Bottom Round Roast: Cooking Time Perfection At 325

how long to cook a bottom round roast at 325

Cooking a bottom round roast at 325°F is a great way to prepare a tender and juicy roast. The cooking time will depend on the size of your roast, with larger roasts taking longer to reach the desired internal temperature. For a medium-rare bottom round roast, you should aim for an internal temperature of around 130-135°F. This can be achieved by cooking the roast for approximately 1 hour and 45 minutes to 2 hours at 325°F. However, it's important to monitor the internal temperature of your roast using a meat thermometer to ensure it reaches the desired doneness.

Characteristics Values
Oven Temperature 325°
Medium-Rare Roast 135°F
Medium Roast 145°F
Cooking Time 1 1/2 to 2 hours

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Cooking time and temperature

The cooking time and temperature for a bottom round roast depend on the weight of the roast, the desired doneness, and the cooking method. Here are some guidelines to help you cook a delicious bottom round roast:

Low and Slow Method:

This method is recommended for lean cuts of meat like the bottom round roast. Cooking at a low temperature for a longer period of time helps to break down the connective tissues and muscle fibers, resulting in a tender and juicy roast. Here's how to do it:

  • Preheat your oven to the appropriate temperature based on the weight of your roast. For roasts under 3 pounds, preheat to 150 degrees Fahrenheit (65 degrees Celsius). For roasts over 3 pounds, preheat to 170 degrees Fahrenheit (76 degrees Celsius).
  • Prepare the roast by patting it dry with paper towels and brushing it with olive oil or your preferred oil.
  • Combine your desired seasonings and distribute them evenly over the entire surface of the roast. You can use a variety of seasonings like garlic, thyme, rosemary, basil, parsley, salt, and pepper.
  • Insert a meat probe or thermometer into the thickest part of the roast. This will help you monitor the internal temperature during cooking.
  • Place the roast in the center of a roasting pan, preferably on a rack to allow for even cooking and airflow. Position the roast fat side up so that the melting fat can baste the meat as it cooks.
  • Cook the roast in the preheated oven until it reaches your desired internal temperature. For medium-rare, aim for an internal temperature of 125-130 degrees Fahrenheit (52-54 degrees Celsius). The cooking time will depend on the weight of the roast, typically around 2 hours per pound.
  • Once the desired internal temperature is reached, remove the roast from the oven and tent it with foil. Let it rest for at least 10 minutes or up to 2 hours before serving. This resting period allows the juices to redistribute and the internal temperature to rise slightly.

High-Heat Method:

If you're short on time or prefer a faster cooking method, you can cook the bottom round roast at a higher temperature. Here's how to do it:

  • Preheat your oven to 450 degrees Fahrenheit.
  • Prepare the roast by patting it dry, brushing it with oil, and seasoning it as desired.
  • Place the roast in the preheated oven and cook for 20 minutes at this high temperature. This initial high heat will sear the edges and seal in the juices.
  • After 20 minutes, reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting for 1 hour to 1 hour and 30 minutes, depending on your desired doneness. For medium-rare, remove the roast from the oven when the internal temperature reaches 135 degrees Fahrenheit.
  • Let the roast rest for 10 to 15 minutes before carving. This allows the juices to settle and the meat to relax, ensuring a tender and juicy final product.

Tips for Success:

  • Always use a meat thermometer to monitor the internal temperature of your roast. This is the most accurate way to determine doneness and prevent overcooking.
  • Consider the shape of your roast. Thicker roasts will take longer to cook than thinner roasts of the same weight.
  • Plan ahead and allow enough time for cooking, especially when using the low and slow method. This method yields the most tender results but requires a longer cooking time.
  • Let the roast come to room temperature before cooking. This helps ensure even cooking and reduces the risk of overcooking the exterior before the interior is done.
  • Don't cover the roast during cooking. Cooking uncovered allows the roast to develop a delicious browned exterior while remaining moist and juicy inside.
  • When in doubt, err on the side of slightly undercooking the roast. You can always pop it back into the oven for a few minutes if needed, but you can't undo an overcooked roast.

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Seasoning

A bottom round roast is a lean and budget-friendly cut of beef, perfect for a Sunday roast or special occasion. It is known for being flavorful but can sometimes be a little tougher due to less marbling. However, this can be remedied with the correct roasting method.

A simple blend of seasonings can create a mouthwatering taste and a rich, buttery crust. Here are some ideas for seasoning your bottom round roast:

  • Sea salt and coarse black pepper for flavour.
  • Olive oil to coat the roast before cooking, locking in the juices and creating a crispy exterior.
  • Fresh herbs such as rosemary, oregano, and thyme. Fresh herbs are preferable to dried when roasting meat as the flavour is unmatched.
  • Garlic powder or fresh garlic cloves.
  • Dry mustard seeds.
  • Paprika, onion powder, basil, marjoram, parsley, and/or red pepper flakes.

How to Season

Firstly, pat the meat dry with a paper towel and tie it with kitchen twine. Then, brush the butter, herbs, and spices around the outside of the meat.

You can make a paste or a semi-thin paste with your chosen blend of seasonings and olive oil. Smear this generously on all surfaces of the roast, especially the fat layer, which will melt into the roast and make it juicy.

If you're short on time, you can swap custom seasonings for a store-bought spice blend, such as Italian, Blackened, or Montreal steak seasoning. Alternatively, you can use all dry spices and rub them into the meat.

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Resting

After removing the roast from the oven, transfer it to a cutting board and let it rest for at least 15 minutes before slicing. During this time, the roast will continue to cook, and its internal temperature will rise by about 5 to 15 degrees Fahrenheit. For example, if you remove the roast from the oven when it reaches an internal temperature of 120 degrees Fahrenheit, it will reach a final temperature of 125 degrees Fahrenheit after resting, which is the ideal temperature for rare meat.

Additionally, resting gives you time to make gravy using the drippings from the roast. This gravy can be served alongside the roast, enhancing its flavour and moisture.

In conclusion, resting the roast is a crucial step that should not be skipped, as it helps ensure the meat is cooked to the desired temperature, juicy, and tender, ultimately improving the dining experience.

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Carving

To carve a bottom round roast, you'll first want to trim any hard fat from the outside of the roast, but leave the soft fat on to help flavour the meat. This cut of beef is boneless, so you only need a sharp knife to cut the steaks. The number of steaks you get from the roast depends on the size of the roast and the thickness of each steak.

Before you begin, clear the space around your cutting board and wash it down. You should also wash your hands to avoid contaminating the beef with any microorganisms.

Next, set the bottom round roast on a cutting board with the meat grain running from left to right. The bottom round roast is usually cylindrical, so the length should run left to right with a long side facing you. If the roast is more square, check the direction of the meat fibres to know which way to cut.

Now, cut the roast horizontally from end to end to your desired steak thickness. The thickness depends on your preference, but avoid thin cuts with this somewhat tough beef cut. A 1-1/2 to 2-inch thick steak works well because it's thick enough that the outside has enough time to cook and develop a brown crust without overcooking the inside. If you go much thicker than that, you risk burning the outside before the inside is cooked.

Continue cutting until you've sliced the entire roast into individual steaks.

It's important to note that steaks cut from a bottom round aren't suitable for grilling. Instead, they work best when slow-roasted or slow-cooked in liquid—a technique called braising. You can also cut the steaks into thin strips for grilling or stir-frying, or into cubes for kebabs.

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Serving suggestions

Bottom round roast is a lean cut of beef from the hindquarter, known for being flavorful but sometimes a little tougher than other cuts. It's a great choice for an impressive dinner that won't break the bank.

Vegetables

Roasted root vegetables, such as carrots, potatoes, and onions, are a perfect complement to the roast. Carrots added towards the end of the cooking time can caramelize in the beef juices, adding a sweet and savory element to the dish.

Starches

Mashed potatoes, cauliflower mashed potatoes, or simple rice or couscous are all excellent choices to accompany the roast. For a more indulgent option, try making decadent whipped potatoes to serve alongside.

Gravy

The juices from the roast can be used to make a delicious gravy. If there aren't enough drippings, a crock-pot method can be used to yield more juices for gravy. A simple blend of herbs and spices can be used to season the roast, creating an aromatic crust that will add flavor to the gravy.

Leftovers

Leftover roast beef can be used in a variety of dishes, such as casseroles, sandwiches, soups, or a hearty beef pot pie. For a tasty leftover dish, try making a stovetop beef stroganoff with sliced beef, cream of mushroom soup, Greek yogurt, and egg noodles.

Frequently asked questions

Depending on the size of your roast, it will take between 1 hour and 45 minutes to 2 hours per pound to cook a bottom round roast at 325 degrees Fahrenheit.

The best way to cook a bottom round roast is to cook it low and slow in the oven. This method ensures that the roast is tender and juicy.

The ideal temperature for a bottom round roast is between 125-130 degrees Fahrenheit for medium-rare.

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