Tender Bottom Round Roast Recipe, Easy 1 Pot Beef Dinner (2024)

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Introducing the Ultimate Bottom Round Roast Recipe - The Best Way to Achieve a Mouthwatering Tender and Juicy Roast! Print Your Recipe Card below;)

Tender Bottom Round Roast Recipe, Easy 1 Pot Beef Dinner (1)

Bottom Round Roast

If you're on the hunt for the perfectly tender bottom round roast recipe, I've got you! This easy recipe combines the best cooking methods to transform a tough cut of meat into a savory and succulent centerpiece for your family dinners or special occasions!

Whether you call it bottom round roast, rump roast, or lean beef roast, this cut can shine when cooked this way!

Slow Cooking

The secret to a tender bottom round roast lies in the slow cooking process. This recipe takes advantage of the low and slow approach to break down the connective tissues and collagen, turning an initially tough cut into a melt-in-your-mouth roast. This method works equally well for chuck roast, making it a great option for those looking for a good value.

Prepping for Success

Begin by letting your roast sit at room temperature for about 30 minutes. This ensures even cooking and helps the roast reach the desired internal temperature throughout. While the roast is resting, take the opportunity to prepare a flavorful dry rub or herb butter using fresh herbs, garlic cloves, olive oil, and a touch of balsamic vinegar for that extra depth of flavor.

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Seared to Perfection

Start by searing the roast over medium-high heat, using a thin coat of oil such as olive oil. This step locks in the juices and adds a wonderful crust to the roast, enhancing its overall texture and taste.

Slow Roasting for Optimal Tenderness

After searing, place the roast in a Dutch oven or slow cooker pot for the main slow cooking process. This method is a wonderful way to infuse the roast with the flavors of your chosen herbs, seasonings, and a touch of beef broth or even red wine.

Cooking to Perfection

Let the roast cook at a low temperature, ensuring a steady and gentle cooking process. This helps the roast tenderize over time, as it becomes increasingly juicy and mouthwateringly delicious.

Resting

Once the roast reaches the desired internal temperature, remove it from the oven and let it rest. Resting allows the juices to redistribute within the meat, resulting in a tender and juicy roast.

Tender Bottom Round Roast Recipe, Easy 1 Pot Beef Dinner (3)

Flavorful Gravy

Don't forget the wonderful sauce! The leftover cooking broth can be transformed into a rich and flavorful gravy, which pairs perfectly with your slices of roast and a side of mashed potatoes or even roast beef sandwiches.

Intrigued by this easy roast beef recipe? Check out the full instructions and helpful tips in the recipe card below. This method will undoubtedly make you a roast aficionado, impressing your family and friends with every perfectly cooked slice.

Ingredients

A savory and delicious bottom round roast recipe that combines searing, braising, and the use of herbs for a fall-apart tender result. This recipe is designed to be cooked in a Dutch oven pan.

Top Round Roast Ingredients

  • 3-4 pound (1.4-1.8 kg) bottom round roast
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 3-4 cloves garlic, minced
  • 2 teaspoons dried thyme (or use fresh thyme sprigs)
  • 2 teaspoons dried rosemary (or use fresh rosemary sprigs)
  • 1 cup beef broth
  • 1 cup red wine (optional, you can substitute with more beef broth)
  • 2 bay leaves
  • 2-3 carrots, peeled and cut into chunks
  • 2-3 celery stalks, cut into chunks
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For a Medium Well Bottom Round Roast

If you like your roast medium with a bit of pink in the middle: roast to 135 and then tent it while it rests on your counter it will come to 145 degrees F.

For a Rare Bottom Round Roast

If you like your roast rare, roast to 125 then take out and tent with foil and it will come to 135 while it is resting on the counter.

Fall Apart Doneness

A bottom round roast will start to become tender and fall apart when it reaches an internal temperature of around 190°F to 205°F (88°C to 96°C). This is the temperature range at which the collagen and connective tissue in the meat break down, transforming the tough fibers into a more tender texture.

At these higher temperatures, the roast will begin to easily shred or pull apart with minimal effort. This level of tenderness is often desired for dishes like pulled beef or shredded beef sandwiches, where the meat is intended to be very soft and easily separated.

Keep in mind that cooking a bottom round roast to this level of tenderness may require longer cooking times, as the collagen breakdown is a gradual process.

Tender Bottom Round Roast Recipe, Easy 1 Pot Beef Dinner (5)

Resting

Once the roast is tender, carefully remove the Dutch oven from the oven.

Transfer the roast to a cutting board and let the roast rest for about 15-20 minutes before slicing.

Slice & Serve Bottom Round Roast

While the roast is resting, strain the braising liquid to remove the solids and herbs.

Slice the roast into thin slices that are against the grain.

Tender Bottom Round Roast Recipe, Easy 1 Pot Beef Dinner (6)

Make Gravy

This herb-braised bottom round roast is sure to be a delicious and comforting dish, perfect for fall or any time you're looking for a satisfying meal.

Make a rich and flavorful gravy using the leftover cooking broth from the herb-braised bottom round roast. This gravy will add an extra layer of deliciousness to your roast slices and, mashed potatoes and vegetables.

Notes

1 - Allow the roast to come to room temperature before cooking. This ensures more even cooking throughout the roast.

2 - After cooking, allow the roast to rest for about 15-20 minutes before slicing. This helps redistribute the juices, keeping the meat moist and flavorful.

3 - Bottom round roast makes excellent leftovers. You can use the meat in sandwiches, wraps, or even as a topping for salads. Just reheat gently to avoid drying it out.

Tools

Dutch Oven -A Dutch oven pot is ideal for slow roasting and braising. Its heavy construction and tight-fitting lid create the perfect environment for achieving a tender roast.

Instant-Read Meat Thermometer -An instant-read meat thermometer is a must-have to accurately monitor the internal temperature of your roast. This tool ensures your roast reaches the desired level of doneness without overcooking.

Cutting Board -A sturdy cutting board provides a safe and clean surface for slicing your cooked roast into thin, mouthwatering slices.

Chef's Knife -A sharp chef's knife is essential for precise and effortless slicing, allowing you to create those perfect thin slices of roast.

Tongs -Tongs come in handy for searing the roast, flipping it, and transferring it between the stovetop and the Dutch oven.

Oven Mitts -Oven mitts or heat-resistant gloves protect your hands when handling the hot Dutch oven during the cooking process.

Whisk or Wooden Spoon -You'll need a whisk or a wooden spoon for stirring the cooking broth and ensuring a smooth gravy.

Saucepan -A saucepan is useful for making the gravy from the leftover cooking broth. It helps prevent lumps and ensures even heat distribution.

Measuring Cups and Spoons -Accurate measurements are crucial for a successful recipe, so have your measuring cups and spoons ready.

Aluminum Foil -Aluminum foil is useful for covering the roast while it rests, allowing the juices to redistribute evenly.

Serving Platter -A serving platter or dish is perfect for presenting your beautifully cooked bottom round roast slices.

Fine-Mesh Strainer -A fine-mesh strainer is essential for straining the cooking broth when making the gravy.

Cooking Time

Desired DonenessInternal TemperatureApproximate Cooking Time (300°F; 3-4 lb roast)
Rare115°F (46°C)1 hour 30 minutes - 1 hour 45 minutes
Medium-rare130°F (54°C)2 hours - 2 hours 15 minutes
Medium135°F (57°C)2 hours 15 minutes - 2 hours 45 minutes
Medium-well145°F (63°C)2 hours 45 minutes - 3 hours
Well done160°F (71°C)3 hours - 3 hours 30 minutes

At 300 degrees Fahrenheit, a 3-4 pound roast beef should take approximately 2 to 2 and a half hours to reach an internal temperature of 125 degrees Fahrenheit, which is medium-rare. However, this is just an estimate, and the actual cooking time can vary depending on several factors, such as:

  • The cut of beef:Different cuts have different fat contents and thicknesses, which can affect cooking time. For example, a chuck roast will take longer to cook than a sirloin roast.
  • The shape of the roast:Roasts with more surface area will cook faster than those with less surface area.
  • The accuracy of your oven:Make sure your oven is preheated to the correct temperature and that the thermostat is accurate.
  • Whether you use a meat thermometer:The best way to ensure that your roast is cooked to the desired doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the roast, avoiding bones.

Recipe Card

If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review!Tag me on Instagram@farmhouse_harvestwith your delicious creation!

Tender Bottom Round Roast Recipe, Easy 1 Pot Beef Dinner (7)

Bottom Round Roast - Tender & Savory!

Yield: 8 servings

Prep Time: 25 minutes

Cook Time: 2 hours 30 minutes

Additional Time: 15 minutes

Total Time: 3 hours 10 minutes

Tender and savory bottom round roast seasoned with herbs, seared to keep in moisture, and oven roasted, or braised, to perfection!

Ingredients

  • 3-4 pound (1.4-1.8 kg) bottom round roast
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 3-4 cloves garlic, minced
  • 2 teaspoons dried thyme (or use fresh thyme sprigs)
  • 2 teaspoons dried rosemary (or use fresh rosemary sprigs)
  • 1 cup beef broth
  • 1 cup red wine (optional, you can substitute with more beef broth)
  • 2 bay leaves
  • 2-3 carrots, peeled and cut into chunks
  • 2-3 celery stalks, cut into chunks

Instructions

  1. Preheat and Season - Preheat your oven to 300°F (150°C).
  2. Pat the bottom round roast dry with paper towels. Season it generously with salt and freshly ground black pepper.
  3. Searing - In a large Dutch oven, heat the olive oil over medium-high heat.
  4. Sear the seasoned roast on all sides until 3-4 minutes till nicely browned. Remove the roast from the Dutch oven and set it aside.
  5. Aromatics and Braising Liquid - In the same Dutch oven, add the sliced onion and minced garlic. Sauté for a few minutes until they start to soften and become fragrant.
  6. Add the dried thyme and rosemary to the onion and garlic mixture. If you’re using fresh herbs, you can add them later.
  7. Deglaze, Add Liquids - Pour in the red wine and beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the Dutch oven. This adds flavor to the braising liquid.
  8. Add the bay leaves to the liquid.
  9. Return Roast and Add Vegetables - Place the seared roast back into the Dutch oven, nestled among the aromatic mixture.
  10. Add the carrot and celery chunks around the roast.
  11. If using fresh herbs, tuck the sprigs of thyme and rosemary around the roast and vegetables.
  12. Braising = Cover the Dutch oven with its lid and transfer it to the preheated oven.
  13. Rare: If you like your roast rare, roast to 125 degrees F internal temperature (about 2 hours) then take out and tent with foil and it will come to 135 while it is resting on the counter.
  14. Medium: If you like your roast medium with a bit of pink in the middle: roast to 135 degrees F (about 2 hours abd 15 minutes) and then tent it while it rests on your counter it will come to 145 degrees F.
  15. For fall apart roast: let the roast braise for about 3 - 3.5 hours, or until the meat is fall-apart tender. You can check the tenderness by inserting a fork; it should easily shred.
  16. FINISHING - Once the roast is tender, carefully remove the Dutch oven from the oven.
  17. Transfer the roast to a cutting board and let it rest for about 15-20 minutes before slicing.

Did you make this recipe?

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Cooking Time

Desired DonenessInternal TemperatureApproximate Cooking Time (300°F; 3-4 lb roast)
Rare115°F (46°C)1 hour 30 minutes - 1 hour 45 minutes
Medium-rare130°F (54°C)2 hours - 2 hours 15 minutes
Medium135°F (57°C)2 hours 15 minutes - 2 hours 45 minutes
Medium-well145°F (63°C)2 hours 45 minutes - 3 hours
Well done160°F (71°C)3 hours - 3 hours 30 minutes

At 300 degrees Fahrenheit, a 3-4 pound roast beef should take approximately2 to 2 and a half hoursto reach an internal temperature of 125 degrees Fahrenheit, which is medium-rare. However, this is just an estimate, and the actual cooking time can vary depending on several factors, such as:

  • The cut of beef:Different cuts have different fat contents and thicknesses, which can affect cooking time. For example, a chuck roast will take longer to cook than a sirloin roast.
  • The shape of the roast:Roasts with more surface area will cook faster than those with less surface area.
  • The accuracy of your oven:Make sure your oven is preheated to the correct temperature and that the thermostat is accurate.
  • Whether you use a meat thermometer:The best way to ensure that your roast is cooked to the desired doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the roast, avoiding bones.

Let me know what you think!

Share your cooking tips and feedback in the comments below.

Did you add any twists to these recipes? I'd love to hear!

Roast Recipes

Prime Rib Roast

Sirloin Tip Roast

Rump Roast Recipe

Pot Roast Dinner

Top Round Roast Recipe

Oven roasted Tip Tip

Bottom Round Roast Sources

National Cattlemen's Beef Association

Culinary Institute of America

Tender Bottom Round Roast Recipe, Easy 1 Pot Beef Dinner (2024)

FAQs

Does a bottom round roast make a good pot roast? ›

The best meat for pot roast is a beef cut with abundant connective tissue, like chuck roast, beef brisket or bottom round roast. This connective tissue called collagen is what makes pot roast melt-in-your-mouth tender.

What is the best way to tenderize a bottom round roast? ›

Slow cook it. Tough cuts of meat with lots of connective tissue, like brisket, chuck roast, and bottom round, are some of the best choices for the slow cooker. Cooked low and slow for many hours, the collagen in these tough cuts eventually breaks, leaving you with shreds of tender, juicy meat.

What's the best way to cook a bottom round? ›

Because it's so lean, a bottom round roast can be tough and dry out easily. To minimize this, bottom round roasts are best braised on low heat. Braising is the process of cooking meat on low heat with moisture in a tightly sealed vessel, such as a dutch oven or slow cooker (crock pot).

How do I make sure my pot roast is tender? ›

Whether you cook your pot roast using a stovetop, oven, slow cooker, or pressure cooker method, you'll always get the most tender and flavorful results if you use low temperatures over a long period of time. That's what it takes to melt down the tough connective tissue in the meat until you can cut it with a fork.

What is the difference between a pot roast and a bottom round roast? ›

Top round and bottom round cuts come from the back end of the cow. The top round is very lean but tends to be more tender than the bottom round, and is often cut into steaks (which are sometimes labeled "London broil"). The bottom round, which is divided into a bottom round roast and a rump roast, is a bit tougher.

Does pot roast get more tender the longer it cooks? ›

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

What is the best use of bottom round roast? ›

Bottom round roast is a lean and flavorful cut of beef that is perfect for slow cooking methods, like braising or slow cooking. However, it also works well on the grill, in an air fryer, or on the stove. If you want to make pot roast or beef stew at home, you can use bottom round roast for the job.

What is a good tenderizer for roast beef? ›

The marinade of soy sauce, sugar, garlic, thyme, and ginger helps tenderize and flavor the beef. It does double duty since it's used to baste the beef in the last 30 minutes of cooking.

What is a good tenderizer for roast? ›

Marinate the meat.

Acidic ingredients like vinegar, lemon juice, and even yogurt have a low pH that can assist in tenderizing your beef.

Do you cook bottom round fat side up or down? ›

5. Place roast fat side up / bone side down on the rack. Placing your roast fat side up lets the fat melt and flow down, moistening the meat as it cooks. There are debates on whether the fat would be enough to baste the lean meat as it melts down, but it makes the surface crispier.

Is it better to cook a roast at 325 or 350? ›

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Why is my bottom roast tough? ›

If you're slow cooking and it's tough, then it's always under cooked. Meat only gets softer at lower temperature the longer it cooks. Need to cook longer. Sear the outside at high heat to brown it, then cook on low for about 6-8 hours.

What not to do to pot roast? ›

5 Mistakes to Avoid When Cooking Pot Roast
  1. Using the wrong roast.
  2. Not browning the roast.
  3. Deglazing with just broth.
  4. Cooking the vegetables too long.
  5. Not thickening the gravy.
Mar 29, 2017

Why is my roast still tough after 6 hours? ›

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

Is it better to cook a pot roast in the oven or on the stove? ›

If you use a high-BTU range, you may want to cook the roast in the oven instead. Cook several hours until fork tender and serve: Cook for 3 1/2 to 4 1/2 hours, or longer, until meat is tender. After 3 1/2 hours, the meat will release a lot of liquid, which comes from slow cooking at a very low temperature.

What is bottom round roast best for? ›

Despite not being as texturally appealing as other steaks, bottom round can be cooked with multiple cooking methods that tenderize the meat, resulting in tender and flavorful steak. Bottom round roast works well for dishes like beef stew or pot roast, but it can also stand on its own as the star of the dinner plate.

Is bottom round roast tough or tender? ›

The bottom round is one of three cuts butchered from the round primal. It includes the rump and hind legs of the animal. This is a lean, relatively tough cut of meat and is best when cooked low and slow in preparations such as pot roast or jerky.

What part of a pot roast is the most tender? ›

The ideal beef cuts for making pot roast are chuck, round, and brisket. Chuck roast: Chuck will turn out the softest and easiest to shred. The finished result is tender, juicy, and easily breaks apart.

Which is more tender top or bottom round? ›

The Top Round Steak is the most tender of the various round steaks. This boneless steak consists of a large muscle called the top or inside round. Note the cover fat on the curved top surface, the cut surface on the left side, and connective tissue along the bottom.

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