Tender Bottom Round Roast Recipe, Easy 1 Pot Beef Dinner

Introducing the Ultimate Bottom Round Roast Recipe – The Best Way to Achieve a Mouthwatering Tender and Juicy Roast! Print Your Recipe Card below;)

Tender Bottom Round Roast Recipe

If you’re on the hunt for the perfectly tender bottom round roast recipe, I’ve got you! This easy recipe combines the best cooking methods to transform a tough cut of meat into a succulent and flavorful centerpiece for your family dinners or special occasions. Whether you call it bottom round roast, rump roast, or lean beef roast, this cut can shine when cooked this way!

Slow Cooking for Exceptional Results

The secret to a tender bottom round roast lies in the slow cooking process. This recipe takes advantage of the low and slow approach to break down the connective tissues and collagen, turning an initially tough cut into a melt-in-your-mouth roast. This method works equally well for chuck roast, making it a great option for those looking for a good value.

Prepping for Success

Begin by letting your roast sit at room temperature for about 30 minutes. This ensures even cooking and helps the roast reach the desired internal temperature throughout. While the roast is resting, take the opportunity to prepare a flavorful dry rub or herb butter using fresh herbs, garlic cloves, olive oil, and a touch of balsamic vinegar for that extra depth of flavor.

Seared to Perfection

Start by searing the roast over medium-high heat, using a thin coat of oil such as olive oil. This step not only locks in the juices but also adds a wonderful crust to the roast, enhancing its overall texture and taste.

Slow Roasting for Optimal Tenderness

After searing, place the roast in a Dutch oven or slow cooker pot for the main slow cooking process. This method is a wonderful way to infuse the roast with the flavors of your chosen herbs, seasonings, and a touch of beef broth or even red wine.

Cooking to Perfection

Let the roast cook at a low temperature, ensuring a steady and gentle cooking process. This helps the roast tenderize over time, as it becomes increasingly juicy and mouthwateringly delicious.

The Perfect Roast Rest

Once the roast reaches the desired internal temperature, remove it from the oven and let it rest. Resting allows the juices to redistribute within the meat, resulting in a tender and juicy roast.

Savoring the Flavorful Gravy

Don’t forget the wonderful sauce! The leftover cooking broth can be transformed into a rich and flavorful gravy, which pairs perfectly with your slices of roast and a side of mashed potatoes or even roast beef sandwiches.

Intrigued by this easy roast beef recipe? Check out the full instructions and helpful tips in the recipe card below. This method will undoubtedly make you a roast aficionado, impressing your family and friends with every perfectly cooked slice. Enjoy the accomplishment of turning a simple bottom round roast into a gourmet experience that’s sure to become a favorite in your monthly meal plans!

Savory Herb-Braised Tender Bottom Round Roast

A savory and delicious bottom round roast recipe that combines searing, braising, and the use of herbs for a fall-apart tender result. This recipe is designed to be cooked in a Dutch oven pan.

Ingredients

• 3-4 pound (1.4-1.8 kg) bottom round roast
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3-4 cloves garlic, minced
• 2 teaspoons dried thyme (or use fresh thyme sprigs)
• 2 teaspoons dried rosemary (or use fresh rosemary sprigs)
• 1 cup beef broth
• 1 cup red wine (optional, you can substitute with more beef broth)
• 2 bay leaves
• 2-3 carrots, peeled and cut into chunks
• 2-3 celery stalks, cut into chunks

​Cook To Fall Apart Tender

A bottom round roast will start to become tender and fall apart when it reaches an internal temperature of around 190°F to 205°F (88°C to 96°C). This is the temperature range at which the collagen and connective tissue in the meat break down, transforming the tough fibers into a more tender texture.

At these higher temperatures, the roast will begin to easily shred or pull apart with minimal effort. This level of tenderness is often desired for dishes like pulled beef or shredded beef sandwiches, where the meat is intended to be very soft and easily separated.

Keep in mind that cooking a bottom round roast to this level of tenderness may require longer cooking times, as the collagen breakdown is a gradual process. Cooking methods like braising or slow roasting at low temperatures are effective ways to achieve this level of tenderness. Additionally, using moist cooking methods and adding liquid to the cooking process can help ensure the meat stays moist while it reaches the desired internal temperature.

Tender Bottom Round Roast Recipe Instructions

Preheat and Season

Preheat your oven to 300°F (150°C).

Pat the bottom round roast dry with paper towels. Season it generously with salt and freshly ground black pepper.

Searing

In a large Dutch oven, heat the olive oil over medium-high heat.

Sear the seasoned roast on all sides until nicely browned. Remove the roast from the Dutch oven and set it aside.

Aromatics and Braising Liquid

In the same Dutch oven, add the sliced onion and minced garlic. Sauté for a few minutes until they start to soften and become fragrant.

Add the dried thyme and rosemary to the onion and garlic mixture. If you’re using fresh herbs, you can add them later.

Deglaze, Add Liquids

Pour in the red wine and beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the Dutch oven. This adds flavor to the braising liquid.

Add the bay leaves to the liquid.

Return Roast and Add Vegetables

Place the seared roast back into the Dutch oven, nestled among the aromatic mixture.

Add the carrot and celery chunks around the roast.

If using fresh herbs, tuck the sprigs of thyme and rosemary around the roast and vegetables.

Braising

Cover the Dutch oven with its lid and transfer it to the preheated oven.

Let the roast braise for about 3 to 3.5 hours, or until the meat is fall-apart tender. You can check the tenderness by inserting a fork; it should easily shred.

For a Medium Well Bottom Round Roast

If you like your roast medium with a bit of pink in the middle: roast to 135 and then tent it while it rests on your counter it will come to 145 degrees F.

For a Rare Bottom Round Roast

If you like your roast rare, roast to 125 then take out and tent with foil and it will come to 135 while it is resting on the counter.

Finishing

Once the roast is tender, carefully remove the Dutch oven from the oven.

Transfer the roast to a cutting board and let it rest for about 15-20 minutes before slicing.

Serving

While the roast is resting, strain the braising liquid to remove the solids and herbs.

Slice the roast against the grain into thin slices.

Serve the tender slices of roast with the strained braising liquid and the cooked vegetables on the side.

How to Make Gravy from Broth to Serve with Roast Beef

This herb-braised bottom round roast is sure to be a delicious and comforting dish, perfect for fall or any time you’re looking for a satisfying meal.

Make a rich and flavorful gravy using the leftover cooking broth from the herb-braised bottom round roast. This gravy will add an extra layer of deliciousness to your roast slices and, mashed potatoes and vegetables.

Herb-Braised Tender Bottom Round Roast Gravy Recipe

Ingredients

• Leftover cooking broth from the herb-braised bottom round roast (strained)
• 2-3 tablespoons butter
• 2-3 tablespoons all-purpose flour
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare Ingredients
   • Make sure you have the strained cooking broth from the herb-braised bottom round roast ready.
2. Roux Preparation
   • In a saucepan, melt the butter over medium heat.
   • Once the butter is melted and bubbling, add the flour to the saucepan. Stir constantly to combine the butter and flour into a smooth paste, known as a roux.
3. Cook Roux
   • Continue cooking the roux for about 2-3 minutes, stirring constantly. This helps cook out the raw flour taste and develops a nutty aroma.
4. Gradually Add Broth
   • Slowly and gradually, pour in the strained cooking broth while whisking continuously. This will help prevent lumps from forming.
   • Continue whisking as you add the broth to ensure a smooth consistency.
5. Cook and Thicken
   • Allow the gravy to come to a gentle simmer. As it simmers, it will begin to thicken. Keep stirring to prevent sticking or burning.
   • Let the gravy simmer for about 5-10 minutes, or until it reaches your desired thickness.
6. Season and Adjust
   • Taste the gravy and season it with salt and freshly ground black pepper to your preference. Keep in mind that the cooking broth might already have some salt, so adjust accordingly.
7. Serve
   • Once the gravy is well-seasoned and thickened, remove it from the heat.
   • Serve the herb-braised bottom round roast slices and vegetables with the gravy drizzled on top or served on the side.

This gravy made from the leftover cooking broth will be infused with the flavors of the herbs and aromatics used in the braising process, making it a fantastic complement to your tender roast. Enjoy your delicious meal!

Tools You Will Need

For this delectable bottom round roast recipe, you’ll want to have a few essential tools on hand to ensure the best results and a stress-free cooking experience. Here’s a list of tools that will come in handy:

1. Dutch Oven – A Dutch oven pot is ideal for slow roasting and braising. Its heavy construction and tight-fitting lid create the perfect environment for achieving a tender roast.
2. Instant-Read Meat Thermometer – An instant-read meat thermometer is a must-have to accurately monitor the internal temperature of your roast. This tool ensures your roast reaches the desired level of doneness without overcooking.
3. Cutting Board – A sturdy cutting board provides a safe and clean surface for slicing your cooked roast into thin, mouthwatering slices.
4. Chef’s Knife – A sharp chef’s knife is essential for precise and effortless slicing, allowing you to create those perfect thin slices of roast.
5. Tongs – Tongs come in handy for searing the roast, flipping it, and transferring it between the stovetop and the Dutch oven.
6. Oven Mitts – Oven mitts or heat-resistant gloves protect your hands when handling the hot Dutch oven during the cooking process.
7. Whisk or Wooden Spoon – You’ll need a whisk or a wooden spoon for stirring the cooking broth and ensuring a smooth gravy.
8. Saucepan – A saucepan is useful for making the gravy from the leftover cooking broth. It helps prevent lumps and ensures even heat distribution.
9. Measuring Cups and Spoons – Accurate measurements are crucial for a successful recipe, so have your measuring cups and spoons ready.
10. Aluminum Foil – Aluminum foil is useful for covering the roast while it rests, allowing the juices to redistribute evenly.
11. Serving Platter – A serving platter or dish is perfect for presenting your beautifully cooked bottom round roast slices.
12. Fine-Mesh Strainer – A fine-mesh strainer is essential for straining the cooking broth when making the gravy.

FAQs 

What’s the best cut of beef to use for this recipe?

The recipe is tailored for bottom round roast, also known as rump roast. However, you can also use chuck roast for equally fantastic results.

Can I skip the searing step?

While searing adds flavor and texture, you can skip it if desired. However, searing really does enhance the overall taste of the roast… I highly recommend searing, and it will make your house smell amazing!

How do I achieve the perfect level of tenderness?

Slow cooking at a low temperature is key. The roast should reach an internal temperature of 190-205°F (88-96°C) for the meat to become tender and fall apart easily.

What herbs and seasonings work best?

Fresh herbs like thyme and rosemary, along with garlic cloves, olive oil, and balsamic vinegar, make a fantastic herb butter or dry rub for added flavor.

Can I use a slow cooker or pressure cooker instead of a Dutch oven?

Absolutely! Adjust cooking times based on the appliance you use. Slow cooking in a slow cooker or pressure cooker pot roast method is also a great option.

How do I make the flavorful gravy?

Strain the leftover cooking broth and use it to create a rich gravy. Create a roux using butter and flour, then gradually add the strained broth while whisking to prevent lumps. Simmer until thickened.

Can I use red wine in the recipe?

Yes, red wine adds depth to the flavors. If you prefer, you can substitute it with additional beef broth.

How do I know when the roast is done cooking?

Use an instant-read meat thermometer to check the internal temperature. It should reach 190-205°F (88-96°C) for the roast to be fall apart tender!

Can I make this recipe ahead of time?

Yes, you can prepare the roast ahead of time and refrigerate it in an airtight container. Reheat slices in the gravy for serving.

What should I serve this roast with?

Serve the juicy roast slices with the flavorful gravy alongside mashed potatoes, roasted vegetables, or even in sandwiches for a satisfying meal.