How To Cook Bottom Round Roast

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Introduction

Bottom round roast, a cut from the outer thigh of the cow, presents a flavorful yet lean option for a hearty meal. Often chosen for its affordability and versatility, it becomes a culinary star when properly cooked. Historically, this cut was favored in pot roasts and braised dishes, where slow, moist heat tenderized its dense muscle fibers. Learning how to cook bottom round roast opens doors to economical and delicious meals suitable for family dinners and gatherings. The key lies in understanding its composition and employing the right cooking methods.

Ingredients

Main:

• Bottom round roast (3-4 pounds)
• Olive oil (2 tablespoons)
• Beef broth (3-4 cups, or enough to almost cover the roast in the cooking vessel)

Seasoning:

• Salt (2 teaspoons)
• Black pepper (1 teaspoon)
• Garlic powder (1 teaspoon)
• Onion powder (1 teaspoon)
• Dried thyme (1 teaspoon)
• Dried rosemary (1 teaspoon)

Optional Additions:

• Carrots (2 cups, chopped)
• Celery (2 cups, chopped)
• Onion (1 large, chopped)
• Potatoes (2 pounds, quartered)
• Bay leaf (1-2)
• Worcestershire sauce (2 tablespoons)

Substitutions: Vegetable broth can replace beef broth. Fresh herbs can be substituted for dried, using about 1 tablespoon of fresh herbs for every teaspoon of dried.

Preparation Steps

Proper preparation is critical to achieving a tender and flavorful bottom round roast. Start by patting the roast dry with paper towels. This encourages a good sear. Next, combine the salt, pepper, garlic powder, onion powder, thyme, and rosemary in a small bowl. Generously rub the seasoning mixture all over the roast, ensuring even coverage. Allow the roast to sit at room temperature for about 30-60 minutes before cooking. This allows the seasoning to penetrate and the meat to cook more evenly. If using, chop the vegetables (carrots, celery, and onion) into uniform pieces. These will add flavor and create a delicious sauce.

Cooking Instructions

There are several effective methods for how to cook bottom round roast, each yielding slightly different results. Here are two popular options: Method 1: Braising (Pot Roast) 1. Preheat oven to 325F (160C). 2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. 3. Sear the roast on all sides until browned (about 3-4 minutes per side). Remove the roast and set aside. 4. Add the chopped vegetables (carrots, celery, and onion) to the pot and saut until softened, about 5-7 minutes. 5. Pour in the beef broth and Worcestershire sauce (if using), scraping up any browned bits from the bottom of the pot. 6. Return the roast to the pot. Add the bay leaf (if using). The liquid should come about halfway up the roast; add more broth if needed. 7. Bring the liquid to a simmer, then cover the pot tightly. 8. Transfer the pot to the preheated oven. 9. Braise for 3-4 hours, or until the roast is fork-tender. Check the roast after 2.5 hours and add more broth if the liquid has reduced too much. 10. Once cooked, remove the roast from the pot and let it rest for 15-20 minutes before slicing against the grain. 11. While the roast rests, strain the braising liquid and discard solids. You can thicken the liquid with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) for a gravy. 12. Add the potatoes the last hour of cooking. Method 2: Slow Cooker 1. Sear the roast as described in step 3 of the braising method. 2. Place the seared roast in the slow cooker. 3. Add the chopped vegetables (carrots, celery, and onion) around the roast. 4. Pour in the beef broth and Worcestershire sauce (if using). 5. Add the bay leaf (if using). 6. Cook on low for 6-8 hours or on high for 3-4 hours, or until the roast is fork-tender. 7. Remove the roast from the slow cooker and let it rest for 15-20 minutes before slicing against the grain. 8. Thicken the cooking liquid for gravy, if desired. Recommended Internal Temperatures: Although braising typically cooks the roast to well-done, using a meat thermometer ensures doneness. The USDA recommends cooking beef to a minimum internal temperature of 145F (63C). However, for a bottom round roast, cooking it to a higher internal temperature (closer to well-done, around 190-200F/88-93C) is typically preferred for optimal tenderness due to the cut’s tougher nature. Use a meat thermometer to check for desired doneness.

Serving Suggestions

Bottom round roast is incredibly versatile. Sliced thinly, it makes excellent sandwiches. It also pairs well with traditional sides like mashed potatoes, roasted vegetables (such as Brussels sprouts or asparagus), and Yorkshire pudding. The braising liquid, transformed into a rich gravy, is the perfect accompaniment. For a heartier meal, serve it with buttered egg noodles. For a Latin-inspired meal, serve shredded in tacos or burritos.

Tips and Common Mistakes

Don’t skip the sear: Searing the roast creates a flavorful crust and helps seal in juices. Avoid overcooking: Overcooking bottom round roast makes it dry and tough. Use a meat thermometer and cook until fork-tender. Always slice against the grain: This shortens the muscle fibers, making the meat easier to chew. Look for the direction of the muscle fibers and cut perpendicular to them. Let the roast rest: Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. Season generously: Bottom round roast can be bland if not properly seasoned. Don’t be afraid to use a generous amount of salt, pepper, and other spices. Liquid too low: Be sure to monitor liquid levels while braising and add additional beef broth if needed to prevent burning.

Explore More Cooking Guides

Mastering how to cook bottom round roast unlocks a world of affordable and delicious meals. Its rich flavor and ease of preparation make it a staple for any home cook. Adapt the recipe to your preferences, experimenting with different herbs, spices, and vegetables. Whether you prefer a classic pot roast or a slow-cooked Sunday dinner, this guide provides the foundation for success. Ready to impress your family and friends? Try cooking bottom round roast at home and discover your new favorite comfort food. For more culinary inspiration and detailed cooking guides, visit foodrecipestory.com.