How to Cook a Perfect Bottom Round Roast Beef

Understanding Bottom Round Roast Beef

What Is Bottom Round Roast Beef?

Bottom round roast comes from the rear leg of the cow. It’s a lean, tough cut of meat that’s best cooked slowly at a low temperature. When prepared correctly, it can be incredibly flavorful and satisfying.

Why It’s Worth Cooking

It’s affordable, rich in beefy flavor, and with the right technique, becomes tender and juicy. It’s also very versatile — perfect for meal prep, sandwiches, or traditional roasts.

Cooking the Whole Bottom Round Roast

Oven-Roasting Method

Step-by-Step Instructions:

1. Preparation: Remove the roast from the fridge 30 minutes before cooking. Pat it dry.
2. Seasoning: Rub with olive oil, salt, pepper, garlic powder, onion powder, and rosemary.
3. Searing: In a hot pan, sear all sides of the roast until browned.
4. Roasting: Transfer to a 275°F (135°C) oven. Roast until internal temp reaches 135°F (57°C) for medium-rare.
5. Resting: Let the roast rest for 15–20 minutes before slicing.

Cooking Temperature and Time Table (Whole Roast)

Weight (lbs)	Temp (°F)	Doneness	Time (min/lb)	Internal Temp (°F)
2–3	275	Medium-Rare	30–35	135
3–4	275	Medium	35–40	145
4–5	275	Medium-Well	40–45	150

Pro Tip

Always use a meat thermometer. I never skip this. It’s the only way to guarantee your roast is done perfectly without overcooking.

Cooking Bottom Round in Portions

Pan-Seared Steaks

Cut into 1-inch steaks, marinate for 1–2 hours in soy sauce, olive oil, garlic, and lemon. Sear 3–4 mins per side for medium doneness.

Cubed for Stews

Cut into chunks, season, then brown and simmer in broth for 2–3 hours with vegetables.

Spice and Seasoning Combinations

Classic Rub

Salt, black pepper, garlic powder, onion powder, paprika, dried thyme.

Herbaceous Mix

Fresh rosemary, thyme, cracked black pepper, lemon zest, sea salt.

Bold and Smoky

Smoked paprika, cumin, chili flakes, cocoa powder, coffee grounds, brown sugar.

Caloric Information

Nutritional Breakdown (Per 100g Cooked)

• Calories: 180
• Protein: 28g
• Fat: 7g
• Carbs: 0g
• Ideal For: Low-carb, keto, high-protein diets

Leaner Options

Trim all visible fat and use low-sodium seasoning blends for a healthier roast. I often do this when cooking for athletes or clients on a fitness plan.

Cooking a Diet-Friendly Version

Light Roast Tips

Use minimal oil, skip the sear, and roast in a bed of chopped celery, carrots, and onions for added moisture without fat.

Steamed Style in Foil

Wrap with vegetables and herbs, steam-bake at 300°F for a lighter, juicier dish. It’s incredibly moist without added fats.

First Course Dishes with Bottom Round

Beef Broth Soup

Simmer leftover bones or cubed roast with onions, garlic, celery, and spices for 2–3 hours. Strain and add fresh vegetables and noodles or barley.

Beef and Vegetable Puree

For a gourmet starter, blend cooked bottom round with steamed carrots and potatoes, thin with broth, and season lightly.

Main Course Ideas

Classic Roast Dinner

Serve sliced roast with mashed potatoes, gravy, and roasted root vegetables.

Beef Stroganoff

Sauté mushrooms, onions, and garlic. Add sour cream, broth, and thin strips of beef. Serve over noodles.

Beef Tacos

Shred leftover roast, mix with taco seasoning, and serve in tortillas with salsa and avocado.

Microwave Preparation

Quick Reheat or Cook

• Place thin slices in a microwave-safe dish.
• Add 2 tbsp broth or water.
• Cover with a microwave lid.
• Cook on medium heat for 3–5 minutes.

Note: Not ideal for cooking from raw — better for reheating or finishing.

Slow Cooker Method

Tender and Juicy

Place the whole roast in a slow cooker with 1 cup beef broth, carrots, onions, and potatoes. Cook on low for 8 hours.

I always use this when I’m short on time but want rich flavor and tenderness. It works every time.

Multi-Cooker/Instant Pot Cooking

Fast and Effective

• Sear using “Sauté” mode.
• Add 1 cup broth, seal lid.
• Pressure cook 20 minutes per pound.
• Natural release for 15 minutes.

It comes out fork-tender, and you get a delicious broth as a bonus.

Cooking on the Stovetop and in Oven Pots

For Stews or Slices

Brown meat in a Dutch oven. Add broth and vegetables. Simmer on low heat for 2–3 hours. Cover tightly to trap moisture.

Oven Clay Pots / Casserole Dishes

Combine roast, herbs, broth, and vegetables in a ceramic pot. Bake at 300°F for 3–4 hours. It’s like grandma’s house on a Sunday.

FAQ – Chef’s Personal Tips