How To Cook A Bottom Round Roast Recipes

ONE AMAZING "BOTTOM ROUND ROAST" RECIPE

One Amazing

Learn how to prepare and cook this melt-in-your-mouth bottom round roast from start to finish. I promise you it's going to deliver the best roast beef you have ever had in your life.

Provided by Kim Grabinski

Time 6h15m

Number Of Ingredients 8

Ingredients

3-4 pounds bottom round roast (or outside round, rump roast, eye of round)
2 teaspoons minced garlic
2 teaspoons dried basil
2 teaspoons dried thyme (or dried rosemary)
1 teaspoon dried parsley
1 teaspoon Kosher salt (sea salt)
1 teaspoon black pepper
2 tablespoons olive oil

Steps:

Preheat the oven to 170 degrees Fahrenheit (77 degrees Celsius).
Remove the fully thawed roast from the fridge and remove it from the packaging.
Place the bottom round roast on a cutting board and let it rest for 10 - 30 minutes.
Brush the entire surface of the roast with olive oil or your choice of oil.
Combine all of the seasonings in a small bowl.
Rub the seasonings over the entire surface of the roast - top, bottom and all sides.
Insert meat probe into the thickest part of the roast.
Place the roast in the center of a roasting pan with the fat side up.
Cook for 2 hours per pound until you reach your desired internal temperature. When the internal temperature reaches around 125-130 degrees Fahrenheit (you've hit medium rare).
Remove the roast, tent with foil and rest for at least 10 minutes and up to 2 hours before you reverse sear.

Nutrition Facts : Calories 299 kcal, Carbohydrate 1 g, Protein 56 g, Fat 15 g, ServingSize 1 serving

BOTTOM ROUND ROAST WITH ONION GRAVY

Bottom Round Roast with Onion Gravy image

This is the easiest roast recipe and requires little work for a lot of flavor. The vinegar sounds awful but it makes it really good. Its an easy main dish for busy moms!

Provided by Susan

Categories Main Dish Recipes

Time 4h10m

Yield 6

Number Of Ingredients 7

Ingredients

6 onions, sliced
1 (4 pound) bottom round roast
salt and pepper to taste
1 bay leaf
1 tablespoon white vinegar
1 tablespoon all-purpose flour
1 cup water

Steps:

Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 11.3 g, Cholesterol 127 mg, Fat 22.5 g, Fiber 1.9 g, Protein 39.3 g, SaturatedFat 8.5 g, Sodium 167.5 mg, Sugar 4.7 g

SLOW COOKER BOTTOM ROUND BEEF ROAST

Slow Cooker Bottom Round Beef Roast image

My husband hates bottom round roast. Says it's always tough. I made this for him and he loved it, then I told him what it was. He couldn't believe it! It was fork tender and had an awesome flavor.

Provided by J Zoch

Categories Meat

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 -4 lbs bottom round beef roast
1/2 cup Worcestershire sauce
1/2 cup barbecue sauce
1 tablespoon garlic salt
1 tablespoon fresh ground pepper
1 lb onion
1 lb carrot
2 lbs potatoes

Steps:

Place beef roast in slow cooker.
Season with garlic and peppercorn.
Add onions, carrots, and potatoes.
Pour Worcestershire sauce and BBQ sauce on top.
Cook on low for 8 hours.

Nutrition Facts : Calories 235.2, Fat 0.5, SaturatedFat 0.1, Sodium 466.6, Carbohydrate 54.7, Fiber 7.3, Sugar 15.8, Protein 5

GRILLED BOTTOM ROUND ROAST

Grilled Bottom Round Roast image

I needed to conquer what promised to be an especially tough bottom round roast from a steer who lived his life chomping only grass & clambering up & down mountainous terrain. The overnight marination along bringing roast up to room temp before grilling did the trick. We like our beef rare, especially for leftovers to be used in sandwiches & salads, hence internal temp of just barely to 140 degrees F. You need to check on your roast frequently after initial 30 -40 minutes to reach but not exceed internal temp you prefer (140 - rare, 160 - medium (barely pink inside)). Serve with Recipe #43044 & green salad with balsamic dressing & balsamic marinated onions. Yum, yum, yum. Try to choose a roast that has a shell or rind of fat on one side - it'll rest longest on that side on the grill & not dry out the meat. *Cooking time probably too long but does NOT include long marinade.

Provided by Busters friend

Categories Roast Beef

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

3 1/2 lbs boneless bottom round roast
12 ounces lager beer (Yeungling)
1/4 cup spicy brown mustard
1/4 cup fresh horseradish, grated
1 teaspoon garlic granules
1 teaspoon chili pepper, smoked ground chipotle
1 teaspoon dried thyme
1 teaspoon ground nutmeg
1 teaspoon fresh coarse ground black pepper
3 bay leaves

Steps:

Mix beer, peppers, mustard, horseradish, thyme, garlic, bay leaves & nutmeg in plastic freezer bag.
Make several slashes through fat shell of roast.
Place roast in bag with marinade, express as much air as possible before sealing & refrigerate 12 - 24 hours.
On the day you plan to cook, let roast in marinade bag come to room temperature.
Preheat gas grill to 450°F.
Remove roast from marinade bag & place on plate fat shell up. Salt generously on fat side with Kosher salt.
Place on grill fat side down. Turn down heat to 350°F Let sear 5 minutes. Then turn roast & sear other sides - 5 minutes apiece. Keep lid down when not turning.
Decrease fire to 325°F & cook approximately 12 minutes a pound, periodically lifting lid to turn & test with meat thermometer until desired doneness reached.
Remove from grill, let rest 15 - 25 minutes, slice thin & serve. Enjoy.

Nutrition Facts : Calories 226.2, Fat 7.2, SaturatedFat 2.4, Cholesterol 96.8, Sodium 167.1, Carbohydrate 2.3, Fiber 0.5, Sugar 0.1, Protein 35.8

HOW TO COOK A BOTTOM ROUND ROAST

How to Cook a Bottom Round Roast image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories Main Course

Time 32m

Number Of Ingredients 4

Ingredients

1 3-4 pound bottom round roast
1/3 cup salted butter
1 Tbsp. minced garlic
1 Tbsp. chopped rosemary

Steps:

Use a paper towel to dry the roast.
Combine butter, garlic, and spices and spread over the roast.
Roast for 475° for a few minutes and turn off oven, then an hour at 200°F.

Nutrition Facts : Calories 230 kcal, ServingSize 1 serving

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