The Perfect Herb and Garlic Bottom Round Roast Recipe

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Herb & Garlic Bottom Round Roast in a red skillet
Herb & Garlic Bottom Round Roast Recipe

With just 3 ingredients, it’s super easy to whip up this mouth-watering dish packed full of home-cooked goodness. When it comes to cooking an equally nutritious and delicious dinner, this is as low maintenance as it gets! And it’s a really affordable meat to buy, too.

If you’re not a whiz kid in the kitchen just yet, this is a really great way to get started on building your confidence behind the cooker honing those pro-chef skills you have yet to discover! Or, you know, you could just have it for dinner for the rest of your life. I’m not sure anyone could ever get sick of this Buttery Herb & Garlic Bottom Round Roast!

How to Cook a Bottom Round Roast

  • Preheat the oven to 500 degrees Fahrenheit.
  • Pat the bottom round roast dry with paper towels to allow the butter mixture to stick.
  • Place the roast in an oven-safe skillet. Combine butter, rosemary and minced garlic. Spread the mixture by hand over the roast covering as much as you can.
  • Place the roast in the oven, close the oven door and reduce the temperature to 475 degrees Fahrenheit.
  • Roast for 7 minutes per pound and then turn the oven off completely (keeping the oven door closed).
  • After 1 hour, turn the oven on to 200 degrees Fahrenheit and cook for approximately 1 hour or until the internal temperature of your roast reaches your desired temperature (rare, medium, etc).

a meat fork with a slice of Herb & Garlic Bottom Round Roast in a red skillet

Is Bottom Round Roast Very Tough?

Bottom Round Roast is affordable so, yes, it can be pretty tough. I mean, it literally comes from the bottom of a cow, so that makes sense! But if you cook it properly, your Buttery Herb & Garlic Bottom Round Roast can be pretty tender and delicious. It won’t be as tender as a fillet, but close enough for what you pay for it! And contrary to what many people think, it’s actually full of flavor too.

Note: It’s still worth investing in an electric knife (if you don’t have one) for slicing this roast as it’s still going to be a little be tougher than a more expensive roast.

Bottom Round Roast is One Of The Healthier Red Meats

Bottom Round Roast is tough for a reason. The bottom end of a cow has less intramuscular fat because it’s highly exercised (those cows have been doing their glute activation work!). If you’re a fan of red meat but want to stay on the healthier side of things, this is a great option for you and your family.

red checkered tablecloth underneath a red skillet with Herb & Garlic Bottom Round Roast

What Should I Serve With a Bottom Round Roast?

My advice here is to keep it simple. Why complicate something that’s already super easy to cook? Simply serve it with a side dish of potatoes and vegetables for a hearty and satisfying meal!

Can You Freeze Your Leftover Buttery Herb & Garlic Bottom Round Roast?

Your cooked Bottom Round Roast can last for up to 4 days in the refrigerator. But if you want it to last a bit longer, you can freeze it in covered airtight containers or tightly wrap it with freezer wrap/heavy duty aluminum foil.

This easy to make Buttery Herb & Garlic Bottom Round Roast is jam-packed with flavour and I’m 99% sure it’ll end up on your regular dinner list once you give it a go (and only because 1% of you might be vegetarian!). Enjoy!

close up slice of Herb & Garlic Bottom Round Roast in a red skillet

Other Roast Recipes To Try

Happy cooking!

Love,

Karlynn

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If you are looking for a quick and easy yet delicious bottom round roast recipe, you’ve come to the right place. This simple three ingredient recipe will leave your mouth watering. #beef #roast #garlic #butter

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The Perfect Herb & Garlic Bottom Round Roast Recipe

This Perfect Herb & Garlic Bottom Round Roast Recipe is a simple three ingredient roast beef recipe with a simple method of cooking the BEST roast ever!
4.97 from 222 votes
Prep Time
5 minutes
Cook Time
1 hour 35 minutes
Total Time
1 hour 40 minutes
Course
Main Course
Cuisine
American
Servings
6
Calories
71
Author
Karlynn Johnston

Ingredients
  

  • 1 4 pound beef bottom round roast
  • 1/4 cup butter
  • 1 tablespoon rosemary
  • 1 tablespoon minced garlic

Instructions
 

  • Preheat the oven to 500 degrees Fahrenheit.
  • Pat the bottom round roast dry with paper towels to allow the butter mixture to stick.
  • Place the roast in an oven safe skillet. Combine butter, rosemary and minced garlic. Spread the mixture by hand over the roast covering as much as you can.
  • Place the roast in the oven, close the oven door and reduce the temperature to 475 degrees Fahrenheit.
  • Roast for 7 minutes per pound and then turn the oven off completely (keeping the oven door closed).
  • After 1 hour, turn the oven on to 200 degrees Fahrenheit and cook for approximately 1 hour or until the internal temperature of your roast reaches your desired temperature (rare, medium, etc).

Nutrition Information

Calories: 71kcal, Fat: 7g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 68mg, Vitamin A: 255IU, Vitamin C: 0.7mg, Calcium: 12mg, Iron: 0.2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Beef Bottom round roast Butter Garlic Roast beef

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Kristen Ross says

    I’ve never in all 30 years of cooking made roast beef. This was amazing and easy! A note though- try to find a uniformly sized roast so it cooks evenly and know that smaller roasts will not take as long as the recipe calls for. Ours was about 3.5 lbs and at the 200 degree stage I put it in for 40 mins which was a little too much for our medium rare preference, but still delicious. Also for those who said theirs didn’t turn out – maybe they didn’t multiply the 7 minutes by the # of pounds? Or overcooked it?5 stars

    • Kristen Ross says

      I’ve now read other comments and I think the roasts that aren’t turning out well are just overcooked. As another person suggested- test your roast after it has been in the oven turned off for an hour. It may be done at that point and not need to go in at 200 degrees, or need minimal time at 200.

  2. JESSICA MANSON says

    Another reviewer got it right, that everyone’s oven is different. I have an electric convection oven that’s newer and retains heat relatively well. With that being said I followed the first portion of the recipe and heated the oven to 500 degrees, reduced to 475 when I was ready to put the roast in. I used a roasting pan with a rack rather than an oven safe skillet. Reduce 7 minutes per pound to 6.
    For a 4.5 lb roast – 27 minutes.
    Shut your oven off and don’t open!
    After an hour, the meat came out at 135 degrees in the center and was medium.
    Next time, I will leave it in for 45 minutes for a more med/rare temp.

    I also added tsp salt, tablespoon fresh thyme, and tsp pepper to the butter rub.
    The reason I rate a 3 is because you need some cooking knowledge to tweak and execute properly.
    If you’re a total beginner, I recommend reading the reviews to help achieve the best result.3 stars

  3. Jane Lightning says

    Zero points, a total robbery flop.
    Please remove this recipe. It got numerous negative reviews.

    • Karlynn Johnston says

      Hey Jane, there are almost 200!! positive reviews, and when followed this recipe works. When it doesn’t work, it’s because people aren’t reading the recipe or following it. They jack up the temperature, cook it too long, all things that I don’t tell you to do in the recipe. Follow as is, using the same size of roast, and it’s amazing, as tons of reviewers have stated already.5 stars

  4. Nikka Johnson says

    I was nervous at the simplicity of the recipe did a few tweaks and it turned out perfect easy and delicious.
    Swapped the melted butter for olive oil added teaspoon of salt and a few dashes of cayenne with the dried rosemary and minced garlic. Rubbed in to roast after patting dry then topped 2 tabled spoons of butter on top.
    I followed the cooking method up until the end, by looking at it I cut the 1hour in half and let it sit 5 mins before cutting.

    Will make this again thx

  5. Roberta says

    I made this tonight and it came out terrible! I followed the recipe exactly how you wrote it. When I put in the thermometer the meat was hard as a rock. I wasn’t even close to being done. I jacked the heat up to 350 and then ended up cooking it too long. The meat was very tough. I’m going to turn it into a pot roast.

  6. Maura Weed says

    This was absolutely delicious. Followed the recipe to the T. Will definitely make this again and again. My family loved it!!!5 stars

  7. James Carruthers says

    I am not a chef, but I cook A lot! I read this recipe and thought to my self, “no way this will turn out good.” But I was out of ideas and cooked it exactly as instructed. Amazingly good. This recipe took an inexpensive meat and made it really enjoyable. Kudos!5 stars

  8. Maura Todd says

    This is a fantastic recipe! I got a great deal on a 4lb bottom round roast at Save a Lot and decided to use this recipe. I’m so glad I did. I followed it to a T and the roast turned out perfectly. It was tender and juicy. Very flavorful. It was a perfect medium rare. I threw in a handful of mushrooms towards the end because my husband loves mushrooms. I will definitely be making this every time I purchase a round roast!5 stars

  9. Corey says

    Started using a modified version of this recipe a few months ago and I haven’t looked back.

    Will melt the butter over the stove. Stir in the rosemary and garlic until you can smell how good it is, about a minute or 2. Let cool for a few minutes.

    Pat dry your roast. Place in a cast iron skillet and generously spoon your mixture on your roast. May have to use your hands to make sure it’s covered.

    Instead of cooking at a high heat, cook at 350. Cook to medium rare. About 20 minutes a pound. Highly recommend utilizing a meat thermometer. Remove when it hits 160 and let it sit for 10.

    Save the excess drippings for a gravy!!!

    The cast iron plus cooking at 350 gives it an amazing crust on the bottom.

  10. Susan Deloach says

    Made this according to the directions turned out terrible had to throw it away.

    • Roberta says

      Susan. I just wrote a review. Mine was terrible too. I’m going to turn it into a pot roast.

  11. Chuck says

    Roast for 7 minutes per pound and then turn the oven off completely (keeping the oven door closed).
    – that would be 28 minutes for a 4 pound roast
    After 1 hour, turn the oven on to 200 degrees Fahrenheit and cook for approximately 1 hour or until the internal temperature of your roast reaches your desired temperature (rare, medium, etc).
    – 1 hour to sit, and another hour @ 200 degrees.

    My math says this should take 2 hours and 28 minutes. Recipe says an 1 hour and 35 minutes. Is this new math, or am I missing something?

    Just trying to follow the recipe. Cheers.

    • Amy says

      I’m thinking the same thing? Do I just let it rest for 10 mins before starting the 200 degrees?

      • Julie Bechthold says

        ZERO stars!! I should have read the reviews before thrying this recipe! Followed directions, EXACTLY! Came out extremely well done and dry! Horrible!

        • Julie Bechthold says

          I forgot to mention that I checked the meat temp just before tirning the oven back on to 200 degrees. Already extremely well done. No good if you like your meat medium rare!

    • Karlynn says

      It all depends on how your oven retains heat. Some people after using the hour of retaining heat cooking method have posted that their roasts are DONE at the 1 hour mark, some people need to turn the temperature up to 200° and cook it. My brand new oven retains heat like crazy but most people have older ovens and some people have models that leak heat a lot. That’s why at that point where it’s been in the oven for an hour that I say cook it for another hour OR until your desired temperature is reached. Your roast might be done after the retaining heat for an hour,. It’s all about what temperature you like your roast cooked to.5 stars

      • Linda says

        I think this is correct – the oven I have now retains heat much better than my old oven. My burners reach temps equal to the face of the sun, so I have to be extra careful with stovetop recipes!

        Since I want medium rare meat, I will insert a meat thermometer before putting it in the oven and set it for 130 degrees so I can pull it out if it reaches temperature before an hour is up – which I am sure it will since I only have a 2 1/4 pound roast.

    • Ashley says

      Ok I thought I was crazy. Approx 2.5 hours is correct.

      • Billie Jean says

        Using the broiler for so long….
        Should roast sit in middle of oven? Top 1/3? Bottom 1/3? Please help.

        Thanks

  12. Bunny says

    Made this recipe at over 6000 ft and lots of times the elevation tweaks the success, but it turned out absolutely perfect! I will definitely make this again and again.5 stars

  13. Mike O’Connor says

    This recipe is horrible. Hardy any instruction and terrible formatting on the site itself.

  14. Rose Herrera says

    Thanks for this delicious and very simple recipe!! You just saved my Christmas dinner!!5 stars

  15. Val says

    Do I need to cover this roast with foil while cooking? Making this today?

  16. Joyce Payton says

    I followed the directions, didn’t change a thing.. I will use this recipe again as it was delicious! Thank You.5 stars

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