Herb and Garlic Butter Bottom Round Roast Recipe

If you want a quick, easy and delicious bottom round roast recipe, this is for you. With just three main ingredients (plus the roast itself), this simple method delivers tender, flavorful results.

The Easiest Bottom Round Roast Recipe Ever

This is one of the simplest bottom round roast recipes, yet it produces great flavor and tender meat. The three main ingredients keep the process straightforward while letting the roast shine.

What You’ll Need For This Recipe

• Bottom round roast
• Butter (softened)
• Fresh or dried rosemary
• Minced garlic
• Oven-safe skillet (cast iron recommended)

Getting Started

Pat the roast dry with paper towels so the butter mixture adheres well. In a small bowl, combine 1/4 cup softened butter, 1 tablespoon rosemary and 1 tablespoon minced garlic. Mix thoroughly, then spread the mixture evenly over the outside of the roast using your hands, covering as much of the surface as possible.

Place the prepared roast in an oven-safe skillet and set it in the oven. Start at a high temperature and then reduce: preheat the oven to 500°F, then immediately reduce the temperature to 475°F when the roast goes in. Roast for 7 minutes per pound to sear the exterior. After this initial high-heat phase, turn the oven off and leave the roast inside with the oven door closed for one hour. This allows the roast to rest and the temperature to decline gradually.

After one hour, turn the oven on to 200°F and continue cooking for about another hour, or until the internal temperature reaches your desired doneness. Use a digital meat thermometer for best results: remove the roast when it reaches the target internal temperature for rare, medium-rare, medium, etc., remembering that the meat will carryover cook slightly while resting.

Slice thinly against the grain and serve with pan juices or use the drippings to make a quick gravy.

High-Temperature Roast Method Explained

This method uses an initial high heat to sear the outside of the roast, trapping juices, then lets the oven cool so the roast finishes slowly and evenly. In practice, after the sear period the oven temperature will fall — in our experience it settled around 200°F after the hour with the oven off. We then set the oven to 200°F to prevent it from dropping further and to gently finish cooking the roast. Bottom round is a leaner, firmer cut, and this approach helps achieve a more tender result.

Don’t Panic If the Roast Looks Pink

Stop judging doneness by color alone. Many readers worry when roast beef appears pink even when cooked to a safe, medium or medium-rare temperature. Color can vary by animal, cut and pH, so a rosy interior does not necessarily mean undercooked. Always rely on a reliable digital thermometer to verify doneness.

Mike’s Tips for the Best Bottom Round Roast

1. Use a digital instant-read thermometer to check internal temperature accurately.
2. Choose an oven-safe skillet like cast iron for even searing and easy transfer to the oven.
3. An electric carving knife makes slicing easier; bottom round can be firmer than pricier roasts.
4. Save the pan drippings to make a simple gravy — they add great flavor.

I hope your family enjoys this roast as much as mine does.

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