Go Back

Bottom Round Roast

A budget-friendly bottom round roast braised low and slow with onions, carrots, and potatoes until fork-tender, creating its own rich gravy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Roast
  • 1 3 to 3.5 lb bottom round roast
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 2 medium yellow onions quartered
  • 2 cups beef broth
  • 1 cup red wine optional
  • 4 medium carrots cut into chunks
  • 6 medium potatoes quartered
  • 3 sprigs fresh rosemary
  • 2 bay leaves

Equipment

  • Large heavy-bottomed Dutch oven with lid
  • Instant-read meat thermometer
  • Sharp carving knife
  • Cutting board
  • Paper towels
  • Measuring spoons and cups
  • Wooden spoon
  • Tongs

Method
 

  1. Preheat the oven to 325°F (165°C) and remove the roast from the refrigerator 30 minutes before cooking.
  2. Pat the roast dry. Mix kosher salt, black pepper, garlic powder, and dried thyme, then rub the mixture all over the meat.
  3. Heat olive oil in a Dutch oven over medium-high heat until shimmering.
  4. Sear the roast for 3–4 minutes per side until deeply browned; transfer to a plate.
  5. Add onions to the pot and sauté 2–3 minutes, scraping up browned bits.
  6. Pour in beef broth and red wine, stirring to deglaze; add rosemary sprigs and bay leaves.
  7. Return the roast to the pot, cover, and braise in the oven for 2 hours.
  8. Add carrots and potatoes around the roast, cover, and cook 45–60 minutes more until the roast reaches 160–165°F (71–74°C).
  9. Remove from the oven and let the roast rest in the liquid for 10 minutes.
  10. Slice the roast against the grain and serve with vegetables and braising liquid.

Notes

Allowing the roast to rest before and after cooking helps retain juices, and reducing the braising liquid on the stovetop makes a concentrated gravy.