Bottom Round Roast
Discover the ultimate bottom round roast recipe! Tender, flavorful, and easy to make, it's perfect for family dinners or special occasions. Try it now.
Ingredients
The Essentials:
- Bottom Round Roast: Choose a 3-4 pound cut trimmed of excess fat. This lean cut is perfect for slow roasting and absorbs flavors beautifully.
- Olive Oil: A drizzle ensures a golden crispy crust and locks in moisture during cooking.
- Salt and Freshly Ground Black Pepper: Don’t skimp on seasoning—these basics make all the difference.
- Garlic Cloves: Minced or smashed garlic adds an irresistible aromatic depth.
- Onion: Sliced thick it caramelizes while roasting, infusing the dish with subtle sweetness.
- Carrots and Potatoes: Peeled and chopped these root vegetables soak up the roast’s juices, making them the ultimate side dish.
- Beef Broth: Keeps the roast moist and doubles as the base for a delicious gravy.
- Fresh Rosemary and Thyme: A few sprigs elevate the flavor profile with herbal earthy notes.
Optional Add-Ins for Extra Flavor:
- Red Wine: A splash deepens the roast’s richness and enhances the sauce.
- Worcestershire Sauce: A small amount boosts the umami and adds a tangy edge.
- Paprika or Smoked Paprika: For a hint of color and subtle smokiness.
Prep Tip:
- Before you start lay out all your ingredients. Prepping in advance not only saves time but also makes the process stress-free and enjoyable.
Instructions
Step 1: Prepare the Roast
- Dry and season the meat: Pat your roast dry with paper towels to ensure a nice sear. Generously season all sides with salt and freshly ground black pepper for a balanced flavor base.
- Optional flavor boost: Rub the roast with minced garlic, a pinch of paprika, or your favorite spice blend to add an extra layer of seasoning.
Step 2: Sear for a Golden Crust
- Heat a large, oven-safe skillet or Dutch oven over medium-high heat. Add 1-2 tablespoons of olive oil.
- Sear the roast: Place the seasoned roast in the hot pan and sear each side for 2-3 minutes until golden brown. This step locks in juices and enhances the flavor.
Step 3: Build the Flavor Base
- Remove the roast and set it aside. Add sliced onions, carrots, and potatoes to the same pan. Stir to coat them in the flavorful drippings.
- Deglaze the pan: Pour in 1-2 cups of beef broth, stirring to scrape up any browned bits. These bits are packed with flavor and form the base of a delicious sauce.
- Place the roast back into the pan, nestling it among the vegetables.
Step 4: Roast to Perfection
- Preheat your oven to 325°F (165°C) and cover the pan with a lid or aluminum foil.
- Cook the roast until it reaches your desired level of doneness:
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium-well: 155°F (68°C)
- Expect a cooking time of 20-25 minutes per pound, but always rely on a meat thermometer for precision.
Step 5: Rest and Slice
- Once the roast is done, remove it from the oven and let it rest, loosely covered, for 15-20 minutes. This step allows the juices to redistribute for tender, juicy slices.
- Slice against the grain into thin, even pieces to maximize tenderness.
Optional Touch: Make a Savory Gravy
- Strain the pan drippings into a small saucepan.
- Simmer the liquid and thicken with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water). Serve the gravy alongside your roast for an added burst of flavor.
Notes
Nutrition Information (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 90mg
- Protein: 35g
- Total Carbohydrates: 8g
- Dietary Fiber: 2g
- Sugars: 2g