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Bottom Round Roast Recipe

Tender and flavorful bottom round roast, perfect for a family dinner. This recipe uses simple ingredients and a slow roasting method to create a delicious and satisfying meal.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 3 hours
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3-4 lb Bottom Round Roast
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 1 cup Beef Broth
  • 1 large Onion, quartered
  • 2 Carrots, chopped
  • 2 Celery Stalks, chopped

Method
 

  1. Preheat oven to 325°F (160°C).
  2. Pat the bottom round roast dry.
  3. Combine salt, pepper, garlic powder, onion powder, thyme, and rosemary.
  4. Rub the spice mixture evenly over the roast.
  5. Heat olive oil in a Dutch oven over medium-high heat.
  6. Sear the roast on all sides until browned (3-4 minutes per side).
  7. Remove the roast and set aside.
  8. Add onion, carrots, and celery to the Dutch oven and cook until softened (5-7 minutes).
  9. Pour in beef broth and scrape up browned bits.
  10. Return the roast to the Dutch oven on top of the vegetables.
  11. Cover and transfer to the preheated oven.
  12. Roast for 20-25 minutes per pound for medium-rare, or until desired doneness.
  13. Let the roast rest for 15-20 minutes before slicing.
  14. Slice thinly against the grain and serve with pan juices and vegetables.

Notes

For a more flavorful roast, marinate it overnight in the spice mixture before cooking.