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5 from 3 votes

Tender Beef Bottom Round Roast

This flavorful, juicy and tender beef bottom round roast recipe creates an inexpensive yet elegant dish.
Prep Time45 minutes
Cook Time2 hours
Additional Time15 minutes
Total Time3 hours
Course: Main Dishes
Cuisine: American
Servings: 8
Calories: 405kcal
Author: Dane & Becky

Equipment

Ingredients

  • 3 lb bottom round roast
  • 2 tablespoons olive oil
  • 3 teaspoons minced garlic
  • 2 teaspoons dried basil
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried parsley
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon black pepper

Instructions

  • Take the roast from the fridge and remove packaging. Place the roast on a cutting board and let it rest at room temperature for 30-45 minutes.
  • Meanwhile, preheat the oven to 450F.
  • In a small mixing bowl combine olive oil, garlic, basil, rosemary, parsley, salt, and pepper. Rub the mixture evenly over the roast, then place it in a roasting pan fitted with a rack.
  • Roast for 15 minutes, then drop the oven temperature to 325F and continue roasting for 1 ½-2 hours, or until internal temperature reaches 125F (for medium rare) to 135 (for medium).
  • Remove the roast from the oven and allow it to rest for 15 minutes before transferring it to a clean cutting board. Slice and serve.

Notes

Don't overcook - use an instant-read thermometer to ensure your roast does not go past 135 degrees f (medium). We prefer to roast to 125 degrees f, as the internal temperature will continue to increase as it rest.
Rest for Success - you want to rest before and after cooking for peak tenderness. Resting at room temperature before cooking, raises the internal temperature allowing it to cook more evenly. Resting for 15 minutes after cooking, allows the natural juices to redistribute resulting in a tender, juicy roast.
Carve against the grain - by slicing against the grain, you are reducing the length of the muscle fibers and connective tissue. Resulting in a delicious roast that is more tender and easier to chew.
Thinner slices - similar to carving against the grain, thinner slices are easier to chew.

Tenderize your roast by marinating overnight (minimum 4 hours).

Vinegar based marinade recipe

    • ¼ cup red wine vinegar (or what you have on hand)
    • ¼ cup oil
    • 2 tablespoons Worcestershire sauce
    • ¼ cup chopped onion
    • 2 tablespoons minced garlic
    • 1 teaspoon dried thyme or 1 tablespoon of fresh thyme
    • Pinch of black pepper
Instructions for vinegar marinade:
Place beef roast into a bowl or shallow dish. Mix all of the marinade ingredients in a small bowl until combined and pour the mixture over the roast -  turning the roast over once or twice to ensure all sides are coated. Cover and place into the refrigerator for a minimum of 4 hours. Marinating overnight is best.
Make an Herbed Butter or Horseradish Sauce to take this roast to the next level:

Herbed Balsamic Butter recipe

  • ½ cup of unsalted butter (one stick of unsalted butter)
  • ½ teaspoon of salt
  • 1 teaspoon of fresh thyme or rosemary, finely chopped
  • 1 teaspoon of balsamic vinegar
  • A pinch of black pepper (optional)
Allow butter to soften to room temperature. Mix all ingredients together in a small bowl until balsamic vinegar is fully combined with the other ingredients. Cover the bowl and chill in the refrigerator until set (approximately 30 minutes).

Creamy horseradish dipping sauce recipe

  • 2 tablespoons of prepared horseradish
  • ¾ cup of sour cream
  • ¼ cup of mayonnaise
  • 1 teaspoon of Dijon mustard (optional)
  • Pinch of salt
  • Pinch of black pepper
Mix all ingredients together in a small bowl. Cover the bowl and chill this dipping sauce in the refrigerator until serving.

Nutrition

Serving: 1 | Calories: 405kcal | Carbohydrates: 1g | Protein: 45g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Cholesterol: 145mg | Sodium: 296mg