Mastering the Affordable Yet Flavorful Oven-Roasted Beef Bottom Round Roast

While it may not be the most tender or expensive cut of beef, bottom round roast can be transformed into a delicious centerpiece when slowly roasted in the oven. With strategic seasoning, low-and-slow cooking, and a flavorful sauce, you can turn this affordable cut into a Sunday supper the whole family will love

In this article, we’ll walk through how to select the best bottom round roast, prep and season it, cook it perfectly in the oven, and make an incredible pan sauce to serve it with. Let’s get cooking!

Selecting the Right Beef Bottom Round Roast

When shopping for a bottom round roast look for a roast that is

• 3 to 4 pounds to feed 4-6 people
• Uniformly shaped with even thickness
• Lean with minimal marbling or fat
• Deep red color throughout with no gray spots

While this cut comes from the cow’s leg and lacks intra-muscular fat, it makes up for it with great beefy flavor when cooked properly. The round’s constant use leads to more developed muscles and taste.

Prepping the Roast for Maximum Tenderness

As a working muscle, the bottom round can be quite tough. Proper prep is key to counteracting that. Here are some tips:

• Pat the roast dry and generously season all over with kosher salt. Let it rest overnight in the fridge on a rack over a baking sheet. The salt helps tenderize while drying out the exterior.

• Create a paste of minced garlic, rosemary, thyme, and olive oil. Slather it all over the roast to deeply infuse flavor and moisture. Let sit 30 minutes before roasting.

• Searing before roasting helps, but is optional. Quickly brown all sides in a skillet on the stovetop first if you like.

How to Cook Bottom Round Roast to Perfection in the Oven

Cooking this roast low and slow is crucial for tenderness. Follow these steps:

• Preheat oven to 225°F. Place roast fat-side up on a bed of onions, carrots, and potatoes in a roasting pan. Add 1/2 cup red wine and beef broth to create a flavorful braising liquid.

• Cover pan tightly with foil and roast 1 to 1 1/2 hours until internal temperature reaches 120°F for rare. For medium-rare, cook to 125-130°F.

• Remove foil, increase oven temp to 500°F, and return roast to brown for 5-10 minutes until a nice crust forms on the exterior.

• Allow roast to rest at least 10-15 minutes before slicing so juices redistribute. The temperature will climb 5-10°F.

Making an Incredible Red Wine Sauce

While the roast is resting, make a delicious sauce by:

• Placing the roast’s pan with drippings and veggies over medium heat on the stovetop.

• Allowing the liquid to simmer until reduced slightly, about 5 minutes.

• Whisking in 1 Tbsp cornstarch slurry to thicken and stir until gravy-like.

• Seasoning to taste with Worcestershire sauce, salt, and pepper.

Serving Suggestions

• Slice roast against the grain into 1/4 inch thick portions for maximum tenderness.

• Serve drizzled with the red wine sauce, alongside roasted vegetables.

• Pair with mashed potatoes, rice, pasta, or crusty bread to soak up the delicious sauce.

• Garnish with fresh parsley, thyme or rosemary.

With the right prep, seasoning, oven roasting method, and flavor-packed sauce, you can turn affordable bottom round roast into a meal fit for guests. The key is low and slow cooking to break down fibers. Follow these tips for fork-tender, juicy roast beef perfection on a budget.