Introducing the Ultimate Bottom Round Roast Recipe – The Best Way to Achieve a Mouthwatering Tender and Juicy Roast! Print Your Recipe Card below;)
Bottom Round Roast
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 savory and succulent 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
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 locks in the juices and 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.
Resting
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.
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.
Ingredients
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.
Top Round Roast 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
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.
Fall Apart Doneness
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.
Resting
Once the roast is tender, carefully remove the Dutch oven from the oven.
Transfer the roast to a cutting board and let the roast rest for about 15-20 minutes before slicing.
Slice & Serve Bottom Round Roast
While the roast is resting, strain the braising liquid to remove the solids and herbs.
Slice the roast into thin slices that are against the grain.
Make Gravy
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.
Notes
1 – Allow the roast to come to room temperature before cooking. This ensures more even cooking throughout the roast.
2 – After cooking, allow the roast to rest for about 15-20 minutes before slicing. This helps redistribute the juices, keeping the meat moist and flavorful.
3 – Bottom round roast makes excellent leftovers. You can use the meat in sandwiches, wraps, or even as a topping for salads. Just reheat gently to avoid drying it out.
Tools
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.
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.
Cutting Board – A sturdy cutting board provides a safe and clean surface for slicing your cooked roast into thin, mouthwatering slices.
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.
Tongs – Tongs come in handy for searing the roast, flipping it, and transferring it between the stovetop and the Dutch oven.
Oven Mitts – Oven mitts or heat-resistant gloves protect your hands when handling the hot Dutch oven during the cooking process.
Whisk or Wooden Spoon – You’ll need a whisk or a wooden spoon for stirring the cooking broth and ensuring a smooth gravy.
Saucepan – A saucepan is useful for making the gravy from the leftover cooking broth. It helps prevent lumps and ensures even heat distribution.
Measuring Cups and Spoons – Accurate measurements are crucial for a successful recipe, so have your measuring cups and spoons ready.
Aluminum Foil – Aluminum foil is useful for covering the roast while it rests, allowing the juices to redistribute evenly.
Serving Platter – A serving platter or dish is perfect for presenting your beautifully cooked bottom round roast slices.
Fine-Mesh Strainer – A fine-mesh strainer is essential for straining the cooking broth when making the gravy.
Cooking Time
| Desired Doneness | Internal Temperature | Approximate Cooking Time (300°F; 3-4 lb roast) |
|---|---|---|
| Rare | 115°F (46°C) | 1 hour 30 minutes – 1 hour 45 minutes |
| Medium-rare | 130°F (54°C) | 2 hours – 2 hours 15 minutes |
| Medium | 135°F (57°C) | 2 hours 15 minutes – 2 hours 45 minutes |
| Medium-well | 145°F (63°C) | 2 hours 45 minutes – 3 hours |
| Well done | 160°F (71°C) | 3 hours – 3 hours 30 minutes |
At 300 degrees Fahrenheit, a 3-4 pound roast beef should take approximately 2 to 2 and a half hours to reach an internal temperature of 125 degrees Fahrenheit, which is medium-rare. However, this is just an estimate, and the actual cooking time can vary depending on several factors, such as:
- The cut of beef: Different cuts have different fat contents and thicknesses, which can affect cooking time. For example, a chuck roast will take longer to cook than a sirloin roast.
- The shape of the roast: Roasts with more surface area will cook faster than those with less surface area.
- The accuracy of your oven: Make sure your oven is preheated to the correct temperature and that the thermostat is accurate.
- Whether you use a meat thermometer: The best way to ensure that your roast is cooked to the desired doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the roast, avoiding bones.
Recipe Card
If you try this recipe, I’d love if you give it a review on the recipe card, and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Bottom Round Roast – Tender & Savory!
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
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 3-4 minutes till 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.
- Rare: If you like your roast rare, roast to 125 degrees F internal temperature (about 2 hours) then take out and tent with foil and it will come to 135 while it is resting on the counter.
- Medium: If you like your roast medium with a bit of pink in the middle: roast to 135 degrees F (about 2 hours abd 15 minutes) and then tent it while it rests on your counter it will come to 145 degrees F.
- For fall apart roast: let the roast braise for about 3 – 3.5 hours, or until the meat is fall-apart tender. You can check the tenderness by inserting a fork; it should easily shred.
- 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.
Nutrition
Cooking Time
| Desired Doneness | Internal Temperature | Approximate Cooking Time (300°F; 3-4 lb roast) |
|---|---|---|
| Rare | 115°F (46°C) | 1 hour 30 minutes – 1 hour 45 minutes |
| Medium-rare | 130°F (54°C) | 2 hours – 2 hours 15 minutes |
| Medium | 135°F (57°C) | 2 hours 15 minutes – 2 hours 45 minutes |
| Medium-well | 145°F (63°C) | 2 hours 45 minutes – 3 hours |
| Well done | 160°F (71°C) | 3 hours – 3 hours 30 minutes |
At 300 degrees Fahrenheit, a 3-4 pound roast beef should take approximately 2 to 2 and a half hours to reach an internal temperature of 125 degrees Fahrenheit, which is medium-rare. However, this is just an estimate, and the actual cooking time can vary depending on several factors, such as:
- The cut of beef: Different cuts have different fat contents and thicknesses, which can affect cooking time. For example, a chuck roast will take longer to cook than a sirloin roast.
- The shape of the roast: Roasts with more surface area will cook faster than those with less surface area.
- The accuracy of your oven: Make sure your oven is preheated to the correct temperature and that the thermostat is accurate.
- Whether you use a meat thermometer: The best way to ensure that your roast is cooked to the desired doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the roast, avoiding bones.
Let me know what you think!
Share your cooking tips and feedback in the comments below. Did you add any twists to these recipes? I’d love to hear!
Roast Recipes
Bottom Round Roast Sources
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
17 comments
Joan
This recipe looks amazing. I have a Butcher Box 2 lb. bottom round roast. Can you help me adjust the time & oven temp for medium-well or fall-apart? Thank you; can’t wait to prepare this.
Juliea Huffaker
Hello Joan… Thanks for asking! I can definitely help you adjust the cooking time for your 2 lb. Butcher Box bottom round roast. Since your roast is smaller, it will cook more quickly. We’ll keep the oven temperature the same at 300°F (150°C).
Here’s how I’d adjust the braising time for medium-well and fall-apart:
For Medium-Well: Instead of roasting to 135°F (about 2 hours and 15 minutes for the larger roast), start checking the internal temperature of your 2 lb. roast around 1 hour or 1 hour and 30 minutes..
Use a meat thermometer inserted into the thickest part of the roast, avoiding any bones.
For medium-well, you’re aiming for an internal temperature of 145°F (63°C). Once it reaches that temperature, take it out of the oven, tent it loosely with foil, and let it rest for 15-20 minutes. The internal temperature will likely rise a few degrees during resting, reaching closer to 150°F.
For a fall-apart roast, you’ll need to braise it (in the liquid with the Dutch oven lid on) for a shorter time than the larger roast. Start checking for tenderness around 2 to 2.5 hours.
To check for tenderness, gently insert a fork into the roast. It should slide in and out very easily with little to no resistance, and the meat should shred apart with minimal effort.
If it’s not quite there, continue braising, checking every 15-20 minutes until it reaches the desired fall-apart consistency. Using a Dutch oven is ideal for braising as it helps to distribute heat evenly and trap moisture.
Lisa
I am looking forward to trying your recipe, however, I will be gone all day. What temperature should I set my oven if my roast will be cooking for eight hours?
Juliea Huffaker
Hi Lisa! Extending the cooking time to 8 hours while you’re gone will require an even lower oven temperature to g that tender result without drying out the meat.
would still recommend setting your oven to 200°F (93°C).
Here’s why:
Low and Slow: The goal is to gently break down the connective tissues over a long period. A higher temperature, even slightly higher than 200°F, could risk drying out the roast before it becomes truly tender over 8 hours.
Moisture Retention: Braising in liquid helps keep the roast moist, but a very low temperature ensures that the liquid doesn’t evaporate too quickly over the extended cooking time.
Safety: While 200°F is a low temperature, the extended cooking time will still bring the internal temperature of the roast well above the safe zone for consumption.
A slight adjustment to your method for the longer cooking time:
Since you’ll be gone for 8 hours, you might want to slightly increase the amount of liquid (beef broth and/or red wine) by about half a cup to ensure there’s enough to keep the roast nicely braised throughout the longer cooking period.
When you return, the roast should be incredibly tender and ready to shred with a fork! Just remember to let it rest for 15-20 minutes before serving. Enjoy!
Stephen
OMG THAT BLEW ME AWSY . ALL MOST ATE THE WHOLE ROAST!!!
YOUR THE GOURMET COOK
GOD BLESS THANK YOU SOO MUCH
Cynthia
I thought I followed the recipe as written, set probe to 125 for rare, was cooked to med rare. The Gravy was delish. I will try again, maybe use a Chuck roast
Juliea Huffaker
Good Morning Bea! If you want tender fall apart bottom round roast. Cook it with the broth and all the ingredients in a covered baking dish (like a dutch oven). The dutch oven holds the moisture in, so the roast does not dry out. Check the temperature when braising a roast to fall apart done. But you will roast it longer for it will be about 4-5 hours to reach the fall apart doneness. Then thicken the left over juices in the dutch oven to make gravy from scratch to serve your roast with!
Juliea Huffaker
Hi Pam! Yes you can cook this is a slow cooker after searing! Just watch the temperature and cook to the doneness level you are looking for;) Thank for asking!
Juliea Huffaker
Year Darlean.. So glad to hear that you all enjoyed this Tender Bottom Round Roast Recipe twice now! This is one of our family favorites too;)
Juliea Huffaker
Hi Sarah! I wouldn’t change the recipe, you could add a bit more of the seasonings… Just watch your meat thermometer to make sure you cook it to the doneness you like. Thanks for asking!
Juliea Huffaker
Thank you Sheryl… So glad you enjoyed it!
Ada
Wow, thank you for sharing all these tips to cook this dish to perfection. I love the idea of using the leftovers for the gravy.
Magen
I just got a bottom roast on sale today! Looks like I know what recipe I’m going to try! Looks delicious, thanks for sharing!
juliea
Hi Magen… Glad you got a good sale! Thanks for the comment… Hope you enjoy!
Laura
Beef roast is my husband’s favorite meal. We both thank you for the recipe – can’t wait to try it!
Elizabeth
Looks delicious! I’m going to follow your instructions next time I make a roast!
Dusty
Although I don’t eat beef, it looks really good. I am sure my husband would love it. Maybe I could so this with a pork roast?