Make a Mouth-Watering Bottom Round Roast in 5 Steps
Bottom-round roasts are an economical and tasty choice to serve up for a Sunday dinner. They may look intimidating but don’t let their size scare you off. This quick tutorial on how to cook a bottom-round roast will show you just how easy it is to prepare a juicy and flavorful roast.
If you’re looking for an easy and delicious recipe to satisfy your family, you’ve come to the right place. A bottom-round roast isn’t expensive and can feed a family for quite a few meals. Read on to learn how to make a mouth-watering bottom round roast in just five steps.
Preparing the Bottom Round Roast
Start your meal prep by selecting a high-quality roast. You want to choose one with a low to moderate amount of fat on it. The more fat, the less juicy the roast will be. The bottom round roast is a lean cut of beef, so it’s important to season it well before cooking. Begin by rubbing salt and pepper over the entire surface of the roast. You can also add your favorite herbs and spices, such as rosemary, to give the roast an extra boost of flavor. After seasoning it, place the bottom round roast on a roasting rack inside a roasting pan.
Preheat the Oven
A hot oven is essential for cooking a bottom-round roast properly. Preheat the oven to the appropriate cooking temperature. If you’re using a convection oven, set the timer for 35 minutes per pound at this temperature. Otherwise, set it for 45 minutes per pound at this temperature. Make sure the oven is at the optimal temperature before cooking your roast.
Cooking the Bottom Round Roast
After preheating the oven, place the bottom round roast in the center of the oven and let it cook. Baste it every 20 minutes with melted butter or oil to keep it from drying out in the oven. You can use a basting brush or a pastry brush to get the nooks and crannies of the roast.
After cooking, check the temperature in several places with an instant-read thermometer before taking it out of the oven. Remove it from the oven and let it rest on a cutting board covered with aluminum foil for at least 15 minutes before carving it.
Resting the Bottom Round Roast
This resting period gives time for the juices to distribute throughout the meat so that when you do carve it, you won’t lose too much moisture or flavor. This step also makes carving easier, as the fibers will be more relaxed. Allowing your roast to rest after cooking also allows time for your desired level of doneness to settle in before cutting into it. When you serve it, your roast should be juicy and flavorful.
Carving the Bottom Round Roast
When carving a bottom round roast, carefully follow its natural grain lines when slicing against them with your sharpest knife. Slice your roast into thin slices so everyone can enjoy one big piece. You can always cut smaller pieces if you need to. Serve your beautifully caramelized bottom round roast with your favorite accompaniments, and enjoy.
Following this guide will help ensure that you have created a high-quality bottom-round roast that is sure to be enjoyed by all. If you want an even better result, make sure you use a roasting rack every single time. With these tips, you can enjoy a bottom-round roast with your next family meal.