My bottom round roast is cooked low and slow in the oven until it reaches tender, juicy perfection. I infuse this easy recipe with fresh rosemary and thyme for the most flavorful results!
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My Easy Bottom Round Roast Recipe
Bottom round roast is a recipe that I perfected just in time for my daughter Leah’s birthday! She loves all things steak, so I figured what better way to celebrate my girl’s special day than with a juicy, savory roast?
What I love most about this recipe for bottom round roast is that it cooks low and slow, meaning I can walk away for a while after popping it in the oven. Until my timer rings for me to check the temperature, I’m free to enjoy time with my family… and spend time doing whatever the birthday girl wants to do!
When Leah took her first bite of the roast, she couldn’t get over how soft it was. “Maybe this could be a new birthday tradition, Mom…” with a smile from ear to ear. I’m determined to keep this tradition going for as many years as she wishes!
Looking for more savory steak recipes? Try my round steak, Instant Pot steak, air fryer steak bites, or my hamburger steak recipe next.
What is a Bottom Round Roast?
Bottom round beef is a cut that comes from the rear leg of a cow. I have also heard it called bottom round rump roast or just round roast.
One of my favorite things about this cut is that it is affordable! It’s a lean cut of beef known to have a naturally tough texture, but when cooked low and slow, it tenderizes beautifully.
Beef Bottom Round Roast Ingredients
- Bottom round roast – I like to use a 3½ to 4 pound roast for this recipe.
- Kosher salt – To help the meat tenderize and also enhance the flavor.
- Chopped fresh rosemary – Adds earthy and savory notes to the roast.
- Chopped fresh thyme leaves – I use this herb to bring additional warmth and a mild peppery taste to every bite.
- Black pepper – Enhances the overall flavor of the recipe.
- Garlic powder – I prefer garlic powder over fresh garlic to keep things simple. That way, I don’t have to spend any time peeling or mincing, but minced garlic will work as well.
How to Cook a Bottom Round Roast
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Place the beef on parchment paper or a cutting board and sprinkle all sides with kosher salt.
STEP TWO: Next, wrap the beef in plastic wrap and place it in the refrigerator overnight or up to 24 hours.
STEP THREE: Remove the plastic wrap and use a paper towel to pat the beef dry. Allow the meat to sit at room temperature for 30 minutes while you preheat the oven to 250 degrees F.
STEP FOUR: Combine the rosemary, thyme, pepper, and garlic in a small bowl, then set it aside.
STEP FIVE: Set the beef on parchment paper or plastic wrap and brush all sides with olive oil. Sprinkle the herb mixture evenly over the meat, pressing gently to help the seasoning stick.
STEP SIX: Place the beef (fat side up) on a wire rack set into a baking sheet. Insert a continuous meat thermometer into the thickest part of the beef.
STEP SEVEN: After 1 hour and 40 minutes of cooking, check that the thickest part has reached an internal temperature of 120 degrees F. If not, continue cooking, checking every 10 minutes or so.
STEP EIGHT: Once the roast has reached 120 degrees F, turn off the oven and keep the door closed. Let the roast cook for about 45 minutes longer, or until it reaches medium-rare at an internal temperature of 135 degrees F.
STEP NINE: Remove the roast from the oven and transfer it to a cutting board. Loosely tent it with foil and let it rest for 20 minutes. Then, slice thinly against the grain. Serve and enjoy!
Tips for the Best Roast Recipe
- I line my baking sheet with aluminum foil or parchment paper to catch any juices. This makes for an easy cleanup!
- Be sure to pat the meat dry with a paper towel before adding the seasoning. Removing the excess moisture helps me get better browning and a more tender roast overall.
- I use a continuous meat thermometer, not an instant-read thermometer, to check the internal temperature of the meat. This allows me to read the temperature without opening the oven multiple times and letting the heat out.
- Don’t forget to let the meat rest before slicing. I always do this so that the meat is perfectly juicy.
Variations and Substitutions
- I sometimes use a dry brine to get a deeper flavor and more of a brown crust. The salt and dry seasoning (no oil) make their way into the meat for maximum tenderness and juiciness.
- My favorite way to spice up this recipe is by adding some cayenne pepper or red pepper flakes. I sure do love that extra heat!
- If I don’t have fresh herbs on hand, I’ll use dried herbs instead. 1 tablespoon of each is the perfect amount.
- I adjust the cooking time based on the size of the meat. Larger, thicker cuts will need more time, while smaller, thinner cuts will reach the target temperature sooner.
What to Serve with a Bottom Round Roast Recipe
I love serving this roast (and other recipes that use my simple steak marinade) with easy sides like my Instant Pot glazed carrots or loaded tater tots.
Chicken Caesar salad is another family favorite dish that pairs well with this beef bottom roast!
Bottom Round Roast FAQs
How can I get bottom round roast tender?
I start by removing the excess moisture and giving the seasoning time to work its way into the meat before cooking. But the most important step I take to ensure tenderness is not overcooking the meat. Cooking it for too long will lead to a tough, chewy texture. I also let the meat sit for a few minutes before slicing and always slice against the grain.
How should I store leftovers?
I place my leftover round roast slices in an airtight container, then store them in the refrigerator for 3 to 4 days. If I need to store it for longer, I cover the meat tightly in plastic wrap, place it in a freezer-safe bag or container, then stick it in the freezer for up to 2 or 3 months.
How do I reheat leftover beef bottom round roast?
My favorite way to reheat this round roast is in the oven at a low temperature, just like how it was cooked. I preheat the oven to 250 degrees F, place the meat in a baking dish with a little bit of water or broth at the bottom, then cover with foil before placing it in the oven. In 20 to 30 minutes, the meat will be warmed through and tender again.
More Easy Dinner Recipes
- Chicken cutlets
- Tilapia in the oven
- London broil
- Pork tenderloin in the oven
- Chicken spaghetti with rotel
Easy Bottom Round Roast
Ingredients
- 3 ½ to 4- pound bottom round roast
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons fresh thyme leaves chopped
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
Instructions
- Place the beef on parchment paper or a cutting board and sprinkle all sides with kosher salt.
- Wrap the beef in plastic wrap and place it in the refrigerator overnight (or ideally up to 24 hours).
- Remove the plastic wrap and pat the beef dry with a paper towel. Allow it to sit at room temperature for 30 minutes.
- Preheat the oven to 250 degrees F.
- In a small bowl, combine the rosemary, thyme, pepper, and garlic powder. Set aside.
- Place the beef on parchment paper or plastic wrap, brush all sides with olive oil, and then sprinkle the herb mixture evenly over the meat, pressing gently to help it adhere.
- Place the beef (fat side up) on a wire rack set into a baking sheet.
- After 1 hour and 40 minutes of cooking, check the internal temperature of the roast by poking the thermometer into the thickest part. It should have an internal temperature of 120 degrees F. If not, continue cooking, checking every 10 minutes or so.
- Once the roast has reached 120 degrees F, turn off the oven and keep the door closed. Let the roast cook for a further while (about 45 minutes more) or until it reaches an internal temperature of 135 degrees F for medium-rare.
- Remove the roast from the oven and transfer it to a cutting board. Loosely tent it with foil and let it rest for 20 minutes.
- Cut the roast into thin slices against the grain and serve.
Notes
- I line my baking sheet with aluminum foil or parchment paper to catch any juices. This makes for an easy cleanup!
- Be sure to pat the meat dry with a paper towel before adding the seasoning. Removing the excess moisture helps me get better browning and a more tender roast overall.
- I use a continuous meat thermometer, not an instant-read thermometer, to check the internal temperature of the meat. This allows me to read the temperature without opening the oven multiple times and letting the heat out.
- Don’t forget to let the meat rest before slicing. I always do this so that the meat is perfectly juicy.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- To reheat leftovers, preheat the oven to 250 degrees F, place the meat in a baking dish with a little bit of water or broth at the bottom, then cover with foil before placing it in the oven. In 20 to 30 minutes, the meat will be warmed through and tender again.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
