Savory Bottom Round Roast Recipe

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This beef Bottom Round Roast recipe is the best way to cook a bottom round roast that simmers low and slow until tender and juicy in a rich tomato sauce with basil and oregano.

The bottom round roast is likely the best dinnertime value in the entire meat case!

Best Bottom Round Roast Recipe

Please tell me what could be better than a delicious, savory beef bottom round roast on a cold day. Talk about classic comfort food that everyone adores.

When you need something hearty and soul-warming for your family and friends, this easy pot roast is perfect. Simmering in savory, creamy tomato gravy and served over mashed potatoes and this recipe is great for sharing.

This is my favorite fork-tender and perfect bottom round roast recipe and it braised low and slow in your oven.

You don’t need tons of cooking experience to make a rich and juicy roast. I can assure you, and I’ve taught people to do it for years.

All you need are a few common ingredients and seasonings, an economical bottom round roast, a Dutch oven or big pot for cooking, and about 4 hours to slowly braise and get very tender.

Other beef roast recipes that we love are oven roast Eye of Round Roast, Instant Pot Eye of Round Roast or this oven roast Top Round Roast.

INGREDIENTS

• Bottom round roast: These are typically about 3 pounds in size (give or take a few ounces) in most grocery store meat cases
• Your favorite steak seasoning: I use Montreal Steak Seasoning
• Oil: You can use olive oil, vegetable oil, canola oil, or even peanut oil
• Yellow or white onion
• Fresh garlic: Or substitute minced garlic from a jar or garlic powder
• Diced tomatoes: Use what you have on hand, I use Roma tomatoes or substitute canned tomatoes that are well drained
• Tomato sauce
• Water or substitute chicken broth: Chicken broth adds more flavor, but also more sodium.
• Fresh basil: May substitute dried basil leaves
• Dried oregano leaves
• Salt and pepper, as desired

How to cook Bottom Round Beef Roast

Preheat the oven to 250 degrees F. Remove the rump roast from refrigeration and unpackage. Season the roast on all sides with steak seasoning.

Let the roast rest on the counter uncovered for an hour before you begin the cooking process. This allows the chill from refrigeration to subside a bit. 

Don’t skip this step! Allowing the roast to rest is important for the cooking process and a good eating experience.

In a Dutch oven or large pot, heat a good swish of olive oil.

Add the onion and sauté for 2-3 minutes, then add the garlic and tomatoes, cooking an additional 1-2 minutes.

Stir in the tomato sauce and water or chicken broth; add the oregano and fresh basil.

Meanwhile, add a good swish of olive oil to a deep, skillet over medium high heat.

When the oil is hot, use a pair of long-handled tongs to add the seasoned roast to the skillet.

Sear it on all sides, just until nicely browned and caramelized all around.

Place the seared roast into the pot with the onion/tomato sauce mixture.

Ladle some of the tomato sauce mixture over the top of the roast. Cover the pot with a tight-fitting lid.

Place the covered roast into the preheated oven on the center rack.

Let the roast slowly braise (simmer) for 4 – 4 1/2 hours. Or until the roast is very fork-tender and 195-205 degrees F. at the center.

It is best to test with an instant-read meat thermometer.

Remove the roast from the oven and let it rest, covered, on the counter for 20 minutes.

To remove the fats from the tomato gravy before serving, place it in a gravy separator.

You can also use a ziplock bag to achieve similar results. Alternatively, chill the tomato gravy and skim the fats on top before serving.

Serve the roast with mashed potatoes, topped with some of the tomato gravy in the pot. Delicious!

What is bottom round roast

Bottom round roast is a very lean cut of beef that is best for braising low and slow.

Bottom round roast is a cut of meat that comes from the hind quarters of the cow. The muscle is tough because it gets a lot of use.

Bottom round roast can also carry a label that says bottom round, rump roast, and London broil.

Top round roast is a similar cut of beef since it comes from the same area of the cow.

It is a very lean cut of beef mainly used for roasts, deli meat, and bottom round beef jerky.

It is often a better price point than other more tender roasts because it is considered a tougher cut of beef.

Bottom Round Roast vs Chuck Roast

The bottom round roast has less marbling or fat than a chuck roast. Some would say that the fat gives chuck roast a better flavor.

Because bottom round roast is very lean and can be more challenging to cook in comparison to a chuck roast.

It also very often costs less per pound because there is zero waste. The entire cut of beef can be eaten and there are no bones.

The bottom round also needs more liquid to cook than a chuck roast because there is less marbling. In this recipe, the roast is submerged in the tomato sauce almost to the top of the roast while cooking.

How do you know when a beef roast is done

When a roast is fully tender, it means you can easily insert a fork into the center of the cut without resistance, also known as fork-tender.

If you give the fork a twist, the meat around it will give way and come apart. This indicats the roast is finished cooking and ready to eat.

The internal temperature of a fully cooked, fork-tender roast will be 195-205 degrees F. when temped with a meat thermometer.

Troubleshooting a tough roast

If your bottom round roast is tough and chewy, it usually means that the roast was cooked in too much of a hurry.

Cooking a good bottom round roast requires patience! It should be braised at no more than 250 degrees F. for at least 4 hours, often even 5 hours for a 3 pound roast.

The larger the roast, the more time it will take to cook until fully tender and delicious.

How to freeze

After cooking this recipe, fully cool the roast and place it into an air tight container or ziplock freezer bag.

To thaw, place in the refrigerator. After thawing, the meat can be reheated in the microwave or cooked in the oven at 250 degrees until cooked throughout.

When I find bottom round roast on sale, I usually grab 2-3 from the meat case and freeze them to use at a later time.

A well-wrapped roast from the meat case will keep perfectly fine in the freezer for up to 6-8 months.

How to serve this roast sliced

Since this roast is so tender, it can fall apart while slicing. To slice this beef bottom roast recipe, cool the roast to room temperature and then chill it in refrigeration.

Once fully chilled throughout, return the roast to the cutting board and cut it into slices against the grain of the muscle fibers.

Slicing across the fibers of the meat shortens them, making the meat more tender and easier to chew.

To slice, turn the meat so the lines (fibers) of the meat are running horizontally on the cutting board, then slice ACROSS the grain of the meat into slices.

MORE FAVORITE RECIPES TO ENJOY –

This Shredded Rump Roast recipe delivers a tender, homestyle pot roast that’s hearty and satisfying, especially when paired with roasted potatoes or buttery noodles.

Chuck Tender Beef Roast with Gravy is a fork-tender pot roast seared until golden brown, then cooked low-and-slow in the oven. We serve this nestled deep into a rich gravy and all the perfect seasonings.

HOMEMADE BOTTOM ROUND ROAST JERKY – Here’s the best recipe for making your own oven-baked beef jerky, and you need zero special equipment to do it. 

Bottom Round Beef Roast Chili in the Crock pot – This recipe for chili is so delicious!

Originally published 5/5/23 – recipe notes and photos updated 9/12/24