How to Make the Best Bottom Round Roast Step-by-Step Guide

Learn how to make the best bottom-round roast with our detailed step-by-step guide! This recipe features a perfectly seasoned, tender roast that’s easy to prepare and delicious. Find tips for dry brining, herb-infused oil, and cooking techniques to achieve a juicy, mouth-watering roast. Perfect for family dinners or special occasions, this bottom-round roast will impress your guests and satisfy your taste buds!

Bottom Round Roast Recipe

Ingredients:

• 4-5 lb bottom round roast
• 1/3 cup olive oil
• ¼ cup finely minced fresh flat-leaf Italian parsley
• 2 tablespoons finely minced fresh thyme
• 2 tablespoons finely minced fresh rosemary
• 1 tablespoon finely minced fresh sage
• 3 finely minced garlic cloves
• 1 peeled and small diced shallot
• Coarse salt and freshly cracked pepper to taste

Instructions:

1. Prepare the Roast:
   • Truss the beef with butcher’s twine to help it maintain its shape during cooking.
   • Pat all sides of the roast dry with paper towels, then generously season with coarse salt (about 1½ to 2 tablespoons).
   • Place the roast in the refrigerator uncovered for at least 4 hours, or up to 24 hours, to dry brine.
2. Make the Herb Oil:
   • In a bowl, combine olive oil, parsley, thyme, rosemary, sage, garlic, shallot, and additional salt and pepper. Mix well to create an herb oil.
3. Preheat the Oven:
   • Preheat your oven to 300°F (150°C).
4. Season the Roast:
   • After dry brining, remove the roast from the fridge and let it sit at room temperature for about 30 minutes.
   • Season it with black pepper on all sides.
5. Apply Herb Oil:
   • Brush about two-thirds of the herb oil mixture all over the roast.
6. Roast the Beef:
   • Place the roast on a rack in a roasting pan and insert a meat thermometer into the thickest part of the meat.
   • Roast at 300°F until it reaches an internal temperature of 100°F (about 1½ to 2 hours).
   • Increase the oven temperature to 500°F (260°C) and continue roasting until it reaches an internal temperature of 115°F (about 20-25 minutes).
7. Rest and Serve:
   • Remove the roast from the oven and brush it with the remaining herb oil. Tent it with foil and let it rest for 20-30 minutes.
   • After resting, remove the butcher’s twine and slice thinly against the grain before serving.

Tips:

• For added flavor, consider using a wet rub made from mustard, soy sauce, garlic, and rosemary before roasting.
• Always use a meat thermometer to ensure precise doneness; aim for an internal temperature of 135°F for medium rare.
• Serve with homemade gravy made from drippings for an extra layer of flavor.

This recipe yields a flavorful and tender bottom-round roast that’s perfect for family dinners or special occasions! Enjoy!

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