It’s easy to take basic recipes for granted, which is why I’m making sure this bottom round roast gets a turn in the spotlight. This easy roast beef recipe is one of our family favorites – it gets gobbled up in just a few days! It’s perfect for everything from lunch meat to fancy holiday dinners, and it pleases even the pickiest of eaters.
Beef round roast is relatively simple to prepare, but I give the recipe my own special touch with a delicious sea salt, garlic, and herb crust. It’s juicy and lip smacking delicious! Trust me – this timeless recipe will quickly become a repeat in your meal rotation.
In theory, the red wine gravy is optional, but you really don’t want those scrumptious pan drippings to go to waste. Plus it’s a wonderful sauce on the beef round roast, vegetables, and leftovers.
All You Need to Know about Bottom Round Roast
When it comes to lean, economical, and easy to cook cuts of beef, it’s hard to beat the bottom round roast. It’s a good value because it comes from the rump and hind legs, which are more muscular. The lower fat content makes it less tender, so it isn’t great for steaks, but it is perfect for cooking slowly.
How to Cook Bottom Round Roast
The best way to cook this meaty cut is oven roasting or braising. I typically oven roast because it involves less hands on time, but still produces a very flavorful main.
What to Look for at the Store
My local butcher calls it bottom round roast, but you might see this cut labeled as an Outside Round, Bottom Round Oven Roast, Bottom Round Pot Roast, Bottom Round Rump Roast, or simply Beef Round Roast. Just make sure it’s a Bottom Round, not a Top Round, for the best price. Top Round is tender enough to use for steaks, and tends to carry a higher price tag.
The Health Benefits of Beef Round Roast
If you’re looking for a rich protein source, then it’s hard to beat bottom round. A trimmed 3-ounce serving has 24 grams of protein, but just 4 to 5 grams of fat. It’s also a good allergy-friendly source of heme iron, niacin, vitamin B6, vitamin B12, zinc, and selenium.
Essential Tips for a Tender Beef Round Roast
How you treat this beef bottom round roast after it’s cooked is almost as important as how it’s cooked. You must let it rest before slicing, and then you have to slice it properly for optimal tenderness.
As it cooks, the meat juices are pushed toward the center of the beef round roast. When you allow it to stand at room temperature, the juices re-distribute throughout the meat and are reabsorbed. If you slice into the meat and a pool of juice develops, then it hasn’t rested enough, and the meat might be a bit tough and dry.
For a good rest, remove the beef round roast to a warm plate and tent it with foil. You want to keep it warm, but you also want the foil to be loose so the meat doesn’t “sweat” and lose those valuable juices. Let it sit for 15 to 20 minutes.
After resting, thinly slice the beef round roast against the grain for the most tender bite. If you cut with the grain, the meat will be much harder to chew.
Lovely Ways to Enjoy Bottom Round Roast
This hearty main is flavorful enough to enjoy with simple sides like seasoned rice and steamed vegetables. But we also like to pair it with Gluten-Free Sweet Potatoes (from The Gluten-Free Option), Garlicky Roasted Cauliflower, Dairy-Free Instant Pot Mashed Potatoes, Oven-Roasted Horseradish Dijon Potatoes, and Gluten-Free Sauteed Green Beans & Mushrooms.
Leftover slices of beef round roast make fantastic lunch meat for sandwiches. Here are a few delicious ideas to try:
- The Classic – Slather slices of Gluten-Free, Egg-Free Sandwich Bread with mayo or horseradish, layer on slices of bottom round roast, avocado, lettuce, and tomatoes.
- Au Jus Style – Sandwich several slices of the bottom round roast in a Gluten-Free Roll and serve it simply with a good gluten-free beef broth or thin the leftover Red Wine Gravy for a more decadent dip.
- Open Face – Spread some soft dairy-free cheese or sheep’s cheese (if tolerated) on a slice of Artisan Gluten-Free Bread. Top with thin slices of the beef round roast, halved cherry tomatoes, and sprouts or arugula. Drizzle with balsamic vinegar or a balsamic reduction.
Simple Substitutes in this Easy Roast Beef Recipe
This dish is fairly straight-forward, but I do have some tips and recommended swaps for key ingredients, if needed.
You can use extra-virgin olive oil in this easy roast beef recipe, but regular or extra-light olive oil might be a safer bet. Extra-virgin olive oil has a smoke point that’s just under 375°F, so it’s at the top end in this recipe. In a pinch, you can substitute your favorite medium- or high-heat cooking oil.
I keep the gravy both gluten-free and corn-free with arrowroot starch, but it can be more expensive than other starches. If you are okay with corn, you can substitute cornstarch. Choose an organic or non-GMO brand if possible.
I use Pacific Foods brand organic beef broth, which is gluten-free and has a nice full-bodied flavor. If you opt to use an unsalted bone broth or stock, you might need to season the gravy to taste with a little sea salt.
Most of the alcohol is cooked out of the gravy, but if you keep an alcohol-free kitchen, or are allergic to sulfites, you can substitute more beef broth for the wine.
I hope you enjoy this beef bottom round roast as much as my family does!
Bottom Round Roast Recipe:
- 3 to 4 pound beef bottom round roast, at room temperature
For the garlic & herb rub
- 8 garlic cloves, peeled
- 2 teaspoons sea salt
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon ground black pepper
- ¼ cup olive oil
For the gravy
- ½ cup water
- 3 tablespoons arrowroot starch
- pan drippings from the roast
- 2 cups gluten-free beef broth
- ½ cup full bodied red wine (like a merlot or cabernet)
MAKE THE GARLIC & HERB RUB
- Using a mortar and pestle, turn the garlic cloves and sea
salt into a paste. Stir in the dried parsley, dried thyme, dried
rosemary, ground black pepper, and olive oil.
PREPARE THE ROAST
- Preheat oven to 375 degrees (F).
- Remove the beef bottom round roast from its packaging. Do not cut off the butcher’s twine tied around the roast.
- Place the roast in a 10-12 inch baking dish (I recommend
using a cast iron skillet, because it can also be used later to make the gravy) and rub down with the garlic and herb rub (all sides). When finished, place the roast in the pan with the fatty side up.
- Bake for about 18-20 minutes per pound, or until the internal temperature reaches 125-130 degrees (F), for medium-rare (or until the roast is at the desired temperature).
- Remove the roast from the 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.
TO MAKE THE GRAVY
- Combine the cold water and the arrowroot starch. Set aside.
- 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).
- Stir in the 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.
- 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.
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