How to Cook Bottom Round Roast Beef in the Oven?
Cooking bottom round roast beef in the oven involves searing the roast, roasting it at a low temperature, and then allowing it to rest, resulting in a tender and flavorful roast. This method maximizes the flavor while minimizing toughness commonly associated with this cut of meat.
Understanding Bottom Round Roast Beef
Bottom round, also known as gooseneck roast, comes from the outer back leg of the cow. Because the leg muscles are heavily used, bottom round tends to be a leaner, tougher cut compared to, say, ribeye or sirloin. However, with proper cooking techniques, bottom round can be transformed into a delicious and affordable meal. It’s often chosen for pot roasts, but it shines when roasted if handled carefully.
Benefits of Oven-Roasting Bottom Round
Roasting bottom round in the oven offers several advantages:
- Economical: Bottom round is typically less expensive than more tender cuts of beef.
- Flavorful: Slow roasting enhances the beefy flavor of the bottom round.
- Versatile: The cooked roast can be sliced for sandwiches, served as a main course, or shredded for tacos or salads.
- Relatively Hands-Off: After the initial sear, the oven does most of the work.
Step-by-Step Cooking Process
Here’s a detailed guide on how to cook a bottom round roast in the oven:
Preparation:
- Take the roast out of the refrigerator at least one hour before cooking. This allows the meat to come closer to room temperature, which promotes even cooking.
- Pat the roast dry with paper towels. This helps create a better sear.
Seasoning:
- Generously season the roast with salt, pepper, garlic powder, onion powder, and any other desired spices. A simple combination is often the best.
- A rub can also be applied the night before for more intense flavor.
Searing:
- Heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add a tablespoon or two of oil with a high smoke point, such as canola or grapeseed oil.
- Sear the roast on all sides for 2-3 minutes per side, until a deep brown crust forms. This seals in the juices and adds flavor.
Roasting:
- Place the seared roast in a roasting pan fitted with a roasting rack. The rack elevates the meat, allowing hot air to circulate around it.
- Add about one cup of beef broth or water to the bottom of the roasting pan. This creates steam, which helps keep the roast moist.
- Roast in a preheated oven at 275°F (135°C) until the desired internal temperature is reached. Use a meat thermometer to monitor the temperature accurately.
Resting:
- Remove the roast from the oven and tent it loosely with foil. Let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Determining Doneness: Internal Temperatures
Using a meat thermometer is crucial for achieving the desired level of doneness. Here’s a guide to internal temperatures:
| Doneness | Internal Temperature |
|---|---|
| Rare | 125-130°F (52-54°C) |
| Medium-Rare | 130-135°F (54-57°C) |
| Medium | 135-145°F (57-63°C) |
| Medium-Well | 145-155°F (63-68°C) |
| Well-Done | 155°F (68°C) and higher |
- Remember that the internal temperature will continue to rise slightly (carryover cooking) while the roast rests.
Common Mistakes and How to Avoid Them
- Not searing the roast: Skipping the searing step results in a less flavorful roast.
- Overcooking: Overcooking dries out the roast and makes it tough. Using a meat thermometer is essential.
- Not letting the roast rest: Cutting into the roast immediately after cooking allows the juices to escape, resulting in a drier roast.
- Roasting at too high of a temperature: High temperatures cause the outside of the roast to cook much faster than the inside, potentially leading to a tough exterior and an undercooked interior. Low and slow is key.
- Insufficient seasoning: Under-seasoning results in a bland roast. Be generous with your seasoning.
Recommended Equipment
- Meat Thermometer: A reliable meat thermometer is a must for accurate temperature monitoring.
- Roasting Pan with Rack: The rack allows for even air circulation around the roast.
- Heavy-Bottomed Skillet: Cast iron is ideal for searing.
Frequently Asked Questions
What’s the best way to thaw a bottom round roast?
The safest and best method is to thaw it in the refrigerator. This can take 24-48 hours, depending on the size of the roast. Make sure to place it on a plate or in a container to catch any drips. You can also thaw it in cold water, changing the water every 30 minutes. This method is faster but requires more attention. Never thaw meat at room temperature.
Can I use a slow cooker instead of the oven?
Yes, you can. Brown the roast as described above, then place it in the slow cooker with some beef broth or water. Cook on low for 6-8 hours or on high for 3-4 hours, until the meat is fork-tender. The benefit is hands off cooking; the downside is it will be more like a pot roast than a true roast.
What kind of seasoning should I use?
A simple combination of salt, pepper, garlic powder, and onion powder works well. However, feel free to experiment with other spices like paprika, rosemary, thyme, or even a pre-made steak rub. The key is to be generous with the seasoning.
How much broth should I add to the roasting pan?
About one cup of broth or water is usually sufficient. The liquid helps create steam, which keeps the roast moist. Avoid adding too much liquid, as this can braise the roast instead of roasting it.
How long should I roast the bottom round per pound?
Roasting time depends on the desired doneness and the oven temperature. At 275°F (135°C), plan on approximately 25-30 minutes per pound for rare, 30-35 minutes per pound for medium-rare, and 35-40 minutes per pound for medium. Always use a meat thermometer to ensure accuracy, as roasting times can vary.
Can I roast vegetables along with the roast?
Yes, you can. Add root vegetables like carrots, potatoes, and onions to the roasting pan about one hour before the roast is done. Toss them with olive oil, salt, and pepper before adding them to the pan.
What should I do with the pan drippings?
The pan drippings can be used to make a delicious gravy. Skim off any excess fat from the drippings. Then, whisk in some flour or cornstarch to thicken the gravy. Season with salt, pepper, and any other desired spices. Simmer until thickened.
How should I carve the bottom round roast?
Let the roast rest at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Carve against the grain of the meat in thin slices. This shortens the muscle fibers, making the meat easier to chew.
What if my roast is tough even after following the instructions?
Bottom round is naturally a tougher cut of meat. If it’s still tough, you may have overcooked it or not allowed it to rest long enough. You can also try braising any leftover slices in a flavorful sauce to tenderize them further.
Can I freeze leftover roast beef?
Yes, you can. Wrap the leftover roast beef tightly in plastic wrap and then in aluminum foil. You can also store it in an airtight container. Frozen roast beef will last for 2-3 months in the freezer.
What are some good side dishes to serve with bottom round roast?
Classic side dishes include mashed potatoes, roasted vegetables, Yorkshire pudding, and gravy. A simple salad or steamed green beans also make great accompaniments.
Is it necessary to use a roasting rack?
While not strictly necessary, using a roasting rack is highly recommended. It elevates the roast, allowing hot air to circulate around it evenly. This promotes more even cooking and prevents the bottom of the roast from becoming soggy. If you don’t have a roasting rack, you can use cut vegetables (like carrots, celery, and onions) as a makeshift rack.