If you’ve ever been intimidated by roasting a big cut of beef like bottom round, stick with me — I’ve got a Juicy Oven-Roasted Bottom Round Beef Recipe that’ll completely change your mind. This roast turns out tender, packed with flavor, and moist enough to impress even the most skeptical beef lovers at your table. Trust me, after the first time you try this, you’ll want to make it a regular Sunday dinner staple.
Why You’ll Love This Recipe
- Juiciness without the Fuss: This recipe keeps the bottom round beef tender and juicy with minimal hands-on time in the kitchen.
- Simple Ingredients, Big Flavor: The garlic herb rub perfectly complements the beef without overpowering it.
- Perfect for Any Occasion: Whether it’s a weekday dinner or a special gathering, this roast delivers every time.
- Easy to Customize: You can swap herbs or seasoning to fit your mood or pantry staples.
Ingredients You’ll Need
The beauty of this Juicy Oven-Roasted Bottom Round Beef Recipe is in its simplicity—the ingredients come together to bring out the natural richness of the roast. You’ll want fresh garlic and herbs for the best flavor punch, and using a good quality olive oil really helps the rub stick and caramelize.
- Bottom round beef: This cut is lean but can be tender and flavorful when cooked low and slow.
- Olive oil: Helps the seasoning stick while aiding in browning the roast.
- Garlic: Fresh minced garlic adds punch and pairs fantastically with herbs.
- Dried rosemary: A classic beef herb; if you have fresh, even better!
- Kosher salt: Essential for bringing out the meat’s natural flavor without being too harsh.
- Dried thyme: Adds aromatic depth; fresh thyme works great too.
- Freshly ground black pepper: You want fresh grinding here for that fragrant snap.
Variations
I love playing around with the herb mix depending on what I have fresh or what flavor profile I’m craving. Feel free to tweak this Juicy Oven-Roasted Bottom Round Beef Recipe to match your taste buds or dietary needs—there’s plenty of room to get creative here.
- Herb swap: I once replaced rosemary and thyme with oregano and smoked paprika for a smokier, Mediterranean vibe—and my family went crazy for it.
- Spicy kick: Adding a pinch of cayenne or chili flakes to the rub gave this roast a nice warmth without overpowering the beef.
- Low sodium: If you’re watching salt intake, reduce the salt and boost fresh herbs for flavor instead.
- Slow cooker option: If you’re short on oven space, you can brown the roast first, then cook it on low for 6–7 hours with some broth. The texture changes but it’s still delicious.
How to Make Juicy Oven-Roasted Bottom Round Beef Recipe
Step 1: Prepare and Season the Beef
First things first, pull your bottom round beef out of the fridge about an hour before cooking. This lets it come up to room temperature, so it cooks more evenly—which is important because this cut can get tough if rushed. While you’re waiting, mix up your garlic herb rub by combining minced garlic, rosemary, salt, thyme, and freshly ground black pepper in a small bowl. When ready, rub the beef with olive oil to help the seasoning stick and then slather the herb mixture all over the roast. This step locks in flavor and makes a beautiful crust once baked.
Step 2: High Heat Roast to Start
Preheat your oven to 425°F. Place the seasoned beef on a rack in a roasting pan—this lets air circulate and prevents sogginess. Roast for 15 minutes at this high heat to develop a lovely browned crust. This short blast is the secret I discovered that really seals the juices inside and adds tons of flavor without drying the meat out.
Step 3: Slow Roast Until Perfectly Juicy
After those first 15 minutes, reduce the oven temperature to 325°F and continue roasting for about 1½ hours. Here’s where a meat thermometer is your best friend—check for an internal temperature of 130°F if you like it medium-rare or 140°F for medium. Remember, the meat will keep cooking a bit while resting, so pulling it out slightly early results in a juicier roast.
Step 4: Rest and Slice Carefully
Once out of the oven, tent the roast loosely with foil and let it rest for 20–30 minutes. This resting time is non-negotiable—it allows the juices to redistribute throughout the meat so every slice is tender and juicy. When you’re ready to carve, slice thinly across the grain. I used to slice it thick and lengthwise, and the texture wasn’t nearly as tender. Thin slices make all the difference.
Pro Tips for Making Juicy Oven-Roasted Bottom Round Beef Recipe
- Room Temperature Rest: Always let the roast come to room temp before cooking for even doneness and better juiciness.
- High Heat Sear: That initial 15-minute high-heat roast is my secret trick for a deep, flavorful crust.
- Use a Thermometer: Skip guessing doneness—using a meat thermometer ensures you hit that perfect temp every time.
- Rest Before Slicing: Don’t rush cutting the roast; resting locks in moisture, preserving the juiciness you worked so hard to create.
How to Serve Juicy Oven-Roasted Bottom Round Beef Recipe
Garnishes
I like to keep it simple with fresh parsley or thyme sprigs on the side—it adds a pop of green and freshness to each plate. A little drizzle of pan juices or a homemade horseradish cream sauce takes this roast to the next level, too.
Side Dishes
Some of my absolute favorite sides with this beef roast are garlic mashed potatoes, roasted root vegetables (think carrots and parsnips), and a crisp green salad. The hearty beef pairs beautifully with creamy and crunchy textures, giving you that balanced, satisfying plate every time.
Creative Ways to Present
For special occasions, I like to slice the roast and arrange the pieces fanned out on a wooden board with small bowls of different mustard varieties and herb sauces on the side for guests to customize their plates. It creates a fun, interactive experience and looks stunning!
Make Ahead and Storage
Storing Leftovers
I always store leftover roast beef in an airtight container in the fridge and it stays moist and flavorful for up to 4 days. Make sure to slice it before storing for easy reheating later—this really helps keep the juicy texture intact.
Freezing
If you want to freeze leftovers, wrap slices tightly in plastic wrap and then place them in a freezer bag to avoid freezer burn. When thawed, the beef keeps well for up to 3 months, though I recommend freezing only portions you plan to reheat to avoid overcooking later.
Reheating
To reheat, place the beef slices in a baking dish, cover tightly with foil, and warm in a 300°F oven for about 10 minutes or until heated through. This gentle reheating keeps the meat from drying out and maintains that juicy texture.
FAQs
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Can I use a different cut of beef for this recipe?
Absolutely! While bottom round is lean and ideal for roasting, you can try other roasts like sirloin tip or eye of round. Just keep in mind that cooking times and tenderness may vary depending on the cut.
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How can I tell when the roast is done without a thermometer?
It’s tricky but doable—use the finger test by pressing the roast to gauge firmness; softer means rare, firmer means well done. However, a meat thermometer is the most reliable method for perfectly juicy results.
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Can I prepare this recipe a day ahead?
Yes! You can season the roast the night before and refrigerate it covered to let the flavors develop. Just bring it to room temperature before roasting as instructed.
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What if I prefer well-done beef?
Bottom round can dry out if cooked well-done in the oven. If you want it well done, consider slow cooking or braising to maintain moisture, or slice thinly and serve with a sauce.
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Is it okay to skip the initial high-heat roasting step?
You can skip it, but you’ll miss out on that beautiful crust and some of the flavor depth. That 15-minute high heat is my pro tip for making this roast truly special.
Final Thoughts
Honestly, I absolutely love how this Juicy Oven-Roasted Bottom Round Beef Recipe turns out every single time. It’s the kind of recipe that feels like a treat, but with straightforward steps and ingredients you probably already have. If you’ve been hesitant about bottom round, this approach will surprise you with how tender and flavorful it becomes. I can’t wait for you to give it a try and see the looks on your family’s faces when you serve it up juicy and perfectly roasted. You’re going to love it just as much as I do!
Print
Juicy Oven-Roasted Bottom Round Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Bottom Round Roast Beef recipe features a flavorful garlic herb rub that enhances the natural richness of the beef. Slow-roasted to medium perfection, the roast is tender and juicy, making it a perfect hearty meal. The recipe focuses on simple ingredients and straightforward roasting techniques to yield a delicious, classic roast beef ideal for family dinners or special occasions.
Ingredients
Beef
- 4 pounds bottom round beef
- 2 teaspoons olive oil
Garlic Herb Beef Rub
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary, or 2 teaspoons fresh
- 1 teaspoon Kosher salt
- ½ teaspoon dried thyme, or 1 teaspoon fresh
- ½ teaspoon freshly ground black pepper
Instructions
- Preparation: Remove the beef from your refrigerator about 1 hour before cooking to bring it to room temperature, which ensures even roasting.
- Preheat Oven and Make Rub: Preheat your oven to 425℉. In a small bowl, combine the minced garlic, rosemary, Kosher salt, thyme, and black pepper to create the garlic herb rub.
- Season the Meat: Lightly coat the bottom round beef with olive oil, then thoroughly rub the garlic herb seasoning all over the meat to infuse flavor.
- Roast at High Temperature: Place the beef on a rack set inside a roasting pan and put it in the oven. Roast at 425℉ for 15 minutes to sear the exterior and lock in juices.
- Continue Roasting at Lower Temperature: Reduce the oven heat to 325℉ and continue roasting for approximately 1½ hours or until the internal temperature reaches 130℉ for medium-rare or 140℉ for medium doneness.
- Rest the Meat: Transfer the roast to a cutting board and tent it loosely with foil. Let it rest for 20 to 30 minutes to allow the juices to redistribute, ensuring a tender and juicy slice.
- Slice and Serve: Slice the roast thinly against the grain to maximize tenderness and serve.
Notes
- Slicing the meat thinly and against the grain helps produce a more tender and enjoyable texture.
- Store any leftovers in an airtight container and refrigerate for up to 4 days to maintain freshness.
- To reheat leftovers, place them in a baking dish, cover with foil, and heat in a 300℉ oven for about 10 minutes or until warmed through, preventing dryness.
Nutrition
- Serving Size: Approximately 4.5 ounces (128g) per serving
- Calories: 310 kcal
- Sugar: 0.2 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 37 g
- Cholesterol: 110 mg
