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You are here: Home / Gluten Free / Bottom Round Roast

Bottom Round Roast

November 11, 2018 by MAID in Alaska 121 Comments

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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.

whole cooked bottom round roast sitting in pan with juices

Bottom Round Roast with Red Wine Gravy Recipe

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.

sliced bottom round roast sitting in pan

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.

close up of cooked garlic & herb crusted bottom round roast beef

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.

Olive Oil

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.

Arrowroot Starch

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.

Beef Broth

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.

Red Wine

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! 
xoxo,
Mēgan

cooked and sliced bottom round roast beef sitting on platter

Bottom Round Roast Recipe:

cooked and sliced bottom round roast beef sitting on platter

Bottom Round Roast

Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 15 minutes
Total Time: 1 hour 30 minutes

Juicy and tender bottom round roast encrusted with sea salt and herbs. This roast beef recipe is a family favorite!

Ingredients

  • 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
  • 1/2 teaspoon ground black pepper
  • 1/4 cup olive oil

For the gravy

  • 1/2 cup water
  • 3 tablespoons arrowroot starch
  • pan drippings from the roast
  • 2 cups gluten-free beef broth
  • 1/2 cup full bodied red wine (like a merlot or cabernet)

Instructions

MAKE THE GARLIC & HERB RUB

  1. 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

  1. Preheat oven to 375 degrees (F).
  2. Remove the beef bottom round roast from its packaging. Do not cut off the butcher’s twine tied around the roast. 
  3. 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.
  4. 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).
  5. 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

  1. Combine the cold water and the arrowroot starch. Set aside.
  2. 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).
  3. Stir in the beef broth and red wine.  
  4. Use a wire whisk to gently scrape the browned bits off the bottom of the pan and bring to a boil. 
  5. Whisk in the arrowroot starch mixture. 
  6. 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.



© Mēgan Ancheta
Category: Main Meals
Did you make this recipe? Please come back and leave it an honest comment or review! 

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bottom round roast recipe pinterest collage

Filed Under: Gluten Free, Main Course, Main Meals, Paleo/Grain Free Tagged With: beef, beef bottom roast, beef roast recipes, Christmas, dairy free, dinner, easter, garlic, gluten free, gluten free gravy, herb rub, herbs, holiday recipes, keto recipes, ketogenic, main meals, meal ideals, paleo, primal, salt crust, sunday dinner, thanksgiving

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Reader Interactions

Comments

  1. Linda

    November 17, 2011 at 4:58 am

    Man-oh-man does this look delicious. I don’t even remember the last time I had roast beef. Especially not like this! Thanks for the motivation to stop at the grocery store and snag a bottom round–per your post. Question: why do you prefer bottom round over top sirloin? Just curious–that’s the cut my mother always worked with and her roasts were heavenly. Thanks! Linda

    Reply
    • MAID in Alaska

      November 17, 2011 at 8:44 am

      Hi Linda!
      Thank you! 🙂 Top sirloin might work (I really didn’t even think of top sirloin), I just wanted to avoid someone trying this recipe with a chuck roast!
      Megan

      Reply
  2. Linda

    November 17, 2011 at 8:50 am

    Thanks. Good point–chuck roast would make it a whole different thing–not good.:-)

    Reply
  3. Deb

    November 17, 2011 at 11:45 am

    Looks and sounds amazing! New to your blog and about to explore it! Thanks!!!

    Reply
  4. [email protected]

    November 17, 2011 at 1:50 pm

    I usually simmer my pot roasts for a long time so they are fall apart tender….do you find this to be pretty tender and easy to chew/slice prepared this way? I hate dry/tough meat…but I am curious to try the bottom round roast on my menu for the week a different way. As always, it looks really yummy! Also…where did you find your ‘rate’ feature? I have been trying to add that to my blog, but have been failing!

    Reply
    • MAID in Alaska

      November 17, 2011 at 2:57 pm

      Hi Tessa,
      Thank you! As long as you give the roast a proper chance to rest, it will be very juicy. It’s not fall apart tender, but about the consistency of a medium-rare cooked steak (does that make sense?). We love it sliced thin with lots of gravy!

      The rate feature comes standard with WordPress. I started my blog in Blogger and moved it to Squarespace, then finally WordPress. I like WordPress best out of all of them. If you were interested in moving your blog to WordPress, WordPress has an import feature to automatically upload your content from Blogger. 🙂 FYI!

      Hope you guys have a great rest of the week!
      M

      Reply
  5. Kirstie Starr

    November 20, 2011 at 6:31 pm

    I made this tonight for dinner, and it was a hit! As a bonus, there are plenty of leftovers for lunch tomorrow 🙂 I think the recipe would lend itself very well to a pork loin as well. Thank you!

    Reply
    • MAID in Alaska

      November 20, 2011 at 6:48 pm

      You’re welcome – thanks for letting me know you tried it, Kirstie! I’m glad it was a hit! I have used this rub on a pork roast and we liked that too. 🙂 Have a very Happy Thanksgiving!
      Megan

      Reply
  6. Kallyn Lang

    December 19, 2011 at 5:29 pm

    Just made this tonight. WOW! I will be serving both the roast and gravy at Christmas supper. Thank you for sharing such a wonderful recipes!

    Reply
    • MAID in Alaska

      December 20, 2011 at 3:54 pm

      You are so welcome! So glad you all enjoyed it! Merry Christmas to you and your family!
      Hugs,
      Megan

      Reply
  7. Linda Stoddard

    December 20, 2011 at 8:43 am

    You’re making a grown woman drool here. 😉

    Reply
    • MAID in Alaska

      December 20, 2011 at 3:55 pm

      Linda,
      LOL!! If it makes you feel any better, I started drooling too!
      Hugs,
      Megan

      Reply
  8. Brandi

    August 15, 2012 at 5:14 pm

    Question. What if your roast is not tied with twine?

    Reply
    • admin

      August 16, 2012 at 3:57 pm

      Hi Brandi,
      It’s okay – just make sure you’re using the right kind of roast, not a chuck roast.
      🙂 Megan

      Reply
  9. Laura

    November 13, 2012 at 3:00 pm

    Featuring this delicious beef roast on Allergy-Free Wednesdays this week 🙂

    Reply
  10. Teresa

    November 14, 2012 at 3:37 am

    Do you add any water to the pan for baking?

    Reply
    • Megan

      November 14, 2012 at 9:22 am

      Hi Teresa,
      No, I don’t add any additional water to the pan. Don’t worry though, as long as you pull it out at the correct temperature and give it sufficient time to rest it will be extremely moist and juicy!
      Megan

      Reply
  11. Jim

    November 14, 2012 at 1:28 pm

    What is gluten free beef stock

    Reply
    • Megan

      November 14, 2012 at 2:54 pm

      Hi Jim,
      I use the Pacific brand of beef stock since it is gluten free. Other broths or stocks normally have gluten in them.
      🙂 Megan

      Reply
  12. Deanna Norris

    December 16, 2012 at 4:11 pm

    This recipe sounds yummy! Will definitely be trying it out. Merry Christmas to you and your family.

    Reply
    • Megan

      December 16, 2012 at 5:14 pm

      Hi Deanna! Merry Christmas to you too!
      Hugs,
      Megan

      Reply
  13. Joanna Johnson

    August 14, 2013 at 2:09 pm

    I found this blog that explains the cuts of beef and how to best cook them (great for grass-fed beef). Great guide for your readers, and it complements your amazing recipes on this site! http://www.pastureprimewagyu.com/pasture-prime-beef-101/

    Reply
  14. Jennifer

    December 28, 2013 at 7:43 am

    I guess you can use fresh herbs instead of dried? What would your measurements be for fresh ones?

    Reply
    • Megan

      December 28, 2013 at 7:19 pm

      Hi Jennifer,
      I’ve never used fresh herbs in this specific recipe, but if I were to use them, I’d double the amount because they aren’t as strong as the dried herbs.
      Megan

      Reply
  15. Shannon

    March 9, 2014 at 10:39 am

    Is there a substitute that would work for the wine – yeast allergy here, but it looks too awesome not to try!

    Reply
    • Megan

      March 9, 2014 at 7:29 pm

      Hi Shannon,
      Just use more beef broth to substitute for the wine. 😉
      Megan

      Reply
  16. Jennafer

    April 4, 2014 at 12:22 pm

    Would this recipe work great with a chuck roast? I have a couple since they were on sale but I didn’t want to use them for just regular crock pot, pot roast.

    Reply
    • Megan

      April 4, 2014 at 12:42 pm

      Hi Jennafer,
      No, I wouldn’t recommend using a chuck roast for this recipe. Chuck roast and round roasts are completely different — you definitely wouldn’t get the same results.
      Megan

      Reply
  17. RONELLE Erickson

    September 14, 2014 at 4:01 pm

    I stumbled across this recipe and it looked good so I made it tonight. Yummy! The gravy was amazing and I loved the suggestion of roasting it in a cast iron pan. The cut of meat was a little tough (at least mine was) so when I make this again I will use a better cut of beef. Thanks for the recipe!

    Reply
    • Megan

      September 14, 2014 at 10:51 pm

      You bet! Glad you enjoyed it! 🙂

      Reply
  18. Annetta

    December 17, 2014 at 7:20 am

    Hi there, looks delish! Would I do anything different if using a grass fed roast? I know they can tend to be more lean than standard beef. Thanks!

    Reply
    • Megan

      December 18, 2014 at 10:32 am

      Hi Annetta,
      If I was using a grass fed roast I personally wouldn’t do anything different, but I haven’t ever cooked one either.

      Reply
  19. Lisa

    January 25, 2015 at 11:59 am

    I used a 2.25 lb roast and had the rub on it when my plans for the day changed. So I wrapped it up and let it sit over night. I tell you what, when cooking this, I haven’t smelled something this DIVINE in a long time! This is an amazing recipe – so yummy.

    Reply
    • Megan

      January 26, 2015 at 6:51 am

      SO HAPPY to hear you enjoyed it, Lisa! Thank you so much!

      Reply
  20. Jess

    July 12, 2015 at 8:48 am

    What if I don’t have a cast iron pan?? Can I use glass dish?

    Reply
    • Megan

      July 13, 2015 at 9:30 am

      That should work just fine – or even a metal one.

      Reply
  21. Kiki

    September 14, 2015 at 6:22 pm

    I made this tonight and the whole family loved it! Everyone cleared their plates. I followed every step and it turned out exactly as you described. This will definitely go into our monthly rotation. Thank you for sharing this great recipe

    Reply
  22. Mary Bowman

    September 20, 2016 at 2:03 pm

    I will make my roast this way from now on it was so flavorful and moist it was such a big hit with my family. Thank you so much for sharing definitely a keeper

    Reply
  23. Bianca

    November 5, 2016 at 3:05 pm

    Delicious recipe and easy to prepare. This will be a go-to for me from now on. Absolutely love the herb crust. Thank you for sharing this.

    Reply
    • Megan

      November 5, 2016 at 3:13 pm

      You are so welcome, Bianca! Thank you for coming back and leaving me a comment! I’m so happy you enjoyed it! That herb crust is a favorite of mine, too. 😉

      Reply
  24. Kim Hennessey

    November 13, 2016 at 1:16 pm

    Made it for my family this evening. The were fighting over it! They loved the garlic and spices. Thank you so much for this recipe.

    Reply
  25. Lisa H

    December 20, 2016 at 3:36 pm

    Just found this recipe. How many people does this recipe serve? I couldn’t find it anywhere. I will be serving 10 people for Christmas dinner. How large of a roast should I buy and would you recommend buying 2 smaller roasts or 1 large roast.

    Reply
    • Megan

      December 21, 2016 at 8:40 am

      Hi Lisa,
      It serves 6-8, depending on how large of a serving each person takes. You could opt for 2 roasts, OR you could do one large roast. It’s often suggested you plan on 1/2 lbs of meat per person, and 3/4 lbs of meat for larger appetites. I’ve always found this to be a little excessive, but when you’re hosting the dinner party, I think it’s always better to err on the side of excess – just to make sure there’s enough! Happy Holidays to you and your family!
      PS- And thank you for bringing up the serving size – I updated above to include that information!

      Reply
  26. Meg

    January 21, 2017 at 9:27 am

    Hi!!!! This sounds so amazing. Question though… should I sear the roast before or will it brown nicely while in the oven? I always sear my beef but I don’t want to over cook this.

    Reply
    • Megan

      January 21, 2017 at 9:37 am

      Hi Meg, I don’t sear mine first. I think it browns nicely in the oven (like the picture). 😉

      Reply
      • Meg

        January 22, 2017 at 4:13 am

        Great thanks!

        Reply
  27. Meg

    January 22, 2017 at 2:31 pm

    Made it tonight……. DELICIOUS! Wouldn’t change a thing about it

    Reply
    • Megan

      January 25, 2017 at 10:13 am

      So happy you enjoyed it, Meg!

      Reply
  28. Leah

    February 13, 2017 at 10:35 am

    Do you cook with a lid on, on your cast iron pan or uncovered?

    Reply
    • Megan

      February 15, 2017 at 8:59 am

      Hi Leah,
      Uncovered! That way the roast can get that nice, crispy salt crust on the outside. 😉

      Reply
  29. Alison

    March 25, 2017 at 6:11 am

    I want to make this but I need to turn it into a crock pot recipe so I can cook it while I’m at work.. Any suggestions?

    Reply
    • Megan

      March 26, 2017 at 2:01 pm

      Honestly, Alison… I wouldn’t make this in the crock pot. It’s just the wrong cut of meat for it. Not only that, but the crust, instead of being nice and crispy/crunchy, would be soggy. You’re better off buying a chuck roast and putting that in your crock pot. The recipe written above is for a nice roast you’d make for Sunday dinner or a holiday.

      Reply
  30. Anita

    December 13, 2017 at 3:54 pm

    I am going to try this great recipe day after tomorrow and look forward to the results. Thanks for the opportunity to try this. Before I make though, I would like to know what your RATE FEATURE is and should every cook know of this? I must have missed something along the road and would really like to know if this would help me best a better cook. I am not a spring chicken in the kitchen and have had no complaints but if there is more out there I would love to know. I do enjoy your site. Please sign me up as a subscriber. Thanks for sharing once again.

    Reply
    • Megan

      December 19, 2017 at 2:21 pm

      I’m not sure I understand your question? Are you looking for a rate feature on my recipe cards?

      Reply
  31. John santoro

    April 8, 2018 at 10:41 am

    Can you cook vegetables with it? Throw in carrots and potatoes at same time? If so would you add more broth?

    Reply
    • Megan

      May 25, 2018 at 11:21 am

      Hi John,
      I wouldn’t add vegetables or carrots in the pan with this roast. This roast gets a nice crunchy crust on it. If you add vegetables and/or potatoes, it could keep the roast from getting that awesome crust.

      Reply
    • anna

      November 4, 2020 at 10:53 am

      best EVERRRR TY

      Reply
      • Mēgan

        November 6, 2020 at 10:27 am

        🙂 Thank you!

        Reply
  32. Cr

    April 9, 2018 at 3:37 pm

    I am trying to do this receipe tonight but i am not sure if i need to cover the cast iron pan

    Reply
    • Megan

      April 16, 2018 at 9:29 am

      No! You do not need to cover it.

      Reply
  33. Carol

    December 21, 2018 at 10:16 am

    What sides did you serve?

    Reply
    • Megan

      July 3, 2019 at 9:27 am

      Hi Carol, mashed potatoes and a side salad!

      Reply
  34. Matthew

    January 11, 2020 at 1:08 pm

    Brilliant! I used an organically grown grass fed 4 lb bottom round and followed your recipe, including that marvelous rub, and served it with Yukon gold fingerling potatoes and walla walla sweet sauted onions with some wonderful winter squash. I forewent the gravy in deference to making a nice dipping sauce using some fresh creamed horseradish and crumbled gorgonzola. It was a celebration supper for a great new job I’ve recently been blessed with and my entire family, all six of them, had a beautiful, and rare, sir down family supper. Even my persnickety oldest daughter who is occasionally quite politically against red meat, said “yeah, Daddy, you could like probably like make that again like sometime.”. Translation, she loved it. And so did everyone. My boys finished the leftovers in two gigantic sandwiches later that night!

    Reply
    • Mēgan

      January 13, 2020 at 8:54 am

      So happy to hear it was a hit with everyone, Matthew! Thanks for coming back here and leaving me a comment, too. Made my day!

      Reply
  35. Grant Whitmore

    March 20, 2020 at 5:16 pm

    This was a fantastic recipe which turned out a great result with an inexpensive piece of meat. Looking forward to the sandwhiches tomorrow as well.

    Reply
    • Mēgan

      March 23, 2020 at 11:29 am

      So happy you enjoyed it, Grant! Thanks!

      Reply
  36. Tiffany D.

    March 21, 2020 at 4:58 pm

    Tomorrow will be the 2nd time I am making this roast for my family. BEST ROAST RECIPE EVER!! So easy to prepare, majority of the ingredients are always on hand aside from the roast itself. So juicy and delicious. We can’t get enough! Simple enough for a Sunday dinner or fancy enough for a holiday meal! Thank you so much for this recipe!

    Reply
    • Mēgan

      April 19, 2020 at 4:22 pm

      You’re so welcome, Tiffany! 🙂 Thank you for coming back here and leaving me a comment. Happy you enjoyed it!

      Reply
  37. Misty

    March 24, 2020 at 11:55 pm

    Very delicious. I usually put my roasts in the crockpot but baking this 3 pd bottom round roast only took about 1 hr 15 to cook at medium. Thank you for a great recipe!

    Reply
    • Mēgan

      March 27, 2020 at 5:09 pm

      Absolutely! I’m glad you enjoyed it, Misty!

      Reply
  38. Hadasa

    March 29, 2020 at 9:31 pm

    Mēgan, thank you for sharing such a detailed & fantastic recipe. I’m not a great cook so of course I was shocked this roast turned out so great!!! Thank you!!

    Reply
    • Mēgan

      April 19, 2020 at 4:17 pm

      Yay! I’m so happy it turned out well for you! 🙂

      Reply
  39. Christine Curtis

    April 28, 2020 at 3:31 pm

    I have never posted a comment, but Oh my!!!! I made this tonight and it was one of the most amazing dinners we have had!!! Never cooked a bottom round roast before but will be making this a lot more. Oh and the gravy, wow just wow!!!! Thank you so much for sharing this easy delicious recipe!!!!!

    Reply
    • Mēgan

      May 2, 2020 at 11:56 am

      Your comment made my day, Christine! 🙂 Thank you for sharing that with me.

      Reply
  40. Donda

    May 10, 2020 at 8:17 pm

    I have followed your instructions, very delicious and easy. I really want to thank you for the clear instructions and tips. Thank you!!! I will try to share this recipe on social networks.

    Reply
    • Mēgan

      May 13, 2020 at 10:16 am

      Thank you, Donda! That’s wonderful you enjoyed it!

      Reply
  41. Susan Dubose

    May 11, 2020 at 5:29 pm

    I made this and the only changes were that I browned the meat and roasted in the oven at 325 for 3 hours. The gravy was delicious and the meat tender.

    Reply
    • Mēgan

      May 13, 2020 at 10:14 am

      Very happy to hear you were pleased with it!

      Reply
  42. Crystal

    June 1, 2020 at 6:47 am

    I’m a pretty decent cook, but this made me look like a rock star!! The roast was absolutely amazing, and the gravy was wonderful! The leftovers made the best cheesesteak sandwiches ever!! The only change I made was minor in adding a pinch of thyme to the gravy. Thank you so much for such an awesome recipe – I will definitely be checking out your blog for others!

    Reply
    • Mēgan

      June 16, 2020 at 3:28 pm

      You’re comment made ME feel like a rock star! 😉 Thanks so much for coming back and leaving me a comment with your feedback – I appreciate it so much!

      Reply
  43. Thomas Sykes

    June 19, 2020 at 1:34 pm

    I was looking for a different way to cook a bottom round roast and glad I found your recipe. To me a recipe is a guideline. I tweaked your recipe with two additions. I added a half teaspoon of cracked celery seed to the herb rub and I injected the roast with a brisket injection. Dinner was delicious and I am having scrumptious leftovers tonight.

    Reply
    • Mēgan

      June 20, 2020 at 11:48 am

      Hi Thomas!
      Thank you so much for coming back here and letting me know you tried this recipe – and I love your tweaks! 🙂

      Reply
  44. Lori

    July 2, 2020 at 5:53 pm

    It’s too long your post but I just follow your recipe to try it. So great for the first time, I just move to the other country and learn everything new, cooking new recipe. Thanks your sharing much again!

    Reply
    • Mēgan

      September 25, 2020 at 2:44 pm

      You’re welcome, Lori! Thanks!

      Reply
  45. Lisa

    August 22, 2020 at 12:32 am

    Just made this and it turned out very good. The whole family enjoyed it. I feel the left over meat will be touch when reheated so as I do with pot roast leftovers I make barley beef soup… will do in my instant pot to make things faster.

    Reply
    • Mēgan

      September 24, 2020 at 1:45 pm

      Happy to hear you enjoyed it, Lisa! Thanks for coming back here and leaving me a comment!

      Reply
  46. Kat

    August 22, 2020 at 9:37 am

    They look so yummy! I am so going to try this

    Reply
    • Mēgan

      August 26, 2020 at 8:13 am

      Great – I hope you love it, Kat!

      Reply
  47. Emily Stimpson

    August 22, 2020 at 4:46 pm

    This easy roast beef recipe is one of our family favorites

    Reply
    • Mēgan

      August 25, 2020 at 8:55 pm

      Very glad to hear it! Thanks Emily!

      Reply
  48. Joseph Wysocki

    September 13, 2020 at 6:28 am

    Quick and easy recipe !!! Roast was delicious, my 2 year old Grandson Owen gives it 2 thumbs up !!!

    Reply
    • Mēgan

      September 13, 2020 at 8:10 am

      Awesome! Thanks for coming back here and letting me know you tried it, Joseph!

      Reply
  49. Sharon

    October 11, 2020 at 6:06 am

    I purchased a roast because it was on sale but had no idea how to prepare it. I found your recipe and I took all the ingredients for the rub and I put it in my ninja. I spread it all over like instructed and I put it in a Dutch oven and cooked it per the temperature indicated. However I noticed shortly into it, I noticed the pan looked real dry and was extremely brown, so I did pour in a few cups of Beef. The roast was phenomenal!!! And I used the juice/ broth to make a simple gravy which was very very tasty and needed no other Seasonings. I just went and purchased two more of the same toast before the sale ends. 😉

    Reply
    • Mēgan

      January 13, 2021 at 1:17 pm

      Wonderful, Sharon! I’m happy to hear you enjoyed it!

      Reply
  50. Tina Rantanen

    October 26, 2020 at 12:47 pm

    Made this last night. It was easy and delicious!

    Reply
    • Mēgan

      October 28, 2020 at 6:31 pm

      Wonderful!

      Reply
  51. Ruth-Anne Sabourin

    October 27, 2020 at 9:00 am

    Do I cover the roast?

    Reply
    • Mēgan

      October 28, 2020 at 6:30 pm

      Hi Ruth-Anne,
      No – you do not cover the roast.

      Reply
  52. Ernie F.

    October 28, 2020 at 2:48 pm

    This turned out fantastic.
    Only one problem…it was too good. Now my wife is going to make me cook more often. Oh well. On the bright side, the meal was great and there is a whole bottle of Merlot (minus the half cup) that I get to enjoy.
    Thank you.

    Reply
    • Mēgan

      October 28, 2020 at 6:30 pm

      Ha!! Best news ever! Thanks for coming back here and letting me know your thoughts, Ernie! I’m happy you all enjoyed it.

      Reply
  53. Ana

    October 29, 2020 at 12:59 pm

    I have a Roast option with my convection oven. Do I roast it for less time? I’m new with the Roast button option. Thank you!

    Reply
    • Mēgan

      October 29, 2020 at 7:45 pm

      Hi Ana,
      I’m sorry I can’t be much help. I have a very simple gas oven with no roast button, nor convection. So I have no idea!

      Reply
  54. Jodie

    November 20, 2020 at 2:38 am

    Hello, this sounds wonderful and looks delicious. But if you don’t cover the roast, won’t the juice just evaporate? Especially at 375 degrees. Sorry, if this is a stupid question, I’ve never made roast beef before. At least not as beautiful as yours is.

    Reply
    • Mēgan

      January 13, 2021 at 1:18 pm

      Hi Jodie,
      Not a stupid question at all. The roast will still stay moist uncovered, especially if you allow it to rest after cooking.

      Reply
  55. Jason

    November 30, 2020 at 7:57 pm

    Made this tonight. Came out great. I had a smaller roast only 2 Ibs. I turned oven off for 30 minutes and turned the oven to 200 for 20 minutes. Came out wonderful juicy and flavorful and medium rare.

    Reply
  56. Dustin

    December 3, 2020 at 7:47 pm

    I just made this and it is wonderful! It is so easy. Thanks for sharing this fabulous recipes!

    Reply
  57. Anthony Allen

    December 8, 2020 at 1:27 am

    Melt in your mouth so yummy. My new recipe for cooking a roast. You will definitely not be disappointed.

    Reply
    • Mēgan

      December 10, 2020 at 10:43 am

      🙂 Thanks Anthony!

      Reply
  58. Richard Tunner

    December 10, 2020 at 12:04 am

    This roast looks fantastic! My sister had been looking up a lot of new, low-carb recipes and we’re gonna add this to our menu!

    Reply
    • Mēgan

      January 13, 2021 at 1:09 pm

      Awesome! I hope you enjoy it. 🙂

      Reply
  59. Susan Dubose

    December 10, 2020 at 10:16 pm

    Best beef recipe ever! We all loved it. Cooked carrots and potatoes in a separate pan and add to drippings after taking the roast out to “rest.” Awesome!

    Reply
    • Mēgan

      December 13, 2020 at 10:47 am

      Happy to hear that, Susan! 🙂

      Reply
  60. Susan Dubose

    December 13, 2020 at 5:15 pm

    This is a very good recipe. The second time I made it, I made some changes that my entire family thought produced excellent results.

    Reply
    • Mēgan

      December 24, 2020 at 11:29 am

      Recipes are such wonderful launching points. I’m happy my recipe inspired you to create something unique!

      Reply
  61. Richard Tunner

    December 13, 2020 at 6:34 pm

    This was the best pot roast ever! Easy to do! The house smelled wonderful and the meal was great.

    Reply
    • Mēgan

      December 24, 2020 at 11:28 am

      Wonderful! Thanks Richard!

      Reply
  62. sohbet

    December 17, 2020 at 1:53 am

    great recipe thank you

    Reply
    • Mēgan

      December 18, 2020 at 11:40 am

      You’re welcome!

      Reply

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Megan Ancheta

Hi - I'm happy you're here! I'm Mēgan, mother of 2, wife, photographer, knitter. And I LOVE gluten-free food! Read more...

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