Bottom Round Roast Recipe
Learn how to cook the perfect bottom round roast recipe at home. Follow this guide for tender, flavorful roast that’s ideal for any dinner occasion!
Ingredients
- 3- pound bottom round roast
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Optional marinade:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
Instructions
Preparing the Roast
- Trim and Tie: Remove excess fat and tie the roast with kitchen twine for even cooking.
- Season: Rub the roast with olive oil, garlic, rosemary, thyme, salt, and pepper. For added flavor, marinate the roast in the optional marinade for 4-8 hours in the refrigerator.
Searing the Roast
- Preheat a skillet over medium-high heat. Sear the roast on all sides until golden brown (about 2 minutes per side). This step locks in flavor and creates a crust.
Roasting
- Preheat your oven to 375°F (190°C). Place the roast in a roasting pan or Dutch oven.
- Cook at 375°F for 30 minutes, then lower the temperature to 225°F (107°C).
- Roast for approximately 20-25 minutes per pound, or until the internal temperature reaches:
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium-well: 150°F (66°C)
Resting the Roast
- Remove the roast from the oven and let it rest on a cutting board for 15-20 minutes. This allows the juices to redistribute.
Carving
- Use a sharp knife to slice the roast against the grain into thin slices (about 1/4 inch thick). Serve immediately.
Notes
Nutrition Information (Per Serving)
- Calories: 195
- Protein: 25g
- Fat: 10g
- Carbohydrates: 0.3g
- Cholesterol: 70mg
- Sodium: 55mg