Bottom Round Roast in the Oven
This Bottom Round Roast in the Oven is cooked at high temperature with a garlic and butter crust. You'll be delighted at how quickly you can enjoy beautiful, buttery beef roast that's tender and juicy.
Servings: 8 servings
Chef Alli
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Ingredients
- 3 pound beef bottom round roast
- 1/3 cup butter softened
- 2 teaspoons kosher salt
- 1 teaspoon seasoned salt such as Lawry’s
- 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 you’re 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 doesn’t 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. Don’t 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.
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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