This is the best way to cook bottom round roast in the oven to fork tender, moist and flavorful with a delicious dry rub. A similar cut to our top round roast recipe but with a few changes to make this cut of beef perfectly pink.
Bottom round is a wonderful cut of beef if cooked right. Keeping it pink inside will maintain the moisture so you get tender bites of beef every time. Sliced thin and served over a bed of mashed potatoes this inexpensive cut can be a wonderful healthy dinner idea.
What is Bottom Round Roast?
This cut of meat is beef, coming from the round primal cut, which is the hind leg of the cow. It’s known for being lean but can be less tender compared to other cuts because it contains less marbling and connective tissue. However, with proper cooking techniques, and our pot roast seasoning, it can be fork tender and juicy.
If you have your own favorite dry rub recipes by all means use that and coat the outside well before you bake. You will want a baking dish or on a sheet pan with high sides and a rack underneath so it isn’t sitting directly on the bottom of the dish.
How Long to Cook Bottom Round Roast in the Oven
You are going to need 30-40 minutes for the center to reach medium rare so it is as tender as possible. You want a nice pink inside, sliced thin. Use a meat thermometer to check and remove once it hits 135F. Don’t forget to rest covered for a good 10 minutes before cutting.
Frozen Bottom Round Roast in Oven
It is always best to use a defrosted or fresh piece of meat, though we do share how to cook frozen roast in the oven here if that is all you have. The seasonings on the outside give it a ton of flavor but adding a bit of gravy is always a winner for dinner too. 😉
Recommended Internal Temperature
Using a meat thermometer is the most accurate way to ensure your baked or Bottom Round Roast Slow Cooker reaches the desired level of doneness while avoiding overcooking, which can lead to a dry and tough roast.
- Medium Rare Cook to an internal temperature of 130°F (54°C).
- Medium Cook to an internal temperature of 135°F to 145°F (57°C to 63°C). Some prefer their bottom round roast on the rarer side of medium, while others prefer it on the more well-done side of medium.
- Medium Well Cook to an internal temperature of 150°F to 160°F (66°C to 71°C). This will have less pink in the center but should still retain some moisture.
- Well Done Cook to an internal temperature of 160°F and above (71°C and above). At this temperature, the roast will be fully cooked through with little to no pink remaining.
Keep in mind that the final temperature will continue to rise slightly as the roast rests after cooking due to carryover cooking. Therefore, it’s a good practice to remove the roast from the heat source when it’s a few degrees below your desired final temperature, allowing it to rest for about 10-15 minutes before slicing. This resting period helps the juices redistribute, resulting in a more tender and flavorful bottom round roast recipe.
How to Make the Gravy
Serve the slices with the cooking juices or onion gravy from the pot which can be thickened with a slurry of cornstarch over high heat bubbling until thicker. Serve it with your choice of side dishes, such as mashed potatoes and vegetables or make into roast beef sandwiches.
It is said that slow cooking a bottom round or rump roast is the very best method of them all. Cooked low and slow breaks down the connective tissue which can make it tough and chewy. Below are directions for a fresh or defrosted piece. If you need to know how to cook an Instant Pot frozen roast here is how you do that perfectly too.
FAQ
That depends on the outcome you desire. If you want to keep it super pink, medium rare, it is best to bake in the oven for a minimum amount of time. Sliced thin it will maintain a juicy flavor and texture. If cooked in a slow cooker where you want it to become more of a shredded outcome yes longer will make it more tender.
Allow the beef to cool to room temperature before refrigerating or freezing it. This helps prevent condensation inside the storage container, which can lead to sogginess. It is best to only slice what you will be eating at that time, leave the rest whole that you’ll be saving.
Choose an airtight storage container that is suitable for the quantity of leftover roast you have. Options include: Plastic containers with tight-fitting lids Resealable plastic bags (for smaller portions) Vacuum-sealed bags (for longer-term storage or if you will sous vide for reheating)
If you plan to consume the leftover roast within a few days, store it in the refrigerator. Place the slices or portions of roast in the chosen airtight container. Seal the container tightly to prevent air from entering.
Use a marker or label to indicate the date you stored the roast. This helps you keep track of how long it has been in the refrigerator. Store the container of leftovers in the refrigerator at a temperature of 40°F or lower.
If you won’t be consuming the leftover roast within a few days, it’s a good idea to freeze it for longer-term storage. Place the slices or portions in an airtight, freezer-safe container or vacuum-sealed bag. Remove as much air as possible to minimize freezer burn. Label and date the container or bag.
Store the container or bag in the freezer at 0°F or lower.
Shredded beef from frozen can be kept for several months, but it’s best when used within 2-3 months to maintain quality.
Place the beef on a microwave-safe plate and cover it loosely with a microwave-safe cover or plastic wrap. Add a small amount of liquid, such as beef broth to the plate to help maintain moisture. Microwave the beef using a low or medium power setting. Start with short intervals, such as 30 seconds to 1 minute, to prevent overheating. Check the temperature and texture after each interval.
Bottom Round Roast in Oven Recipe
Equipment
- 1 baking sheet
- 1 wire rack
- 1 Bowl to mix dry rub
Ingredients
- 2-3 pounds bottom round roast
Dry Rub
- 3/4 tbsp Montreal steak seasoning
- 1/2 tsp paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1.5 tbsp salt
- 3 tbsp garlic powder
Instructions
- Preheat oven to 450 degrees F. Mix together seasonings. Pat outside of meat with paper towels. Coat outside, bottom, top, sides well with dry rub so it is well coated.
- Set inside a baking dish or on a sheet pan with high sides, with a rack underneath so it isn't sitting directly on the bottom. Bake at 450 degrees F for 15 minutes, then lower temp to 325 degrees F and bake until center reaches 135 degrees F for medium rare = perfect temp. Remove and let it rest for 15 minutes before slicing against the grain.
Video
Notes
How to Make the Gravy
You want to add as much drippings from the pan into a saucepan. Add more beef broth until there is a total of 2 cups of liquid. Heat over medium high heat on the stove. In a dish whisk together 2 tbsp cornstarch + 4 tbsp water until smooth. When bubbling pour this in and whisk, heat until thickened.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
