Tender, juicy, herb crusted beef bottom round roast is a budget friendly, yet elegant dish. If you love savory meals with simple ingredients that are easy to make, this recipe is the one for you.

This inexpensive roast recipe, is easy to make and seasoned to perfection.

For another easy, inexpensive dish, make our 4 ingredient potato soup to serve before bringing out the roast.

Jump to:

• Why you'll love this recipe
• Key ingredients
• Step by Step instructions
• How best to serve
• Expert Tips
• Best ways to make a Bottom Round Roast Tender
• Storage tips
• Other cooking Methods
• FAQ's
• 📖 Recipe

Why you'll love this recipe

Cost effective cut of meat - a beef roast that won't break the bank that is still juicy and flavorful.

Versatile - can be a delicious pot roast for family gatherings or made into roast beef to be used in sandwiches, gyros, or tacos.

Serve with our 5 minute gravy, whipped potatoes and sauteed zucchini for the perfect Sunday dinner.

Key ingredients

• Bottom Round Roast - Inexpensive lean cut really shines in this dish.
• Olive oil - For rubbing down the roast. You can also use Avocado oil.
• Garlic - Fresh minced garlic adds depth.
• Herbs - Dried herbs, basil, parsley & rosemary create a fragrant mix.
• Salt - We like to use Kosher salt. The larger salt crystals really enhance the flavor of this roast.
• Black Pepper - Fresh cracked pepper is best.

If you have any questions about the ingredients in this recipe, please leave a comment below and we will get back to you.

This roast paired with our creamy scalloped sweet potatoes and sauteed zucchini would make a great holiday feast.

Step by Step instructions

Take the roast from the fridge and remove it from the packaging. Place on a cutting board and let it rest at room temperature for 30-45 minutes.

Meanwhile, preheat the oven to 450 F (232 C).

In a small mixing bowl combine olive oil, garlic, basil, rosemary, parsley, salt, and pepper. Rub the mixture evenly over the roast, then place it in a roasting pan fitted with a rack.

Roast for 15 minutes, then drop the oven temperature to 325 F (163 C) and continue roasting for 1 ½-2 hours, or until internal temperature reaches 125 F or 52 C (for medium rare) to 135 F or 57 C (for medium).

Remove from the oven and allow it to rest for 15 minutes before transferring it to a clean cutting board. Slice and serve.

For the complete list of ingredients and instructions, please see the printable recipe card below.

How best to serve

This juicy, delicious roast pairs well with many side dishes. Here are a few suggestions:

Potatoes - Mashed, baked, whipped potatoes, or cottage fries.

Veggies - Sauteed Zucchini, Parmesan Roasted Brussels sprouts, Cheesy Roasted Asparagus, or Glazed Carrots

Bread- Dinner rolls, Low Carb Rolls, or Low Carb Cornbread

Salad - Broccoli Salad, Sugar free coleslaw, or a traditional mixed green salad.

Gravy - Regular or low carb gravy

Make an Herbed Butter or Horseradish Sauce to compliment this dish.

Herbed Balsamic Butter recipe

½ cup of unsalted butter (one stick of unsalted butter)

½ teaspoon of salt

1 teaspoon of fresh thyme or rosemary, finely chopped

1 teaspoon of balsamic vinegar

A pinch of black pepper (optional)

Allow butter to soften to room temperature. Mix all ingredients together in a small bowl until balsamic vinegar is fully combined with the other ingredients. Cover the bowl and chill in the refrigerator until set (approximately 30 minutes).

Creamy horseradish dipping sauce recipe

2 tablespoons of prepared horseradish

¾ cup of sour cream

¼ cup of mayonnaise

1 teaspoon of Dijon mustard (optional)

Pinch of salt

Pinch of black pepper

Mix all ingredients together in a small bowl. Cover the bowl and chill this dipping sauce in the refrigerator until serving.

Expert Tips

Rest for Success - you want to rest your roast before and after cooking for peak tenderness. Resting at room temperature before cooking, raises the internal temperature of the rump roast allowing it to cook more evenly. Resting for 15 minutes after cooking, allows the natural juices to redistribute resulting in a tender, juicy roast.

Carve against the grain - by slicing against the grain, you are reducing the length of the muscle fibers and connective tissue. Resulting in a delicious roast that is more tender and easier to chew.

Thinner slices - similar to carving against the grain, thinner slices are easier to chew. 

Don't overcook - use an instant-read thermometer to ensure your roast does not go past 135 degrees F or 57 C (medium). We prefer to roast to 120 degrees F or 52 C, as the internal temperature will continue to increase as it rests.

Best ways to make a Bottom Round Roast Tender

A Bottom Round roast can be a tougher cut of meat. One of the easiest ways to tenderize this lean cut of beef is with an acidic marinade.

Soaking the roast in a vinegar based marinade will break down the meat fibers, making your roast tender while bringing out the flavor of the juicy meat. We like to do this with our marinated sirloin tip roast recipe.

Marinating overnight (12 hours) is ideal for optimal tenderness. In a time crunch? Marinate for a minimum of 4 hours.

Vinegars that can be used: White wine vinegar, red wine vinegar, balsamic vinegar, and apple cider vinegar.

Vinegar based marinade recipe

¼ cup red wine vinegar (or what you have on hand)

¼ cup oil

2 tablespoons Worcestershire sauce

¼ cup chopped onion

2 tablespoons minced garlic

1 teaspoon dried thyme or 1 tablespoon of fresh thyme

Pinch of black pepper

Instructions for vinegar marinade:

Place beef roast into a bowl or shallow dish. Mix all of the marinade ingredients in a small bowl until combined and pour the mixture over the roast -  turning the roast over once or twice to ensure all sides are coated. Cover and place into the refrigerator for a minimum of 4 hours. Marinating overnight is best.

Mustard can also be used as a tenderizer. Instead of soaking the Bottom Round Roast in vinegar it can be coated in mustard and left to tenderize overnight. If you do not care for the flavor of mustard, simply rinse the meat to remove the mustard and pat it dry with paper towels. Once the roast is tenderized, follow the recipe instructions for cooking.

Mustard Marinade Recipe

⅓ cup mustard (Dijon or regular yellow mustard)

2 Tablespoons of Worcestershire sauce

1 teaspoon dried sage or thyme

Pinch of salt

Pinch of black pepper

Instructions for mustard marinade:

Place beef roast into a bowl or shallow dish. Place all of the ingredients into a small bowl and mix to create a thick marinade. Spoon the marinade over the roast and rub into the meat, coating all sides.

Chopped onion, garlic, Rosemary, Basil, and Parsley are examples of seasonings that you can include in your marinade.  For an extra kick, you can also add prepared horseradish.

Storage tips

If you have any leftovers, refrigerate in an airtight container for up to 4 days.

To reheat, use the same low and slow method for the best results. Remove from the fridge and place in a roasting pan or iron skillet.

To prevent from drying out, cover it tightly with foil and add a little liquid - approximately 2 ounces of either water or broth- to the bottom of the pan.

Preheat the oven to 250 degrees F or 121 C, then transfer into the oven. Use a meat thermometer to tell when the inside of the roast has been heated to 125 F or 52 C.

Other cooking Methods

Braised (Oven) - this method involves simmering your roast at a low temperature in a rich stock with hearty vegetables and fresh herbs in the oven. Here is a great recipe for Braised Dutch Oven Pot Roast.

Slow Cooker - is another kitchen appliance that can be used to cook a beef roast at a low temperature over a long time. Although we prefer using a slow cooker to prepare dishes such as chili or stews, there are many recipes available to prepare a rump roast in a slow cooker.

To prepare in a slow cooker, do a quick sear over high heat with oil to bring out the beefy flavor in this lean cut. Broth, potatoes, carrots, and seasonings are added to the slow cooker to simmer along with the Bottom Round Roast. This Slow Cooker Pot Roast recipe recommends an 6-hour cook time. The slow cooked beef can be shredded or sliced.

Instant Pot Pressure Cooker - is a free-standing pressure cooker kitchen appliance that uses heat and liquid to create steam for fast cooking. Broth and seasonings (examples include: chicken broth, beef broth, red wine, garlic, dried or fresh herbs, onions, carrots, and black pepper) are often added to an instant pot when cooking a Bottom Round Roast. The cooking time is approximately 1 hour with this appliance.

You can give this Instant Pot Bottom Round Roast recipe a try. If you like using an instant pot, we have a few other recipes you may like: Instant Pot Whole Chicken, Instant Pot Salmon, Instant Pot Artichokes, and Instant Pot Chicken Chili.

Smoked - most people don't think of smoking a whole roast, but if you have a smoker we suggest you give this Smoked Beef Roast recipe a try. It's an ideal way to add amazing flavor when preparing a budget cut of meat.

FAQ's

What is Bottom Round Roast used for?

A Bottom Round Roast is a budget friendly cut of meat that can be used as a traditional oven roast or made into roast beef for sandwiches. This lean cut of beef is best cooked at low heat to prevent drying out. 

Is a Bottom Round Roast Tender?

Even though this roast is one of the leaner cuts of beef, if prepared and cooked properly it can be tender. Follow our best tips and maybe use one of our marinades to ensure success.

Bottom Round Roast Cooking Time?

In an oven, you want to initially roast for 15 minutes at 450 F or 232 C to create a nice crust to seal the meat. Then lower the temperature to 325 F or 163 C and cook for an additional 1 ½ to 2 hours until the internal temperature reaches 125 F or 52 C (medium rare).

Remember, the temperature will continue to rise after you remove from the oven. 

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📖 Recipe