HOW TO COOK A BOTTOM ROUND ROAST MEDIUM RARE 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.

SMOKED EYE OF ROUND ROAST {EASY AND DELICIOUS ...

Smoked Eye of Round Roast {Easy and Delicious ... image

An eye of round is trimmed, coated in an amazing dry rub and smoked to a perfect Medium Rare. This is a Quick, Easy and Delicious recipe for you pellet grill!

Provided by Smokin Dave

Categories Main Course

Total Time 150 minutes

Prep Time 30 minutes

Cook Time 120 minutes

Number Of Ingredients 16

Ingredients

2.5 lbs Eye of Round Roast
2 tbls yellow mustard
Dry Rub Ingredients
3 tbls salt
1 tbls smoked paprika
1 tbls chili powder
1 tbls black pepper
1 tbls brown sugar
1 tsp granulated garlic
1 tsp granulated onion powder
1/2 tsp celery powder
1/4 tsp Accent (MSG)
Beef Baste Ingredients
1/4 cup cider vinegar
1 tbls Worcestershire sauce
1 tbls Teriyaki sauce

Steps:

Trim the eye of round to remove surface fat and silverskin.
Apply a thin coat of yellow mustard all over the beef.
Combine the dry rub ingredients and mix well.
Liberally season the eye of round with the dry rub on all sides.
Let the rub melt into the beef for at least 30 minutes.
Set your smoker to 225F using hickory.
Smoke the beef for about 90 minutes or until the rub has set into a crust.
Combine the Beef Baste ingredients and mix well.
Baste (or spray) the eye of round with the Beef Baste every 10-15 minutes.
Continue smoking the beef until it reaches an internal temperature of 130-135F. Total cook time will be around 2 hours.
Remove the meat from the smoker and slice thinly across the grain.

Nutrition Facts : Calories 375 kcal, ServingSize 1 serving

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