Description
This Bottom Round Roast Beef recipe features a tender and flavorful roast seasoned with a garlic herb beef rub, perfect for a hearty family meal. The roast is initially seared at a high temperature and then slow-roasted to medium rare or medium perfection, resulting in juicy, thinly sliced beef ideal for sandwiches or main dishes.
Ingredients
Scale
Beef and Oil
- 4 pounds bottom round beef
- 2 teaspoons olive oil
Garlic Herb Beef Rub
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary, or 2 teaspoons fresh rosemary
- 1 teaspoon Kosher salt
- ½ teaspoon dried thyme, or 1 teaspoon fresh thyme
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the Beef: Remove the beef from your refrigerator about 1 hour before cooking to bring it to room temperature. This step ensures even cooking.
- Make the Rub: Preheat your oven to 425℉. In a small bowl, combine the minced garlic, rosemary, salt, thyme, and black pepper to create the garlic herb beef rub.
- Season the Meat: Lightly coat the bottom round beef with olive oil, then generously rub the garlic herb mixture all over the surface of the meat, ensuring full coverage for maximum flavor.
- Roast at High Heat: Place the seasoned meat on a rack inside a roasting pan and put it into the preheated oven. Roast at 425℉ for 15 minutes to sear the exterior and lock in juices.
- Slow Roast: After 15 minutes, reduce the oven temperature to 325℉. Continue roasting the beef for approximately 1½ hours, or until the internal temperature reaches 130℉ for medium rare or 140℉ for medium doneness.
- Rest the Meat: Transfer the roast to a cutting board and tent loosely with aluminum foil. Let it rest for 20-30 minutes to allow the juices to redistribute, resulting in a juicier and more tender roast.
- Slice and Serve: Slice the roast thinly and across the grain to maximize tenderness before serving.
Notes
- Slicing the meat thinly and against the grain helps produce a more tender result.
- Store leftovers in an airtight container and refrigerate for up to 4 days.
- To reheat leftovers, place them in a baking dish and cover tightly with foil. Heat in a 300℉ oven for about 10 minutes or until warmed through.
Nutrition
- Serving Size: 1/6 of the roast (approximately 6.7 oz)
- Calories: 320 kcal
- Sugar: 0.5 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 42 g
- Cholesterol: 115 mg
