Classic Bottom Round Roast Recipe in the Oven

Transform an affordable bottom round roast into a mouthwatering Sunday supper centerpiece with a garlic herb rub and slow roasting in the oven to tender, juicy perfection, ready to slice over roasted veggies for a cozy meal the whole family will love.

This Bottom Round Roast may be cheap but doesn’t skimp on flavor. It’s cooked low and slow with fresh herbs and potatoes and simmered in a red wine broth for a flavorful roast perfect for family dinners. It’s an easy way to amp up your beef recipes without breaking the bank. 

Beef round roast is an economical cut of beef that transforms into a flavorful meal when cooked low and slow for hours. You can use any kind of slow cooking method you like to make the perfect roast. For this recipe, we’re going with the Dutch oven, but you could make a slow cooker pot roast if you like. Just like our top round roast beef recipe, we’re coating the outside of the roast with fresh aromatic herbs to infuse flavor into the beef. 

What Is A Round Roast?

From the rump area of the cow, the round roast is a cut from the leg and is known for being a tough cut of meat with minimal marbling, like an eye of round roast. Though this cut isn’t the most tender due to the lack of fat, it is often inexpensive compared to other cuts of beef.

With a little TLC, it can still be turned into a bottom round roast recipe to feed the family! And, the chopped-up leftovers are great simmered low and slow in stews or used with creamed leeks and other veggies for random dinner medleys, in addition to being sliced thin for roast beef sandwiches. 

Beef Round Roast Ingredients

• Round Roast – choose a 3-4 pound roast. 
• Kosher Salt
• Fresh Garlic, Rosemary, & Thyme – aromatic herbs that deepen the flavor of the roast. 
• Onion and Carrot
• Potato or rutabaga – red or yellow potatoes. 
• Red wine & Beef broth – the braising liquid for our roast. The red wine adds a subtle depth of flavor while the beef broth amps up the beefiness and produces tender beef. 
• Head of garlic 
• Worcestershire Sauce – adds a kick of umami. 
• Cornstarch – for making a cornstarch slurry to thicken the rich gravy. 

How to Cook a Beef Bottom Round Roast

• First, take the roast out of the package and pat it dry with paper towels. After that, season all sides generously with salt. Place the seasoned roast on a wire rack above a baking sheet and let it chill in the fridge overnight.

• Next, create a paste by mashing together garlic, rosemary, thyme, and oil with a fork. Then, pat this garlic mixture onto all sides of the roast. Allow the roast to sit at room temperature for 45 minutes.

• Now, preheat the oven temperature to 225 degrees F and adjust the rack to the lower mid-position. Place veggies in a Dutch oven, roasting pan, or braiser, along with red wine and beef broth. Nestle in a head of garlic.
• Then, position the roast over the veggies, cover it, and transfer it to the preheated oven. Cook for 1 to 1:15 hours until the internal temperature reaches 120 degrees F. Use an instant-read thermometer for accuracy.

• Once done, remove the roast from the oven and uncover. Increase the oven heat to broil. Put the roast back under the broiler for 5 to 7 minutes, rotating to brown on all sides. Let the roast rest for 10 minutes.

• Meanwhile, remove the veggies and set them aside. Place the pot with the cooking liquid over a burner set to medium heat. Let the cooking liquid simmer, add Worcestershire sauce, and let it simmer for 3 to 5 minutes.
• Create a slurry by mixing cornstarch with a tablespoon of water until combined. Add the slurry to the simmering liquid, stirring as the sauce thickens. Reduce the heat to low and let it cook for 3 to 5 minutes longer until thickened.
• When ready to serve, slice the round roast against the grain into thin ¼” portions. Serve with the red wine sauce on the side, along with the veggies.
• For roast beef sandwiches, let the roast cool completely, wrap it, and store it in the refrigerator overnight. When ready to slice, place the wrapped roast in the freezer for 30 minutes. Set a countertop meat slicer to your desired thickness, unwrap the roast, and slice for roast beef sandwiches.

What to Serve With This Juicy Roast

Serve this juicy roast with a big chunk of rosemary garlic bread to soak up some of that delicious gravy. If you’re trying to keep the carbs low, serve up your roast with a side of green beans or air fryer vegetables.

Wine Pairing

This lean cut of beef is perfectly paired with a Syrah or Malbec.

Leftovers & Reheating

Store leftover roast beef in an airtight container in the fridge for 3-4 days. This recipe is also a perfect freezer meal, lasting up to 3-4 months in the freezer. We recommend shaving it into thin slices of beef ahead of time if you are going to freeze it. Portion out what you will need in individual ziplock bags for later use.

To reheat, place leftover roast (refrigerated or frozen) in a pot on the stovetop on medium-high heat. Let it simmer until warm. 

For a taste of comfort, try this lean beef round roast recipe. It’s the best way to transform a tough cut of meat into a mouthwatering masterpiece.

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