This cut of beef is lean but becomes delicious when seasoned well and roasted properly. It’s great for family dinners, holiday meals, meal prep, or sandwiches.

With simple ingredients and easy steps, this roast turns into a comforting and satisfying main dish.

When I First Tried Bottom Round Roast

I first tried bottom round roast at a Sunday family dinner. The beef was tender, the seasoning was rich,and the pan juices were perfect for pouring over mashed potatoes.

After that meal, I began cooking this roast often — it’s budget-friendly, tasty, and always a crowd-pleaser.

Recipe Card Info

Recipe Name: Bottom Round Roast
Servings: 6
Prep Time: 10 mins
Cook Time: 2 hours
Rest Time: 10 mins
Total Time: 2 hours 20 mins
Course: Main Course
Cuisine: American
Calories: 320 kcal per serving

Equipment List

Roasting pan
Meat thermometer
Knife
Cutting board
Mixing bowl
Aluminum foil

Ingredients You Need for Bottom Round Roast Recipe

3–4 lb bottom round roast
2 tbsp olive oil
1 tbsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp dried thyme
1 cup beef broth

Instructions

1. Preheat the Oven

Set your oven to 325°F (160°C).

2. Season the Roast

Mix salt, pepper, garlic powder, onion powder, paprika, and thyme.
Rub olive oil on the roast.
Coat the beef evenly with the seasoning blend.

3. Sear the Meat (Optional but Recommended)

Heat a pan on medium-high heat.
Sear the roast on all sides for 3–4 minutes until browned.

4. Prepare the Roasting Pan

Place the roast in a roasting pan.
Pour beef broth into the bottom.

5. Roast the Beef

Cover the pan with foil.
Roast for 1 hour and 30 minutes.
Remove foil and roast for another 30 minutes.
Aim for 135°F for medium doneness.

6. Rest the Meat

Remove from oven.
Tent with foil for 10 minutes.

7. Slice and Serve

Slice thinly for best tenderness.

Recipe Tips

Sear the meat for deeper flavor.
Keep the roast covered for most of the cooking to stay moist.
Slice across the grain for softer pieces.
Add chopped onions or carrots to the pan for extra flavor.
Use broth to make a quick gravy.

Nutrition Information

Nutrient	Amount (per serving)
Calories	320 kcal
Protein	42g
Fat	12g
Carbohydrates	2g
Sodium	620mg

Serving Suggestions

Serve with mashed potatoes or roasted veggies.
Add a side salad or garlic bread.
Slice thin for sandwiches or sliders.
Pour pan juices on top for extra flavor.

Storage Tips

Refrigerator: Store for up to 4 days.
Freezer: Freeze sliced roast for up to 2 months.
Reheat: Warm gently in broth for moisture.

FAQs about Bottom Round Roast Recipe

1. Is bottom round roast tough?
It’s lean but becomes tender when cooked low and slow.

2. Can I cook it in a slow cooker?
Yes, cook on low for 8 hours or high for 4–5 hours.

3. Can I marinate the roast?
Yes, marinating overnight adds flavor.

4. Should I slice thick or thin?
Thin slices give the best texture.

5. Can I make gravy from the drippings?
Yes, whisk the drippings with a little flour and broth.

Conclusion

The Bottom Round Roast Recipe is flavorful, tender, and perfect for family dinners or meal prep.

With simple ingredients and slow roasting, this cut of beef turns into a delicious and comforting main dish.

Make it once, and it will become a regular favorite in your home! hermetic container within the fridge for as much as 3-4 days. It will also be frozen for as much as 3 months.

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