[GUIDE] How Long To Cook Bottom Round Roast In Oven

Bottom round roast is a flavorful and economical cut of beef. It is often used for roasting, as it becomes tender and juicy when cooked properly. However, cooking a bottom round roast can be a bit tricky, as it is a lean cut of meat that can easily become tough if not cooked correctly.

In this article, we will guide you through the process of cooking a bottom round roast in the oven. We will discuss the ideal cooking temperature, cooking time, and various techniques to ensure that your roast turns out perfectly every time.

Quick Answer: How Long To Cook Bottom Round Roast In Oven

Cooking Time: The general rule of thumb for cooking a bottom round roast in the oven is to cook it for 20 minutes per pound at 325°F (163°C) for medium-rare, or until the internal temperature reaches 135°F (57°C). Adjust the cooking time based on how well-done you prefer your roast. Keep in mind that the exact cooking time may vary depending on the shape and size of your roast.

Resting Time: After cooking, let the bottom round roast rest for at least 15 minutes before carving. This allows the juices to redistribute and ensures a tender result.

Key Takeaways

• Bottom round roast is a lean cut of beef that benefits from slow and low cooking methods to keep it tender and juicy.
• The general rule of thumb for cooking bottom round roast in the oven is to cook it for 20 minutes per pound at 325°F (163°C) for medium-rare.
• Use a meat thermometer to check the internal temperature of the roast for the desired doneness.
• Let the roast rest for at least 15 minutes after cooking to allow the juices to redistribute and ensure tenderness.

The Science Of Cooking Bottom Round Roast

Bottom round roast comes from the hindquarters of the cow, which is a heavily used muscle group. As a result, this cut tends to be tougher than other cuts of beef. However, it also has a rich beefy flavor that makes it a popular choice for roasting.

When cooking bottom round roast, it is important to understand the structure and composition of the meat. The muscle fibers are held together by connective tissue, which can be tough and chewy if not properly cooked. However, cooking the roast slowly and at a low temperature breaks down the connective tissue, resulting in a tender and flavorful roast.

Choosing Bottom Round Roast

When selecting a bottom round roast, look for a cut that is well-marbled with a good amount of fat running through the meat. This fat will melt during cooking, keeping the roast moist and adding flavor. Avoid cuts that are very lean, as they may end up dry and tough.

You can purchase bottom round roast from your local butcher or grocery store. You may also have the option to choose between boneless and bone-in roast. Bone-in roasts may take slightly longer to cook, so keep that in mind when planning your cooking time.

Preparing Bottom Round Roast

Before you start cooking, it is important to properly prepare the bottom round roast. Here are some steps to follow:

1. Bring the roast to room temperature: Take the roast out of the refrigerator and let it sit at room temperature for about 30 minutes to an hour. This helps to ensure even cooking.

2. Trim excess fat: If your roast has an excessive amount of fat, you may want to trim some of it off. Leave a thin layer of fat on the roast to add flavor and moisture during cooking.

3. Season the roast: Generously season the bottom round roast with your choice of herbs, spices, and salt. This will enhance the flavor of the meat. Some popular seasonings for bottom round roast include garlic powder, onion powder, thyme, rosemary, and pepper.

Ideal Cooking Temperature For Bottom Round Roast

To achieve a tender and juicy bottom round roast, it is essential to cook it at the right temperature. The ideal temperature for cooking bottom round roast in the oven is 325°F (163°C). This temperature allows the meat to cook slowly and evenly, ensuring a tender result.

Cooking Techniques

There are several cooking techniques you can use to cook bottom round roast. Here are a few popular methods:

1. Dry heat roasting: Dry heat roasting involves placing the seasoned roast on a rack in a roasting pan and cooking it in the oven. This method is great for creating a flavorful crust on the roast. Remember to baste the roast occasionally with the pan drippings to keep it moist.

2. Braising: Braising is a slow-cooking method that involves searing the roast in a hot pan to brown the exterior, and then cooking it in a covered pot with a small amount of liquid (such as beef broth) at a low temperature. This method is great for tougher cuts of meat like bottom round roast, as it helps to break down the connective tissue and tenderize the meat.

Monitoring And Troubleshooting

When cooking bottom round roast, it is important to monitor the internal temperature of the meat to ensure it reaches the desired doneness. A meat thermometer is an invaluable tool for this purpose.

Insert the thermometer into the center of the roast, avoiding any bones or fat. For medium-rare, cook the roast until it reaches an internal temperature of 135°F (57°C). For medium, aim for 145°F (63°C). Keep in mind that the temperature will continue to rise a few degrees as the roast rests.

If you find that the roast is cooking too quickly and starting to brown too much on the exterior, you can tent it with aluminum foil to slow down the cooking process.

Bottom Round Roast Cooking Instructions

Now that we have covered the basics, here are step-by-step instructions for cooking bottom round roast in the oven:

Ingredients:

• Bottom round roast (2-3 pounds)
• Salt
• Pepper
• Garlic powder
• Onion powder
• Thyme
• Rosemary

Instructions:

1. Preheat your oven to 325°F (163°C).

2. Take the bottom round roast out of the refrigerator and let it come to room temperature for 30 minutes to an hour.

3. Trim excess fat from the roast, leaving a thin layer for flavor and moisture.

4. Season the roast generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary.

5. Place the seasoned roast on a rack in a roasting pan.

6. Insert a meat thermometer into the center of the roast, avoiding any bones or fat.

7. Put the roasting pan in the preheated oven and cook for about 20 minutes per pound for medium-rare, or until the internal temperature reaches 135°F (57°C).

8. Baste the roast occasionally with the pan drippings to keep it moist.

9. Once the desired internal temperature is reached, remove the roast from the oven and tent it with aluminum foil. Let it rest for at least 15 minutes to allow the juices to redistribute.

10. After resting, carve the roast against the grain into thin slices.

Variations

There are endless possibilities for adding flavor and variety to your bottom round roast. Here are a few variations you can try:

1. Herb-crusted roast: Instead of using a simple seasoning blend, create a herb crust by combining herbs like thyme, rosemary, sage, and parsley with breadcrumbs or grated Parmesan cheese. Press this mixture onto the surface of the roast before cooking to create a flavorful and crispy crust.

2. Marinated roast: Marinating the bottom round roast overnight can infuse it with additional flavor and tenderness. Use a marinade of your choice, such as a combination of soy sauce, Worcestershire sauce, garlic, and olive oil. Place the roast and the marinade in a resealable bag or a covered container and refrigerate overnight. Drain the marinade before cooking.

3. Slow cooker roast: If you prefer a hands-off cooking method, you can cook the bottom round roast in a slow cooker. Sear the roast in a hot pan before transferring it to the slow cooker. Add your choice of vegetables, broth, and spices, and cook on low for 8-10 hours or until the roast is tender.

When Things Go Wrong

Sometimes, despite following all the recommended steps, things can go wrong during the cooking process. Here are a few common issues and how to troubleshoot them:

1. Tough roast: If your bottom round roast turns out tough, it may not have been cooked long enough. Meat with a lot of connective tissue like bottom round roast needs to be cooked low and slow to break down the fibers and become tender. If the roast is still tough after the recommended cooking time, you can continue cooking it at a lower temperature until it reaches the desired tenderness.

2. Dry roast: If your bottom round roast ends up dry, it may have been overcooked. Remember that lean cuts of beef can easily dry out if cooked for too long. To prevent this, use a meat thermometer to monitor the internal temperature of the roast and remove it from the oven as soon as it reaches the desired doneness.

3. Uneven cooking: If your roast is cooking unevenly, it may be due to its shape or size. To ensure even cooking, try to select a roast that is uniform in shape and thickness. If you have a roast with a larger end and a thinner end, you can fold the thinner end underneath or use butcher’s twine to tie it up to create a more even shape.

Serving Bottom Round Roast

Bottom round roast makes for a delicious and satisfying main course. Here are a few ideas for serving:

• Classic roast dinner: Serve your cooked bottom round roast with traditional sides like roasted potatoes, steamed vegetables, and a flavorful gravy made from the pan drippings.

• Sandwiches: Thinly sliced bottom round roast makes a great filling for sandwiches. Serve it on a crusty roll with horseradish sauce or your favorite condiments.

• Stir-fries or stir-fry wraps: Cooked, thinly sliced bottom round roast can be incorporated into stir-fries or used as a filling for wraps. Pair it with fresh vegetables and your choice of seasonings or sauces.

Best Practices For Bottom Round Roast Cooking

To ensure the best results when cooking bottom round roast, keep the following tips in mind:

1. Use a meat thermometer: A meat thermometer is the most accurate way to determine the doneness of your roast. This ensures that you achieve the desired level of doneness without overcooking or undercooking the meat.

2. Let the roast rest: After cooking, let the bottom round roast rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a tender and juicy roast.

3. Adjust cooking time based on preferences: The cooking time provided is a general guideline. If you prefer your roast more well-done or rare, adjust the cooking time accordingly. Keep in mind that the internal temperature will continue to rise a few degrees as the roast rests.

4. Experiment with seasonings: Bottom round roast is a versatile cut of meat that can be paired with a variety of seasonings. Feel free to experiment with different herbs, spices, and marinades to suit your taste preferences.

Conclusion

Cooking a bottom round roast in the oven can be a rewarding process that results in a delicious and flavorful meal. By understanding the science of cooking this cut of meat, selecting the right roast, and following the recommended cooking techniques and instructions, you can achieve a tender and juicy roast every time.

Remember to take your time, monitor the internal temperature, and let the roast rest before carving. With a little practice and experimentation, you’ll soon become a pro at cooking bottom round roast in the oven. Enjoy the process and savor the delicious results!

FAQS

What Is A Bottom Round Roast?

The bottom round roast is a cut of beef typically taken from the round primal cut of a cow. It’s a lean, flavorful cut that can be prepared in a variety of ways, including roasting in the oven.

How Long Should I Cook A Bottom Round Roast In The Oven?

Cooking times for a bottom round roast can vary depending on the size of the roast, your oven temperature, and your desired level of doneness. As a general guideline, plan to cook your roast for about 20 minutes per pound at 350°F (175°C) for medium-rare to medium doneness.

Should I Sear The Bottom Round Roast Before Roasting It?

Searing the roast before roasting can help to create a flavorful crust on the outside of the meat, but it’s not necessary. If you choose to sear the roast, heat a skillet over medium-high heat and brown the roast on all sides before placing it in the oven to roast.

How Can I Tell If My Bottom Round Roast Is Done?

The best way to determine the doneness of your roast is to use a meat thermometer. Insert the thermometer into the thickest part of the roast, being careful not to touch the bone. For medium-rare, look for a temperature of 135°F (57°C), while medium should be about 145°F (63°C).

How Should I Carve A Bottom Round Roast?

To carve a bottom round roast, start by cutting against the grain into thin slices. Be sure to remove any excess fat or gristle as you’re carving. If you’re having trouble finding the grain of the meat, simply look for the lines or "fibers" in the meat and cut across them rather than parallel to them.

Sources

How to Cook a Bottom Round Roast – The Kitchen Community

One Amazing “Bottom Round Roast” Recipe – 730 Sage Street

Master the Art: How to Cook a Bottom Round Roast Perfectly