BOTTOM ROAST RECIPES

THE BEST BOTTOM ROUND ROAST | JUST A PINCH RECIPES

The Best Bottom Round Roast | Just A Pinch Recipes image

The aroma coming from the kitchen while this is cooking is heavenly. We chose to oven roast the recipe and it turned out amazing - perfectly juicy and moist. The rosemary and thyme herb mix is divine. When roasted, it forms an aromatic crust around the outer edge of the roast. Serve with a side of potatoes and carrots for a fabulous dinner.

Provided by Tammy Kendell @CatsCatsCats

Categories Beef

Prep Time 15 minutes

Cook Time 1 hours 45 minutes

Number Of Ingredients 8

Ingredients

4-6 pound(s) beef bottom round roast
1/2 cup(s) olive oil
6 clove(s) garlic
2 tablespoon(s) coarse sea salt; more or less to your liking
2 tablespoon(s) dried rosemary
1 tablespoon(s) dried thyme
1 tablespoon(s) cracked black pepper; more or less to you liking
2 tablespoon(s) onion flakes, dehydrated

Steps:

Begin by setting your round roast in a roasting pan so it can come to room temperature. Preheat oven to 450 degrees.
Using a mortar & pestle, begin grinding the garlic cloves, sea salt, rosemary, thyme, pepper & onion flake together. Add olive oil a little at a time to make a paste. Grind until well pulverized! Add as much olive oil as needed to make a semi-thin paste.
Proceed to smear this on all surfaces of the roast. Smear a generous portion on the layer of fat, which will melt into the roast, making it oh-so-juicy & delicious. Make sure round roast is fat side up!
For the Oven: Place roast in 450-degree oven for 20 minutes. This high heat will sear the edges & seal in the juices, making the roast tender & juicy. Immediately, your kitchen is going to smell so good! But don't be tempted to open the oven! After 20 minutes, reduce oven temperature to 325 degrees. Roast for 1 1/2 to 2 hours, depending on how rare or done you like your beef. For medium-rare roast: remove when internal temperature reaches 135 degrees. Let roast stand/rest for 10-15 minutes before carving. This allows the juices to settle within the meat, leaving it so tender! The internal temperature will rise approx. 10-15 degrees while it is resting so, keep that in mind regarding how well or how rare you like your beef. This is a great time to start your gravy.
Cook in the Crock Pot: Follow same instructions in steps 1, 2 and 3. Low setting; allow 6-8 hours, or until the roast literally falls apart. High setting; allow 4-6 hours, or until it literally falls apart. After removing roast, mix 1-3 tablespoons of flour with drippings (depending on how much your round roast has yielded) and set on high until it reaches gravy consistency.

ULTIMATE "BOTTOM ROUND ROAST" RECIPE - 730 SAGE STREET

Ultimate "Bottom Round Roast" Recipe - 730 Sage Street image

Learn how to prepare and cook this melt-in-your-mouth bottom round roast from start to finish. I promise you it's going to deliver the best roast beef you have ever had in your life.

Provided by Kim Grabinski

Categories Main Course

Total Time 375 minutes

Prep Time 15 minutes

Cook Time 360 minutes

Yield 8

Number Of Ingredients 8

Ingredients

3-4 pounds bottom round roast (or outside round, rump roast, eye of round)
2 teaspoons minced garlic
2 teaspoons dried basil
2 teaspoons dried thyme (or dried rosemary)
1 teaspoon dried parsley
1 teaspoon Kosher salt (sea salt)
1 teaspoon black pepper
2 tablespoons olive oil

Steps:

Preheat the oven to 170 degrees Fahrenheit (77 degrees Celsius).
Remove the fully thawed roast from the fridge and remove it from the packaging.
Place the bottom round roast on a cutting board and let it rest for 10 - 30 minutes.
Brush the entire surface of the roast with olive oil or your choice of oil.
Combine all of the seasonings in a small bowl.
Rub the seasonings over the entire surface of the roast - top, bottom and all sides.
Insert meat probe into the thickest part of the roast.
Place the roast in the center of a roasting pan with the fat side up.
Cook for 2 hours per pound until you reach your desired internal temperature. When the internal temperature reaches around 125-130 degrees Fahrenheit (you've hit medium rare).
Remove the roast, tent with foil and rest for at least 10 minutes and up to 2 hours before you reverse sear.
Reverse Sear

Nutrition Facts : Calories 299 kcal, CarbohydrateContent 1 g, ProteinContent 56 g, FatContent 15 g, ServingSize 1 serving

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