Today’s the day to master the art of roasting with this bottom of the round roast beef recipe. Perfect for Sunday dinners or any day you crave something hearty and delicious.
Why This Recipe Works
- The bottom round cut is lean yet becomes incredibly tender when slow-roasted, making it a budget-friendly choice for a luxurious meal.
- Marinating the beef overnight infuses it with deep flavors, ensuring every bite is packed with taste.
- Roasting at a low temperature allows the meat to cook evenly, preventing dryness and preserving its natural juices.
Ingredients
- 3 lbs bottom of the round roast beef
- 1/4 cup olive oil
- 2 tbsp minced garlic
- 1 tbsp rosemary, finely chopped
- 1 tbsp thyme, finely chopped
- Salt and pepper to taste
Equipment Needed
- Roasting pan
- Meat thermometer
- Sharp knife
- Mixing bowl
Instructions
Step 1: Marinate the Beef
Combine olive oil, minced garlic, rosemary, thyme, salt, and pepper in a mixing bowl. Rub this mixture all over the beef, ensuring it’s well coated. Cover and refrigerate overnight for the flavors to meld.
Step 2: Preheat and Prepare
Preheat your oven to 275°F. Take the beef out of the fridge and let it sit at room temperature for about 30 minutes. This step ensures even cooking.
Step 3: Roast to Perfection
Place the beef in a roasting pan and insert a meat thermometer into the thickest part. Roast until the thermometer reads 135°F for medium-rare, about 2.5 to 3 hours. Remember, the roast will continue to cook as it rests.
Step 4: Let It Rest
Once done, tent the beef with foil and let it rest for at least 15 minutes. This allows the juices to redistribute, ensuring a moist and tender roast.
Step 5: Slice and Serve
Slice the beef against the grain into thin pieces. Serve with your favorite sides and enjoy the fruits of your labor.
Tips and Tricks
For an even more flavorful roast, consider adding a splash of red wine to the marinade. If you’re short on time, you can marinate the beef for at least 4 hours, though overnight is best. Always use a meat thermometer to avoid overcooking; the roast is perfect at medium-rare. Letting the meat rest is crucial; skipping this step can result in a drier roast. Finally, slicing against the grain ensures each piece is as tender as possible.
Recipe Variations
- Herb Crust: Add a crust of breadcrumbs mixed with parsley and more garlic for a crunchy texture.
- Spicy Kick: Incorporate chili flakes or cayenne pepper into the marinade for a spicy version.
- Asian Twist: Use soy sauce, ginger, and sesame oil in the marinade for an Asian-inspired flavor profile.
Frequently Asked Questions
Can I cook this roast beef in a slow cooker? Absolutely! Adjust the cooking time to 8 hours on low for a similarly tender result. The slow cooker is great for busy days.
How do I store leftovers? Wrap the cooled beef tightly in foil or plastic wrap and refrigerate for up to 3 days. Reheat gently to preserve moisture.
What sides go well with roast beef? Classic choices include mashed potatoes, roasted vegetables, or a crisp salad. The rich flavor of the beef pairs well with almost anything.
Summary
This bottom of the round roast beef recipe is a foolproof way to enjoy a tender, flavorful meal. With simple ingredients and patience, you’ll create a dish that’s sure to impress.