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Oven Roasted Bottom Round Beef

Oven Roasted Bottom Round Beef
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Oven Roasted Bottom Round Beef is a hearty and flavorful main dish that transforms an affordable, lean cut into tender, juicy slices with a golden crust. Perfect for family dinners or special gatherings, this recipe uses simple ingredients and slow roasting to enhance the natural beef flavor while ensuring an easy preparation and versatile serving options.

Ingredients

Scale

Main Ingredients

  • 3 to 4 pounds bottom round beef roast
  • 2 tablespoons olive oil
  • 4 garlic cloves, finely chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/2 cup beef broth or stock

Instructions

  1. Prepare the Roast: Pat the bottom round beef dry with paper towels to ensure a crispy crust when seared. Rub the entire surface with olive oil, then evenly season with salt, pepper, onion powder, and finely chopped garlic. Press the fresh rosemary and thyme onto the meat, allowing the herbs to stick naturally.
  2. Sear the Meat: Heat a heavy skillet over medium-high heat until hot. Sear the beef roast on all sides for about 3 to 4 minutes per side until a deep brown crust forms. This process locks in the juices and adds incredible flavor to the roast.
  3. Roast in the Oven: Preheat your oven to 325°F (160°C). Place the seared roast on a rack inside a roasting pan. Pour about ½ cup of beef broth into the pan to maintain moisture during cooking. Roast the beef until the internal temperature reaches 130°F (54°C) for medium-rare or up to 140°F (60°C) for medium, approximately 1.5 to 2 hours depending on roast size.
  4. Rest the Meat: Remove the roast from the oven and loosely tent it with foil. Let it rest for at least 15 minutes so the juices redistribute, ensuring juicy and tender slices instead of dry meat.
  5. Slice and Serve: Cut the beef thinly across the grain for maximum tenderness. Serve immediately with your favorite sides and garnish as desired to enhance both flavor and presentation.

Notes

  • Use a meat thermometer to monitor the internal temperature closely and avoid overcooking, ensuring perfect tenderness.
  • Always rest the roast before carving to allow juices to redistribute, resulting in juicy, tender meat.
  • Slice thinly against the grain to break up muscle fibers and make each bite more tender.
  • Do not skip searing; the caramelized crust adds depth of flavor and texture.
  • Keep beef broth handy to baste during roasting or use as a base for a flavorful pan sauce after cooking.

Nutrition

Keywords: bottom round roast, oven roasted beef, slow roasted beef, tender beef roast, easy beef roast, family dinner, roasted beef

Find it online: https://tastebudtrek.com/oven-roasted-bottom-round-beef/