Bottom Round Roast Recipe
This beef bottom round roast recipe couldn't be simpler to prepare! Although a leaner cut, bottom round or rump roast can still be flavorful, juicy, and tender if cooked properly.
Servings: 6 servings
Calories: 249kcal
Equipment
Ingredients
- 1 4 lb bottom round roast (3.5-4 lbs)
- 5 medium garlic cloves (slivered)
- 1½ tablespoon avocado oil
- 2 tablespoon Santa Maria rub
Instructions
- Pat roast with paper towels to dry, then tie with kitchen twine, if needed to keep its shape.
- Make slits all over the roast with a sharp filleting knife and stuff with slivered garlic. Next, prepare the Santa Maria rub, if using.
- Rub roast with avocado oil, then season with 2 tablespoons of Santa Maria rub. Place in the fridge for two hours, uncovered. Remove from fridge about an hour before cooking to bring to room temperature.
Cooking Instructions (Preheat oven to 500℉)
- Place roast on a rack over a roasting pan or cast iron skillet, fat cap up. Insert an oven probe or a meat thermometer into the thickest part and place the pan on the middle rack. Cook for 10 minutes.
- Reduce oven temperature to 400℉, then continue to cook roast until the internal temperature reaches 120℉ for rare. Cook longer if you like your meat more well done, see chart in the body of the post. Rest roast for 10-15 minutes and keep an eye on the internal temperature because it will continue to rise as it rests. Slice and serve.
Notes
- If you have a hot kitchen, it may require less time to come to room temperature.
- Once out of the oven, I replaced the oven probe with a meat thermometer to keep an eye on the temperature as it rested. Without being tented with foil, the internal temperature climbed by 10 degrees as it rested!
- When preparing this beef bottom round roast recipe, keep an eye on the roast and use the internal thermometer temperature as a guide, instead of the cooking time, as oven temperatures vary.
- Don't skip the resting period so the juices can redistribute throughout the roast.
- I don't recommend tenting the roast with aluminum foil as doing so will increase the meat's internal temperature too much.
- Slice leftovers thinly against the grain to use in roast beef sandwiches or substitute for the tri tip 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 | Calories: 249kcal | Carbohydrates: 2g | Protein: 34g | Fat: 11g | Cholesterol: 93mg | Sodium: 85mg | Fiber: 0.2g | Sugar: 0.1g
