Bottom Round Roast Recipe

Roasted bottom round roast beef in oven with red wine sauce over a bed of mashed potatoes is a delicious high protein dinner. Thin slices of Melt in the Mouth Roast Beef are here to serve as an inexpensive meal.

Beef Bottom Round Roast in Oven

We first showed you step by step how to cook Bottom Round Roast recipe several different ways, now we are taking it a step further. With a red wine glaze over the top to keep it moist this is seasoned well with a ton of flavor and still pink in the center.

Unlike our Beef Roast Shoulder, this isn’t quite as thick so it won’t take as long to bake. This cut of beef that comes from the bottom round primal cut, which is located in the rear leg of the cow. It is a lean and flavorful cut that is versatile and can be prepared using various cooking methods. Relatively lean, it has less marbling than others like ribeye or chuck roast.

Ingredients

• 2 lbs. bottom round cut of meat was used, cooking times reflect this cut
• Olive oil or avocado oil works
• Rosemary is great for flavor
• Minced garlic we love
• 3 tsp thyme we like but optional
• Salt and pepper to taste before and after
• Red Wine Sauce Ingredients
  • 1/3 c drippings or beef broth
  • Cornstarch
  • Red wine
  • 1 1/4 c beef broth
  • Onion powder and garlic powder
  • 3 tbsp butter
  • 1 pinch salt and pepper

Substitutions

Sometimes I will mix up our Pot Roast Seasoning to coat the outside in addition to the sauce over the top. You can really change that portion up depending on your flavor preferences. Add chili powder, dry Sriracha or red pepper flakes for a spicy kick to it.

You can tweak the seasonings to make it a very versatile budget-friendly cut that can be transformed in all sorts of different ways with different cooking techniques and spices. Add a bit of heat if you love spicy meals. The same basic techniques would work with Eye of Round Roast piece as well.

How do you cook bottom round roast fast?

I wouldn’t do this unless you choose to follow our Pressure Cooker Roast Beef instructions, the difference between the two is the texture on the outside. You do want melt in your mouth tender but with this technique you still get a bit of crisp too. In the oven doesn’t take much longer though.

You do not want to over-cook this piece. Cooked low and slow is ideal to keep in the juices but this particular one isn’t that thick so that doesn’t take very long to get to the ideal internal temperature. Now on to How to Cook a Roast this way so you can get started.

How to Cook Bottom Round Roast at 450

• Add rosemary, garlic and thyme to a small bowl.
• Add salt, pepper, olive oil. Mix.
• Dry the meat by dabbing with a paper towel on top and bottom.
• Brush with spices and leave for 10 minutes.
• Preheat oven to 450 degrees F.
• Bake on a wire rack with a baking sheet at 450 F for 7 minutes then 250 F for 15 minutes.
• Make sure that the thickest part of the meat reaches a temperature of 135-140 F for medium rare.
• Remove and wrap in aluminum foil to rest.
• In a small pot on the stove over medium high heat, whisk together cornstarch and 1/3 cup drippings from the pan/broth/water until smooth.
• Heat broth and wine glaze. Cook for 10 minutes.
• Cook until it is as thick as you’d like it to be. Add spices and salt.
• Add butter until it melts into mixture. You can add more of the drippings to thin out or whisk in 1 tsp of cornstarch to make thicker.
• Open foil, slice against the grain to break up the connective tissues and make it as tender and juicy as possible. and pour sauce over the top of each serving.

If you do have leftovers you do want to ensure it is room temperature before you bag it up into a freezer bag. Keep in the fridge up to 3 days and when ready you can warm and make Roast Beef Sandwiches out of it!! Slice it really thin and add some horseradish and mayo to the buns.

How long do you cook a 3 lb bottom round roast?

This can vary depending on factors such as the size, thickness, desired doneness, and cooking method. A general guideline for a tougher cut such as this one that typically is a large steak size is to cook it for approximately 20 minutes per pound in a preheated oven set to 325 degrees F.

If you use a higher temp. in order to get more of a crisp and sear on the outside and lower it later on like we did it would be less, closer to 15 minutes per pound. Estimate the weight of your roast in pounds. Multiply the weight by 20 to determine the total cooking time in minutes.

For example, if you have a 3-pound bottom round roast beef, the approximate cooking time would be: 3 pounds x 20 minutes/pound = 60 minutes. Keep in mind that this is just a guideline, and it’s essential to use a meat thermometer to ensure it is done to your liking according to our Internal Meat Temperature Chart.

For best results, insert thermometer into the thickest part to check for doneness. Additionally, consider using a meat probe with an alarm function to monitor as it cooks, ensuring it’s cooked to your desired level of doneness without overcooking.

Use a sharp carving knife or chef’s knife to slice. A sharp knife will make clean, precise cuts and prevent the meat from tearing or shredding. You do not have to buy a new one, just have a sharpener on hand so you can regularly keep them with a nice tip regularly so there aren’t any issues.

Be mindful of cutting against the grain of the meat. This helps break up the muscle fibers and results in more tender and easier-to-chew slices.

FAQ

Au Jus is a classic choice for serving with sliced beef. This is a flavorful, thin sauce made from the natural drippings / juices of the cooked beef, often enhanced with beef broth, aromatics, and seasonings. It adds moisture and enhances the beef’s natural flavors.

What sauce is best?

1. Horseradish Sauce is a tangy and slightly spicy condiment made from the grated root, sour cream or mayonnaise, vinegar, and seasonings. It pairs particularly well with this, adding a zesty kick that complements the meat’s richness.
2. Creamy peppercorn sauce is a luxurious accompaniment made from a creamy base (such as cream, sour cream, or crème fraîche) flavored with cracked black peppercorns, shallots, garlic, and brandy or cognac. It adds richness and a subtle heat to sliced beef.
3. Chimichurri is a vibrant and herbaceous sauce originating from Argentina, made with fresh parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes. It’s bright, tangy, and pairs beautifully with grilled or roasted beef, adding a burst of flavor.
4. Bearnaise sauce is a classic French sauce made from clarified butter, egg yolks, white wine vinegar, shallots, tarragon, and other herbs. It’s rich, creamy, and velvety, with a delicate herbaceous flavor that complements beef beautifully.

Red Wine Reduction is a simple sauce made by simmering red wine with aromatics (such as shallots, garlic, and herbs) until thickened can elevate sliced beef dishes. It adds depth of flavor and a touch of sweetness that pairs well with beef.