Bottom round roast beef is a flavorful cut of meat that's easy on the wallet. This roast beef is seasoned with a flavorful garlic and herb rub and roasted to perfection for tender, juicy meat that's full of flavor. In this post I'll provide simple step-by-step instructions and expert tips to help you prepare this roast beef perfectly every time!
Why This Recipe Works
This roasted bottom round recipe is simple and easy to prepare and is perfect for a hearty family meal, or serve it with my horseradish cream sauce for your next Christmas dinner! Here are my favorite things about this roast beef:
- Economical - Bottom round is one of the least expensive cuts of beef for roasting.
- Simple Ingredients - This roast beef requires just a few common ingredients
- Flavorful - Bottom round is full of rich beefy flavor, and the garlic and herb rub adds a punch of savory flavor to compliment the meat.
Ingredient Notes
- Bottom Round Roast - Bottom round beef is a lean, flavorful cut of beef from the outer rear leg of the cow. You may also see it labeled as rump roast. It's often relatively inexpensive compared to other roasts. While it's not as tender as a rib roast or filet, it's delicious when cooked properly. Look for a cut with a deep red color and some marbling to help keep the meat moist and juicy. Avoid any dull, grey-colored cuts.
- Garlic - Use fresh garlic for this recipe for the best flavor.
- Herbs - You can use dried or fresh herbs in this recipe. If using fresh herbs, use twice the amount in the recipe card. I went with a simple blend of rosemary and thyme, but you can get creative and use other herbs.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Temper the meat- Remove the beef from your refrigerator around 1 hour before cooking.
- Prepare the rub - Preheat your oven to 400℉. Add the rub ingredients to a small bowl and stir to combine.
- Season the meat - Lightly coat the meat with olive oil, then rub the seasoning all over the meat.
- Roast the beef - Place the meat on a rack in a roasting pan and place it in the oven. Roast for 20 minutes, then reduce the heat to 325℉ and continue roasting for around 1½ hours until the internal temperature reaches 125℉ for medium-rare or 135℉ for medium.
- Rest, then serve - Transfer the meat to a cutting board and tent with foil. Let the meat rest for 20-30 minutes before slicing.
Expert Tips
- Letting the meat sit out before cooking helps the roast cook more evenly, so do not skip this step.
- Use an oven-safe meat thermometer inserted into the center of the meat to track the internal temperature as it cooks.
- Slicing the meat thin, and across the grain will help produce a more tender result.
What to Serve with Roast Beef
This roast beef is begging to be paired with potatoes of some kind! My Instant Pot roasted garlic mashed potatoes or my herb roasted baby potatoes are easy options. And my scalloped potatoes are perfect for a special occasion.
And for a green veggie, my roasted Brussels sprouts with bacon or garlic butter green beans are perfect pairings.
Storage and Reheating
Store leftovers in an airtight container and refrigerate for up to 4 days.
To reheat, place the leftovers in a baking dish and cover with foil. Heat in a 300℉ oven for 10 minutes or until warmed through.
Frequently Asked Questions
Roast beef should be cooked uncovered to help create a browned, crusty exterior. Covering the meat will trap moisture and steam and prevent the browning of the meat.
Roast beef is typically cooked to an internal temperature between 130℉ to 145℉ and served medium-rare to medium. Pot roast is typically cooked to an internal temperature of 190℉ or more, where the meat becomes fall apart tender.
The cooking method is also different. Roast beef is roasted in a roasting pan and pot roast is typically braised in a liquid and cooked in a Dutch oven.
Roasting beef causes the muscles to contract and expel the juices in the meat. It's best to cook your roast beef to an internal temperature of around 130-1355℉ for medium-rare. The meat will be the most tender at this temperature and will retain more juices.
Letting the meat rest for 20-30 minutes after cooking is critical. This will give the muscles time to relax, which helps to redistribute the juices in the meat, giving a more tender result.
The internal temperature will continue to rise another 5-10°F while it rests due to carryover cooking, so remove the meat before you reach the final desired temperature.
More Beef Recipes
📖 Recipe
Bottom Round Roast Beef
Ingredients
- 4 pounds bottom round beef
- 2 teaspoons olive oil
Garlic Herb Beef Rub
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary, or 2 teaspoons fresh
- 1 teaspoon Kosher salt
- ½ teaspoon dried thyme, or 1 teaspoon fresh
- ½ teaspoon freshly ground black pepper
Instructions
- Remove the beef from your refrigerator around 1 hour before cooking.
- Preheat your oven to 425℉. Add the rub ingredients to a small bowl and stir to combine.
- Lightly coat the meat with olive oil, then rub the seasoning all over the meat. Place the meat on a rack in a roasting pan and place it in the oven.
- Roast for 15 minutes, then reduce the heat to 325℉ and continue roasting for around 1½ hours until the internal temperature reaches 130℉ or 140℉ for medium.
- Transfer the meat to a cutting board and tent with foil. Let the meat rest for 20-30 minutes before slicing.
Notes
- Slicing the meat thin and across the grain will help produce a more tender result.
- Store leftovers in an airtight container and refrigerate for up to 4 days.
- To reheat, place the leftovers in a baking dish and cover with foil. Heat in a 300℉ oven for 10 minutes or until warmed through.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Teresa Cummins says
Sounds wonderful! I’m making it tonight, thanks Scott
Cathy says
Do you cook covered or uncovered?
Scott says
Hi Cathy,
It should be cooked uncovered. Hope you enjoy!
Debbie says
Do you add any liquid? Beef broth?
Scott says
No, no liquids needed for this recipe.
Rachel says
I made this Bottom Round Roast recipe for dinner, and my husband couldn't stop raving about it as one of his favorites. For sides we had mashed potatoes, baked brussel sprouts, and my homemade beef gravy! Thank you for the newest recipe in my dinner rotation.
Linda says
I made this recipe for my cooking clubs dinner and it turned out great.
It was easy to make and delicious!
I’ll make it again.
Vince says
Hands down the best roast I’ve made and I’ve been roasting and cooking for 50 yrs. Thanks Scott. The cooking time and method are the best for this cut of meat. It was juicy and tender and full of flavor. I can’t wait to try your other recipes. You have a new fan!