The Bottom Round Roast really gets a bad rep when it comes to cuts of meat. If cooked properly, it can be just as delicious as any other cut. I prefer mine to be quite rare, but this particular recipe will put you right around medium rare.
Juicy Bottom Round Roast
A delicious, rare to medium-rare bottom round roast. Add your choice of vegetables to roast with it. I prefer small potatoes.
- 1 2 lb Bottom Round Roast
- 1 1/2 tbsp olive oil extra virgin
- 2 tbsp Minced Garlic
- 1 tsp onion powder
- 2 tbsp Basil
- 2 tbsp Cilantro
- 1 tbsp Oregano
Line a glass pan with aluminum foil. Put 1 1/2 tbsp extra virgin olive oil in and spread it across bottom.
Preheat oven to 400 degrees.
Place bottom round roast in pan and rub herbs and spices all over entire roast. (Add vegetables around roast - optional)
Roast 20-25 minutes per pound of roast.
Check internal temperature of roast. It should be between 125-135 degrees.
Let cool for around 5-10 minutes. Slice and serve.
I like mine pretty rare. I find the meat is more flavorful that way, especially with a bottom round roast. Mix up the spices, using the ones you like the most. Just be sure that the internal temperature of the roast is between 125-135 degrees. 🙂