This beef bottom round roast recipe is not easy to prepare! Slim cuts, bottom rounds, or runuplosts will become flavorful, juicy and tender when cooked properly. Serve with roasted Parmesan rainbow carrots and crunchy air fries wedges.
Bottom round roasts are usually low and slow cooked, as they are usually cuts of beef that are less munching. Certainly, it’s great if you’ve prepared it in a slow cooker or simmered in a Dutch oven, but I’m here to cook the bottom roast in the oven and tell you that using high heat still has incredible results, but the key is not to overcook it.
I once loved the well-done meat, but over the years I’ve begun to take on a medium, sometimes medium, unusual breathtaking! When preparing this recipe, you will want to pull the roast out of the oven once it reaches about 125 degrees. If you like meat, you might want to take it out faster.
This roast is cooked between 400 and 500 degrees Fahrenheit, so there is plenty of carry-over cooking during the break. This means that temperatures will rise 5-10 degrees when they rest. Tentting your tent with foil, which is not recommended for this recipe, will increase the internal temperature even further!
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😍 Why do you like this recipe?
This is a great recipe for when you need a simple, delicious dinner without much effort or cooking time. Cooking doesn’t take an hour! Bottom Round Roast is a refined cut of meat, so if you’re looking at fat intake, this lean roast is a great choice! The bottom round is much more affordable than other beef cuts like tri-tips and prime ribs. Leftovers make a great sandwich! You can also chopped meat and add it to this simple fried rice or replace these delicious khan asada kesadilla meat!
Fund Materials and Alternatives
Bottom Round Roast: If possible, choose a bottom round roast of 3.5-4 lb with a good fat cap. Garlic Cloves: 4 fresh garlic cloves, no replacements. Avocado oil: I chose avocado oil because avocado oil has a high smoke point and the roast is baked at high temperatures. You can replace olive oil or butter. Santa Maria Rub: We recommend using Santa Maria seasonings, but if you want to use a different seasoning, it’s fine. You can also use my steak seasoning recipes or combinations of dried or fresh herbs such as kosher salt, black pepper, rosemary and thyme.
How to cook a round roast under the bottom
Step 1: Roast with paper towels and dry, then tie them with kitchen strings if necessary to keep them in shape.
Step 2: Make a slit throughout the roast with a sharp fillet knife and slivered garlic. Next, prepare the Santa Maria friction if you want to use it.
Step 3: Scrape the roast with avocado oil and season with 2 tablespoons of Santa Maria friction. It is left in the fridge for 2 hours and covered. Remove from the fridge about an hour before cooking and bring to room temperature.
Pro Tip: If you have a hot kitchen, it may take less time to reach room temperature.
Cooking instructions
Preheat the oven to 500°C
Step 4: Place the roast on a rack on a roast pan or cast iron frying pan and raise the fat cap. Insert an oven probe or meat thermometer into the thickest part and place the bread on the center rack. Cook for 10 minutes.
Step 5: Lower the oven temperature to 400°C, then continue cooking the roast until it reaches 120 pieces if the internal temperature is unusual. If you like your meat is better, cook it for longer. See the chart below. Roast for 10-15 minutes and be careful of the internal temperature as it continues to rise during the rest. Slice and serve.
Pro Tip: Once I got out of the oven, I changed the oven probe to a meat thermometer and looked at the temperature at rest. Without hanging the tent with foil, the internal temperature rose to 10 degrees when it rested!
Best cooking time
Serving proposal
This bottom round roast recipe is served with broccoli crunch salad, lemon dill rice, or crunchy smashed potatoes. Another great option is the roasted beetroot salad.
🤷🏻♀️Recipe FAQ
Yes, no, you can cook the roast at the bottom with a round roast at a low temperature so that it’s soft, but if it’s cooked too long it can dry out. Another option is to cook at high temperatures for a short time while still rare and rare, and remove from the oven. This creates a soft roast that reduces cooking time.
Simple seasonings like kosher salt, black pepper and garlic powder are great starting points. It can only enhance the flavor of some dried or fresh herbs, such as thyme, rosemary, oregano.
Simmer the bottom round roast in the oven or to make chili colorado and other stews. You can also slice it thinly to make smoked beef jerky. The remaining cooked roast beef is perfect for adding to roast beef sandwiches and stir-fry.
Pro tips
When preparing this beef bottom round roasting recipe, focus on the roasting and use the temperature of the internal thermometer as a guide instead of cooking time as the cooking time. Do not skip the rest period so that the juice can be redistributed throughout the roast. If the internal temperature of the meat is too high, we do not recommend tenting the roast with aluminum foil. Thinly slice leftovers against the grain and use them in roast beef sandwiches or instead of tri-tips in these tri-tip sandwiches. Store leftovers in an airtight container in the fridge for up to 4 days. Leftovers can also be frozen for up to 3 months.
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If you want to enjoy this beef bottom round roast recipe, take a look at these other amazing bee flavors!
📖Recipe
Bottom Round Roast Recipe
This beef bottom round roast recipe is not easy to prepare! Slim cuts, bottom rounds, or runuplosts will become flavorful, juicy and tender when cooked properly.
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rate
Serving: 6 Serving
calorie: 249kcal
Instructions
Roast with paper towels and dry, then tie them with kitchen strings if necessary to maintain their shape.
Scrape the roast with avocado oil and season with 2 tablespoons of Santa Maria friction. It is left in the fridge for 2 hours and covered. Remove from the fridge about an hour before cooking and bring to room temperature.
Cooking instructions (preheat oven from 500)
Place the roast on a rack on a roast or cast iron frying pan and wear a fat hat. Insert an oven probe or meat thermometer into the thickest part and place the bread on the center rack. Cook for 10 minutes.
Lower the oven temperature to 400°C and then continue cooking the roast until it reaches 120°C if the internal temperature is unusual. If you like your meat is better cook it longer, see the chart on the post body. Roast for 10-15 minutes and be careful of the internal temperature as it continues to rise during the rest. Slice and serve.
Note
If you have a hot kitchen, it may take less time to reach room temperature. Once I got out of the oven, I changed the oven probe to a meat thermometer and turned my eyes when the temperature was resting. Without hanging the tent with foil, the internal temperature rose to 10 degrees when it rested! When preparing this beef bottom round roasting recipe, focus on the roasting and use the temperature of the internal thermometer as a guide instead of cooking time as the cooking time. Do not skip the rest period so that the juice can be redistributed throughout the roast. If the internal temperature of the meat is too high, we do not recommend tenting the roast with aluminum foil. Thinly slice leftovers against the grain and use them in roast beef sandwiches or instead of tri-tips in these tri-tip sandwiches. Store leftovers in an airtight container in the fridge for up to 4 days. Leftovers can also be frozen for up to 3 months.
nutrition
Serving: 1Serving | calorie: 249kcal | carbohydrates: 2g | protein: 34g | fat: 11g | cholesterol: 93mg | sodium: 85mg | fiber: 0.2g | sugar: 0.1g
