The Perfect Herb and Garlic Bottom Round Roast Recipe

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

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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!




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 540 votes
Prep Time
5 minutes
Cook Time
1 hour 35 minutes
Total Time
2 hours 40 minutes
Main Course
Karlynn Johnston


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


  • 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. Cindy Vanderzalm says

    So many great comments already, so I’ll just add my thank you! So delicious, and easy. Perfect and my new go to.5 stars

  2. Patricia Haag says

    I followed this recipe to a “T” out of curiosity. I guess I am on the YUCK team. No real flavor to the roast and it was tough. Embarrassing because I had a dinner guest over and he could not even finish one slice! Would not make this again.2 stars

  3. Robert Joseph MacConnell says

    I got some meat you can pound,🤣🤣🤣🤣🤣

  4. Lee says

    Thank you, Karlynn, always happy to try a recipe. My experience: I had a 3.5 Lb. Roast. It was overcooked after the initial 1 hour rest in the oven. The roast had nice flavor and wasn’t totally leather. I would try this cook method again, but after putting into the 500 oven I would turn the temp to perhaps 375 for 7 minutes per pound, then turn off the oven; wait an hour and then temp the roast to see where we go. It had good flavor; good drippings for gravy or au jus.

  5. Mishell Y. Smith says

    No salt ,I add a coffee rub in my butter mixture only with ½rosemary½thyme and garlic

  6. Diana says

    Hey Magpies; Made your roast yesterday-very tasty & tender. A couple suggestions for anyone wanting to take advantage of round roasts. -they come in all shapes and sizes , a pronged meat thermometer set at 128-130, (135 is recommended internal temp for round roasts) should give good results. Our roast was 4.2 lbs. 5″hX8″L and was done after the hour of no heat was done. If you want more bang for your buck, buy a meat slicer, more tender meat and versatility is available. FYI I’m still trying to comprehend why so many people found your instructions so confusing- no emojis maybe?

  7. Rebecca Barnes says

    Just cooked a 2.7 lb bottom round using instructions and I did not need to cook further in the 200 degree oven. It came out around 130 degree internal which was good for me. Go the hashbrown casserole in the oven now to heat up so plan to have a nice meal. The small piece I tasted was good. I will use this recipe again.4 stars

  8. Cathy says

    Was looking forward to a tasty tough cut of meat with these instructions but the roast ended up really tough and the rosemary wasn’t pleasant to chew on.

  9. Suzanne says

    Can you use this recipe to cook a sirloin tip roast? Thanks. I made it before with a bottom round roast and it was delicious.5 stars

  10. Melissa says

    I made this tonight with some modifications. I had a 2.75 lb grass fed roast and still kept the same ratio for butter, garlic – and I subbed herbs de Provence because I didn’t have rosemary. After reading the comments, I was conservative with my “second” cook. I wanted a medium roast and I checked the temp of the roast after leaving in the oven for one hour and it wasn’t quite there. I cooked for 15 minutes at 200 (versus the one hour) and it was perfect. I’m sure some of the variations have to do with the oven. Overall, it worked for me and my family loved dinner.4 stars

  11. Janine says

    I followed recipe except, I pounded meat before cooking and took it out to let to rest before returning to oven to cook for one hour at 200.

  12. Lindal says

    I followed directions and I don’t know if my roast was too thick or what but after letting it sit for 1 hour and then turning it back on at 200 for an hour it was raw on the upper half
    Will never try this again

    • Karlynn Johnston says

      Hey, if it was raw on the upper half that is definitely an oven issue not the recipe! It should never be raw on top.5 stars

  13. Gloria Musial says

    This recipe was completely off! I’m very disappointed. I followed it to a “T” and it was overcooked by 15 degrees (140 instead of 125) after the initial cooking @ 475 degrees for 7 minutes per pound(about 18 min. for my 2.63lb roast), and then resting in the oven (after turning it off) for 1 hour. 🙁

  14. John says

    I followed the recipe exactly with a 3.25# bottom round. Roasted it in a 475 oven for 21 minutes, let it sit in the oven for an hour with the oven off and never opening the door, and even before starting the second hour at 200F, it was 145F internally. Granted, it was a relatively flat roast, only about 3 inches thick, but the recipe worked out quite well. I found the directions quite clear and easy to understand. I will need to adjust a little with the timing next time for smaller roasts as mine was at least medium or better. But it did end up, if not butter tender, then definately edible, unlike some other recipes I have tried. It was a bottom round without a lot of intermuscular fat, so I really didn’t expect prime rib.5 stars

  15. Joe says

    Never turned the over back on and it still turned out over cooked.1 star

    • Alexandra Warner says

      Same thing happened to me! I thought this would be a nice slower cooked roasted but it was 140 before i went to turn oven on and i wanted 130

  16. Melissa O says

    Can you provide directions for a 2.25 lb grass fed bottom round roast? Apparently grass fed roasts are smaller?

  17. Gary says

    I only did a 2 lb roast but going by this, the thing was still almost raw, and I love medium rare.

  18. Barbara Courtright says

    I was looking for an easy recipe for a bottom round roast and this recipe is it. The roast came out so moist and flavorful. Give it a try! Highly recommended ❤️5 stars

  19. Gwen says

    This was fantastic. I had an almost 4 lb round. Mine ended up being done after the one hour in the (turned off) oven. Fortunately I put a thermometer in before turning the oven back on to 200 degrees. This could have been a bit of a disaster but I set the roast on the stove top with a loose foil cover and hustled up some mashed potatoes and a veg. I was concerned about the level of doneness by the time I got the sides cooked but the beef was perfect mid rare to medium, juicy, delicious AND tender! I’m a lousy cook so this recipe MUST be exceptional. For other people with less than average cooking skills: maybe have side items that are time flexible.

    I added Kosher salt and fresh cracked pepper to the herb butter before roasting.5 stars

  20. Mark C Hoffman says

    1 4# or One 4#? Lol.. just a jab- I figured it out upon my second review! 14# is a little big for bottom round!

  21. Tanya Renaud says

    I did not have any problem following this recipe. I followed the recipe which at 7 min./pound was 28 min. for a 4 pound roast. Did not open the oven but left it off afterwards for an hour, I followed this important step. It only needed 10 more minutes at 200F after that to get to medium rare and it was not overcooked and perfect. for total cooking time of 1 hour 40 min. I’ve never succeeded in cooking a roast like this so I’m so glad it turned out so well. I also used a premade rosemary garlic rub from the grocery store which made it extra easy. Thanks!

    • Kare says

      Thanks Tanya, your review was the comment I needed to see.

      Going to try this later

      • Maddie Mae says

        I made this today. Fantastic! My family doesn’t like rosemary so I substituted thyme. Very good recipe.5 stars

    • Sharon says

      This was what I needed to read. If I had done my 4 lb roast for an additional hour at 200 , if would have been shoe leather. Not sure why this recipe has not been amended as it seems like most of the reviews are saying the hour at 200 is way too long.

    • Mr. Kitchen Magpie says

      No, you want to initially sear the roast and then turn down the oven. If you cover it won’t form a bark5 stars

  22. Sheryl Murphy says

    The recipe is totally confusing and I read the directions and followed them as written, only to discover that my roast was done more than an hour before I intended to serve it. It was only then that I saw at the top of the card a total cooking time of approx 1 hour 40 minutes. Something is completely wrong here. My roast will sit covered, and it will be overdone but I am hopeful that the flavor will still be fantastic. You really may want to make some edits to this posting.

    • Mr. Kitchen Magpie says

      Fair comment, i’ve adjusted to reflect the resting time. Thank you for pointing this out.5 stars

  23. Juju says


    Can you adjust your recipe to reflect the actual cook time? Just because the oven is off does not mean the meat is not cooking. It still is, so that hour should be part of the total cook time. With a 4lb roast, the total cook time following your directions would be 2 hours and 28 minutes, not 1 hour 35 minutes stated at the top of your recipe. It is causing confusion and it would be a shame for the recipe to go untried by so many if it is so good. (Cooking it now myself to see how it turns out, and am very excited for tender and juicy to be the result! I’ll post again once it is finished.)

    • Pamella Mitchell says

      I have to advise you that this recipe needs a rewrite

      It is confusing. I had to read it several times and then ask for help from another person. It may be clear to others but very difficult for me to follow your directions.

      That being said, and after several false starts the roast is lovely. It was as tender as this cut of meat can be, some crispy outside, the favor was wonderful. Best of all, my busband
      Loved It! Rare praise from a lifelong picky eater.5 stars

      • Mr. Kitchen Magpie says

        Thank you, which part did you find confusing?

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