If you’re looking for a mouthwatering Sunday roast that will impress your family and provide leftovers for delish roast beef sandwiches, then you’ve come to the right place. In this guide, we’ll show you how to make the best bottom round roast recipe that will leave everyone asking for seconds.
- The Perfect Bottom Round Roast
- The Secret Ingredients
- Variations to Elevate the Flavor
- Cooking the Perfect Bottom Round Roast
- Pro Tips for a Showstopping Roast
- Covered or Uncovered?
- Embrace the Versatility of Bottom Round Roast
- Achieving Tender Perfection
- Finding the Sweet Spot
- Other Names for Bottom Round Roast
- Alternative Cooking Methods
- Sides That Complement Your Roast
- Storage, Reheating, and Leftover Ideas
- Stay Connected
- Explore More Beef Recipes
If you’ve never experienced the tender goodness of a bottom round roast before, you’re in for a treat! This melt-in-your-mouth roast beef is ideal for a cozy Sunday dinner with loved ones, and the leftovers are perfect for crafting the ultimate roast beef sandwiches.
Picture this: a tender rump roast seasoned with a delectable blend of dried herbs, garlic, salt, and pepper. The result? An explosion of flavors that will have your taste buds dancing with joy. Trust us, this bottom round roast recipe will become your go-to for those special family gatherings.
Rump roast is not only budget-friendly but also a lean cut of beef that is perfect for slow roasting. The result is a dish that is tender, flavorful, and perfect for any occasion, be it a cozy family dinner or a celebratory feast. You can even serve it with garlic herb butter, Zip sauce, or horseradish, and create a delightful au jus recipe using beef broth as a base.
The Secret Ingredients
To achieve the perfect bottom round roast, you’ll need a few key ingredients:
- Bottom Round Roast: This lean and flavorful cut of beef strikes the perfect balance between meat and fat. When cooked properly, it becomes tender and juicy, making it the star of your dish.
- Garlic: Fresh minced garlic adds an intense, aromatic flavor that infuses the meat during cooking. Its savory notes enhance the natural flavors of the beef, creating a well-rounded seasoning.
- Oregano, Thyme, and Rosemary: These herbs complement each other and can withstand the high heat of roasting. Oregano brings a robust, earthy taste, while thyme provides a subtle, lemony note. Rosemary adds a piney, aromatic flavor that pairs perfectly with beef.
- Kosher Salt: Use this less processed salt to bring out the natural flavors of the meat. Its larger grains distribute more evenly, resulting in a balanced flavor that enhances the overall taste.
- Coarse Black Pepper: This pungent and mildly hot spice adds a delightful kick to your roast. Freshly ground coarse black pepper provides the best flavor and texture, so don’t skimp on it.
- Olive Oil: Coat the roast with olive oil to lock in the juices and create a beautiful, crispy exterior. The fruity notes of quality extra virgin olive oil complement the herbs and spices without overpowering them.
Variations to Elevate the Flavor
Feel free to get creative and experiment with different variations of the recipe:
- Herbs: Basil, marjoram, or sage can be used in place of or in addition to the oregano, thyme, and rosemary to create a unique flavor profile.
- Spice It Up: Add a touch of heat to your seasoning mix by incorporating crushed red pepper flakes or cayenne pepper.
- Mustard: For an extra layer of tanginess and depth of flavor, consider adding Dijon or whole grain mustard to create a seasoning paste.
Now that you have the right ingredients, it’s time to cook your roast to perfection. Follow these steps:
- Start by patting the roast dry with paper towels to remove any moisture. This will help achieve a beautiful crust.
- Mix the garlic, thyme, rosemary, oregano, salt, and pepper in a small bowl to create the rub.
- Brush the roast with olive oil and evenly apply the seasoning blend all over the meat, ensuring it’s fully covered.
- Let the roast rest uncovered in the fridge for 6 hours, allowing the flavors to penetrate the meat.
- Remove the roast from the fridge and let it sit at room temperature for 30 minutes to ensure even cooking.
- Preheat the oven to the desired temperature.
- Place the roast on a wire rack or trivet in a large cast iron skillet or roasting pan.
- Insert an oven-safe thermometer into the roast and bake until it reaches your desired level of doneness.
- Once out of the oven, tent the roast with aluminum foil and let it rest, allowing the juices to redistribute and create a tender, flavorful result.
- For an extra touch, reverse sear the roast in a hot oven until a beautiful golden brown crust forms.
Pro Tips for a Showstopping Roast
Achieve the best results with these expert tips:
- Allow the roast to rest at room temperature for 30 minutes before cooking to ensure even cooking and a juicy interior.
- Use a meat thermometer to ensure your roast reaches the desired level of doneness, preventing overcooking or undercooking.
- Let the roast rest for 10-15 minutes after cooking to allow the juices to redistribute, resulting in a more tender and flavorful roast.
Covered or Uncovered?
For the best results, bake the roast uncovered until it reaches your desired level of doneness. Cooking it uncovered allows the exterior to develop a flavorful crust or “bark” while roasting. Once out of the oven, tent the roast tightly with aluminum foil to let it reabsorb the juices and prevent it from drying out when sliced.
However, feel free to experiment with covered or uncovered cooking based on your preference. Covering the roast with aluminum foil, especially during the latter half of the cooking process, can retain moisture and reduce the risk of drying out the meat.
A bottom round roast is not just limited to Sunday roasts and sandwiches. Explore its versatility in various dishes:
- Make pot roast using the bottom round cut, and relish the tender meat and flavorful juices.
- Cube the roast and use it as stew meat in slow-cooked dishes like Mulligan Beef Stew.
- Prepare shredded beef by slow-cooking the roast and use it in tacos, sandwiches, or pulled beef plates.
Achieving Tender Perfection
While the bottom round roast is a lean cut with less marbling, it can still become exceptionally tender with the right cooking techniques. Slow-cooking or roasting at low temperatures for an extended period helps break down the connective tissues, resulting in a more tender texture. Slicing the roast thinly against the grain further enhances its tenderness.
Finding the Sweet Spot
Cooking a bottom round roast for an extended period at a low temperature can improve its tenderness. However, be cautious not to overcook the roast, as it can become dry and tough. To achieve the perfect balance, monitor the roast’s internal temperature and cook it to your desired level of doneness.
For fall-apart tenderness and shreddable meat, consider baking the roast at a lower temperature for a longer time. To ensure that the fat renders and the connective tissue breaks down, aim for an internal temperature of 200-205°F. This is perfect for crafting succulent shredded beef for tacos or other delightful dishes.
You might encounter different names for bottom round roast based on where you live. Common alternatives include rump roast, standing rump roast (if bone-in), round tip roast, boneless bottom round roast, or bottom round oven roast. Look for quality cuts of beef at your local butcher or consider checking out Costco for excellent options.
Alternative Cooking Methods
If you prefer alternative cooking methods, try the following:
- Slow Cooker: Place the seasoned roast in a slow cooker with vegetables and cook on low for 8-10 hours or on high for 4-6 hours until the meat is tender.
- Instant Pot: Sear the roast on all sides using the sauté function, then add vegetables and cook on high pressure for 20-25 minutes per pound. Allow for a full natural pressure release before opening the lid.
Sides That Complement Your Roast
To complement your mouthwatering bottom round roast, consider these delectable side dishes:
- Creamy mashed potatoes
- Crockpot green beans
- Skillet sweet potato cornbread
- Roasted baby potatoes
- Moist Jiffy cornbread
- Baked mac and cheese with Velveeta
Storage, Reheating, and Leftover Ideas
Storing leftovers? No problem! Here’s what you need to know:
- Store leftover bottom round roast in an airtight container or wrap it tightly in aluminum foil.
- Refrigerate leftovers for up to four days or freeze them for up to three months.
- Reheat slices of roast in the microwave or in a skillet over low heat until heated through.
- Make fantastic roast beef sandwiches, sliders, or French dip sandwiches with your leftovers.
- Use the shredded meat in hearty beef and vegetable soup or toss it into a stir-fry for a flavorful twist.
We hope you enjoy this bottom round roast recipe as much as we do! Let us know your thoughts and share your creations in the comments or on Instagram using the handle @KeyToMyLime and the hashtag #KeyToMyLime.
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Explore More Beef Recipes
If you’re hungry for more mouthwatering beef recipes, be sure to check out our other roasted beef creations. Here are some reader favorites:
- Boneless Prime Rib
- Best Corned Beef with Homemade Spice Blend
- Instant Pot Frozen Roast
- Top Round Roast Beef
- Air Fryer Prime Rib
This bottom round roast recipe is perfect for a memorable Sunday roast, and the leftovers are an absolute delight in roast beef sandwiches. Give it a try, and we’re certain that your family will love it as much as ours does.
Remember to embrace your inner chef and experiment with different seasonings and culinary styles. Enjoy the process and savor every mouthful of this delectable roast!