Bottom Round Roast in the Oven
This beef Bottom Round Roast in the Oven is cooked at a high temperature with a garlic and butter crust. You’ll be delighted at how quickly you can enjoy a beautiful buttery beef roast that’s tender and juicy.

Bottom Round Roast Recipe
If you are looking for a quicker cooking bottom round roast recipe that is tender and juicy, this recipe is for you.
I didn’t grow up cooking round roasts in the oven at a high temperature. Both of my Grandmothers and my Mom braised round roasts low and slow in liquid until they were very tender.
Imagine my surprise when I realized others were cooking round roasts in just the opposite fashion: very quickly at a high temperature. How could this be?
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I have found out (after testing it several times for myself) that you absolutely CAN cook a round roast at a high temperature in a short amount of time, provided you take a few necessary steps! If you like this cooking method, try this oven baked eye of round roast, too!

Ingredients
- Beef bottom round roast: Look for a bottom round roast that’s about 3 pounds in size.
- Butter: Softening the butter makes it easy to stir in the spices. You can soften it on the counter at room temperature or place it into the microwave on the defrost setting for just a few seconds. Don’t melt it, just soften it.
- Kosher salt: If you’re using table salt instead of kosher or sea salt, you’ll need half as much.
- Seasoned salt and black pepper: I like Lawry’s seasoned salt, but use your preferred favorite.
- Fresh rosemary: Or substitute dried rosemary. To bring the essence out for more flavor, rub it with your fingers before using.
- Mustard seeds: These add extra flavor to the exterior of the roast, but if you don’t have on hand, it’s ok to leave them out.
- Garlic cloves: May substitute 1 tsp. garlic powder

Cooking Tips
- There is no need to tie this roast. I did it because I enjoyed the process.
- Resting this roast is critical. Please do not skip the one-hour rest before and 30-minute rest after cooking!
- Removing the roast at 120 degrees from the oven is very important because it cooks at a very high temperature and could easily overcook. If you want your beef to be more well-done after resting, simply slice and plate your serving. Then, microwave this serving in 15-second increments until desired doneness.
How to Cook Bottom Round Roast in the Oven
Unpackage the bottom round roast and let it rest on a platter on the counter at room temperature, uncovered, for an hour.
When youโre ready to cook the roast after it has rested, preheat the oven to 500 degrees F.
Using a few paper towels, pat the exterior of the roast to remove any moisture.
Using kitchen string (also known as butcher twine), tie the roast at 2-inch intervals down the length of the roast.

In a small bowl, combine the softened butter with both salts and the spices until well blended. Place the roast into a shallow roasting pan, then pat dry with paper towels again.
Spread the seasoned butter evenly all over the meat’s exterior, using a silicone spatula or your fingers. I like to plop the butter right on top then spread it outwards and down the sides using a skinny silicone spatula.


If the butter doesnโt seem to want to stick, pat the roast with paper towels once more, then try again.
Cook the roast, uncovered, on the center oven rack for 10 minutes at 500 degrees. FYI, your oven will get a bit smoky during this time.

Turn the oven off for 10 minutes, propping the oven door open during this time.
Turn the oven back on to 400 degrees F.
Continue to cook the roast for 40-45 minutes, OR until the internal temperature reaches 120-125 degrees F. at the center of the roast when tested with an instant-read meat thermometer. Donโt overcook!

Remove the roast from the pan to a cutting board and tent loosely with foil.
Let the roast rest for 30 minutes, allowing the meat fibers to relax and the beef juices to redistribute throughout the roast.

Starting at one narrow end of the roast, carve against the grain into 1/2-inch slices, nipping the kitchen strings as you go so they are out of the way. Serve at once.

Is Bottom Round Roast Tender?
I was delighted at how tender this roast turned out once it was sliced across the grain into 1/2-inch slabs of beef.
The secret to tender bottom round roast is to be sure to cook the roast to just medium-rare and to let it have plenty of time to rest before it’s sliced.
How Long to Keep a Crusted Roast in the Oven
Using this recipe, it will take just over an hour to have a delicious, golden brown crust on the roast.
Gravy for serving
This roast is delicious with a rich brown gravy. We also like to serve it with our creamy horseradish sauce.
How to Reheat
Remove the slices of leftover roast from the refrigerator. Place an individual serving of roast on each plate. Then, microwave each serving in 15 second increments until desired doneness. Working in 15 second increments will prevent overcooking the beautiful medium-rare beef.
If possible, microwave the leftover sides separately and then plate and serve.
Other Beef Roast Recipes
This flavorful recipe for Instant Pot Bottom Round Roast is cooks up fast and easy in a pressure cooker and includes a delicious brown gravy with mushrooms and onions.
Beef Top Round Roast in the oven makes the most tender slices of perfectly cooked and seasoned, juicy beef roast that is budget-friendly and delicious.

Bottom Round Roast in the Oven
Ingredients
- 3 pound beef bottom round roast
- 1/3 cup butter softened
- 2 teaspoons kosher salt
- 1 teaspoon seasoned salt such as Lawryโs
- 1/2 teaspoon black pepper
- 1 tablespoon fresh rosemary chopped, may substitute 1 teaspoon dried rosemary, roughly crumbled
- 1 teaspoon mustard seeds
- 2 cloves garlic crushed or minced, may substitute 1 tsp. garlic powder
Instructions
- Unpackage the bottom round roast and let it rest on a platter on the counter at room temperature for an hour, uncovered.
- When youโre ready to cook the roast after it has rested, preheat the oven to 500 degrees F.
- Using a few paper towels, pat the exterior of the roast to remove any moisture.
- Using kitchen string (also known as butcher twine) tie the roast at 2-inch intervals down the length of the roast.
- In a small bowl, combine the softened butter with both salts, and the spices until well blended.
- Place the roast into a shallow roasting pan; pat dry with paper towels once more.
- Spread the seasoned butter evenly all over the exterior of the meat, using a silicone spatula or your fingers. **I like to plop the butter right on top then spread it outwards and down the sides using a skinny silicone spatula. **If the butter doesnโt seem to want to stick, pat the roast with paper towels once more, then try again.
- Cook the roast, uncovered, on the center oven rack for 10 minutes at 500 degrees. **Expect your oven to get a bit smoky during this time, fyi.
- Turn the oven off for 10 minutes, propping the oven door open during this time.
- Turn the oven back on to 400 degrees F.
- Continue to cook the roast for 40-45 minutes, OR until the internal temperature reaches 120-125 degrees F. at the center of the roast when tested with an instant-read meat thermometer. Donโt overcook!
- Remove the roast from the pan to a cutting board and tent loosely with foil.
- Let the roast rest for 30 minutes, allowing the meat fibers to relax and the beef juices to redistribute throughout the roast.
- Starting at one narrow end of the roast, carve it into 1/2-inch slices, nipping the kitchen strings as you go so they are out of the way. Serve at once.