Recipe for Bottom Round Roast: Tender & Flavorful Every Time!

by

Bottom round roast is an economical cut of beef that’s lean, versatile, and full of flavor. It can be tough if not cooked properly, but when prepared right, it becomes tender, juicy, and delicious.

This recipe provides a comprehensive guide to achieving the perfect bottom round roast, no matter your preferred cooking method. Whether you choose to braise it for a rich, melt-in-your-mouth texture, roast it for a classic Sunday dinner, or slow cook it for ultimate convenience, we’ll walk you through the steps to success.

Understanding bottom round roast

If you’ve ever wondered what part of the cow a bottom round roast comes from, it’s from the outside of the rear leg. Because that muscle gets a lot of use, it’s lean and relatively tough.

You may see a bottom round roast labeled as rump roast, as well.

Why is it challenging?

Bottom round roasts are notorious for becoming dry and tough if they’re overcooked. The trick to getting a tender, flavorful roast is to break down those muscle fibers, and the best way to do that is with moisture and a low-and-slow cooking method.

What you’ll need

Before you start, make sure you have these ingredients:

  • Bottom round roast (about 3-4 pounds)
  • Cooking oil (olive or vegetable oil)
  • Salt and pepper
  • Optional: Your favorite herbs and spices (garlic powder, onion powder, rosemary, and thyme all work well)

You’ll also need this equipment:

  • Roasting pan or Dutch oven
  • Meat thermometer
  • Tongs
  • Carving knife

Method 1: Braising Bottom Round Roast

Braising is a great way to cook a bottom round roast. It’s a low-and-slow method that results in super-tender meat swimming in a flavorful sauce.

Preparing the Roast for Braising

  1. Pat the roast dry with paper towels. This step is important because a dry surface will brown much better than a wet one.
  2. Season the roast generously with salt, pepper, and whatever herbs and spices you like. I’m partial to garlic powder, onion powder, and a bit of dried thyme.
  3. Sear the roast on all sides in a hot pan with some oil. Searing is key to developing that rich, deep flavor that makes a braised roast so delicious.

Braising Liquid and Vegetables

  1. Deglaze the pan with red wine, beef broth, or a combination of both. Deglazing is when you pour liquid into the hot pan after searing the meat, scraping up all those browned bits from the bottom. Those bits are packed with flavor!
  2. Add chopped vegetables like onions, carrots, and celery to the pan. These veggies not only add flavor to the braising liquid, but they also help keep the roast moist and tender.
  3. Add enough beef broth or water to make sure the roast is mostly submerged in liquid.

Braising Process

  1. Cover the pan tightly and braise in a low oven (around 300°F/150°C) for several hours. A good starting point is 3-4 hours, but the most important thing is to check for tenderness.
  2. Check the roast every so often and add more liquid if needed. You don’t want the pan to dry out!
  3. The roast is done when it’s fork-tender – meaning you can easily pierce it with a fork and it pulls apart easily.

Resting and Serving

  1. Remove the roast from the braising liquid and let it rest for 15-20 minutes before carving. Resting is crucial because it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
  2. Carve the roast against the grain. This means slicing perpendicular to the direction of the muscle fibers, which makes the meat easier to chew.
  3. Serve the roast with the braising liquid and vegetables. Spoon the sauce over the meat and enjoy!

Method 2: Roasting Bottom Round Roast

Roasting is a simple way to cook a bottom round roast, and it’s pretty hands-off, too. Here’s how to do it:

Preparing the roast

  1. Pat the roast dry with paper towels. This helps get a good sear.
  2. Season it generously with salt, pepper, and any herbs and spices you like. Garlic powder, onion powder, and dried herbs such as thyme and rosemary work well.
  3. Consider searing the roast in a hot pan before you put it in the oven. This is optional, but it really does add to the flavor.

Roasting the roast

  1. Put the roast on a rack inside a roasting pan.
  2. Roast it in a low oven — say, 275°F (135°C) — until it reaches an internal temperature of 130-135°F for medium-rare. This will take about 20-25 minutes per pound, but you should always use a meat thermometer to be sure.
  3. If you want it medium, roast it to 135-140°F. For well-done, roast to 155-160°F. But keep in mind that bottom round can get tough if you cook it past medium.

Resting and serving

  1. Take the roast out of the oven and let it rest for 15-20 minutes before you carve it.
  2. Carve the roast against the grain. This makes it easier to chew.
  3. Serve it with the pan juices or with gravy.

Tips for a moist roast

  • Use a dry rub overnight. This helps to tenderize the meat.
  • Baste the roast with pan juices while it’s cooking.
  • Use a roasting bag to trap moisture.

Method 3: Slow Cooking Bottom Round Roast

Slow cooking is a great way to turn a tough cut of meat into a tender, flavorful meal with minimal effort. The long, low-temperature cooking process helps to break down the tough fibers in the bottom round, resulting in a delicious and easy-to-shred roast.

Preparing the Roast for Slow Cooking

  1. Pat the roast dry with paper towels. This helps with searing (if you choose to sear it).
  2. Season generously with salt, pepper, and any other herbs and spices you like. Garlic powder, onion powder, and smoked paprika are all great choices.
  3. Sear the roast in a hot pan before slow cooking. This step is optional, but it adds a nice depth of flavor.

Slow Cooking Process

  1. Place the roast in your slow cooker.
  2. Add enough beef broth, water, or a combination of both to cover the bottom of the roast – about halfway up the side.
  3. Add chopped vegetables like onions, carrots, and celery for added flavor.
  4. Cook on low for 6-8 hours or on high for 3-4 hours, or until the roast is fork-tender.

Shredding and Serving

  1. Remove the roast from the slow cooker and shred it with two forks. It should fall apart easily.
  2. Serve the shredded beef on buns for sandwiches, in tacos, or over mashed potatoes.
  3. Use the liquid from the slow cooker as a sauce or gravy. It’s packed with flavor!

The Advantages of Slow Cooking

The best thing about slow cooking is how easy and hands-off it is. You can set it and forget it! Plus, the slow cooking process really helps to tenderize this tough cut of meat, making it incredibly delicious.

Wrapping Up

Bottom round roast is a versatile cut of beef that, when cooked right, can be the centerpiece of a delicious meal.

We’ve covered three different cooking methods: braising, roasting, and slow cooking. Each offers a unique way to tenderize this lean cut and bring out its rich flavor. Whether you’re looking for a comforting pot roast, a savory sliced roast beef, or an easy-to-prepare weeknight dinner, bottom round can deliver.

Don’t be afraid to experiment with different herbs, spices, and sauces to find your favorite bottom round roast recipe. Happy cooking!