Bottom Round Roast Beef
This bottom round roast beef is seasoned with a garlic and herb rub and roasted to perfection for tender, juicy meat that's full of flavor.
Servings: 6
Calories: 376kcal
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
Calories: 376kcal | Carbohydrates: 1g | Protein: 64g | Fat: 12g | Cholesterol: 187mg | Sodium: 507mg