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.
Ingredients
- 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
Instructions
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Line a glass pan with aluminum foil. Put 1 1/2 tbsp extra virgin olive oil in and spread it across bottom.
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Preheat oven to 400 degrees.
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Place bottom round roast in pan and rub herbs and spices all over entire roast. (Add vegetables around roast - optional)
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Roast 20-25 minutes per pound of roast.
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Check internal temperature of roast. It should be between 125-135 degrees.
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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. 🙂
Enjoy 🙂
