A bottom round roast is a budget-friendly cut of beef that can be transformed into a tender, flavorful dish with the right cooking method. This roast is lean but packed with flavor, making it a perfect choice for a hearty meal. With the right ingredients and techniques, you can turn this cut into a delicious, melt-in-your-mouth roast.
1. How To Cook Bottom Round Roast
Ingredients
- 3 to 4 pounds (1.4 to 1.8 kg) bottom round roast
- 1/2 cup vinegar (red wine vinegar or balsamic vinegar)
- 1/2 cup citrus juice (lemon juice or orange juice)
- 1/2 cup wine (red or white wine)
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
In my experience, this combination of vinegar, citrus, and wine provides just the right balance of acidity and depth, making it an ideal marinade for the bottom round roast.
The vinegar helps tenderize the meat, while the citrus juice adds a refreshing, zesty note. Fresh herbs like rosemary and thyme elevate the flavors, while paprika, salt, and pepper bring out the roast’s natural savory qualities.
Instructions
Prepare the Marinade: In a medium bowl, whisk together the vinegar, citrus juice, wine, minced garlic, rosemary, thyme, paprika, salt, and black pepper. The marinade is where the magic happens, so make sure everything is thoroughly mixed to coat the roast evenly.
Marinate the Roast: Place the bottom round roast in a resealable plastic bag or a shallow dish. Pour the marinade over the roast, ensuring it’s well-coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 3-4 hours, or up to overnight. The longer the roast marinates, the more tender and flavorful it will become. If you’re short on time, even a couple of hours can make a difference.
Preheat the Oven: Preheat your oven to 325°F (163°C). A slower roasting process at this temperature will help break down the tough fibers in the roast and ensure a tender result.
Sear the Roast: Take the roast out of the refrigerator and let it come to room temperature for about 30 minutes. While that’s happening, heat a large skillet over medium-high heat and add a bit of olive oil. Once the oil is hot, sear the roast on all sides until a golden-brown crust forms, about 3-4 minutes per side. Searing adds flavor and helps lock in the juices, so don’t skip this step.
Roast in the Oven: After searing, transfer the roast to a roasting pan and place it in the preheated oven. Roast for 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare or 145°F (63°C) for medium. Since the bottom round roast is lean, it cooks relatively quickly, so keep an eye on the internal temperature with a meat thermometer.
Rest the Roast: Once the roast reaches your desired doneness, take it out of the oven and let it rest for about 10-15 minutes. Resting is important because it allows the juices to redistribute throughout the meat, keeping it juicy and tender when sliced.
Slice and Serve: After resting, slice the roast thinly against the grain to ensure tenderness. The slices should be juicy and flavorful, perfect for serving.
2. Tips for Perfect Bottom Round Roast
Room Temperature Roast: Before cooking, let the roast sit at room temperature for about 30 minutes. This helps it cook more evenly, preventing the exterior from becoming overcooked while the center remains undercooked.
Searing is Essential: Don’t skip the searing process. It forms a rich, flavorful crust that adds texture and locks in moisture. It’s one of the key steps to achieving a great bottom round roast.
Use a Meat Thermometer: A meat thermometer is your best friend when cooking a bottom round roast. This cut of beef can go from tender to tough quickly, so monitor the temperature closely. A thermometer ensures you hit your target doneness without overcooking.
Resting Time: Always rest the roast after cooking. It might seem tempting to slice into it immediately, but letting it rest helps retain the juices and results in a more flavorful, tender roast.
3. Serving Suggestions
Bottom round roast is a versatile dish that pairs well with many sides. I love serving it with mashed potatoes or roasted root vegetables like carrots, parsnips, and potatoes. A side of sautéed spinach or a fresh green salad can also balance the richness of the roast.
For a more elegant presentation, serve the slices with a homemade gravy made from the pan drippings. A drizzle of the pan juices over the meat adds a delicious, savory touch.
If you’re looking for a casual dinner, you can even use the leftover roast for sandwiches—slap some horseradish sauce or mustard on a hearty roll and you’ve got yourself a satisfying meal.
4. How to Store & Reheat Leftovers
If you have leftovers, don’t worry—the bottom round roast stores beautifully. Wrap it tightly in plastic wrap or foil, and place it in an airtight container. It will keep in the refrigerator for 3-4 days.
To reheat, I suggest using a gentle method to avoid drying out the meat. Slice the roast and heat it in a skillet over low heat with a splash of broth or water. You can also reheat the slices in the oven at a low temperature (around 250°F or 120°C), covering them with foil to preserve moisture. For extra flavor, drizzle the meat with the leftover pan juices before reheating.
Cooking a bottom round roast can feel intimidating, but with a little patience and the right technique, it’s a straightforward process that yields a flavorful, tender result. The combination of marinating, searing, and slow roasting helps ensure the meat stays juicy and tender.