beef roast bottom round recipe
The Best beef roast bottom round recipe
I’ve been making this beef roast bottom round recipe for years, and it’s always a hit with my family. It’s a classic dish that originated in the southern United States, where slow-cooked meats are a staple.
The key to this recipe is the long cooking time, which breaks down the connective tissue in the meat and makes it tender and flavorful. I love how easy it is to prepare – just season the meat with some salt, pepper, and herbs, and let it cook away all day.
The aroma that fills the house is incredible, and when we sit down to eat, everyone raves about how delicious it is. My kids love it because it’s hearty and filling, and my husband appreciates how easy it is to make on busy weeknights.
I’ve even served it at family gatherings and potlucks, where it’s always a crowd-pleaser. As for the health benefits, I appreciate how lean this cut of beef is, making it a great option for those watching their weight or following a low-fat diet.
Plus, the slow cooking method helps to preserve the nutrients in the meat, so we can feel good about what we’re putting in our bodies. All in all, this beef roast bottom round recipe is a staple in our household that never fails to impress.
Herb-Crusted Beef Bottom Round Roast
A lean and flavorful beef bottom round roast, coated in a savory herb crust and roasted to tender perfection. This budget-friendly cut becomes deliciously juicy when cooked low and slow.
🥘Ingredients
For the Roast
For the Pan Juices
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Herb-Crusted Beef Bottom Round Roast Works
To store leftovers, let the roast cool completely, then wrap it tightly in foil or place it in an airtight container. It will keep in the refrigerator for up to 4 days.
For reheating, slice the roast and warm it in the oven at 300 degrees with a little broth to keep it moist, or use the microwave for a quick option. I love serving this roast with creamy mashed potatoes and green beans, but it also works well in sandwiches or over rice.
This recipe is always a good idea for family gatherings because it is easy to prepare, feeds a crowd, and tastes like a special meal without a lot of fuss.
❓ Frequently Asked Questions About Herb-Crusted Beef Bottom Round Roast
1. How do I keep a bottom round roast from being tough?
The key is to cook it low and slow. Braise the roast in liquid at around 300 to 325 degrees Fahrenheit for 2 to 3 hours, or until it reaches an internal temperature of 145 degrees for medium rare. Let it rest for 10 to 15 minutes before slicing against the grain. This breaks down the connective tissue and keeps the meat moist.
2. What is the best liquid to use for braising bottom round?
Beef broth or stock works great because it adds flavor. You can also use red wine, tomato sauce, or a mix of broth and soy sauce for a richer taste. Add aromatics like onions, garlic, and herbs to enhance the broth. The liquid should come about halfway up the roast to keep it moist during cooking.
3. Should I sear the roast before cooking?
Yes, searing is important. Heat a bit of oil in a heavy pot and brown the roast on all sides for about 3 to 4 minutes per side. This creates a crust that locks in juices and adds deep flavor. It takes just a few extra minutes but makes a big difference in the final taste and texture.
4. Can I cook a bottom round roast in a slow cooker?
Absolutely. Sear the roast first, then place it in the slow cooker with your liquid and seasonings. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. The slow cooker makes the meat very tender, but be careful not to overcook it, as bottom round can become dry if left too long.
5. How do I know when the roast is done?
Use a meat thermometer to check the internal temperature. For medium rare, aim for 135 to 140 degrees, and for medium, 145 to 150 degrees. Remember that the temperature will rise a few degrees while resting. The roast should be fork tender but not falling apart.