Perfect Bottom Round Roast Recipe

Looking for the ultimate roast recipe? This Bottom Round Roast delivers tender, juicy meat with a flavorful crust that’s perfect for any occasion. Seasoned with a fragrant spice rub and roasted to perfection, it’s an ideal choice for family dinners, holiday feasts, or meal prep. With simple ingredients like olive oil, garlic, rosemary, and thyme, this recipe is easy to follow and produces consistently delicious results. Pair it with roasted vegetables or mashed potatoes for a complete and satisfying meal.

Ingredients:

• 4 lb bottom round roast
• ¼ cup olive oil
• 1 ½ tablespoons coarse salt
• 1 tablespoon dried garlic
• 2 tablespoons dried onion flakes
• 1 ½ tablespoons dried rosemary
• 1 tablespoon dried thyme
• 1 teaspoon coriander seeds
• 1 teaspoon black pepper

Instructions:

1. Preheat the Oven:
   • Set your oven to 450°F and ensure the rack is positioned in the center.
2. Prepare the Spice Paste:
   • In a mortar, combine coarse salt, dried garlic, onion flakes, rosemary, thyme, coriander seeds, and black pepper. Gradually add the olive oil while grinding the mixture into a smooth, fragrant paste.
3. Season the Roast:
   • Rub the spice paste generously over the entire surface of the roast, ensuring all sides are well-coated.
4. Prepare the Roasting Pan:
   • Place the roast fat-side up on a rack set inside a roasting pan. For extra flavor, add vegetables such as carrots, red onions, zucchini, and beets to the bottom of the pan. These will cook in the meat juices, enhancing their taste.
5. Begin Roasting:
   • Bake the roast at 450°F for 20 minutes to achieve a beautiful crust. Avoid opening the oven door to maintain the temperature.
6. Lower the Heat:
   • Reduce the oven temperature to 350°F and continue baking for about 1 hour, or until the roast reaches an internal temperature of 135°F when checked with a meat thermometer.
7. Rest Before Slicing:
   • Remove the roast from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring tender, juicy slices.

Enjoy this flavorful and perfectly cooked Bottom Round Roast with your favorite sides!

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Tips

• Ensure the roast is at room temperature before cooking for even roasting.
• Use a meat thermometer for precise doneness. Rare is 125°F, medium-rare is 135°F, and medium is 145°F.
• Resting the meat is essential to lock in juices and tenderness.

Variations and Substitutions

• Replace coriander seeds with fennel seeds for a slightly sweeter flavor.
• Substitute dried rosemary and thyme with fresh herbs for a vibrant, aromatic finish.
• Use a balsamic glaze over the roast for a tangy, caramelized crust.

FAQs

Q: Can I use a different cut of meat?
A: Yes! This recipe works well with chuck roast, eye of round, or sirloin tip roast.

Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain juiciness.

Q: Can I make this roast in advance?
A: Absolutely! Cook the roast, let it cool, and slice it thinly. Store it with juices in the refrigerator, then reheat before serving.

Serving Suggestions

• Serve with classic sides like mashed potatoes, roasted vegetables, or green beans.
• Pair with a rich gravy or horseradish cream sauce for extra flavor.
• Use leftover slices for hearty sandwiches or wraps.

Why You’ll Love This Recipe

This Bottom Round Roast is a simple yet impressive dish that highlights the natural flavors of beef. The aromatic spice rub creates a flavorful crust, while the roasting process ensures a tender and juicy center. Perfect for family dinners, special occasions, or meal prep, this recipe is both versatile and delicious!