Description
This Bottom Round Roast Beef recipe delivers a perfectly roasted, tender, and flavorful beef roast with a garlic herb rub. Slow-roasted for succulent results, this classic dish is ideal for family dinners or special occasions.
Ingredients
Scale
Beef and Oil
- 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
- Prepare the Beef: Remove the beef from the refrigerator about 1 hour before cooking to allow it to come to room temperature, promoting even cooking.
- Preheat the Oven: Set your oven to 425℉ (220℃) to prepare for initial high-heat roasting.
- Make the Rub: In a small bowl, combine the minced garlic, dried or fresh rosemary, Kosher salt, thyme, and freshly ground black pepper, stirring well to blend all seasonings.
- Season the Beef: Lightly coat the beef with olive oil to help the rub stick, then evenly apply the garlic herb seasoning all over the meat’s surface.
- Roast the Beef: Place the seasoned beef on a rack inside a roasting pan and put it into the preheated oven. Roast at 425℉ for 15 minutes to create a flavorful crust.
- Reduce Oven Temperature: Lower the oven temperature to 325℉ (163℃) and continue roasting for approximately 1½ hours, or until the internal temperature reaches 130℉ for rare or 140℉ for medium doneness.
- Rest the Meat: Transfer the cooked beef onto a cutting board and tent loosely with foil. Let it rest for 20-30 minutes to allow juices to redistribute, ensuring tenderness.
- Slice and Serve: Slice the meat thinly and across the grain to maximize tenderness before serving.
Notes
- Slicing thinly and cutting across the grain enhances tenderness and bite.
- Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- To reheat, place leftovers in a baking dish, cover with foil, and heat at 300℉ for about 10 minutes or until warmed through to avoid drying out.
Nutrition
- Serving Size: 1/6 of roast (approx. 6.7 oz)
- Calories: 360 kcal
- Sugar: 0.5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Protein: 40 g
- Cholesterol: 120 mg
