For a tasty, succulent hearty dinner that the whole family will love, try making a bottom round roast. Flavored with mouthwatering garlic-herb butter and cooked to perfection, this easy roast beef recipe is sure to become a favorite in your household. You only need a few ingredients to make garlic-herb bottom round roast, but despite how simple it is to make, this delicious roast boasts loads of flavor. It's a killer recipe for busy families or anyone who wants to make great-tasting dinners but is still learning their way around the kitchen.
Bottom round roast is a lean cut of beef that comes from the cow's leg. Leaner is a healthier option when it comes to meat, which is one of the great things about this cut of beef. This means it can be a little tougher if not cooked properly, especially compared to a top round cut (which as its name suggests, comes from the top part of the cow leg). Fortunately, if you follow the steps in this recipe, you'll wind up with tender, tasty, melt-in-your-mouth roast beef. Bottom round roast is also a cheaper cut of beef, making it ideal for anyone on a budget.
– Don't have any rosemary? Thyme, sage, oregano, basil, or an Italian herb mix would all be great substitutes.
– Don't open the oven after turning off the heat. Otherwise, the heat will escape.
– Use an instant-read meat thermometer to determine when your roast is ready. Medium-rare is about 130 to 135°F.
– You can sear the roast before placing it in the oven to seal in the juices and help make it more tender.
– Cut the roast against the grain for maximum tenderness.
Whether you choose mashed, roasted, or baked potatoes, they are always a popular choice to serve with roast beef. Of course, you can't go wrong with steamed or roasted veggies – some delicious sides to serve with bottom roast can be asparagus, broccoli, cauliflower, and green bean recipes. Or you could serve up some homemade mac and cheese and a light green salad.
Preheat your oven to 500°F.
Dry the roast with paper towels, then place it in a baking dish.
Mix the butter, rosemary, and garlic in a small bowl.
Spread the garlic-herb butter over the entire roast. Season the roast lightly with black pepper. Put the roast in the oven and reduce the heat to 475°F.
Bake for 7 minutes per pound of meat. Turn the oven off and leave the roast in the oven for an hour. Once an hour has passed, heat the oven to 200°F and cook for another hour or so, or until the roast has reached your preferred level of doneness.
Store leftovers in an airtight container or wrap them in foil, then refrigerate for up to 4 days. It's great in sandwiches!