Bottom Round Roast in Oven Recipe

Sliced Bottom Round Roast with an herb crust rests on a wooden board, beautifully garnished with herbs and cherry tomatoes in the background.

5 from 2 votes

Bottom Round Roast in Oven Recipe

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.

Prep Time15

Cook Time1 15

Course: Entree

Cuisine: American

Keyword: bottom round roast

Servings:

Author: Justine

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