0 from 3 votes
Bottom Round Roast Recipe
This Bottom Round Roast Recipe delivers a perfectly tender, flavorful roast with a beautifully caramelized crust, making it the ultimate centerpiece for any meal.
Prep Time
35 mins
Cook Time
1 hr 35 mins
Additional Time
10 mins
Total Time
2 hrs 15 mins
Servings: 8
Calories: 419 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 5 lb. beef bottom round roast
- 1 tablespoon grape seed oil
- ¼ cup Montreal Steak Seasoning
- 1 cup water
Instructions
- Pull the roast out of the refrigerator, sprinkle ¼ of the Montreal seasoning on the non-fatty side. Re-wrap and let rest for a half hour outside of the refrigerator.
- Preheat the oven to 375 degrees Fahrenheit.
- While oven preheats, Place the roast fat side up in a roasting pan fitted with roasting racks. Drizzle with grape seed oil and rub the roast with all the Montreal Steak seasoning. Make sure the seasoning is coated on all sides of the roast. Pour the water in the bottom of the roasting pan.
- Place the roast in the oven and cook for 1 hour, 10 minutes. *Place an oven-safe thermometer in the roast to ensure internal cooking temperature. Then, reduce the heat to 250 degrees Fahrenheit and cook for an additional 20-30 minutes or until internal temperature reaches 135 degrees Fahrenheit.
- Remove from the oven and let rest for 10 minutes until internal temperature reaches 145 degrees. Slice against the grain and serve immediately.
Cup of Yum
Notes
- Bring Meat to Room Temperature - Allow the roast to sit at room temperature for 30-45 minutes before cooking for even results.
- Don’t Skip Searing - Searing locks in flavor and creates a beautiful crust.
- Cooking Temperature - The key to cooking thicker cuts of meat like Round Eye or even a Prime Rib is to cook at high temp first and then lower the heat for the remaining portion of cooking. This will ensure you get a nice juicy center. You’ll also want to pull the piece of beef out when the internal temperature reaches 135 degrees and let it rest for 10 minutes.
- Use a Meat Thermometer - This is the most reliable way to avoid overcooking.
- Deglaze the Pan - After removing the roast, deglaze the roasting pan with broth or wine to create a flavorful sauce.
- Carve Against the Grain - Always slice the roast against the grain for the most tender bites. If you slice with the grain of the beef you are going to experience a very tough and chewy piece of beef. If I can't automatically tell on the outside which way I should cut I will cut the roast in half.
Nutrition Information
Serving
6ounces
Calories
419kcal
(21%)
Carbohydrates
1g
(0%)
Protein
63g
(126%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Cholesterol
176mg
(59%)
Sodium
161mg
(7%)
Potassium
982mg
(28%)
Fiber
0.2g
(1%)
Sugar
0.1g
(0%)
Vitamin A
58IU
(1%)
Vitamin C
0.3mg
(0%)
Calcium
77mg
(8%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 419
% Daily Value*
| Serving | 6ounces | |
| Calories | 419kcal | 21% |
| Carbohydrates | 1g | 0% |
| Protein | 63g | 126% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 176mg | 59% |
| Sodium | 161mg | 7% |
| Potassium | 982mg | 21% |
| Fiber | 0.2g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 77mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.