If you’re seeking an economical and flavorsome cut of beef, look no further than the bottom round roast. Often overlooked, this tender and juicy roast can be the star of your dinner table when cooked with properly. In this article, I will guide you through the steps to achieve a perfectly cooked bottom round roast that melts in your mouth.
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 (e.g., red wine vinegar or balsamic vinegar)
- 1/2 cup citrus juice (e.g., lemon juice or orange juice)
- 1/2 cup wine (e.g., red wine 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
Instructions
In a mixing bowl, combine the vinegar, citrus juice, wine, minced garlic, chopped rosemary, thyme leaves, paprika, salt, and black pepper. Stir well to combine.
Place the bottom round roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the roast, making sure it is evenly coated. Seal the bag or cover the dish with plastic wrap.
Place the marinating roast in the refrigerator and let it marinate for at least 4 hours, or preferably overnight, to allow the flavors to infuse into the meat. Turn the roast occasionally to ensure even marination.
Preheat your oven to 325°F (165°C).
Remove the bottom round roast from the marinade. Then put the marinaded roast in a roasting pan, fat-side up. If you don’t have a roasting pan, you can use a baking dish instead.
Transfer the roasting pan to the preheated oven. Cook the bottom round roast at 425°F (220°C) for 15 minutes.
After the initial 15 minutes, reduce the oven temperature to 325°F (160°C) and cook the roast at the reduced temperature of 325°F (160°C) for approximately 20 minutes per pound.
Use a meat thermometer to check the internal temperature of the roast. For medium-rare, the internal temperature should read around 135°F (57°C), and for medium, it should be about 145°F (63°C). Adjust the cooking time accordingly if you prefer a different level of doneness.
Once the roast reaches your desired level of doneness, remove it from the oven. Tent the roast loosely with aluminum foil and let it rest for about 15-20 minutes.
After the resting period, remove the foil and transfer the roast to a cutting board. Slice it against the grain into thin slices and serve with your favorite side dishes.
By following the steps outlined in this article, you can transform a seemingly tough cut of beef into a tender and flavorsome delight. So, don your apron, embrace the challenge, and prepare to delight your taste buds and impress your guests with a perfectly cooked bottom round roast that is sure to become a family favorite.
