Bottom Round Roast: The Pioneer Woman's Guide to a Tender Beef Dinner

A Bottom Round Roast is your secret weapon for a mouthwatering roast beef dinner without emptying your wallet. Just like my favorite Top Round Roast and show-stopping Smoked Prime Rib, this recipe transforms a budget-friendly cut into a tender, flavorful centerpiece perfect for any occasion.

Whether you’re planning a classic Sunday supper, a festive holiday meal, or simply craving delicious roast beef sandwiches, a bottom round roast is an incredibly versatile and affordable choice, especially when you know the right techniques. This guide will walk you through creating a perfectly medium-rare roast beef that will impress your family and friends!

For those in Buffalo, NY, like my own family, get ready! This recipe is your starting point for amazing Beef on Weck sandwiches or crowd-pleasing Roast Beef Sliders!

Understanding the Bottom Round Roast

The bottom round, also known as rump roast, comes from the hard-working hindquarters of the cow. This means it’s a lean and somewhat tougher cut of beef. However, don’t let that deter you! With the right cooking methods and slicing techniques, you can unlock incredible flavor and tenderness from this economical roast.

Mastering the Best Cooking Methods for Bottom Round Roast Beef

To achieve that melt-in-your-mouth tenderness with a bottom round roast, slow and low cooking is key. This method allows time for the tough connective tissues to break down, resulting in juicy, flavorful meat.

There are two primary approaches to low and slow cooking for a bottom round roast:

Braising: Imagine a classic pot roast or stew. Braising involves slowly cooking the roast in liquid in a slow cooker or Dutch oven until it becomes fork-tender. This method is fantastic for creating incredibly moist and flavorful shredded beef.
Slow Roasting in the Oven: This technique involves roasting the beef at a low oven temperature for an extended period. This is the method we’ll focus on in this guide to achieve a beautiful, sliceable roast beef.

While slow roasting requires patience due to the longer cooking time, the process itself is remarkably simple. I’ve perfected this step-by-step oven-roasting method over years of cooking, and it delivers a perfect roast every single time!

Because bottom round is so lean, it’s crucial to avoid overcooking. Cooking beyond 145°F (medium) can lead to dryness. Therefore, investing in an instant-read thermometer or a digital meat thermometer is highly recommended to ensure your roast reaches the ideal internal temperature for maximum tenderness and juiciness.

Why This Bottom Round Roast Recipe Will Win You Over

Budget-Friendly Beef: Bottom round roast is incredibly economical and readily available at most grocery stores and butcher shops. It’s a fantastic way to enjoy roast beef without breaking the bank.
Lean and Healthy: If you’re mindful of fat content, bottom round roast is an excellent choice. It’s a lean cut of beef with minimal fat, making it a healthier option compared to fattier roasts.
Tender Results with Simple Techniques: The combination of low and slow cooking and thin slicing transforms this cut into a surprisingly tender and juicy roast.
Perfect Crust with Reverse Sear: The high-temperature reverse sear at the end of cooking creates a beautiful, flavorful crust while keeping the inside perfectly pink and tender.

Essential Ingredients for Your Bottom Round Roast

Bottom Round Roast (Rump Roast): Choose a roast weighing between 3 to 5 pounds. You can also use a top round or sirloin roast as substitutes if needed.
Yellow Mustard: Simple yellow mustard is all you need! It adds a subtle tang that enhances the beef flavor without being overpowering. Trust me on this one – it’s a game-changer.
Soy Sauce: Soy sauce not only provides saltiness but also a hint of umami and smokiness that beautifully complements the beef.
Garlic: Freshly chopped or minced garlic is essential for flavor.
Fresh Rosemary: Finely chopped fresh rosemary adds a wonderful aromatic herb note. Feel free to experiment with other fresh herbs like thyme or oregano as well.
Olive Oil: Regular olive oil works perfectly. There’s no need to use expensive extra virgin olive oil for this recipe.
Kosher Salt and Black Pepper: Simple seasoning to enhance the natural beef flavor.

Step-by-Step Guide to Perfectly Cooked Bottom Round Roast

Prepare the Flavorful Wet Rub: In a small bowl, whisk together the yellow mustard, soy sauce, minced garlic, chopped rosemary, olive oil, salt, and pepper to create the wet rub.
Season the Roast: Pat the bottom round roast thoroughly dry with paper towels. Using a sharp knife, score the fat cap on top of the roast in a crosshatch pattern, making shallow ¼-inch deep cuts. This helps the rub penetrate and the fat render during cooking. Generously slather the wet rub all over the roast, ensuring every surface is coated.
Refrigerate and Marinate: Place the seasoned roast on a plate or in a dish and refrigerate it uncovered for at least 4 hours, or ideally overnight. Uncovered refrigeration allows the surface of the roast to dry slightly, which promotes better searing later.
Bring to Room Temperature & Preheat Oven: When you’re ready to cook, remove the roast from the refrigerator and let it sit at room temperature for 30 minutes. This helps the roast cook more evenly. Preheat your oven to a low 170°F (77°C).
Slow Roast to Perfection: Place the roast fat-side up on a rack set inside a roasting pan. Insert a meat thermometer probe into the thickest part of the roast, ensuring it doesn’t touch bone. Slow roast in the preheated oven until the internal temperature reaches 125-130°F (52-54°C) for medium-rare. This will take approximately 1 to 2 hours per pound of roast, but always rely on the meat thermometer for accuracy rather than cooking time alone. If you don’t have a probe thermometer, begin checking the internal temperature with an instant-read thermometer after 3 hours of cooking. Oven temperatures can vary, so monitor closely.
Rest and Reverse Sear: Once the roast reaches the target temperature, remove it from the oven, tent it loosely with aluminum foil, and let it rest for 20 minutes. During resting, the internal temperature will continue to rise a few degrees. While the roast rests, increase your oven temperature to 450°F (232°C). After resting, return the uncovered roast to the hot oven and sear for about 10 minutes to create a beautiful brown crust.
Slice and Serve: Remove the roast from the oven and let it rest for a few more minutes before slicing. Using a sharp carving knife, slice the roast thinly against the grain. Serve immediately and enjoy your perfectly cooked, tender bottom round roast!

Essential Cooking Tips for Bottom Round Roast Success

Look for the Fat Cap: Choose a bottom round roast that still has its fat cap intact. While some might trim it, leaving it on is highly recommended. The fat cap renders during cooking, basting the lean meat and adding moisture and flavor.
Room Temperature is Key: Letting the roast sit at room temperature for 30 minutes before cooking is crucial for even cooking. Starting with a cold roast can result in unevenly cooked meat, with the outside overcooking before the center reaches the desired temperature.
Invest in a Meat Thermometer: A meat thermometer, especially one with a probe, is your best friend when cooking roasts. It eliminates guesswork and ensures your roast is cooked to the precise temperature for optimal tenderness and doneness.
Don’t Overcook: For the most tender and juicy bottom round roast, avoid cooking it beyond 145°F (medium). Overcooking will result in dry, tough meat.
Resting is Non-Negotiable: The resting period after slow roasting is essential. It allows the juices to redistribute throughout the roast, resulting in a more tender and flavorful final product. Don’t skip this step!
Slice Thinly Against the Grain: Proper slicing is just as important as cooking. Always slice the bottom round roast thinly and against the grain (perpendicular to the muscle fibers). This shortens the muscle fibers, making each slice more tender and easier to chew. A sharp carving knife or an electric carving knife makes this task easier.

Beef Cooking Temperature Chart for Perfect Doneness

Refer to this helpful beef temperature chart from The Spruce Eats to achieve your desired level of doneness:

Meat Doneness	Internal Temperature
Rare	120°F – 125°F (48.9°C to 51.6°C)
Medium-Rare	130°F – 135°F (54.4°C to 57.2°C)
Medium	140°F – 145°F (60°C to 62.8°C)
Medium-Well	150°F – 155°F (65.5°C to 68.3°C)
Well Done	160°F (71.1°C) and above

Storing and Reheating Leftover Bottom Round Roast Beef

Leftover roast beef is a treasure! Store it in an airtight container in the refrigerator for 3-4 days.

For reheating, the oven is your best bet. Preheat your oven to a low 250°F (121°C), wrap the roast beef in aluminum foil, and reheat until warmed through. Avoid overheating, which can dry out the meat. You can also add a splash of beef broth to the pan to help keep it moist.

Microwaving is also an option, but use medium power and reheat in short intervals, watching carefully to prevent drying.

The beauty of bottom round and top round roasts is that they are delicious both warm and cold. Cold roast beef slices are perfect for sandwiches, just like your favorite deli roast beef!

Serving Suggestions for Your Easy Roast Beef Recipe

Roast beef is a classic family dinner centerpiece. Its simplicity and crowd-pleasing flavor make it a go-to for any occasion.

For summer meals, pair it with:

Grilled Eggplant
Italian Green Bean and Potato Salad

In the colder months, complement it with:

Butternut Squash Risotto
Roasted Sweet Potatoes

For a casual and satisfying meal, slice the roast beef thinly and make roast beef sandwiches with a side of crispy Homemade Steak Fries. Pure comfort food!

Frequently Asked Questions About Bottom Round Roast

Q: What are other names for a bottom round roast?
A: You might hear bottom round called rump roast, bottom round oven roast, or outside round.

Q: Is bottom round roast the same as London Broil?
A: Not exactly. London Broil is actually a top round roast. While both top round, eye of round, and bottom round come from the hindquarter, top round has more marbling, making it slightly more tender than bottom round. For detailed information on beef cuts, check out Certified Angus Beef.

Q: Why is my bottom round roast tough?
A: Bottom round is a lean cut from a well-worked muscle, meaning it has less marbling and more connective tissue. To tenderize it, slow, low-temperature cooking is crucial to break down those tissues. Cooking at higher temperatures to speed things up will result in a tough roast. Thin slicing against the grain is also vital for maximizing tenderness.

Q: Does bottom round get more tender the longer it cooks?
A: Yes, to a point. Long, slow cooking is necessary to break down connective tissues. However, exceeding 145°F (medium) internal temperature will cause it to dry out and become tough. For oven roasting, aim for medium-rare to medium doneness. If braising in liquid, you can cook it to a higher internal temperature (above 200°F/93°C) for shreddable beef, perfect for sliders or tacos.

Q: Is a bottom round roast as good as a chuck roast?
A: Both are flavorful but different. Bottom round is from the hindquarter, while chuck roast is from the shoulder. Chuck roast has more fat and connective tissue. Both are great for braising and slow cooking. However, bottom round is better suited for oven roasting low and slow because it has less connective tissue to break down.

I’d love to hear about your experience! If you try this Bottom Round Roast recipe or any other recipe from my site, please leave a comment below. Your feedback is always appreciated!

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Bottom Round Roast (Tender & Economical Beef Recipe)

This recipe elevates an inexpensive bottom round roast into a tender and delicious family meal. Perfect for holidays, Sunday dinners, or even game day roast beef sandwiches, this recipe is a guaranteed winner.

5 from 6 votes

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Prep Time: 15 minutes
Cook Time: 4 hours
Resting Time: 4 hours
Total Time: 8 hours 15 minutes

Course: Dinner, Main Course
Cuisine: American

Servings: 6 servings
Calories: 366 kcal

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Equipment

Roasting Pan
Roasting Rack
Meat Thermometer

Ingredients

3 lb Bottom Round Roast
2 tbsp Yellow Mustard
1 tbsp Soy Sauce
1 tbsp Garlic, minced
1 tsp Rosemary, fresh, chopped
¼ tsp Salt
¼ tsp Black Pepper, ground
2 tbsp Olive Oil

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Instructions

In a small bowl, stir together the mustard, soy sauce, garlic, rosemary, salt, pepper, and olive oil. Set aside the wet rub.
Pat the bottom round roast dry with paper towels. Using a sharp knife, make ¼-inch slices through the fat cap on the meat. Brush the wet rub generously all over the roast. Refrigerate uncovered for at least 4 hours.
Preheat oven to 170°F (77°C). Remove roast from refrigerator and let sit at room temperature for 30 minutes. Place roast fat-side up on a rack in a roasting pan. Insert a meat thermometer probe into the thickest part of the meat. Cook until internal temperature reaches 125-130°F (52-54°C). This will take approximately 1-2 hours per pound. Use a meat thermometer to determine doneness.
Remove roast from oven, tent with foil, and let rest for 20 minutes. Set oven to 450°F (232°C). Return roast to oven, uncovered, for 10 minutes to sear the outside.
Slice the roast into thin slices across the grain and serve immediately.

Recipe Notes

Cooking Tips:

Fat Cap: Choose a roast with a fat cap for added moisture and flavor.
Room Temperature: Allow the roast to sit at room temperature for 30 minutes before cooking for even cooking.
Meat Thermometer: Use a meat thermometer for precise temperature monitoring and perfect doneness.
Don’t Overcook: Avoid cooking beyond 145°F (medium) for best results.
Resting Period: Don’t skip the resting period for optimal tenderness and juiciness.

Nutrition

Keyword: Beef, oven roasted, wet rub, low and slow

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Bottom Round Roast: The Pioneer Woman’s Guide to a Tender Beef Dinner