 3-4 minutes on each side, until it’s golden brown. This step locks in the juices and gives the roast a gorgeous crust.
Roast in the Oven
- Transfer the seared roast to a roasting pan. Pour the beef broth around the roast—this will keep the meat moist and create a flavorful base for the pan sauce. Place the pan in the preheated oven and roast for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (for medium-rare). Use a meat thermometer to ensure your roast is perfectly cooked.
Rest the Roast
- Once it’s done, remove the roast from the oven and let it rest for at least 15 minutes. This allows the juices to redistribute, keeping each slice tender and juicy.
Slice and Serve
- After resting, slice the roast against the grain. This makes the meat tender and effortless to chew.
Video
Notes
Nutrition Information (Per Serving):
- Calories: 290
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 420mg
- Carbohydrates: 2g
- Fiber: 1g
- Sugar: 1g
- Protein: 38g