How to Cook Bottom Round Roast: A Step-by-Step Guide

If you’re looking for a budget-friendly cut of beef that can feed a crowd, bottom round roast is an excellent choice. Although it’s a lean cut, it can be tough and chewy if not prepared correctly. In this guide, we’ll show you how to cook a juicy and flavorful bottom round roast that’s sure to impress your family and friends.

Choosing and Preparing the Meat

Before you start cooking, you need to make sure you have the right cut of meat. Look for a bottom round roast that’s about 3-4 pounds and has a consistent thickness. Avoid roasts that are too thin or that have a lot of fat or gristle, as they won’t cook evenly.

Once you’ve got your roast, it’s time to prepare it for cooking. First, take it out of the fridge and let it sit at room temperature for an hour. This will help it cook more evenly. Meanwhile, preheat your oven to 325°F.

Next, trim any excess fat from the roast, but leave a thin layer to add flavor and prevent the meat from drying out. Season the roast generously with salt, pepper, and any other herbs or spices you like. Common choices include garlic, rosemary, thyme, and paprika.

Cooking the Roast

Now it’s time to cook the roast. Place it on a rack in a roasting pan, with the fat side up. If you don’t have a rack, you can use a bed of vegetables like carrots, onions, and celery to help keep the roast elevated and add flavor.

Put the roast in the oven and cook for about 20-25 minutes per pound, or until the internal temperature reaches 135°F for medium-rare. Use a meat thermometer to check the temperature in the thickest part of the meat, avoiding the bone if there is one.

Once the roast is done, take it out of the oven and let it rest for at least 10-15 minutes before carving. This allows the meat to reabsorb its juices and makes it more tender and flavorful.

Serving Suggestions and Variations

Now that your bottom round roast is cooked to perfection, it’s time to enjoy it. Slice the roast thinly against the grain and serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

If you want to change things up, there are many variations of bottom round roast you can try. For example, you can marinate the meat in a mixture of soy sauce, ginger, and brown sugar before cooking. Or you can add a glaze made of balsamic vinegar, honey, and mustard in the last 15-20 minutes of cooking time.

Tips and Tricks for Success

Here are some additional tips and tricks to help you get the best results when cooking bottom round roast:

– Don’t overcook the meat, as it will become tough and dry. Use a meat thermometer and take the roast out of the oven when it reaches the desired temperature.
– Let the roast rest before slicing it, as this will make it more tender and juicy.
– Use a sharp knife to slice the meat thinly against the grain, which will help break down the muscle fibers and make it easier to chew.
– Leftover roast can be used in sandwiches, stews, or stir-fries for a quick and easy meal.
– Try different seasonings and cooking methods to find your favorite way of preparing bottom round roast.


Q: Can I cook bottom round roast in a slow cooker?
A: Yes, you can. Brown the roast in a pan first to give it some color, then transfer it to a slow cooker with some vegetables and broth. Cook on low for 6-8 hours, or until tender.

Q: How long will leftovers last in the fridge?
A: Leftover roast can be stored in an airtight container in the fridge for up to 4 days.

Q: Can I freeze leftover roast?
A: Yes, you can. Wrap it tightly in plastic wrap or foil, then place it in a freezer bag or container. It will keep for up to 2-3 months in the freezer.

Q: How can I make sure the roast is tender?
A: Besides cooking it to the right temperature and letting it rest, you can also try using a meat tenderizer or a marinade with acidic ingredients like vinegar or lemon juice.