With just three ingredients, it’s super easy to whip up this mouth-watering dish packed full of home-cooked goodness. When it comes to cooking an equally nutritious and delicious dinner, this is as low maintenance as it gets! And it’s a really affordable meat to buy, too.
If you’re not a whiz kid in the kitchen just yet, this is a really great way to get started on building your confidence behind the cooker honing those pro-chef skills you have yet to discover! Or, you know, you could just have it for dinner for the rest of your life. I’m not sure anyone could ever get sick of this Buttery Herb and Garlic Bottom Round Roast!
How to Cook a Bottom-Round Roast
- Preheat the oven to 500 degrees Fahrenheit.
- Pat the bottom round roast dry with paper towels to allow the butter mixture to stick.
- Place the roast in an oven-safe skillet. Combine butter, rosemary, and minced garlic. Spread the mixture by hand over the roast, covering as much as possible.
- Place the roast in the oven, close the oven door, and reduce the temperature to 475 degrees Fahrenheit.
- Roast for 7 minutes per pound, and then turn the oven off completely (keeping the oven door closed).
- After 1 hour, turn the oven on to 200 degrees Fahrenheit and cook for approximately 1 hour or until the internal temperature of your roast reaches your desired temperature (rare, medium, etc).
Is Bottom Round Roast Very Tough?
Bottom Round Roast is affordable so that it can be pretty tough. I mean, it literally comes from the bottom of a cow, so that makes sense! But if you cook it correctly, your Buttery Herb & Garlic Bottom Round Roast can be pretty tender and delicious. It won’t be as tender as a fillet, but close enough for what you pay for it! Contrary to what many people think, it’s also full of flavor.
Note
It’s still worth investing in an electric knife (if you don’t have one) for slicing this roast, as it’s still going to be a little tougher than a more expensive roast.
Bottom Round Roast is One Of The Healthier Red Meats
Bottom Round Roast is tough for a reason. The bottom end of a cow has less intramuscular fat because it’s highly exercised (those cows have been doing their glute activation work!). If you’re a fan of red meat but want to stay healthier, this is an excellent option for you and your family.
What Should I Serve With a Bottom Round Roast?
My advice here is to keep it simple. Why complicate something that’s already super easy to cook? Simply serve it with a side dish of potatoes and vegetables for a hearty and satisfying meal!
Can You Freeze Your Leftover Buttery Herb & Garlic Bottom Round Roast?
Your cooked Bottom Round Roast can last up to 4 days in the refrigerator. But if you want it to last a bit longer, you can freeze it in covered, airtight containers or tightly wrap it with freezer wrap or heavy-duty aluminum foil.
This easy-to-make Buttery Herb and Garlic Bottom Round Roast is jam-packed with flavor, and I’m 99% sure it’ll end up on your regular dinner list once you give it a go (and only because 1% of you might be vegetarian!). Enjoy!
Other Roast Recipes To Try
- Prime Rib Roast: this juicy cooked prime rib roast is culinary heaven!
- Top Sirloin Roast: cook up a fabulous family dinner with this economical roast option!
- Dutch Oven Pot Roast: This yummy recipe cannot be beaten! It is especially nice to make during colder months.
- Creamy Mushroom Beef Chuck Roast: this is the ultimate crowd-pleaser for mushroom and roast lovers with minimal time to spend in the kitchen!
- Dill Pickle Pot Roast & Pickle Gravy: for all of the pickle fans out there, why not get adventurous with this delicious Dill Pickle Pot Roast?
Happy cooking!
Love,
Karlynn
The Perfect Herb & Garlic Bottom Round Roast Recipe
Ingredients
- 1 four pound beef bottom round roast
- 1/4 cup butter
- 1 tablespoon rosemary
- 1 tablespoon minced garlic
Instructions
- Preheat the oven to 500 degrees Fahrenheit.
- Pat the bottom round roast dry with paper towels to allow the butter mixture to stick.
- Place the roast in an oven safe skillet. Combine butter, rosemary and minced garlic. Spread the mixture by hand over the roast covering as much as you can.
- Place the roast in the oven, close the oven door and reduce the temperature to 475 degrees Fahrenheit.
- Roast for 7 minutes per pound and then turn the oven off completely (keeping the oven door closed).
- After 1 hour, turn the oven on to 200 degrees Fahrenheit and cook for approximately 1 hour or until the internal temperature of your roast reaches your desired temperature (rare, medium, etc).
Nutrition
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Mary says
EXCELLENT !!! The roast was more flavorful and tender than expected from the cut of meat.
I know that my oven preheats with both the broil and bake elements on so I removed the roast from the oven to preheat, again. By the time the oven was ready the roast internal temp was 140, just what I wanted. THANK YOU for a wonderful recipe.
Guadalupe Risk says
Hello! I just have done this recipe and it was A M A Z I N G !!! flavorful, tender. At the end I put some salt and red wine on the juices….
Thank you so much for this recipe! I will do again….
K-Ann Murphy says
Flavor was good, but meat was very tough! I was glad it was just my husband and myself and no guests. I will go back to crock pot or stove top.
KARLA JOHNSON says
My Roast was also severely overdone. I am not sure why. I did check the temp. after the hour of sitting, and it was under. But an hour at 200 them temp came out to be 191 on my 3.5 lb. roast. I think next time I will sear it, then put on the butter, do the high temp for the allotted amount of time turn it off and check in 15 min. increments. Our outside was not done. Inside over done. Let me know if anyone else has done it perfectly.
Ashley says
Honestly, my husband and I followed the recipe to a tee and it was ready (if not severely overdone) by the time we were about to turn on the oven to 200 degrees. I’m not sure what happened but we were very hopeful and sad. We’ll probably follow a different recipe next time.
Amy says
So ya’ll haven’t seem to have changed then cooking times. The commenters seem to have dry meat with over two hours. So I was just wondering about that extra hour.
Nathan says
Just wondering why there is no salt and pepper included in the rub?
Cindy Vanderzalm says
So many great comments already, so I’ll just add my thank you! So delicious, and easy. Perfect and my new go to.
Patricia Haag says
I followed this recipe to a “T” out of curiosity. I guess I am on the YUCK team. No real flavor to the roast and it was tough. Embarrassing because I had a dinner guest over and he could not even finish one slice! Would not make this again.
Diane says
Your dinner guest was rude.
Robert Joseph MacConnell says
I got some meat you can pound,🤣🤣🤣🤣🤣
Lee says
Thank you, Karlynn, always happy to try a recipe. My experience: I had a 3.5 Lb. Roast. It was overcooked after the initial 1 hour rest in the oven. The roast had nice flavor and wasn’t totally leather. I would try this cook method again, but after putting into the 500 oven I would turn the temp to perhaps 375 for 7 minutes per pound, then turn off the oven; wait an hour and then temp the roast to see where we go. It had good flavor; good drippings for gravy or au jus.
Mishell Y. Smith says
No salt ,I add a coffee rub in my butter mixture only with ½rosemary½thyme and garlic
Diana says
Hey Magpies; Made your roast yesterday-very tasty & tender. A couple suggestions for anyone wanting to take advantage of round roasts. -they come in all shapes and sizes , a pronged meat thermometer set at 128-130, (135 is recommended internal temp for round roasts) should give good results. Our roast was 4.2 lbs. 5″hX8″L and was done after the hour of no heat was done. If you want more bang for your buck, buy a meat slicer, more tender meat and versatility is available. FYI I’m still trying to comprehend why so many people found your instructions so confusing- no emojis maybe?
Ryk says
Amen, this was delicious but I’m guessing her oven functions a bit differently than the recommended times/temps for this. I kept a probe thermometer in the whole time and it registered 142 after the hour of rest, so I pulled and let it reast. Still almost rare- juicy and delish, but a little chewy (thin slicer would make this amazing at this point). Will try pan sear next time, then coat , then 375 for 7 min per lb, then off. I’m only restarting oven if oven temp dips under 200
Rebecca Barnes says
Just cooked a 2.7 lb bottom round using instructions and I did not need to cook further in the 200 degree oven. It came out around 130 degree internal which was good for me. Go the hashbrown casserole in the oven now to heat up so plan to have a nice meal. The small piece I tasted was good. I will use this recipe again.
Ryk says
Amen, this was delicious but I’m guessing her oven functions a bit differently than the recommended times/temps for this. I kept a probe thermometer in the whole time and it registered 142 after the hour of rest, so I pulled and let it reast. Still almost rare- juicy and delish, but a little chewy (thin slicer would make this amazing at this point). Will try pan sear next time, then coat , then 375 for 7 min per lb, then off. I’m only restarting oven if oven temp dips under 200
Cathy says
Was looking forward to a tasty tough cut of meat with these instructions but the roast ended up really tough and the rosemary wasn’t pleasant to chew on.
Suzanne says
Can you use this recipe to cook a sirloin tip roast? Thanks. I made it before with a bottom round roast and it was delicious.
Melissa says
I made this tonight with some modifications. I had a 2.75 lb grass fed roast and still kept the same ratio for butter, garlic – and I subbed herbs de Provence because I didn’t have rosemary. After reading the comments, I was conservative with my “second” cook. I wanted a medium roast and I checked the temp of the roast after leaving in the oven for one hour and it wasn’t quite there. I cooked for 15 minutes at 200 (versus the one hour) and it was perfect. I’m sure some of the variations have to do with the oven. Overall, it worked for me and my family loved dinner.
Janine says
I followed recipe except, I pounded meat before cooking and took it out to let to rest before returning to oven to cook for one hour at 200.
WAS PERFECT!!!!
Janine says
I had a 5.25 lb Bottom Round
Julie says
Seasoning for the roast was good – I do recommend adding salt and pepper to it.
Cooking instructions appear to be off. I seared the outside of my roast and then put it in the 500 degree oven as instructed, and reduced heat to 475. Ours was 3 lbs, so I turned off the oven at 21 minutes and took it out once my meat thermometer hit 140 about 20-25 minutes later. We had to slice the roast really thin, otherwise it would have been too tough to chew. I think it will make for great sandwich meat this week.
All in all, good flavor. Just be really careful with the cook time! Had we followed these instructions, I think it would have been way to overdone.
Lisa White says
Why did you pound it?
Lindal says
I followed directions and I don’t know if my roast was too thick or what but after letting it sit for 1 hour and then turning it back on at 200 for an hour it was raw on the upper half
Will never try this again
Karlynn Johnston says
Hey, if it was raw on the upper half that is definitely an oven issue not the recipe! It should never be raw on top.
J.R. says
12/7/2022
Cooked it until the thermometer read 150°. Still had some pink to it and not over cooked. The meat was very tough. Other than the top part of the roast, my wife and I didn’t think it had much flavor. In the future, we will stick with the crock pot for this type of meat. Thanks for sharing your recipe. Didn’t work out for us.
Gloria Musial says
This recipe was completely off! I’m very disappointed. I followed it to a “T” and it was overcooked by 15 degrees (140 instead of 125) after the initial cooking @ 475 degrees for 7 minutes per pound(about 18 min. for my 2.63lb roast), and then resting in the oven (after turning it off) for 1 hour. 🙁
John says
I followed the recipe exactly with a 3.25# bottom round. Roasted it in a 475 oven for 21 minutes, let it sit in the oven for an hour with the oven off and never opening the door, and even before starting the second hour at 200F, it was 145F internally. Granted, it was a relatively flat roast, only about 3 inches thick, but the recipe worked out quite well. I found the directions quite clear and easy to understand. I will need to adjust a little with the timing next time for smaller roasts as mine was at least medium or better. But it did end up, if not butter tender, then definately edible, unlike some other recipes I have tried. It was a bottom round without a lot of intermuscular fat, so I really didn’t expect prime rib.
Joe says
Never turned the over back on and it still turned out over cooked.
Alexandra Warner says
Same thing happened to me! I thought this would be a nice slower cooked roasted but it was 140 before i went to turn oven on and i wanted 130
Melissa O says
Can you provide directions for a 2.25 lb grass fed bottom round roast? Apparently grass fed roasts are smaller?
Gary says
I only did a 2 lb roast but going by this, the thing was still almost raw, and I love medium rare.
Jenn says
Same here! I dont get it..
Jesse says
If we cannot use butter, would olive oil work as a replacement?
Barbara Courtright says
I was looking for an easy recipe for a bottom round roast and this recipe is it. The roast came out so moist and flavorful. Give it a try! Highly recommended ❤️
Gwen says
This was fantastic. I had an almost 4 lb round. Mine ended up being done after the one hour in the (turned off) oven. Fortunately I put a thermometer in before turning the oven back on to 200 degrees. This could have been a bit of a disaster but I set the roast on the stove top with a loose foil cover and hustled up some mashed potatoes and a veg. I was concerned about the level of doneness by the time I got the sides cooked but the beef was perfect mid rare to medium, juicy, delicious AND tender! I’m a lousy cook so this recipe MUST be exceptional. For other people with less than average cooking skills: maybe have side items that are time flexible.
I added Kosher salt and fresh cracked pepper to the herb butter before roasting.
Mark C Hoffman says
1 4# or One 4#? Lol.. just a jab- I figured it out upon my second review! 14# is a little big for bottom round!
Tanya Renaud says
I did not have any problem following this recipe. I followed the recipe which at 7 min./pound was 28 min. for a 4 pound roast. Did not open the oven but left it off afterwards for an hour, I followed this important step. It only needed 10 more minutes at 200F after that to get to medium rare and it was not overcooked and perfect. for total cooking time of 1 hour 40 min. I’ve never succeeded in cooking a roast like this so I’m so glad it turned out so well. I also used a premade rosemary garlic rub from the grocery store which made it extra easy. Thanks!
Kare says
Thanks Tanya, your review was the comment I needed to see.
Going to try this later
Maddie Mae says
I made this today. Fantastic! My family doesn’t like rosemary so I substituted thyme. Very good recipe.
Sharon says
This was what I needed to read. If I had done my 4 lb roast for an additional hour at 200 , if would have been shoe leather. Not sure why this recipe has not been amended as it seems like most of the reviews are saying the hour at 200 is way too long.
Gail says
Should I cook the roast covered
Mr. Kitchen Magpie says
No, you want to initially sear the roast and then turn down the oven. If you cover it won’t form a bark
Dena says
Great recipe. I’m glad I read the comments first before cooking for a second full hour. I cooked for an additional 10 minutes on 200 and it was absolute perfection medium rare! Beautiful recipe. Thank you for sharing!
Sheryl Murphy says
The recipe is totally confusing and I read the directions and followed them as written, only to discover that my roast was done more than an hour before I intended to serve it. It was only then that I saw at the top of the card a total cooking time of approx 1 hour 40 minutes. Something is completely wrong here. My roast will sit covered, and it will be overdone but I am hopeful that the flavor will still be fantastic. You really may want to make some edits to this posting.
Mr. Kitchen Magpie says
Fair comment, i’ve adjusted to reflect the resting time. Thank you for pointing this out.
Juju says
Hello,
Can you adjust your recipe to reflect the actual cook time? Just because the oven is off does not mean the meat is not cooking. It still is, so that hour should be part of the total cook time. With a 4lb roast, the total cook time following your directions would be 2 hours and 28 minutes, not 1 hour 35 minutes stated at the top of your recipe. It is causing confusion and it would be a shame for the recipe to go untried by so many if it is so good. (Cooking it now myself to see how it turns out, and am very excited for tender and juicy to be the result! I’ll post again once it is finished.)
Mr. Kitchen Magpie says
I have done this. thank you
Pamella Mitchell says
I have to advise you that this recipe needs a rewrite
It is confusing. I had to read it several times and then ask for help from another person. It may be clear to others but very difficult for me to follow your directions.
That being said, and after several false starts the roast is lovely. It was as tender as this cut of meat can be, some crispy outside, the favor was wonderful. Best of all, my busband
Loved It! Rare praise from a lifelong picky eater.
Mr. Kitchen Magpie says
Thank you, which part did you find confusing?