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Perfectly roasted bottom round roast with golden-brown crust, sliced and served with roasted vegetables like carrots, parsnips, and brussels sprouts

Bottom Round Roast Recipe

Anne
Discover the ultimate Bottom Round Roast Recipe for a juicy, tender, and flavorful roast. Perfect for any occasion—easy to follow and absolutely delicious!
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Course Main Course
Cuisine American
Servings 7
Calories 280 kcal

Ingredients
  

Main Ingredients

  • 1 3–4 lb bottom round roast
  • 3 cloves of garlic minced
  • 2 tbsp olive oil

Seasonings

  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried rosemary
  • 1 tsp dried thyme

Optional Flavor Boosters

  • ½ cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 medium onion sliced
  • 2 –3 carrots chopped

Instructions
 

Step 1: Prepare the Roast

  • Trim and season: Pat the roast dry with paper towels to help the seasoning stick. Trim any excess fat, but leave a thin layer for flavor. Generously season all sides with salt, black pepper, paprika, rosemary, and thyme. Rub the minced garlic evenly over the roast for an aromatic touch.
  • Optional marinade: For an extra flavor boost, marinate the roast in a mixture of beef broth, Worcestershire sauce, and olive oil for at least 2 hours or overnight.

Step 2: Preheat and Sear

  • Preheat the oven: Set your oven to 450°F (230°C) and let it fully heat. A hot oven ensures a crispy, golden crust.
  • Sear the roast: Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides for about 2–3 minutes per side until browned. This locks in the juices and creates a flavorful crust.

Step 3: Roast to Perfection

  • Prepare the pan: Place the seared roast on a roasting rack inside a baking dish or shallow roasting pan. Add sliced onions, chopped carrots, and any leftover marinade to the pan for added flavor.
  • Cook low and slow: Reduce the oven temperature to 325°F (160°C). Roast for about 20 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Use a meat thermometer for accuracy.

Step 4: Rest and Slice

  • Rest the meat: Remove the roast from the oven and loosely cover it with aluminum foil. Let it rest for at least 15–20 minutes to allow the juices to redistribute, ensuring every bite is tender and juicy.
  • Slice against the grain: Using a sharp knife, slice the roast thinly against the grain. This shortens the muscle fibers, making each bite incredibly tender.

Notes

Nutrition Information (per serving)
  • Calories: 280
  • Fat: 12g
    • Saturated Fat: 4g
  • Protein: 38g
  • Carbohydrates: 2g
    • Fiber: 1g
    • Sugars: 1g
  • Cholesterol: 80mg
  • Sodium: 350mg
  • Potassium: 600mg
  • Vitamin A: 6%
  • Vitamin C: 8%
  • Calcium: 2%
  • Iron: 20%
Keyword Bottom Round Roast Recipe, Tender Roast