This hearty bottom round roast recipe is incredibly juicy and flavorful. It's drizzled in a rich, meaty sauce, and it's packed with the goodness of garlic, mushrooms, and herbs. Best of all, it's ready in about an hour and it's easy enough to make for a weeknight dinner, yet tastes like a 5-star meal!
Table of Contents
The Best Bottom Roast Recipe
Rich, hearty, and unbelievably juicy, this stove top bottom round roast is the ultimate comfort food dinner.
It's a great recipe to make for a big family, a large Sunday dinner, or even as leftovers to eat throughout the week.
And, as far as making it goes, the whole process is a breeze. Minimal ingredients - and prep work - are required, and then the dutch oven does all of the heavy lifting with this dutch oven pot roast.
Honestly, it's a guaranteed crowd-pleaser that'll have everyone coming back for seconds, and maybe even thirds!
Oh, and by the way, if you don't know what to serve with this round roast dinner, a few of my favorite sides to pair with it are these cauliflower mashed potatoes, this sauteed eggplant recipe, this roasted broccolini, and this bacon wrapped asparagus.
Ingredients
So, almost everything you'll need to make this bottom round roast is a common pantry staple. Honestly, you probably have most - if not all - of them stocked in your kitchen already.
Here are the ingredients for this bottom round roast recipe:
- 1 Round Roast (600-700 gr.)
- 1 tbsp. Olive Oil
- Salt and Black Pepper
- 1 Onion, sliced
- 1 tbsp. Garlic Cloves, chopped
- 2 cups Mushrooms, sliced
- 2 tbsp. Balsamic Vinegar
- ¼ cup Sherry
- ½ tbsp. Dried Thyme
- 2 cups Beef Stock
- Serve with Fresh Parsley
Super simple stuff right?
By the way, you can use a lot of the same ingredients in my easy pork loin roast recipe and my eye of round steak recipe, so you might want to check that out next if you end up with some extra seasonings!
How To Cook A Bottom Round Roast
As I mentioned earlier, this recipe only takes around an hour to make. And most of that is just waiting for the round roast to finish cooking.
Now, let's get into the details of making this delicious bottom round pot roast!
Step 1: Sear the Round Roast
First, season your round roast on all sides with salt and pepper to taste.
Then, bring a large cast iron dutch oven to medium-high heat and add in the oil.
Once the oil is hot, add in your round roast and sear it on all sides until it's deeply browned all over. This should take about 2-3 minutes per side.
Step 2: Saute the Vegetables
Next, transfer the seared roast to a plate, and in the same pot with the oil and rendered beef fat, add the sliced onion and chopped garlic cloves.
Cook them down until the garlic is fragrant and the onions start to caramelize. This will take around 10-12 minutes. Also, if you think they're cooking too fast, lower the heat and stir to prevent burning.
Anyway, once the onions are looking good, you can add in the sliced mushrooms and saute everything together for about 5 minutes.
Step 3: Cook the Round Roast and Sauce
Now, pour the balsamic vinegar, sherry, and beef stock into the pan. And don't forget to use a wood or rubber spatula to scrape out all the flavorful browned bits at the bottom! There's a ton of flavor in those pieces and you'll want to get them infused with the sauce. So, don't sleep on deglazing the pan!
Anyway, now you can add the seared bottom round roast back to the pot and cook it for 30 minutes onlow-medium heat.
Also, if you want your bottom round roast cooked to a perfect medium rare - which is what I recommend cooking it to - you can use a meat thermometer and cook the round rump roast until it just reaches an internal temperature of 135°F.
Step 4: Slice and Serve
Finally, transfer your tender round roast to a plate and slice. Pour the wonderful sauce and mushrooms over the roast and top it with fresh parsley or fresh herbs for garnish.
Serve with your choice of sides and enjoy!
How To Store Bottom Round Roast
If there's anything better than sitting down to a dinner of freshly cooked round roasts, it's getting to enjoy the leftovers the next day! The extra time gives the flavors in the sauce a chance to really mingle.
With that said, I recommend storing the extra fall apart tender slices of this beef bottom round roast in an airtight container with the sauce so it soaks up all that amazing flavor and juiciness. It will stay good in the fridge for up to 4days.
You can also store the slices and sauce in a freezer bag and freeze them for up to 3 months.
How To Reheat Bottom Round Roast
To reheat your bottom round roast, place the meat and sauce in a microwave-safe plate - or shallow bowl - and heat in 30-second increments until thoroughly heated. I find around 1 ½ -2 minutes usually does the trick.
Alternatively, you can reheat the roast in the oven. Just heat your oven to around 350°F (170°C) and then reheat it in a roasting pan or casserole dish until hot. And, just so you know, it usually takes around 20 minutes to get it back to serving temp.
FAQs About This Bottom Round Roast Recipe
What is a bottom round roast good for?
You can serve slices of cooked bottom round roast with mashed potatoes, steamed vegetables, or buttered rice. You can also add it to sandwiches or use it to make flavorful shredded beef that you can put in pasta, casseroles, and soup.
Which cooking method is best for bottom round?
Bottom round roast is great for roasting and slow-cooking. It's a lean cut of beef so it's best cooked for long periods of time at low heat. It needs lots of time to break down all that muscle to make it juicy and tender. Also, to ensure the roast turns out as juicy as possible, you'll want to serve it medium rare - so you'll want to shoot for an internal temperature of around 135°F.
How do you tenderize a bottom round roast?
Bottom round roast is best tenderized by slow cooking for long periods of time. The longer your round roast cooks, the more tender it will become. Since it's more of a low-fat cut of meat it'll take more time to get the muscle in the roast to break down. So, just be patient and give it that time. It'll become much easier to eat if you do.
In summary, if you want to end up with the most tender bottom roast possible, cook it long and slow!
Wrapping It Up
Well, that's how to make bottom round roast!
In just about an hour on the stovetop, you can enjoy a fork-tender, juicy round roast that's so rich and so flavorful.
At our home, this bottom round oven roast is a weekend dinner favorite. I truly hope you and your family enjoy this one as much as I/we do.
As always, if you give this recipe a try, leave me a comment below and let me know how it went. I'd love to hear your thoughts.
Also, be sure to check out my Youtube channel, where I am constantly posting new easy, and delicious recipes like this one!
More Dinner Recipes
Loved the chuck roast and looking for even more easy dinner recipes? Well, there are plenty more on the blog to try next.
Here are some of my favorite meals:
- Cast iron steak
- Skirt steak
- Turkey tenderloin
- Carne picada
- Mexican chorizo
- Blackened salmon
- Bacon wrapped pork chops
- Steak tips
- Grilled ribeye
Bottom Round Roast Recipe | Prepped In Just 10 Minutes
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
This hearty bottom round roast recipe is incredibly juicy and flavorful. It's drizzled in a rich, meaty sauce, and it's packed with the goodness of garlic, mushrooms, and herbs. Best of all, it's ready in about an hour and it's easy enough to make for a weeknight dinner, yet tastes like a 5-star meal!
Ingredients
- 1 Round Roast (600-700 gr.)
- 1 tbsp. Olive Oil
- Salt and Pepper
- 1 Onion, sliced
- 1 tbsp. Garlic, chopped
- 2 cups Mushrooms, sliced
- 2 tbsp. Balsamic Vinegar
- ¼ cup Sherry
- ½ tbsp. Dried Thyme
- 2 cups Beef Stock
- Serve with Fresh Parsley
Instructions
- Season round roast with salt and pepper.
- Heat a dutch oven to medium-high and add the olive oil.
- Once hot, sear the roast until golden brown on every side. Remove the roast from the pot.
- In that same pot, add the onion and garlic and cook for 10-12 minutes, or until they start to caramelize.
- Add the mushrooms and cook for 5 more minutes.
- Add balsamic vinegar, sherry, dry thyme, and beef stock.
- Return the roast to the pot and cook for 30 minutes at low-medium.
- Slice and serve with the sauce and fresh parsley.
Nutrition Information:
Serving Size: 1 serving
Amount Per Serving:Calories: 324Total Fat: 12gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 48g
