Go Back
A tomato based sauce over a beef bottom round roast in a pot from the oven.

Bottom Round Beef Roast

This beef Bottom-Round Roast recipe simmers low and slow until tender and juicy in a rich tomato sauce with Italian seasonings.
Servings: 8 servings
Chef Alli
5 from 13 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours

Ingredients
 

  • 3 pound bottom round roast, may substitute top round roast bottom round roast is sometimes labeled rump roast in the meat case, fyi
  • Your favorite steak seasoning, to taste We like McCormick Montreal Steak Seasoning
  • olive oil for searing the roast and cooking the vegetables may substitute vegetable, canola, coconut, or avocado oil for searing
  • 1 medium yellow or white onion thinly sliced
  • 2-3 cloves garlic may substitute 2-3 teaspoons of jarred minced garlic or 1 tsp. garlic powder
  • 2-3 medium Roma tomatoes roughly chopped, may substitute one 14 oz. can diced tomatoes, with juice
  • 15 ounce can tomato sauce
  • 1 cup water or chicken broth
  • 1 large sprig fresh basil may substitute 1 tsp. dried basil leaves
  • 1 teaspoon dried oregano leaves
  • kosher salt and pepper to taste

Instructions
 

  • 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 to allow 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, then cook 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, searing it on all sides, just until nicely browned and caramelized.
  • 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 braise (simmer) for 4 - 4 1/2 hours, or until the roast is very fork-tender at the center and 195-205 degrees F. when tested 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 or use a ziplock bag to achieve similar results. Alternatively, chill the tomato gravy and skim the fats on top before serving.
  • Serve the roast in chunks with mashed potatoes, topped with some of the tomato gravy in the pot. Delicious!

Nutrition

Calories: 262kcalCarbohydrates: 5gProtein: 39gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 105mgSodium: 350mgPotassium: 806mgFiber: 1gSugar: 3gVitamin A: 383IUVitamin C: 7mgCalcium: 57mgIron: 4mg
Tried this recipe?Let us know how it was!