Description
Herb-Crusted Bottom Round Roast is a flavorful, budget-friendly beef roast coated in garlic, herbs, and olive oil, then slow-roasted until tender. Perfect for family dinners or holiday gatherings, it delivers bold flavor with minimal effort.
Ingredients
Scale
- 3–4 lb bottom round roast
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary (or 2 tsp fresh, chopped)
- 1 teaspoon dried thyme (or 2 tsp fresh, chopped)
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- Optional: ½ teaspoon crushed red pepper flakes
Instructions
- Preheat oven to 450°F (230°C). Line a roasting pan with foil or place a rack inside.
- Pat the roast dry with paper towels. Place it on the rack in the roasting pan.
- In a small bowl, mix olive oil, garlic, salt, pepper, rosemary, thyme, oregano, and onion powder into a paste.
- Rub the herb mixture evenly over the roast.
- Roast at 450°F for 15 minutes to sear the outside, then reduce heat to 325°F (165°C) and continue roasting until the internal temperature reaches 135°F for medium-rare or 145°F for medium (about 1½–2 hours depending on size).
- Remove roast from oven, tent loosely with foil, and let rest for 15–20 minutes before slicing thinly against the grain.
Notes
- Use a meat thermometer for best results—bottom round can become tough if overcooked.
- Letting the roast rest allows juices to redistribute and keeps it tender.
- Serve with roasted vegetables, mashed potatoes, or a simple au jus.
- Leftovers are excellent for sandwiches or wraps.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 340
- Sugar: 0g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 115mg
Keywords: bottom round roast, herb crusted roast beef, oven roast, holiday beef recipe, budget beef roast