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.
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.
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 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 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.
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.
Bottom Round Roast
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
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.
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
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
Thanks. Good point–chuck roast would make it a whole different thing–not good.:-)
Looks and sounds amazing! New to your blog and about to explore it! Thanks!!!
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!
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
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!
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
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!
You are so welcome! So glad you all enjoyed it! Merry Christmas to you and your family!
Hugs,
Megan
You’re making a grown woman drool here. 😉
Linda,
LOL!! If it makes you feel any better, I started drooling too!
Hugs,
Megan
Question. What if your roast is not tied with twine?
Hi Brandi,
It’s okay – just make sure you’re using the right kind of roast, not a chuck roast.
🙂 Megan
Featuring this delicious beef roast on Allergy-Free Wednesdays this week 🙂
Do you add any water to the pan for baking?
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
What is gluten free beef stock
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
This recipe sounds yummy! Will definitely be trying it out. Merry Christmas to you and your family.
Hi Deanna! Merry Christmas to you too!
Hugs,
Megan
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/
I guess you can use fresh herbs instead of dried? What would your measurements be for fresh ones?
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
Is there a substitute that would work for the wine – yeast allergy here, but it looks too awesome not to try!
Hi Shannon,
Just use more beef broth to substitute for the wine. 😉
Megan
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.
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
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!
You bet! Glad you enjoyed it! 🙂
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!
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.
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.
SO HAPPY to hear you enjoyed it, Lisa! Thank you so much!
What if I don’t have a cast iron pan?? Can I use glass dish?
That should work just fine – or even a metal one.
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
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
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.
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. 😉
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.
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.
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!
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.
Hi Meg, I don’t sear mine first. I think it browns nicely in the oven (like the picture). 😉
Great thanks!
Made it tonight……. DELICIOUS! Wouldn’t change a thing about it
So happy you enjoyed it, Meg!
Do you cook with a lid on, on your cast iron pan or uncovered?
Hi Leah,
Uncovered! That way the roast can get that nice, crispy salt crust on the outside. 😉
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?
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.
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.
I’m not sure I understand your question? Are you looking for a rate feature on my recipe cards?
Can you cook vegetables with it? Throw in carrots and potatoes at same time? If so would you add more broth?
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.
I am trying to do this receipe tonight but i am not sure if i need to cover the cast iron pan
No! You do not need to cover it.
What sides did you serve?
Hi Carol, mashed potatoes and a side salad!