With just 3 ingredients, it’s super easy to whip up this mouth-watering dish packed full of home-cooked goodness. When it comes to cooking an equally nutritious and delicious dinner, this is as low maintenance as it gets! And it’s a really affordable meat to buy, too.
If you’re not a whiz kid in the kitchen just yet, this is a really great way to get started on building your confidence behind the cooker honing those pro-chef skills you have yet to discover! Or, you know, you could just have it for dinner for the rest of your life. I’m not sure anyone could ever get sick of this Buttery Herb & Garlic Bottom Round Roast!
Bottom Round Roast with Herb Butter
Coating this round roast with a flavorful compound butter before slicing not only wakes up the flavor of the dried herbs, but creates a wonderful sauce to coat the slices of beef. Our Home Tester commented “This is the easiest roast ever!”
Prep: 15min
Yield: Serves 8-10
Nutrition Facts: properties {‘calories’: ‘Calories: 480cal total’}
Ingredients:
- 5 pounds Certified Angus Beef ® bottom round roast
- 1 tablespoon kosher or sea salt
- 2 teaspoons black pepper
- 2 teaspoons mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons oil
- 3 tablespoons butter, softened
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Instruction:
- Preheat oven to 450°F.
- In a small mixing bowl combine salt, pepper, mustard powder, garlic powder and onion powder. Cover roast evenly with thin coat of oil followed by seasoning blend. Place roast in a roasting pan fitted with a rack.
- Roast 15 minutes, drop oven temperature to 325°F and continue roasting 1 1/2 hours or until internal temperature reaches 125°F (for medium rare).
- Prepare herb butter. In a small mixing bowl combine softened butter, basil, oregano and thyme. Set aside to keep soft.
- Remove from oven and allow to rest 15 minutes in the pan. Transfer roast to a large carving board and smear evenly with herbed butter. Slice and serve.
One Amazing “Bottom Round Roast” Recipe
Learn how to prepare and cook this melt-in-your-mouth bottom round roast from start to finish. I promise you it’s going to deliver the best roast beef you have ever had in your life.
Prep: 15min
Total: 375min
Yield: 8
Serving Size: 1 serving
Nutrition Facts: calories 299 kcal, Carbohydrate 1 g, Protein 56 g, Fat 15 g, servingSize 1 serving
Ingredients:
- 3-4 pounds bottom round roast (or outside round, rump roast, eye of round)
- 2 teaspoons minced garlic
- 2 teaspoons dried basil
- 2 teaspoons dried thyme (or dried rosemary)
- 1 teaspoon dried parsley
- 1 teaspoon Kosher salt (sea salt)
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instruction:
- {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat the oven to 170 degrees Fahrenheit (77 degrees Celsius).’, ‘name’: ‘Preheat the oven to 170 degrees Fahrenheit (77 degrees Celsius).’, ‘url’: ‘https://www.730sagestreet.com/bottom-round-roast/#wprm-recipe-91844-step-0-0’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Remove the fully thawed roast from the fridge and remove it from the packaging.’, ‘name’: ‘Remove the fully thawed roast from the fridge and remove it from the packaging.’, ‘url’: ‘https://www.730sagestreet.com/bottom-round-roast/#wprm-recipe-91844-step-0-1’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Place the bottom round roast on a cutting board and let it rest for 10 – 30 minutes.’, ‘name’: ‘Place the bottom round roast on a cutting board and let it rest for 10 – 30 minutes.’, ‘url’: ‘https://www.730sagestreet.com/bottom-round-roast/#wprm-recipe-91844-step-0-2’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Brush the entire surface of the roast with olive oil or your choice of oil.’, ‘name’: ‘Brush the entire surface of the roast with olive oil or your choice of oil.’, ‘url’: ‘https://www.730sagestreet.com/bottom-round-roast/#wprm-recipe-91844-step-0-3’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Combine all of the seasonings in a small bowl.’, ‘name’: ‘Combine all of the seasonings in a small bowl.’, ‘url’: ‘https://www.730sagestreet.com/bottom-round-roast/#wprm-recipe-91844-step-0-4’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Rub the seasonings over the entire surface of the roast – top, bottom and all sides.’, ‘name’: ‘Rub the seasonings over the entire surface of the roast – top, bottom and all sides.’, ‘url’: ‘https://www.730sagestreet.com/bottom-round-roast/#wprm-recipe-91844-step-0-5’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Insert meat probe into the thickest part of the roast.’, ‘name’: ‘Insert meat probe into the thickest part of the roast.’, ‘url’: ‘https://www.730sagestreet.com/bottom-round-roast/#wprm-recipe-91844-step-0-6’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Place the roast in the center of a roasting pan with the fat side up.’, ‘name’: ‘Place the roast in the center of a roasting pan with the fat side up.’, ‘url’: ‘https://www.730sagestreet.com/bottom-round-roast/#wprm-recipe-91844-step-0-7’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Cook for 2 hours per pound until you reach your desired internal temperature. When the internal temperature reaches around 125-130 degrees Fahrenheit (you’ve hit medium rare).’, ‘name’: ‘Cook for 2 hours per pound until you reach your desired internal temperature. When the internal temperature reaches around 125-130 degrees Fahrenheit (you’ve hit medium rare).’, ‘url’: ‘https://www.730sagestreet.com/bottom-round-roast/#wprm-recipe-91844-step-0-8’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Remove the roast, tent with foil and rest for at least 10 minutes and up to 2 hours before you reverse sear.’, ‘name’: ‘Remove the roast, tent with foil and rest for at least 10 minutes and up to 2 hours before you reverse sear.’, ‘url’: ‘https://www.730sagestreet.com/bottom-round-roast/#wprm-recipe-91844-step-0-9’}
- {‘@type’: ‘HowToSection’, ‘name’: ‘Reverse Sear’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘About 20 minutes before your ready to eat, preheat your oven to 500-550 degrees Fahrenheit.’, ‘name’: ‘About 20 minutes before your ready to eat, preheat your oven to 500-550 degrees Fahrenheit.’, ‘url’: ‘https://www.730sagestreet.com/bottom-round-roast/#wprm-recipe-91844-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘When your oven reaches the above temperature, remove the foil and place your roast in the oven for 10-12 minutes. Or when your roast is crisp and golden brown.’, ‘name’: ‘When your oven reaches the above temperature, remove the foil and place your roast in the oven for 10-12 minutes. Or when your roast is crisp and golden brown.’, ‘url’: ‘https://www.730sagestreet.com/bottom-round-roast/#wprm-recipe-91844-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove from the oven, slice and serve it medium-rare. You do not need to let the roast rest when reverse searing.’, ‘name’: ‘Remove from the oven, slice and serve it medium-rare. You do not need to let the roast rest when reverse searing.’, ‘url’: ‘https://www.730sagestreet.com/bottom-round-roast/#wprm-recipe-91844-step-1-2’}]}
The Perfect Herb & Garlic Bottom Round Roast Recipe
This Perfect Herb & Garlic Bottom Round Roast Recipe is a simple three ingredient roast beef recipe with a simple method of cooking the BEST roast ever!
Prep: 5min
Total: 160min
Serving Size: 1 serving
Nutrition Facts: calories 71 kcal, Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 68 mg, servingSize 1 serving
Ingredients:
- 1 four pound beef bottom round roast
- 1/4 cup butter
- 1 tablespoon rosemary
- 1 tablespoon minced garlic
Instruction:
- Preheat the oven to 500 degrees Fahrenheit.
- Pat the bottom round roast dry with paper towels to allow the butter mixture to stick.
- Place the roast in an oven safe skillet. Combine butter, rosemary and minced garlic. Spread the mixture by hand over the roast covering as much as you can.
- Place the roast in the oven, close the oven door and reduce the temperature to 475 degrees Fahrenheit.
- Roast for 7 minutes per pound and then turn the oven off completely (keeping the oven door closed).
- After 1 hour, turn the oven on to 200 degrees Fahrenheit and cook for approximately 1 hour or until the internal temperature of your roast reaches your desired temperature (rare, medium, etc).
ButcherBox Bottom Round How To
FAQ
What is a bottom round roast good for?
The bottom round roast is typically used for roast beef but can make an excellent pot roast. This roast comes from the round primal or the rear part of the cow. It is leaner than either the brisket or chuck, so you may need to add some additional fat to prevent your pot roast from drying out.
What is the best way to tenderize a bottom round roast?
Bottom round roast is best tenderized by slow cooking for long periods of time. The longer your round roast cooks, the more tender it will become. Since it’s more of a low-fat cut of meat it’ll take more time to get the muscle in the roast to break down. So, just be patient and give it that time.
How long to cook a bottom round roast at 325?
Oven Roasting Guidelines
| beef cut | Rump Roast, Bottom Round Roast |
|---|---|
| oven temperature (preheated) | 325°F |
| weight (pounds) | 3 to 4 |
| Approximate Total Cooking TIme | Medium Rare: 1-1/4 to 1-3/4 hours |
| Internal TEMPERATURE* | 135°F |
Is a round bottom roast tender?
While it’s less tender than cuts like Flank Steak, a round bottom roast comes from the rear of the cow and is perfect for cooking low and slow. This makes it a good value for money when it comes to roasting beef!
