Bottom Round Roast Recipe
Bottom Round Roast Recipe
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Bottom Round Roast Recipe
This bottom round roast recipe delivers a perfectly cooked, tender, and flavorful roast beef that’s ideal for any special occasion or family dinner. The bottom round roast is a lean cut of beef from the rear leg of the cow, which means it can be a bit tough if not cooked correctly. However, with the right technique, you can achieve a roast that’s juicy, flavorful, and melt in your mouth tender.
Description
The bottom round roast recipe is an affordable and versatile cut of beef that, when cooked properly, can be a delicious and satisfying main course. This cut comes from the rear leg of the cow, and although it’s lean, it can sometimes be tough. However, with the right cooking method, you can ensure a flavorful, tender roast that’s perfect for dinner.
This bottom round roast recipe is designed to help you achieve the best results, whether you’re a novice cook or an experienced home chef. The key to cooking bottom round roast to perfection is slow roasting at a low temperature. This allows the muscle fibers to break down slowly, creating a roast that is tender and juicy.
The beauty of this Bottom Round Roast Recipe is its ability to absorb a wide range of flavors. You can marinate or season it with a variety of herbs and spices, making it customizable to your tastes. For this recipe, we’ll use a simple but flavorful rub of garlic, rosemary, thyme, and olive oil, along with salt and pepper. The ingredients for the rub create a fragrant crust while locking in moisture, ensuring the roast stays juicy throughout the cooking process.
To start, you’ll want to season the bottom round roast generously with the herb rub and let it rest for at least 30 minutes before roasting. Resting allows the seasoning to penetrate the meat, resulting in more flavorful bites.
The slow roast ensures the meat is cooked evenly, and the internal temperature reaches your desired doneness. A meat thermometer is your best friend here, as it helps you monitor the roast without cutting into it prematurely.
Once the roast is done, allow it to rest for 10-15 minutes before slicing. This helps redistribute the juices, ensuring each slice is moist and tender. Serve your bottom round roast with roasted vegetables, mashed potatoes, or a light salad for a complete meal.
This Bottom Round Roast Recipe is not only for special occasions but also a fantastic meal prep option for the week. The leftovers make a great addition to sandwiches, salads, or wraps.
Ingredients
- 3-4 lb bottom round roast
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp salt
- 1 tsp freshly ground black pepper
- 1/2 tsp onion powder (optional)
- 1/2 tsp paprika (optional)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). This low temperature allows the roast to cook slowly, ensuring tender, juicy results.
- Prepare the Rub: In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, pepper, onion powder, and paprika. Stir until well combined.
- Season the Roast: Rub the herb mixture generously over the bottom round roast, making sure to coat all sides of the meat. Let the roast sit at room temperature for at least 30 minutes to allow the flavors to penetrate the meat.
- Roast the Meat: Place the seasoned bottom round roast on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the roast, making sure it’s not touching any bones. Roast in the preheated oven for 1.5 to 2 hours or until the thermometer reads your desired level of doneness:
- For medium rare, aim for an internal temperature of 130°F.
- For medium, aim for an internal temperature of 140°F.
- For well done, aim for an internal temperature of 160°F.
- Rest the Roast: Once the roast reaches your desired temperature, remove it from the oven and tent it with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
- Slice and Serve: Slice the roast thinly against the grain and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
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Bottom Round Roast Recipe
Ingredients
- 3-4 lb bottom round roast
- 2 tbsp olive oil
- 4 cloves garlic minced
- 2 tbsp fresh rosemary chopped
- 2 tbsp fresh thyme chopped
- 1 tbsp salt
- 1 tsp freshly ground black pepper
- 1/2 tsp onion powder optional
- 1/2 tsp paprika optional
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). This low temperature allows the roast to cook slowly, ensuring tender, juicy results.
- Prepare the Rub: In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, pepper, onion powder, and paprika. Stir until well combined.
- Season the Roast: Rub the herb mixture generously over the bottom round roast, making sure to coat all sides of the meat. Let the roast sit at room temperature for at least 30 minutes to allow the flavors to penetrate the meat.
- Roast the Meat: Place the seasoned bottom round roast on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the roast, making sure it’s not touching any bones. Roast in the preheated oven for 1.5 to 2 hours or until the thermometer reads your desired level of doneness:
- For medium rare, aim for an internal temperature of 130°F.
- For medium, aim for an internal temperature of 140°F.
- For well done, aim for an internal temperature of 160°F.
- Rest the Roast: Once the roast reaches your desired temperature, remove it from the oven and tent it with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
- Slice and Serve: Slice the roast thinly against the grain and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Resting Time: Don’t skip the resting time! It helps retain the juices inside the roast, ensuring each slice is tender and juicy.
- Doneness: Always use a meat thermometer to ensure your roast reaches the perfect level of doneness. Different ovens can have variations in temperature, so this will take the guesswork out of cooking.
- Leftovers: This roast works great for meal prepping. Leftovers can be used in sandwiches, salads, or wraps for quick meals the next day.
