Are you looking for a delicious and easy way to cook beef bottom round roast in the oven? Look no further!
In this article, we’ll explore different methods for cooking this cut of meat to perfection, including tips for making a flavorful garlic and herb rub, how to make gravy from scratch, and how to monitor your roast’s temperature for the perfect level of doneness.
Whether you’re a seasoned cook or a beginner in the kitchen, this guide will help you create a mouthwatering roast that’s sure to impress your family and friends.
So let’s get started!
How To Cook Beef Bottom Round Roast In The Oven?
There are several methods for cooking beef bottom round roast in the oven, each with its own unique flavor and texture. Here are three popular methods to try:
1. High Heat Roasting Method
Preheat your oven to 500°F. Pat the bottom round roast dry with paper towels to allow the butter mixture to stick. Place the roast in an oven-safe skillet. Combine butter, rosemary, and minced garlic. Spread the mixture by hand over the roast, covering as much as you can.
Place the roast in the oven, close the oven door, and reduce the temperature to 475°F. Roast for 7 minutes per pound and then turn the oven off completely (keeping the oven door closed). After 1 hour, turn the oven on to 200°F and cook for approximately 1 hour or until the internal temperature of your roast reaches your desired temperature (rare, medium, etc).
2. Crock Pot Method
Begin by setting your round roast in a roasting pan so it can come to room temperature. Preheat oven to 450 degrees. Using a mortar & pestle, begin grinding garlic cloves, sea salt, rosemary, thyme, pepper & onion flake together. Add olive oil a little at a time to make a paste.
Proceed to smear this on all surfaces of the roast. Smear a generous portion on the layer of fat, which will melt into the roast, making it oh-so-juicy & delicious. Make sure round roast is fat side up!
For the Oven: Place roast in 450-degree oven for 20 minutes. This high heat will sear the edges & seal in the juices, making the roast tender & juicy.
After 20 minutes, reduce oven temperature to 325 degrees. Roast for 1 1/2 to 2 hours, depending on how rare or done you like your beef.
For medium-rare roast: remove when internal temperature reaches 135 degrees. Let roast stand/rest for 10-15 minutes before carving.
This is a great time to start your gravy.
Cook in the Crock Pot: Follow same instructions in steps 1, 2 and 3. Low setting; allow 6-8 hours, or until the roast literally falls apart. High setting; allow 4-6 hours, or until it literally falls apart.
After removing roast, mix 1-3 tablespoons of flour with drippings (depending on how much your round roast has yielded) and set on high until it reaches gravy consistency.
3. Garlic and Herb Rub Method
Using a mortar and pestle, turn garlic cloves and sea salt into a paste. Stir in dried parsley, dried thyme, dried rosemary, ground black pepper, and olive oil.
Preheat oven to 375°F. Remove beef bottom round roast from its packaging. Do not cut off the butcher’s twine tied around the roast.
Place the roast in a baking dish (I recommend using a cast iron skillet because it can also be used later to make gravy) and rub down with garlic and herb rub (all sides). When finished, place the roast in the pan with fatty side up.
Bake for about 18-20 minutes per pound or until internal temperature reaches 125-130°F for medium-rare (or until the roast is at desired temperature).
Remove the roast from baking dish and place it on a platter. Cover loosely with foil and allow the roast to rest for at least 15-20 minutes before slicing.
Choosing The Right Cut Of Beef Bottom Round Roast
Choosing the right cut of beef bottom round roast is important to ensure that your dish turns out delicious and tender. The bottom round roast comes from the hind legs of the cow, where the meat is leaner and less tender due to the muscles being used for movement. However, this cut is still a great choice for those who enjoy a lean cut of meat.
When shopping for bottom round roast, look for a cut that is well-marbled with fat, as this will help keep the meat tender and juicy. You can also ask your butcher to trim any excess fat or silver skin from the roast.
It’s important to note that bottom round roast can be tough if not cooked properly, so it’s best to use a slow-cooking method such as roasting or braising. This will allow the meat to cook slowly and break down the tough fibers, resulting in a tender and flavorful roast.
If you’re on a budget, bottom round roast is a great option as it is more economical than other cuts of beef. It can also be cut into smaller pieces and put through a meat tenderizer to make excellent cube steaks.
Preparing The Garlic And Herb Rub For The Roast
The garlic and herb rub is a key component of this delicious beef bottom round roast recipe. To prepare the rub, start by turning garlic cloves and sea salt into a paste using a mortar and pestle. Next, stir in dried parsley, dried thyme, dried rosemary, ground black pepper, and olive oil until well combined.
Preheat your oven to 375°F. Remove your beef bottom round roast from its packaging, but do not cut off the butcher’s twine tied around the roast. Place the roast in a baking dish (a cast iron skillet works great) and rub down with the garlic and herb mixture on all sides. Make sure to place the roast in the pan with the fatty side up.
Bake the roast for about 18-20 minutes per pound or until the internal temperature reaches 125-130°F for medium-rare (or until the roast is at your desired temperature). Once done, remove the roast from the baking dish and place it on a platter. Cover loosely with foil and let it rest for at least 15-20 minutes before slicing.
The garlic and herb rub is a simple yet flavorful way to add an extra layer of taste to your beef bottom round roast. The combination of garlic, thyme, rosemary, and black pepper creates an aromatic blend that will leave your taste buds begging for more. So why not try this recipe out for your next family dinner or special occasion? It’s sure to impress!
Seasoning And Preparing The Roast For Cooking
Before you start cooking your beef bottom round roast, it’s important to season and prepare it properly. This will ensure that your roast is flavorful and tender. Here’s how to do it:
1. Season the Roast: Start by seasoning your round roast on all sides with salt and pepper to taste. This will give the meat a nice flavor and help it to brown evenly.
2. Sear the Roast: Next, bring a large cast iron dutch oven to medium-high heat and add in the oil. Once the oil is hot, add in your round roast and sear it on all sides until it’s deeply browned all over. This should take about 2-3 minutes per side.
3. Add Flavorings: If you want to add additional flavorings to your roast, you can do so now. You can use a garlic and herb rub or a butter mixture with rosemary and minced garlic.
4. Preheat the Oven: Preheat your oven to the desired temperature according to the cooking method you choose.
5. Place the Roast in the Pan: Place the roast in a roasting pan or dutch oven and put it in the oven, fatty side up.
By following these simple steps, you’ll be able to season and prepare your beef bottom round roast for cooking in the oven. With proper preparation, you’ll be able to create a flavorful and tender roast that will impress your family and friends.
Cooking The Beef Bottom Round Roast In The Oven
Cooking beef bottom round roast in the oven can be done in a few different ways, each with its own unique flavor and texture. Here are some detailed steps for the garlic and herb rub method:
1. Make the Garlic and Herb Rub
Using a mortar and pestle, turn garlic cloves and sea salt into a paste. Stir in dried parsley, dried thyme, dried rosemary, ground black pepper, and olive oil. This mixture will be used to coat the roast before baking.
2. Prepare the Roast
Preheat your oven to 375°F. Remove the beef bottom round roast from its packaging, but do not cut off the butcher’s twine tied around the roast. Place the roast in a baking dish (a cast iron skillet is recommended because it can also be used later to make gravy) and rub down with the garlic and herb rub on all sides. When finished, place the roast in the pan with fatty side up.
3. Bake the Roast
Bake for about 18-20 minutes per pound or until internal temperature reaches 125-130°F for medium-rare (or until the roast is at desired temperature). It’s important to use a meat thermometer to ensure that the roast is cooked to your liking.
4. Rest the Roast
Remove the roast from baking dish and place it on a platter. Cover loosely with foil and allow the roast to rest for at least 15-20 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
5. Make Gravy
To make gravy, combine cold water and arrowroot starch in a separate bowl. In a heavy-bottomed pan, place the cooking juices from the roast (including any crispy brown bits) and stir in beef broth and red wine. Use a wire whisk to gently scrape the browned bits off the bottom of the pan and bring to a boil. Whisk in the arrowroot starch mixture and return to a boil, then reduce heat to medium-low and simmer for about 10 minutes to thicken the gravy.
By following these steps, you can make a delicious garlic and herb roasted beef bottom round that is sure to impress your dinner guests or family members.
Monitoring The Roast’s Temperature For Doneness
One of the keys to cooking a perfect beef bottom round roast is monitoring the roast’s temperature for doneness. You can use a wireless or wired meat probe to insert it into the thickest part of the meat. If you do not have one, add it to your shopping list as even experienced chefs and cooks use a meat thermometer to monitor and check for doneness.
Position the roast in the center of your roasting pan, preferably on a vrack vs. flat rack as it holds the roast in place and allows air to circulate around the roast better. If your roast has a fat cap, place the fattier side on top. Place the roast in the oven, and when it reaches an internal temperature of 125°F (52°C), it is medium-rare, which is known as the pull temperature.
When cooking at low and slow temperatures, it is important to be patient and allow enough time for the roast to cook thoroughly. The cooking time for a bottom round roast varies depending on its size and desired doneness. Check our roasting chart for specific times and temperatures.
When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand for 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving and preventing dry, disappointing meat.
Remember that the meat temperature will rise about 10°F while it stands, but the timings and temperatures in our roasting chart allow for this. Roasts weighing over 8 pounds should be loosely covered halfway through roasting to avoid over-browning.
Making Gravy From Scratch
Making gravy from scratch is easy and adds an extra layer of flavor to your beef bottom round roast. Here’s how to make it:
1. Combine the cold water and arrowroot starch in a small bowl and set it aside.
2. In a heavy-bottomed pan, place the cooking juices from the roast, including the crispy brown bits (or if you cooked the roast in a cast iron skillet, just use that to make your gravy in).
3. Stir in the beef broth and red wine.
4. Use a wire whisk to gently scrape the browned bits off the bottom of the pan and bring to a boil.
5. Whisk in the arrowroot starch mixture.
6. Return the gravy to a boil, then reduce the heat to medium-low and simmer for about 10 minutes to thicken the gravy. Whisk occasionally.
7. Season to taste with additional salt and pepper, if needed.
The result is a rich and flavorful gravy that perfectly complements your beef bottom round roast. Pour it over your sliced roast and enjoy!