Description
This Oven Roasted Bottom Round Beef recipe delivers a tender, flavorful roast perfect for a hearty family meal. The beef is first rubbed with a savory blend of garlic, rosemary, thyme, and spices, seared to develop a rich crust, then slow-roasted in the oven to achieve a perfect medium-rare. Resting the roast ensures juicy, tender slices every time.
Ingredients
Scale
Beef Roast
- 3 to 4 lb bottom round beef roast
Seasoning and Rub
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 tsp coarse salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp paprika
Roasting Liquid
- 1/2 cup beef broth or water
Instructions
- Prepare the Roast: Pat the bottom round roast dry using paper towels to remove excess moisture, which helps achieve a better sear. Rub the entire surface generously with olive oil, then coat evenly with coarse salt, black pepper, minced garlic, onion powder, paprika, and the chopped fresh rosemary and thyme to infuse the roast with robust flavors.
- Preheat and Sear: Preheat your oven to 325°F (163°C). Heat a heavy skillet over medium-high heat until hot. Carefully sear the beef roast on all sides, about 3 to 4 minutes per side, until a deep brown crust forms. This step locks in the juices and enhances the flavor of the meat.
- Roast in the Oven: Place the seared roast on a rack inside a roasting pan to allow air circulation beneath the meat. Pour about 1/2 cup of beef broth or water into the pan to help maintain moisture during roasting. Roast uncovered for approximately 90 minutes to 2 hours, or until the internal temperature reaches 135-140°F (57-60°C) for medium-rare. Adjust the roasting time if you prefer your beef cooked to a different doneness level.
- Rest Before Slicing: Once the roast reaches your desired temperature, remove it from the oven and loosely tent it with aluminum foil. Let it rest for at least 15 minutes to allow the juices to redistribute evenly throughout the meat, ensuring each slice is juicy and tender. Finally, slice thinly against the grain to maximize tenderness and serve warm.
Notes
- Patting the roast dry before seasoning helps create a better crust during searing.
- Searing the meat is crucial for sealing in juices and enhancing flavor.
- Use a meat thermometer to check internal temperature for perfect doneness.
- Resting the roast is essential for juicy and tender slices.
- Adjust seasoning quantities according to taste and roast size.
- Substitute beef broth with water if preferred, but broth adds more flavor.
