beef bottom round roast recipe

Written ByJenny Smyth Posted on
beef bottom round roast recipe
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The Best beef bottom round roast recipe

I’ve been making this beef bottom round roast recipe for years, and it’s always a hit with my family. The dish has its roots in traditional American cuisine, where beef was a staple meat.

This recipe is a great way to cook a tougher cut of meat, like the bottom round, into a tender and flavorful meal. The key to making this recipe successful is to cook the roast low and slow, allowing the connective tissues to break down and the flavors to meld together.

I love how the roast absorbs all the seasonings and spices, making every bite a delight. My kids especially love when I serve it with some mashed potatoes or roasted vegetables on the side.

It’s also a great way to get in some extra protein and iron from the beef. I like to serve it on special occasions like holidays or family gatherings, but it’s also a regular in our weekly meal rotation.

The best part is that it’s so easy to make ahead of time and reheat later, perfect for busy weeknights or meal prep for the week. I’ve tried various seasoning combinations over the years, but my favorite is still good old-fashioned salt, pepper, and herbs like thyme and rosemary.

This recipe is a staple in our household, and I highly recommend giving it a try!

Herb Crusted Beef Bottom Round Roast

Herb Crusted Beef Bottom Round Roast

4.9 from 1645 votes

This herb crusted beef bottom round roast is a classic Sunday dinner centerpiece. Slow roasting at a low temperature ensures a tender and flavorful result.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Roast

1 (4-pound) beef bottom round roast
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper

For the Herb Crust

3 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon Dijon mustard

👨‍🍳Directions

1Preheat your oven to 275°F.
2Pat the beef bottom round roast dry with paper towels, then rub it all over with the olive oil, kosher salt, and black pepper.
3In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, and Dijon mustard to form a paste.
4Spread this herb paste evenly over the entire surface of the roast.
5Place the roast on a rack set inside a roasting pan.
6Insert a meat thermometer into the thickest part of the roast, ensuring it does not touch bone or fat.
7Roast for about 2 to 2.
5 hours, until the internal temperature reaches 130°F for medium-rare.
8The meat should be deeply browned on the outside and the juices should run clear when pierced.
9Remove the roast from the oven and tent it loosely with aluminum foil.
10Let it rest for 15 to 20 minutes before slicing, which allows the juices to redistribute and the internal temperature to rise to 135°F.
11Slice the roast against the grain into thin slices.
12Serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.

🔧Equipment

Roasting pan with rack
Meat thermometer
Small bowl
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 650mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 50g

📝Notes

For best results, let the roast sit at room temperature for 30 minutes before cooking. Leftover roast can be sliced thin and used for sandwiches or salads.

Watch Video Of How Herb Crusted Beef Bottom Round Roast Works

This beef bottom round roast recipe is always a good idea for any occasion – whether you’re hosting a holiday dinner or just need a hearty meal on a weeknight.

One of my favorite things about this recipe is how easy it is to reheat – simply slice up some leftover roast beef and toss it back into your oven or microwave until warmed through.

You can also get creative with serving ideas by trying out different sides like mashed potatoes, roasted vegetables, or even egg noodles.

❓ Frequently Asked Questions About Herb Crusted Beef Bottom Round Roast

Q: What cut of meat should I use for this recipe?

A: You’ll want to use a bottom round roast for this recipe, as it’s a tougher cut of meat that’s perfect for slow cooking. Look for one that’s about 2-3 pounds in weight for a decent-sized roast.

Q: Can I use other seasonings instead of thyme and rosemary?

A: Of course! While thyme and rosemary are classic pairings with beef, you can experiment with other herbs like parsley, sage, or even garlic powder if you prefer.

Q: Do I need to sear the roast before slow cooking it?

A: No need to sear the roast before slow cooking it – in fact, searing can make the outside of the roast tough and overcooked. Instead, just brown the onions and garlic at the beginning of the recipe before adding in all the other ingredients.

Q: Can I make this recipe in a crock pot?

A: Absolutely! In fact, using a crock pot is one of my favorite ways to make this recipe – just brown the onions and garlic on the stovetop before adding everything into your crock pot and letting it cook all day.

Q: How do I store leftover roast beef?

A: You can store leftover roast beef in an airtight container in your fridge for up to three days – just reheat it in the oven or microwave when you’re ready to eat.

Q: Can I freeze cooked roast beef?

A: Yes! Cooked roast beef freezes beautifully – just wrap it tightly in plastic wrap or aluminum foil before freezing.

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