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Get our bottom round roast recipe and learn how to turn a cheap roast into one as tasty as a more expensive one. Our method will help you achieve a tender roast. Along with our helpful tips, get our recipe for a wonderful sauce or gravy to go along with it.
The leftovers make for great roast beef sandwiches!
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Ever been to the grocery store and saw a big chunk of beef on sale and threw it in your cart because it was the best deal?
Then you went home and cooked that hunk just like you always cook hunks of meat. But the end result wasn't what you were anticipating. This is why it's important to understand the cuts of beef available in the market (and there are alot).
I have been working my way through each one (check out my How to Cook Sirloin Filet Steaks). The next one on my to do list is the bottom round roast.
- 🐄 What is a Bottom Round Roast?
- 🏆 Best Quality
- 🐮 Bottom Round vs. Chuck Roast
- 🍲 Can You Use It For Pot Roast?
- 🛒 Ingredients
- ⏲️ How Long Does It Take to Cook
- 🌡️ Internal Temperature
- 📋 Instructions
- 🔪 How to Slice
- ❔ FAQ
- 🥩 More Cuts of Beef to Try
- Tender Bottom Round Roast
🐄 What is a Bottom Round Roast?
The bottom round roast is cut from the round primal, which is located at the back end of the cow. As suggested the bottom round comes from the bottom of the round.
This is a tough cut of meat, with a low price tag. Bottom round roasts you find in the grocery store are around 2-4 lbs.
While the most common way to use bottom round is to braise it, or cook it slowly in some type of liquid. And that is a great way to go.
But what about roasting this roast? It can be done and it can be done well (but you wouldn't want it well done). It's all about the technique that you use. Follow the following steps and you can turn this tough, cheap cut into something good.
Average price of a bottom round roast = $4 to $6 per pound
🏆 Best Quality
If you want to splurge for the highest quality Bottom Round Roast, I suggest ordering one from Porter Road. Their beef is both pastured raised and dry aged. I can't say enough about their quality of their steaks and roast.
🐮 Bottom Round vs. Chuck Roast
This cut is most often compared to the chuck roast. They come from opposites ends of the animal. Chuck roast comes from the front. They tend to be a lot fatter than the lean bottom round.
Both are economical options and you find some recipes saying you could use either.
🍲 Can You Use It For Pot Roast?
Yes, you can use bottom round for pot roast. In fact I see stores advertising them for pot roasts.
However, I would rather use a chuck roast for pot roast. The fatter cut makes for a more rich, flavorful pot roast. I am talking that finger licking good flavor.
I prefer to cook the bottom round in a dry heat method that simulates cooking a more expensive roast, like prime rib, but at a fraction of the cost. And with increasing beef prices, it's even more important nowadays.
RELATED - What's the Best Cut for Pot Roast?
Start out with a bottom round roast in the 2-4 pound range. The one I cooked for this recipe most recently was 2.5 pounds.
A great way to add flavor is with a dry rub. You can use one you have already bought, but making own yourself is easy enough and 9 times out of 10 will taste better.
Here is what you will need for our version.
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon crushed coriander
Also have some olive oil on hand that you will add before putting the roast in the oven.
For the gravy
While the gravy is up to you if you want to make it, it's extremely flavorful, so it's worth all the little effort it will take. Here is what you will need besides the drippings from the roast.
- 1 cup beef broth
- 1 tablespoon all-purpose flour
- a few splashes of Worcestershire sauce
If you don't have Worcestershire you could also use some balsamic vinegar, red wine vinegar, or soy sauce. You just want to give it that extra shot of flavor.
⏲️ How Long Does It Take to Cook
The best way to cook a roast is to use a probe thermometer and cook it by temperature not a set time. But I still want to give you a ball park idea, so let me share with you my most recent experience with a 2.5 pound roast.
- When I put the roast into a 250 degree oven it was 47 degrees inside. After 1 hour of time it was at 107 degrees. That's a 60 degree increase in 60 minutes.
- After 10 more minutes it was at 118 degrees. I pulled the roast and turned up oven to 500 degrees.
- Took 8 minutes for oven to get to 500 degrees. Roast was at 123 degrees then. Probe has to come out due to high oven temperature that could damage it.
- Took 12 minutes more to brown with a flip half way for more evening cooking.
- Allowed to rest for 10 minutes before checking the final temperature at 136 degrees.
Total cook time - 1 hour 30 minutes
That's not a very long time and still quicker than a crock pot. Now this doesn't mean your roast will cook exactly the same as mine. It depends on the size and shape of it. For best results, using a thermometer will ensure it's cooked to the right temperature regardless of size or shape.
🌡️ Internal Temperature
Set your oven to 250 degrees. Why such a low temperature? Two reasons
- A lower temperature allows the meat to cook more evenly. If you cook it at a high temperature you end up with a nicely browned outside but the inside will contain a only small section of your desired doneness with most of it being overcooked.
- The slower you take to cook it, the more time you have for the connective tissue in the meat to break down, giving you a more tender roast
My goal temperature for this roast is around 136 degrees, which is considered medium rare. This roast will be too tough if you go much beyond that, so I don't recommend it.
Before you begin
Take the roast out of the fridge and bring it to room temperature. This will help the roast to cook more evenly.
Sometimes these roasts come already tied sometimes they don't. If it does come with some string around it or netting, thank your butcher.
Never remove this string before cooking. If it's on there then it's safe to cook in the oven. The purpose of the string is to help the roast keep a more uniformed shape resulting in more even cooking.
If your doesn't come tied, you can use butcher's string to make it into a more even shape, but it's not mandatory.
I like to roast in a cast iron Dutch oven. I highly recommend is one - Lodge Dutch oven. It does a wonderful job of evenly distributing heat.
When I am done I can use the Dutch oven on the stove top to make a sauce so it saves on dirty dishes.
Also look to see if there is a fat side to your roast. Place in the Dutch oven with the fatter side up. The fat will run down the sides of the roast, keeping it moist. Sometimes the fat is mostly on the side, so it won't matter much as you can't really cook it on it's side unless you can prop it up somehow.
Completely cover both sides of the roasts and the ends with your dry rub.
Then the only thing left is to add a thin coat of oil before putting the roast in the oven. About 2 tablespoons of olive oil with help the roast brown better.
Insert a probe thermometer to keep track of the temperature while it cooks.
I pull the roast at about 118 degrees.
The downside to a low temperature is that the meat won't brown well. You need high heat for that. Take the roast out of the oven while you raise the temperature to 500 degrees. It's not a bad idea to turn on your oven's hood fan or crack a window open.
The roast will continue to go up in temperature as it sits out (probably about 5-7 degrees). When the oven is nice and hot, place the roast back in the oven.
Roast until you have some good color on the outside of the beef.
I pulled mine when it was brown and at a temperature of 131 degrees. The carry over heat brought it up to about 136 degrees, which is right at the border of medium rare and medium.
Don't cut into that roast until you let it rest for 10 minutes, otherwise the juices will just run out. While you are waiting you can work on a sauce.
Start by adding 1 tablespoon of flour to the Dutch oven. Mix to combine with the beef drippings and cook the flour. You are making a roux.
Then add about a 1 cup of beef stock or beef broth.
If you like mushroom flavor, consider using a mushroom broth or mushroom base.
I also add a splash of Worcestershire for that little something extra. Trust me on this one.
Simmer the sauce until it's your desired thickness. Cook longer for a gravy. It should only take a couple minutes. If it's too thick you can add a little more broth.
🔪 How to Slice
Carve the roast as thin as you can get it and cut against the grain.
When carving this roast it is important to carve it as thinly as you possibly can. This is also great for making sandwiches with the leftovers which was part of my reason of making this roast.
Also when you are cutting the meat on your plate, cut against the grain. This will also make the beef seem more tender in your mouth.
For slicing what I find works really well is a simple electric knife. If you don't have, you can get the really cheap. You can get one for under $20. This is a case where you don't need to spend the big bucks to get something that will get the job.
Do I need liquid in the pot?
The only liquid you will need in this recipe is to make the gravy at the end, which is optional. The roast is cooked via a dry cooking method.
Cook you cook it in a slow cooker?
This recipe is geared toward making a sliceable roast that is pinkish red on the inside. A slow cooker would be a better option if you want to make more like shredded beef or a pot roast. It would still be delicious by using the same rub. If I wanted that I would cook it on high in the slow cooker for 4 hours.
Can you cut the roast into chunks?
You can cut it into chunks and that will cook it faster. You will need to try and keep the chunks equal in size in order for them to cook evenly.
How many people does this serve?
If you serve as sandwiches you could serve 6-8 people on a 3 pound roast. I would say 4-6 people if you are just eating it with the gravy. Grab a second or third roast if you are need more. If they don't fit even in a large Dutch oven, you could just cook them on a sheet pan.
Can you rub the roast with herb butter?
I can't tell you how much of a good idea this is! Combine butter with fresh herbs and rub it on the roast when you pull it from the oven when it reaches 118 degrees, before you brown it. This will add a ton of flavor and give you more gravy (you will probably need another tablespoon of flour for the roux.
Can I use a rump roast instead?
Yes. This roast comes from the same area of the cow and I would have no issues substituting it.
🥩 More Cuts of Beef to Try
After you have mastered this roast, here are some other ones to try out.
- Flat Iron Steak
- Flank Steak
- Sierra Steak
- Sirloin Filet
- Chuck Eye
- Chuck Blade
- Chuck Roast
- Center Cut Tenderloin Roast
Tender Bottom Round Roast
How to cook a bottom round roast in the oven so that's it tender and delicious.
4.67 from 9 votes
Print Pin Rate
Course: Main Course
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 6 people
Author: Eric Samuelson
Cast Iron Dutch Oven
- 2.5 lb bottom round roast
- 2 tbsp olive oil
For the spice rub
For the sauce/gravy
- 1 tbsp all purpose flour
- 1 cup beef broth or stock
- Worcestershire sauce to taste
Preheat your oven to 250 degrees.
Take the roast out of the fridge and leave it at to room temperature for no more than 1 hour.
Mix together all the ingredients for the dry rub in a small bowl.
Completely cover both sides of the roast and the ends with your dry rub.
Add the roast to a Dutch oven or other oven safe vessel. Drizzle 2 tablespoons of olive oil over the roast. Turn to coat.
Insert a probe thermometer into the most center part of the roast. Place the roast in the oven.
When the temperature reaches 118 degrees pull the roast. This should be about 1 hour to 1 hour 15 mins after placing the roast in the oven.
Take the roast out of the oven while you raise the temperature to 500 degrees.
The roast will continue to go up in temperature as it sits out (probably about 5-7 degrees). When the oven heated up, gently remove the probe (the oven will be too hot for it) and return the roast to the oven.
Roast until you have some good brown color on the outside of the beef about 10 to 15 minutes, flip it half way through.
Allow the roast to rest for 10 minutes before slicing.
Carve the roast as thin as you can get it and cut against the grain.
How to make the sauce/gravy
Remove the roast from the Dutch oven. Set over medium heat.
Add 1 tablespoon of flour to the beef fat in the bottom of the Dutch oven. Mix to combine and cook the flour. It's ok if it's chunky looking, you will work those out when you add the broth.
Then add about a 1 cup of beef stock or beef broth. Stir to combine until it's smooth with no chunks of flour.
Simmer the sauce until it's your desired thickness. Cook longer for a gravy. It should only take a couple minutes. If it's too thick you can add a little more broth.
Add a few splashes of Worcestershire sauce before serving.(Video) American Eats IRAN!! RARE MiddleEastern Food Tour!! (Full Documentary)
You may need extra rub if your roast is bigger than 3 pounds. Just increase all the rub measurements by 50%.
Tried this recipe?Mention @eatlikenooneelse or tag #eatlikenooneelse
Chateaubriand Tenderloin Roast
The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.
Place the bottom round roast fat side down in the oil and sear each side of the roast 4 to 5 minutes, until a good brown crust is formed. Once all sides of the roast are seared, remove from the pan and set aside, or place directly in slow cooker if that's what you're using. 3.What is the best way to add flavor to roast meats? ›
One is to add a dash of acid to your mix—in the form of lemon or lime juice—to increase the flavor of other compounds. Similarly, adding pepper before searing reduces some of the ingredient's potency. Add other herbs—such as thyme, oregano, or sage—early in the cooking process to achieve the right balance.What spice makes beef tender? ›
Ginger is a common ingredient in marinades thanks to its uniquely spicy flavour and the fact that it contains a 'proteolytic' enzyme that naturally breaks down meat protein. Method: Add slices of ginger or ginger pulp to the surface of the beef and leave for a minimum of 2 hours.What is the best way to get a tender roast? ›
A surefire way to make a tender, juicy pot roast is through braising; that is, cooking the meat in a small amount of liquid in a tightly covered pot at low temperature. Stove top roast recipes can be customized with your choice of herbs, vegetables, potatoes, and liquid braising mixtures.Does roast get more tender the longer you cook it? ›
Does chuck roast get more tender the longer you cook it? It does! The secret to an incredible beef chuck roast recipe is to let it cook for long enough. I cook my chuck roast for 6 hours and 20 minutes, and by the time it's done it's fall-apart tender with soft carrots and potatoes all cooked in the same pot.How do I cook a beef roast without drying it out? ›
When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.What happens if you don't sear a roast before slow cooking? ›
Without searing, meat dishes can taste flat and boring. Admittedly, searing isn't strictly necessary for the cooking process. Technically speaking. The meat will cook just fine without searing.Should you sear roast in pan or in oven? ›
Sear before roasting
To guarantee a well-caramelized crust, sear the roast in 1-3 tablespoons of oil for two to three minutes per side, either in the roasting pan or a skillet, before putting it into the oven.
Roasting is a dry heat cooking method that is often used for large, tender beef cuts. The best cuts for roasting are obtained from the loin and the rib. In order to properly roast a cut of beef, it should be placed on a rack in a roasting pan that is not too deep and cooked, uncovered, in a preheated oven.
One of the most effective ways to tenderize your meat is by using beer. Beer contains alpha acids and tannins that help break down fibers in meat, making it more tender and flavorful. Marinate using beer for an hour or more before grilling.What herbs and spices go best with roast beef? ›
- Bay leaves (for stew, curries and casseroles)
Spices Inc., an organization devoted to promoting the use and sale of spices, has a broad list of its favorite flavorings for beef: basil, bay, black pepper, cayenne, cumin, curry powder, dry mustard powder, garlic, onion, oregano, rosemary, sage, and thyme.Do you put water at the bottom of a roasting pan? ›
"Often, consumers will inquire about adding water to the bottom of their roasting pans. We do not recommend adding water to the bottom of the pan. Cooking a turkey with steam is a moist heat-cook method and is acceptable, sure, but is not the preferred method for cooking your turkey."Should a roast be covered in the oven? ›
Covered pan: Roasting is typically done in an open, uncovered pan, while items that are baked may be covered.Do you cook a roast at 325 or 350? ›
The perfect temperature to roast at (after searing) is 325 °F.What do you sprinkle on meat to make it tender? ›
Briefly soaking meat in a solution of baking soda and water raises the pH on the meat's surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it's cooked.What is the secret to tender meat? ›
Low and slow cooking methods can help to tenderize tough meat cuts. An easy, low maintenance way to achieve this is by using a slow cooker. Set the meat to cook at a low temperature for 8-10 hours, and be sure to add a sauce, marinade, or broth in order to keep your meat moist and flavorful.What's the secret to making meat tender? ›
Marinate: Marinating your steak in acids or enzymes breaks down the fibers and tenderizes the steak. To marinate the meat in an acidic solution, add lemon juice, lime juice, apple cider vinegar, or buttermilk to your marinade and let the steak soak in it for thirty minutes to an hour, depending on the size of the cut.How long should you cook a roast for it to be tender? ›
Bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours.
When roasted, the collagen and connective tissue present in meat will start to break down. It will melt more thoroughly if slow-roasted, and if you add liquid, it will break down even more quickly as it's water soluble.How do you keep roast beef from getting tough? ›
It's overcooked. Overcooking meat causes it to dry out, and as moisture is lost, the meat gets tougher and so harder to chew. It was cooked at too high a temperature. For soft and tender meat, it's always better to cook it low and slow than to heat it very quickly, which causes the protein in the meat to toughen.When cooking a roast does the fat go on the bottom or the top? ›
5. Place roast fat side up / bone side down on the rack. Placing your roast fat side up lets the fat melt and flow down, moistening the meat as it cooks. There are debates on whether the fat would be enough to baste the lean meat as it melts down, but it makes the surface crispier.Why did my roast turn out tough? ›
Undercooked pot roast will be tough and chewy. Test your roast with a fork before you remove it from the pot. If it is done, the fork will go in easily and you'll be able to twist off a forkful of meat. It if is still firm, return the roast to the pot and continue cooking for another hour.Do you cook roast beef in oil or water? ›
Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef.How do you cook a roast in the oven without making a mess? ›
Roasting and baking: Cook items on parchment or foil.
Roasting vegetables on parchment paper or foil will still allow for browning while saving you a pan to scrub.
Though many cookbooks rightly warn you never salt meat or poultry right before you put it in the oven– because the salt will draw out the juices and make it dry and tough–the opposite occurs when you salt well in advance of cooking.Is slow cooking better on low or high? ›
The only difference between the HIGH and LOW setting on a slow cooker is the amount of time it takes to reach the simmer point, or temperature at which the contents of the appliance are being cooked at. The LOW setting takes longer than the HIGH setting.Why do people Dust meat with flour before browning? ›
The idea behind coating meat with a sprinkling of flour before browning in a hot pan is pretty simple: Flour is full of starch that will caramelize quickly and give a deeper color and flavor. You most often see this technique called for in stews, where flour is used to thicken the cooking liquid.Does meat need to be submerged when slow cooking? ›
Reduce liquid when using a slow cooker
It should just cover the meat and vegetables. Don't overfill your slow cooker, or it may start leaking out the top, and the food won't cook so well. Half to two-thirds full is ideal – certainly no more than three-quarters.
When making foods that have a solid structure (vegetables or meats), you should roast the food. If you're making foods that aren't solid before cooking (cake, bread, etc), you should bake the food. While both methods use dry heat, the process and the temperatures can vary due to the structure of the food.Should I season the beef before searing? ›
Moral of the story: If you've got the time, salt your meat for at least 40 minutes and up to overnight before cooking. If you haven't got 40 minutes, it's better to season immediately before cooking. Cooking the steak anywhere between three and 40 minutes after salting is the worst way to do it.Do you sear covered or uncovered? ›
Grilling with the lid on or off – Leave the lid open when you're searing steaks and need to keep a close eye on it. Once you move it to indirect heat, you can close the lid and let the smoke do its thing. Quick-cooking foods can usually be cooked (fish, veggies, hot dogs) with the lid open the whole time.Should roast be covered in liquid? ›
It doesn't matter if it is covered or not. The inside of the slow cooker will be warm enough to cook the meat. Braising (not submerged) and simmering (submerged) are two methods which both can lead to good results.Why do you sear a roast before cooking? ›
Searing meat is an essential step if you want to make the most flavorful roasts, steaks, chops, and more. When you sear meat, you caramelize the natural sugars in the meat and brown the proteins, forming a rich brown crust on the surface of the meat that amplifies the savory flavor of the finished dish.What does covering a roast with foil do? ›
Wrapping your brisket in aluminum foil speeds up cooking time and keeps in the meat's fat and juices, leaving it tender. It also helps keep the temperature constant, allowing it to cook evenly. However, timing is crucial when using tinfoil, especially for those who like their meat slightly crispy.What liquid mixture is used in meat preparation that adds flavor and tender to meat? ›
Brine. A strong mixture of water, salt and vinegar. Mixture can be used on meats to add flavor, tenderness and moistness.What will you do to enhance the flavor of your meat? ›
Intensify the flavors of meat, poultry and fish with high-heat cooking techniques such as pan-searing, grilling or broiling, which help to brown meat and add flavor. Just don't overcook, burn or char meat. Roast veggies in a very hot (450°F) oven or grill for a sweet, smoky flavor.Does vinegar make meat more tender? ›
Acidic ingredients like vinegar, lemon juice, yogurt and wine weaken collagen and protein in meat. Once the proteins are broken by acid, one loose protein can bond with another and trap liquid in the meat, making it juicy and tender. Yay!How do you get seasoning to stick to a roast? ›
To get seasoning to stick to chicken, first pat the chicken dry using a paper towel. Next, coat the chicken in a light layer of extra virgin olive oil. Use your hands to generously coat the chicken in the dry rub seasoning. Finally, cook the chicken, making sure to turn it as little as possible.
Spread the spices on a dry tray and roast at 326 degrees F until they're fully aromatic and slightly darker. When roasting blends, start with the spice that needs the longest cooking time first and add the others in order of how quickly they roast. If you're including ground spices, add those just before you're done.How do you Season beef before cooking? ›
- Pat the meat dry with a paper towel on all sides.
- With your hand at least 12 inches away, sprinkle salt on all sides of the meat. ...
- Grind fresh black pepper onto your steak, roast or chops.
- Allow to rest at room temperature.
Bottom round roast is best tenderized by slow cooking for long periods of time. The longer your round roast cooks, the more tender it will become. Since it's more of a low-fat cut of meat it'll take more time to get the muscle in the roast to break down.What is the best way to cook bottom round steak? ›
The best way to cook bottom round steak is to cook it on one side on this medium heat for around three minutes. At this point it should be nicely browned. Now simply turn it and cook for another three minutes. The next step is to check in on things with your meat thermometer.How do you cook a roast so it's not tough? ›
A surefire way to make a tender, juicy pot roast is through braising; that is, cooking the meat in a small amount of liquid in a tightly covered pot at low temperature.Is it better to cook a roast on high or low? ›
PRO TIP: It's better to cook pot roast on the low setting rather than the high setting when it comes to pot roast. Your meat will be tender and delicious every time.Is bottom round roast good? ›
When it comes to lean, economical, and easy to cook cuts of beef, it's hard to beat the bottom round roast. It's a good value because it comes from the rump and hind legs, which are more muscular. The lower fat content makes it less tender, so it isn't great for steaks, but it is perfect for cooking slowly.Is bottom round a good piece of meat? ›
The Bottom Round has all the great flavor of the Top Round, but it's not as big and has a slightly tighter grain. It makes a great roast beef, and some of the best Cube Steaks you'll ever taste.Can you cook bottom round steak in the oven? ›
Baking bottom round steak in the oven can take about two and a half hours or more, depending on your steak cut's thickness. For a thinner slice, it's almost ready after about one and a half hours.What is the best cooking method for round? ›
Slow braising is an ideal cooking method for round steaks, which tend to be fairly lean and not very tender. The slow cooking process helps the meat break down more, and the liquid involved in braising prevents the beef from drying out.
Great value and very lean. Best for roasting or slow-cooking and slicing thin. Roast derived from the Bottom Round Flat, also known as an Outside Round.How long does a 3lb roast take to cook? ›
|Approx weight||Rare (125 °F)||Medium (145 °F)|
|3 lb||25 min||37 min|
|4 lb||34 min||48 min|
|5 lb||45 min||1 hr|
|6 lb||57 min||1 hr 11 min|