Garlic Herb Roast Beef Bottom Round Recipe
This Bottom Round Roast Beef recipe features a tender and flavorful roast seasoned with a garlic herb rub and perfectly roasted to juicy medium or medium-rare. Using a simple olive oil coating and a blend of garlic, rosemary, thyme, salt, and pepper, this roast is ideal for a comforting family dinner or special occasion. The slow roasting method ensures a succulent, evenly cooked beef with a delicious crust.
- Prep Time: 1 hour 10 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 55 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Beef
- 4 pounds bottom round beef
Garlic Herb Beef Rub
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary, or 2 teaspoons fresh
- 1 teaspoon Kosher salt
- ½ teaspoon dried thyme, or 1 teaspoon fresh
- ½ teaspoon freshly ground black pepper
Others
- 2 teaspoons olive oil
Instructions
- Prepare the Beef: Remove the beef from your refrigerator around 1 hour before cooking to allow it to come to room temperature, which helps it cook more evenly.
- Preheat the Oven and Make Rub: Preheat your oven to 425℉. Meanwhile, combine the minced garlic, rosemary, kosher salt, thyme, and freshly ground black pepper in a small bowl and stir well to create the garlic herb beef rub.
- Season the Beef: Lightly coat the bottom round beef evenly with olive oil. Then, rub the garlic herb seasoning mixture all over the surface of the meat, ensuring every side is well covered for maximum flavor.
- Roast the Beef: Place the seasoned beef on a rack in a roasting pan and put it in the preheated oven. Roast at 425℉ for 15 minutes to sear the outside and develop a crust.
- Continue Roasting at Lower Temperature: After the initial sear, reduce the oven temperature to 325℉. Continue roasting the beef for about 1½ hours or until the internal temperature reaches 130℉ for medium-rare or 140℉ for medium doneness. Use a meat thermometer to check the temperature accurately.
- Rest Before Slicing: Remove the roast from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 20 to 30 minutes. Resting allows the juices to redistribute, making the meat juicier and easier to slice.
- Slice and Serve: After resting, slice the roast thinly against the grain and serve immediately for the best texture and flavor.
Notes
- Bringing the beef to room temperature before cooking helps achieve even cooking throughout.
- Use a meat thermometer to ensure perfect doneness according to your preference.
- Resting the roast after cooking is crucial for juicy, tender slices.
- If you prefer, fresh herbs can be substituted for dried herbs, adjusting quantities accordingly.
- Adjust salt according to your dietary needs.
Keywords: bottom round roast beef, roasted beef, garlic herb beef rub, oven roasted beef, tender roast beef
