How to Cook Bottom Round Roast

How to cook bottom round roast in oven, on the stove top or in a slow cooker 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.

Recipe for 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 roast seasoning, it can be fork tender and juicy.

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. 😉

Bottom Round Roast with Dry Rub

No matter which cooking time or method you choose, the recommended internal temperature for bottom round roast to a safe and flavorful level of doneness is as follows:

• 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 of Bottom Round Roast Beef 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.

Using a meat thermometer is the most accurate way to ensure your bottom round roast reaches the desired level of doneness while avoiding overcooking, which can lead to a dry and tough roast.

How to Cook Bottom Round Roast

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.

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.

Slow Cooker Bottom Round Roast

Mix together seasonings and generously sprinkle on both sides of the roast. Place roast in the bottom of a Crockpot. Add quartered potatoes, peeled chunks of carrots, and 2 sliced onions around the meat. Whisk together 1 cup beef broth + packet of dry gravy mix and pour on top. Cover and cook on low for 5-6 hours or until slow cooker pot roast internal temperature reaches 140 degrees F.

When cooking is complete, remove roast and set aside on a serving plate. Use a slotted spoon to remove vegetables and place onto the serving plate with the roast. Cover with foil to keep warm. Place remaining juice from the slow cooker into a saucepan over high heat, once boiling add 1 tbsp. flour and whisk until gravy is thick. Serve on top of sliced beef roast.

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.

Oven Baked Bottom Round Roast

Below in our printable recipe card for beef bottom round roast where we will explain oven baked directions as well as a few other ways. Photos shown are baked in the oven though so you can see that.

Bottom Round Roast on the stove can be done using a combination of stovetop searing and slow simmering to ensure a tender and flavorful result. You will start by patting the meat dry with paper towels. Season it generously with salt and pepper, or dry rub for meat, on all sides.

1. In a large, heavy-bottomed pot or Dutch oven, heat some vegetable oil over medium-high heat. Once the oil is hot, add the roast to the pot.
   • Sear on all sides until it develops a deep brown crust.
   • Remove from pot and set aside.
   • This step helps lock in the juices and adds flavor.
2. In the pot add 5-6 chopped onions and 3 tbsp. minced garlic to the pot and sauté for a few minutes until they become fragrant and translucent.
3. Spread across the bottom and set the roast on top of your bed of onions.
4. Pour 1 tbsp white vinegar on top + 1/4 cup beef broth
   • If you have fresh herbs like rosemary or thyme, you can add them to the liquid for extra flavor.
5. Reduce the heat to low, cover the pot, and let the roast simmer gently. You can maintain a low simmer by adjusting the heat as needed.
6. Cook for about 3 hours for a 2-3 pound roast, or until it is fork-tender. Timing will depend on the size.
7. Check periodically and add more liquid if necessary to prevent it from drying out.
8. When done, remove it from the pot and let it rest for about 10-15 minutes. This allows the juices to redistribute within the meat. Slice against the grain into thin slices.

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.

How do you store leftover roast

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.

How to freeze leftover roast

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. Frozen roast can be kept for several months, but it’s best when used within 2-3 months to maintain quality.

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