It’s easy to take essential recipes for granted, so I’m ensuring 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 pleases even the pickiest of eaters.
Beef round roast is relatively simple, but I give the recipe my 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 don’t want those flavorful pan drippings to go to waste. Plus, it’s a beautiful sauce on a beef round roast, vegetables and leftovers.
All You Need to Know about Bottom Round Roast
When it comes to lean, economic, 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 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 produces a 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. Make sure it’s a Bottom Round, not a Top Round, for the best price. The top round is tender enough 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 the bottom round. A trimmed 3-ounce serving has 24 grams of protein but just 4 to 5 grams of fat. It’s also an excellent 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. First, let it rest before slicing, then cut it properly for optimal tenderness.
As it cooks, the meat juices rush toward the center of the beef round roast. When you allow it to stand at room temperature, the juices re-distribute throughout the meat. If you slice into the meat and a liquid pool develops, it hasn’t rested enough, and the meat might be a bit tough and dry.
Remove the beef round roast to a warm plate and tent it with foil for a good rest. You want to keep it warm but 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. Cutting with the grain will make the meat 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, and 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 an excellent 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 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 straightforward, but I have tips and recommended swaps for crucial ingredients.
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 of just under 375°F, so it’s at the top end of this recipe. You can substitute your favorite medium- or high-heat cooking oil in a pinch.
Arrowroot Starch
I keep the gluten- and corn-free gravy 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 use an unsalted bone broth or stock, you might need to season the gravy to taste with sea salt.
Red Wine
Most of the alcohol is cooked from 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 recipe as much as my family does!
xoxo,
Mēgan
And if you’re looking for even more beef recipes, try London broil marinade, flanken ribs, and this ground beef jerky recipe.
Bottom Round Roast Recipe:
Bottom Round Roast
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
- 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)
Instructions
MAKE THE GARLIC & HERB RUB
- Turn the garlic cloves and sea
salt into a paste using a mortar and pestle. Stir in the dried parsley, thyme,
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). Place the roast in the pan with the fatty side up when finished. - 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, use that to make your gravy).
- 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 them 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.
Did you make this recipe? Please come back and leave it an honest comment or review!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Linda says
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
MAID in Alaska says
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
Linda says
Thanks. Good point–chuck roast would make it a whole different thing–not good.:-)
Deb says
Looks and sounds amazing! New to your blog and about to explore it! Thanks!!!
Tessa@TessaDomesticDiva says
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!
MAID in Alaska says
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
Kirstie Starr says
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!
MAID in Alaska says
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
Kallyn Lang says
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!
MAID in Alaska says
You are so welcome! So glad you all enjoyed it! Merry Christmas to you and your family!
Hugs,
Megan
Linda Stoddard says
You’re making a grown woman drool here. 😉
MAID in Alaska says
Linda,
LOL!! If it makes you feel any better, I started drooling too!
Hugs,
Megan
Brandi says
Question. What if your roast is not tied with twine?
admin says
Hi Brandi,
It’s okay – just make sure you’re using the right kind of roast, not a chuck roast.
🙂 Megan
Laura says
Featuring this delicious beef roast on Allergy-Free Wednesdays this week 🙂
Teresa says
Do you add any water to the pan for baking?
Megan says
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
Jim says
What is gluten free beef stock
Megan says
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
Deanna Norris says
This recipe sounds yummy! Will definitely be trying it out. Merry Christmas to you and your family.
Megan says
Hi Deanna! Merry Christmas to you too!
Hugs,
Megan
Joanna Johnson says
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/
Jennifer says
I guess you can use fresh herbs instead of dried? What would your measurements be for fresh ones?
Megan says
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
Shannon says
Is there a substitute that would work for the wine – yeast allergy here, but it looks too awesome not to try!
Megan says
Hi Shannon,
Just use more beef broth to substitute for the wine. 😉
Megan
Jennafer says
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.
Megan says
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
RONELLE Erickson says
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!
Megan says
You bet! Glad you enjoyed it! 🙂
Annetta says
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!
Megan says
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.
Lisa says
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.
Megan says
SO HAPPY to hear you enjoyed it, Lisa! Thank you so much!
Jess says
What if I don’t have a cast iron pan?? Can I use glass dish?
Megan says
That should work just fine – or even a metal one.
Kiki says
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
Robert Joseph MacConnell says
I thawed my 4.5 pound roast overnight in the fridge going to make a oil garlic black pepper and thyme paste when I try your recipe tonight. I reviewed several recipes but this one is the only one I found with no negative reviews. Hope it turns out wonderful.thank you so much.
Mary Bowman says
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
Bianca says
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.
Megan says
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. 😉
Kim Hennessey says
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.
Lisa H says
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.
Megan says
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!
Meg says
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.
Megan says
Hi Meg, I don’t sear mine first. I think it browns nicely in the oven (like the picture). 😉
Meg says
Great thanks!
Meg says
Made it tonight……. DELICIOUS! Wouldn’t change a thing about it
Megan says
So happy you enjoyed it, Meg!
Leah says
Do you cook with a lid on, on your cast iron pan or uncovered?
Megan says
Hi Leah,
Uncovered! That way the roast can get that nice, crispy salt crust on the outside. 😉
Alison says
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?
Megan says
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.
Anita says
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.
Megan says
I’m not sure I understand your question? Are you looking for a rate feature on my recipe cards?
John santoro says
Can you cook vegetables with it? Throw in carrots and potatoes at same time? If so would you add more broth?
Megan says
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.
anna says
best EVERRRR TY
Mēgan says
🙂 Thank you!
Cr says
I am trying to do this receipe tonight but i am not sure if i need to cover the cast iron pan
Megan says
No! You do not need to cover it.
Carol says
What sides did you serve?
Megan says
Hi Carol, mashed potatoes and a side salad!
Matthew says
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!
Mēgan says
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!
Grant Whitmore says
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.
Mēgan says
So happy you enjoyed it, Grant! Thanks!
Tiffany D. says
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!
Mēgan says
You’re so welcome, Tiffany! 🙂 Thank you for coming back here and leaving me a comment. Happy you enjoyed it!
Misty says
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!
Mēgan says
Absolutely! I’m glad you enjoyed it, Misty!
Hadasa says
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!!
Mēgan says
Yay! I’m so happy it turned out well for you! 🙂
Christine Curtis says
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!!!!!
Mēgan says
Your comment made my day, Christine! 🙂 Thank you for sharing that with me.
Donda says
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.
Mēgan says
Thank you, Donda! That’s wonderful you enjoyed it!
Susan Dubose says
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.
Mēgan says
Very happy to hear you were pleased with it!
Crystal says
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!
Mēgan says
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!
Thomas Sykes says
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.
Mēgan says
Hi Thomas!
Thank you so much for coming back here and letting me know you tried this recipe – and I love your tweaks! 🙂
Sara says
Hi Thomas!
I have a 3 lb. bottom round roast. Any adjustments? Also, will a Dutch oven be okay to use?
I can’t wait to try this!
Mēgan says
Hi Sara, no adjustments. 😉 And a Dutch oven will do just fine – just make sure you leave the lid off of it!
Lori says
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!
Mēgan says
You’re welcome, Lori! Thanks!
Lisa says
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.
Mēgan says
Happy to hear you enjoyed it, Lisa! Thanks for coming back here and leaving me a comment!
Kat says
They look so yummy! I am so going to try this
Mēgan says
Great – I hope you love it, Kat!
Emily Stimpson says
This easy roast beef recipe is one of our family favorites
Mēgan says
Very glad to hear it! Thanks Emily!
Joseph Wysocki says
Quick and easy recipe !!! Roast was delicious, my 2 year old Grandson Owen gives it 2 thumbs up !!!
Mēgan says
Awesome! Thanks for coming back here and letting me know you tried it, Joseph!
Sharon says
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. ?
Mēgan says
Wonderful, Sharon! I’m happy to hear you enjoyed it!
Tina Rantanen says
Made this last night. It was easy and delicious!
Mēgan says
Wonderful!
Ruth-Anne Sabourin says
Do I cover the roast?
Mēgan says
Hi Ruth-Anne,
No – you do not cover the roast.
Ernie F. says
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.
Mēgan says
Ha!! Best news ever! Thanks for coming back here and letting me know your thoughts, Ernie! I’m happy you all enjoyed it.
Ana says
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!
Mēgan says
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!
Jodie says
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.
Mēgan says
Hi Jodie,
Not a stupid question at all. The roast will still stay moist uncovered, especially if you allow it to rest after cooking.
Jason says
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.
Dustin says
I just made this and it is wonderful! It is so easy. Thanks for sharing this fabulous recipes!
Anthony Allen says
Melt in your mouth so yummy. My new recipe for cooking a roast. You will definitely not be disappointed.
Mēgan says
🙂 Thanks Anthony!
Richard Tunner says
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!
Mēgan says
Awesome! I hope you enjoy it. 🙂
Susan Dubose says
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!
Mēgan says
Happy to hear that, Susan! 🙂
Susan Dubose says
This is a very good recipe. The second time I made it, I made some changes that my entire family thought produced excellent results.
Mēgan says
Recipes are such wonderful launching points. I’m happy my recipe inspired you to create something unique!
Richard Tunner says
This was the best pot roast ever! Easy to do! The house smelled wonderful and the meal was great.
Mēgan says
Wonderful! Thanks Richard!
sohbet says
great recipe thank you
Mēgan says
You’re welcome!
Bill says
I am getting ready to try this recipe. I have a 2.25 lb grass feed grass, finished bottom round and have been wondering about the best way to prepare it. Cooking this type fo meat I have noticed it cooks quicker and is sometimes overdone. After researching I came across your recipe, it sounds great and with all the great reviews we’re trying it. Do you think it will brown enough in 40 minutes cooking?
Mēgan says
Hi Bill,
I don’t know, normally when I cook this roast it’s at least for 55-60 minutes.
Lynn says
I love your recipe
Mēgan says
Thank you, Lynn!
Katie says
Delicious! I made this last night and it turned out amazing. We like our roast to be a little more on the rare side, so I took it out of the oven when the thermometer hit about117 and by the time it finished resting, it was perfectly done! Moist and tender.
I had bought this roast by recommendation of an employee in the meat department, but it was definitely not the right cut of meat for what I initially intended (shredded beef for tacos), so I went searching for how to cook it and I have to admit, I was nervous I was going to end up with a dry, tough roast. I found this recipe and I’m very glad I did.
Mēgan says
Wonderful, Katie – thank you for sharing all of your recipe notes! And thanks for coming back here and leaving me a comment. I appreciate it!
Laurie says
I am not a big fan of the smell, but the taste of this meat is magnificent.
Margie Cantlon says
This is the most delicious crust I’ve ever had on roast beef. My guests loved it too!
Mēgan says
Happy to hear it, Margie! Thanks so much for coming back here and letting me know your thoughts!
Susan says
Gonna try it tonight,yummy.
Staci Gregson says
I’m excited to make this for dinner tonight, looking at my pantry and I have fresh rosemary I’d like to use up, can I substitute that for dried?
Mēgan says
Hi Staci, Yes – you can use fresh. 🙂
Sara says
Oops, I meant Hi Megan!
Mēgan says
What’s funny is that my dad’s name is Thomas. 🙂
Annette Murray says
This is THE BEST Ever recipe for bottom round roast. My oven cooks hot so I turned it down to 370 for 60 minutes for my 4 lb roast! Medium rare at it’s best. Thank You for this recipe!!!
Mēgan says
That is high praise – thank you so much, Annette! Very happy you liked it. 😉
Kathy says
Great recipe! Easy to follow and delicious results. It’s a keeper! I sautéed mushrooms in the pan drippings before adding beef stock – yum!
Mēgan says
Wonderful! Thanks Kathy. Happy you enjoyed it.
Robert MacConnell says
Let my roast thaw out in the fridge overnight. Going to make a paste using oil garlic black pepper thyme sea salt using your recipe.i have a 4.5 pound roast. I reviewed serveral recipes and yours is the only one I found with no negative reviews. Hope it turns out! wonderful. Thank you so much. And also I like your picture you are very pretty.have a great day and I’ll let you know how it turns out ☺️
Mēgan says
Hah! Thanks for the compliment, Robert. I love you love this recipe!
Ashe says
This recipe is so good. Thanks for the recipe.
Mēgan says
Absolutely! I’m glad you enjoyed it.
Flavia says
Okayyy, this roast was great!
Will be making again
Mēgan says
Wonderful!
Andrea Rosenblum says
Thank you for posting this recipe.
I found making a roast so intimidating…until now. The recipe is simple to follow. I will never shy away from this again. I recommend this recipe to anyone.
Mēgan says
Thank you so much – that’s kind!
Doloris Evans says
This is so delicious, thank you for the great recipe!!
Jim and Doloris
Mēgan says
You’re so welcome!