How to Cook a Bottom Round Beef Roast

Bottom round beef roast is a cut of beef that is both flavorful and easy to cook in an oven. A generous seasoning of Kosher salt and cracked pepper will ensure both good flavor and a firmer crust.

Difficulty: Easy

Instructions

Things You'll Need:

• Plastic wrap
• 4 tbs. kosher salt
• 1 tbs. cracked pepper
• Roasting pan
• 1 head celery
• 5 medium carrots, peeled
• Meat thermometer
• Sharp chef knife
• Plastic cutting board

1. Preheat oven to 450 degrees F.

2. Cut away any excessive fat, leaving only a thin covering on the roast. In your palms, rub together 4 tbs. kosher salt and 1 tbs. cracked black pepper. Massage this mix onto the beef evenly in a firm rubbing motion. Allow the meat to remain outside the refrigerator, covered with plastic wrap, for 1 to 2 hours prior to cooking to get it to room temperature.

3. Slice the celery into 4-inch long pieces and wash. Peel the carrots and cut in half both lengthwise and widthwise. Place these on the bottom of the roasting pan in a flat square pattern. You will place the roast on these vegetables to keep it from soaking in its own fats and from burning on the bottom of the pan.

4. Place the room-temperature roast in the roasting pan on top of the vegetables and put into the preheated oven. When a brown crust forms on the meat, usually in about 15 minutes, turn the heat down to 300 degrees F. From here, slow cooking the meat will allow the flavors to develop. Allow the beef to cook.

5. Insert your meat thermometer into the side of the beef. Use the reference guide to internal temperatures of doneness for cooking larger cuts of beef (see Tips below). For an 8 to 12 lb. roast, a conservative estimate of 17 to 18 minutes per pound of beef will get you to the rare stage.

6. Remove the roast 5 to 10 degrees below your desired temperature. This will ensure that the beef, which will continue to cook after coming out of the oven, will not overcook. Allow the roast to stand for 10 to 15 minutes to allow the meat to settle and the juices to remain in the beef. To cut the bottom round beef roast, move it to a large plastic cutting board. With a sharp knife, cut the meat against the grain in thin slices. Serve with some of the pan juices as an au jus or with fresh horseradish.

Tips & Warnings

• By leaving a thin coat of fat, you prevent the meat from drying out and add flavor.
• Below are the internal temperatures for judging what stage the bottom round beef roast is at:
• 120 to 125 degrees F for rare
• 130 to 140 degrees F for medium rare
• 145 to 150 degrees F for medium
• 155 to 165 degrees F for well done
• Use only the freshest cut of beef you can find.

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