Best Oven-Cooked Bottom Round Roast Timing

Bottom round roast is a cut of meat that comes from the hindquarters of a cow. It is a very lean cut of beef that is best for braising low and slow. The best way to cook this meaty cut is oven-roasting or braising.

The best temperature to cook a bottom round roast is between 150-170°F (65-76°C) for approximately 3-6 hours. For a medium-rare roast, remove the roast from the oven when the internal temperature reaches 125-130°F. Let the roast rest for 15-20 minutes before slicing.

Cooking time and temperature

The best way to cook a bottom round roast is to oven-roast or braise it. Oven roasting involves less hands-on time but still produces a flavorful main dish. Braising is a great option if you want to add vegetables to your roast.

The cooking time and temperature for a bottom round roast depend on the weight of the roast and your desired level of doneness. A general rule of thumb is to cook the roast at a low temperature for a long period of time to ensure a tender and juicy result.

For a medium-rare roast, the internal temperature should reach 125-130 degrees Fahrenheit. For a 3-4 pound roast, this will take about 18-20 minutes per pound, or about 1 hour and 30 minutes total.

If you are cooking a larger roast, the cooking time will be longer. A good estimate is to plan for 2 hours per pound until the desired internal temperature is reached.

It is important to use a meat thermometer to monitor the internal temperature of the roast and adjust the cooking time as needed.

Once the desired internal temperature is reached, remove the roast from the oven and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a tender and juicy result.

If you are cooking a bottom round roast in a crockpot or slow cooker, plan for 6-8 hours on low heat or 4-6 hours on high heat.

Tips for Cooking Bottom Round Roast

• When seasoning the roast, make sure the spices cover all sides of the meat.
• If desired, you can make a garlic and herb rub by mixing garlic, sea salt, dried parsley, thyme, rosemary, and black pepper.
• Place the roast fat side up in the pan so that the fat melts and runs down the sides of the meat, adding moisture and flavor.
• Do not cover the roast while cooking, as this will create steam and result in a dense and dry roast.
• If you want to add vegetables, choose a roasting pan with a rack to elevate the roast and ensure even cooking.
• For a nice crispy crust, sear the roast at a high temperature for the last 10-12 minutes of cooking.
• Let the roast rest for at least 10 minutes before carving against the grain for the most tender bite.

Resting the meat

Remove the Roast from the Oven

Take the roast out of the oven and transfer it to a warm plate or platter. It is important to use a warm plate to keep the meat from cooling down too quickly. You can also cover the plate with a tent of foil to help retain heat. However, make sure the foil is loose enough so that the meat doesn't "sweat" and lose its valuable juices.

Let the Meat Rest

Let the roast sit undisturbed for about 15 to 20 minutes. This resting period allows the juices to settle within the meat, resulting in a more tender and flavorful roast. During this time, the internal temperature of the meat will continue to rise by approximately 10-15 degrees Fahrenheit.

Check the Doneness

Insert a meat thermometer into the thickest part of the roast to check its internal temperature. For a medium-rare roast, aim for an internal temperature of 135°F (57.2°C). If you prefer your meat more well-done, you can cook it a bit longer, but be careful not to overcook it, as this can make the meat dry and tough.

Slice the Meat

After the resting period, it's time to slice the roast. Use a sharp carving knife to cut thin slices against the grain for the most tender bite. Cutting with the grain will make the meat harder to chew.

Serve and Enjoy

Now it's time to serve your delicious bottom round roast! Pair it with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad. Enjoy the juicy and flavorful meat, knowing that the resting process has made all the difference in its tenderness and taste.

Carving against the grain

Cooking a bottom round roast in the oven is a great way to prepare this cut of meat. It's a relatively simple process, but there are a few key steps to ensure a juicy and tender roast.

One of the most important aspects of cooking a bottom round roast is determining how long to cook it. This will depend on the weight of the roast and your desired doneness. As a general guideline, it's recommended to cook the roast in a preheated oven at 375°F for about 18-20 minutes per pound for a medium-rare finish. The internal temperature should reach 125-130°F.

Now, let's talk about "carving against the grain." This technique is crucial for achieving the most tender meat. Here's a detailed guide on how to do it:

Identifying the Grain

The grain refers to the direction in which the muscle fibers are positioned in the meat. To identify the grain, examine the roast closely. You will notice visible lines running across the surface in a particular direction. These lines indicate the direction of the muscle fibers. It's important to identify the grain accurately, as it may vary depending on the cut and type of meat.

Resting the Roast

Before carving, it's essential to let the roast rest. Transfer the cooked roast to a warm plate, loosely tent it with foil, and let it rest for at least 15 to 20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring it stays moist and juicy. If you cut into the meat too early, you may end up with a pool of juices on your plate, indicating that the meat needs more time to rest.

Once the roast has rested, it's time to carve. Use a sharp knife and place the roast on a flat surface, such as a butcher block. To cut against the grain, position your knife perpendicular to the direction of the muscle fibers. For example, if the fibers are running horizontally, cut vertically, and vice versa.

The size and thickness of your slices also matter. For the best texture and tenderness, cut the meat into thin strips. Cutting thick slices may result in longer, tougher muscle fibers, affecting the overall texture of the meat.

Benefits of Cutting Against the Grain

Cutting against the grain has a significant impact on the tenderness of the meat. When you cut against the grain, you're essentially shortening the muscle fibers, making them less stringy and chewy. This technique ensures that each bite is tender and easy to chew, enhancing the overall dining experience.

In summary, carving a bottom round roast against the grain is a crucial step in preparing this cut of meat. By following the steps outlined above, you'll be able to identify the grain accurately, rest the roast adequately, and carve against the grain effectively. This technique will result in tender and juicy meat, elevating your roast to the next level.

Choosing the right cut

Type of Meat

Start by deciding on the type of meat you want to roast. Beef is a popular choice and offers a wide range of cuts suitable for roasting. However, you could also explore other options such as lamb, pork, or even a whole chicken. Each type of meat has its unique flavour and texture, so choose one that aligns with your taste preferences and the desired outcome.

Marbling and Fat Content

When selecting a cut of meat for roasting, look for a piece with good marbling. Marbling refers to the small flecks of fat within the muscle of the meat. This fat melts during cooking, basting the meat from the inside and keeping it moist and juicy. A nice outer layer of fat is also desirable, as it will help keep the meat moist and add flavour. Just remember to trim any excess fat before serving.

Connective Tissue

Cuts of meat with a high amount of connective tissue, such as collagen, can be excellent choices for roasting. When cooked slowly at low temperatures, the connective tissue breaks down, resulting in tender, melt-in-your-mouth meat. Cuts like chuck roast, rump roast, and eye of round are known for their high connective tissue content and are ideal for slow roasting.

Leaner Cuts

If you prefer a leaner cut of meat, options like top round, bottom round, or sirloin tip roast are worth considering. These cuts have a lower fat content, making them healthier choices. However, they can be tougher, so it's important to cook them properly to ensure tenderness. Slow roasting or cooking them at lower temperatures is usually best. You can also enhance their flavour with a punchy marinade or rub.

Bone-In or Boneless

You'll also need to decide between a bone-in or boneless cut of meat. Bone-in roasts, such as a standing rib roast or prime rib, are self-basting as the fat melts during cooking, keeping the meat moist and flavourful. Boneless roasts, on the other hand, are easier to carve and can be more convenient. They may require a little more attention during cooking to ensure they stay moist.

Size and Weight

Consider the size and weight of the roast you need. This will depend on the number of people you're serving and their appetites. As a general rule, allow for about 1/2 to 3/4 pound of meat per person. For larger appetites or if you want leftovers, you can increase this amount.

Price and Budget

Roast meats can vary significantly in price, so it's essential to consider your budget. More expensive cuts, like prime rib or tenderloin, are usually more tender and flavourful but come with a higher price tag. Cheaper cuts, such as chuck roast or top round, can be just as tasty but may require a little more care when cooking to ensure tenderness.

In summary, when choosing a cut of meat for roasting, look for good marbling, consider the fat content and the amount of connective tissue, decide between bone-in or boneless, select the appropriate size and weight, and choose a cut that fits your budget. With the right cut and proper cooking techniques, you'll be well on your way to a delicious roast.

Making gravy

Ingredients

• Pan drippings from the roast
• 2 cups of gluten-free beef broth
• 1/2 cup of full-bodied red wine (such as Merlot or Cabernet)
• 3 tablespoons of arrowroot starch (or cornstarch)
• Cold water

Instructions

• Combine the cold water and arrowroot starch in a separate bowl and set aside.
• Place the cooking juices from the roast, including the crispy brown bits, in a heavy-bottomed pan. If you cooked the roast in a cast-iron skillet, use that to make your gravy.
• Stir in the beef broth and red wine. Use a wire whisk to gently scrape the browned bits from the bottom of the pan.
• Bring the mixture to a boil.
• Whisk in the arrowroot starch mixture.
• Return the gravy to a boil, then reduce the heat to medium-low.
• Simmer the gravy for about 10 minutes to thicken it. Whisk occasionally to ensure a smooth consistency.

Feel free to adjust the seasoning and thickness of the gravy to your preference. You can also add other herbs or spices to enhance the flavor. Enjoy your delicious bottom round roast with gravy!

Frequently asked questions