Description
This Oven Roasted Bottom Round Beef recipe delivers a tender and flavorful roast perfect for a hearty meal. The roast is seasoned with garlic, fresh rosemary, thyme, and spices, then seared to lock in juices before slow roasting to medium-rare perfection. Resting the meat before slicing ensures juicy, tender slices every time.
Ingredients
Scale
Beef Roast
- 3 to 4 lb bottom round beef roast
Seasoning & Marinade
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 tsp coarse salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp paprika
Additional Liquids
- 1/2 cup beef broth or water
Instructions
- Prepare the Roast: Pat the bottom round roast dry using paper towels to ensure it sears properly. Generously rub olive oil over the entire roast, then evenly coat with coarse salt, black pepper, minced garlic, onion powder, paprika, and chopped fresh rosemary and thyme to infuse flavor.
- Preheat and Sear: Preheat your oven to 325°F (163°C). Meanwhile, heat a heavy skillet over medium-high heat. Sear the beef roast on all sides for about 3 to 4 minutes per side, creating a deep brown crust that locks in juices and enhances flavor.
- Roast in the Oven: Transfer the seared roast to a rack inside a roasting pan. Pour about 1/2 cup of beef broth or water into the bottom of the pan to keep the meat moist during roasting. Place the roast uncovered in the preheated oven and roast for 90 minutes to 2 hours, or until the internal temperature reaches 135-140°F (57-60°C) for medium-rare doneness. Adjust timing to suit your preferred level of doneness.
- Rest Before Slicing: Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for at least 15 minutes, allowing the juices to redistribute throughout the meat. Slice thinly against the grain to maximize tenderness and serve.
Notes
- Patting the meat dry before searing is essential for a good crust.
- Use a meat thermometer to ensure the desired doneness without overcooking.
- Resting the roast after cooking helps retain juices and improves texture.
- Optional: Use fresh herbs for the best flavor, but dried herbs can substitute if needed.
- Adjust roasting time depending on the size of your roast and oven variations.
