Easy Bottom Round Roast

View of a partially sliced bottom round roast on a larger cutting board, flanked by serving bowls of baby potatoes and peas.

5 from 1 vote

Bottom round roast is juicy, tender, and an easy weeknight dinner that’s affordable too! I use fresh herbs and simple seasonings to create a delightful savory flavor in this slow-roasted recipe, then serve it with easy sides to make the meal complete.

Prep Time10

Cook Time2 25

Brining Time24

Total Time26 35

Course: Dinner Recipes

Cuisine: American

Servings:

Calories: 299kcal

Author: Samantha Erb

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.

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