Bottom Round Roast
A hearty, flavorful, and versatile dish, this perfectly cooked bottom round roast is a budget-friendly choice for any occasion, offering a rich flavor with lean texture.
Ingredients
Essential Ingredients
- 3-4 lbs Bottom Round Roast Choose a fresh, lean cut with minimal marbling.
- 2 tsp Salt For seasoning.
- 1 tsp Pepper For seasoning.
- 2 tbsp Olive Oil Enhances flavor and aids in browning.
- 4 cloves Garlic (minced) Adds aromatic depth.
- 1 cup Beef Broth Keeps meat moist and forms gravy.
- 3 sprigs Rosemary Optional herb for flavor.
- 3 sprigs Thyme Optional herb for flavor.
- 2 leaves Bay Leaves Optional herb for flavor.
Optional Herbs, Spices, and Flavor Enhancers
- 1 tbsp Paprika Adds smoky flavor.
- 1 tsp Onion Powder Enhances savory notes.
- 1 tsp Mustard Powder Adds tangy kick.
- 2 tbsp Worcestershire Sauce Deepens umami flavor.
Instructions
Preparation
- Pat the roast dry with paper towels to remove excess moisture.
- Generously season the roast with salt, pepper, and any additional spices.
- Let the roast rest at room temperature for 30 minutes before cooking.
Cooking
- Preheat your oven to 450°F (230°C).
- Sear the roast in a skillet with olive oil until golden brown on all sides.
- Place the roast in a roasting pan with beef broth and reduce oven temperature to 325°F (165°C).
- Roast for 15-20 minutes per pound based on desired doneness.
- Remove from oven and let rest for 10-15 minutes before slicing.
Notes
To avoid overcooking, use a meat thermometer. Aim for 130°F (54°C) for medium-rare or 145°F (63°C) for medium. Pair with sides like mashed potatoes and roasted vegetables for a complete meal.