Beef Bottom Round Roast Perfection!

Tammy Kendell


Perfect "Sunday Dinner" with mashed potatoes & pan gravy. I came up with my own concoction of ingredients after trying several different recipes. A few ingredients from this one, a few from that one & a few tweaks of my own. It's simple & flavorful. In addition to roasting, I've even crock-potted this one, which turned out just as delicious and juicy. I hope you enjoy!

★★★★★ 3 votes
Depends on size of roast
15 Min
1 Hr 45 Min


4-6 lb
beef bottom round roast
1/2 c
olive oil
6 clove
2 Tbsp
coarse sea salt- more or less to your liking
2 Tbsp
dried rosemary
1 Tbsp
dried thyme
1 Tbsp
cracked black pepper- more or less to you liking
2 Tbsp
onion flakes, dehydrated

How to Make Beef Bottom Round Roast Perfection!


  • 1Begin by setting your roast in a roasting pan so it can come to room temperature.
    Preheat oven to 450 degrees. Using a mortar & pestle, begin grinding the garlic cloves, sea salt, rosemary, thyme, pepper & onion flake together. Add olive oil a little at a time to make a paste. Grind until well pulverized! Add as much olive oil as needed to make a semi-thin paste.
  • 2Proceed to smear this on all surfaces of the roast. Smear a generous portion on the layer of fat, which will melt into the roast, making it oh-so-juicy & delicious! Make sure roast is fat side up!
  • 3Place roast in 450 degree oven for 20 minutes. This high heat will sear the edges & seal in the juices, making the roast tender & juicy. Immediately, your kitchen is going to smell so good! But don't be tempted to open the oven!
    After 20 minutes, reduce oven temperature to 325 degrees. Roast for 1 1/2 to 2 hours, depending on how rare or done you like your beef.
    For medium-rare: remove when internal temperature reaches 135 degrees.
    Let roast stand/rest for 10-15 minutes before carving. This allows the juices to settle within the meat, leaving it so tender! The internal temperature will rise approx. 10-15 degrees while it is resting so, keep that in mind regarding how well or how rare you like your beef.
    This is a great time to start your gravy.
  • 4CROCK POT: Follow same instructions in steps 1 & 2. Low setting; allow 6-8 hours, or until it literally falls apart.
    High setting; allow 4-6 hours, or until it literally falls apart.
    After removing roast, mix 1-3 tablespoons of flour with drippings (depending on how much your roast has yielded)and set on high until it reaches gravy consistency.

Printable Recipe Card

About Beef Bottom Round Roast Perfection!

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom