How to Prepare Bottom Round Roast: Quick Tips

Bottom round roast is a lean cut of beef that comes from the upper part of a cow's leg. Bottom round roast is both flavorful and easy to cook when made correctly. The lack of fat in the beef can cause it to be dry when roasted or grilled, so it is best cooked in an oven or slow cooker. Bottom round roast can be prepared simply with a few dashes of salt, pepper and some fresh vegetables.

Things You'll Need

• 4 lbs. bottom round roast (or about 1/2-3/4 pound per person)
• 3 tbsp. Kosher salt
• 1 tbsp. cracked pepper
• 2 carrots, chopped (optional)
• 2 stalks of celery, chopped (optional)
• 1 small onion, chopped (optional)
• 1/2 cup beef broth or water (optional)

Instructions

1. Prepare the roast to be cooked. Rub together 3 tbsp. of Kosher salt and 1 tbsp. of cracked pepper in your palms. Firmly massage the mixture onto your bottom roast in a rubbing motion. Cover the meat and let it sit out at room temperature for one to two hours before cooking. If you would like, chop up vegetables, such as carrots, celery and onions, to place underneath the beef in the roasting pan.

2. Slow cook the beef. Bottom round roast contains more muscle than other cuts of beef, making it leaner and tougher. Cooking it slowly at a lower temperature than you would use for other cuts helps ensure it is cooked thoroughly and is still tender. Fill the pan with 1/2 cup of water or broth to help keep it juicy.

3. Cook the roast in a preheated oven at 450 degrees Fahrenheit. Lower the temperature to 325 degrees Fahrenheit when a crust forms, after about 15 minutes. Lower the temperature to to 325 degrees Fahrenheit. Cook the roast for approximately one hour for each pound of beef.

4. Remove the roast from the oven. Insert a meat thermometer into it to check the internal temperature. The roast should be about 5 to 10 degrees lower than your desired temperature when you remove it. At this point, the internal temperature should be about 115 degrees Fahrenheit for rare, 130 degrees Fahrenheit for medium and 150 degrees Fahrenheit for well done.

5. Let the bottom round roast stand for 10 to 15 minutes. This allows the beef to continue cooking after it has been removed from the oven, but not enough that it will overcook. The meat will settle and the juices will remain inside the beef.

6. Cut the bottom round roast. Remove it from the pan and place it on a cutting board. Using a sharp knife, cut it against the grain in thin slices. Serve with the juices.

References

• Recipe Tips: Bottom Round Roast
• AllRecipes.com: Bottom Round Roast