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Home » Recipes » Cuts of beef

Bottom Round Roast Recipe

Published: Jul 23, 2024 · Updated: Jan 13, 2025 by Marye

Learn how to make bottom round roast in the oven that's perfectly cooked, juicy and delicious! Use this simple marinade to add even more flavor.
Total time for the recipe to be finished.Total Time 13 hours hours 20 minutes minutes
Jump to Recipe Pin Recipe
Sliced round roast showing the pink interior.
Sliced bottom round roast with text overlay for Pinterest.

I still remember family dinners as a kid and the savory, enticing aroma of a juicy beef roast cooking away in the kitchen—few other things compare. This easy bottom round roast recipe transforms an economical cut of beef into everyone's favorite tender, flavor-packed, mouth-watering feast.

An up-close view of sliced bottom round roast on a serving platter.
Table of Contents
  • 🗝️ Key takeaways: why this recipe is your new favorite
  • 🧾🧾 Gather your ingredients: what you'll need
  • 📖 Make it your own: yummy variations
  • 🔪 Step-by-step guide: instructions for success
  • 🍴Must have tools: essential equipment
  • 🥫 Leftover love: how to store and reheat bottom round roast
  • Marye's Tip o' the day
  • 💭 Insider tips: things to know
  • 👩‍🍳 Let's answer those questions: FAQs
  • 📚 More Southern comfort: related recipes you'll love
  • 🍽️ Perfect pairings: what to serve with
  • 🍽️ No waste: creative ways to repurpose
  • 📞 Wrapping it up: the last word
  • 📖 Recipe
  • marinated bottom round roast
  • 💬 Comments

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

🗝️ Key takeaways: why this recipe is your new favorite

  • Rump roast is a lean cut of beef, so it's cost-effective, but my cooking process makes it taste straight out of a five-star restaurant.
  • Your whole family will be begging for more—it's perfect for everything from a special occasion or holiday meal to a relaxing Sunday dinner.
  • The best way to make a tender, delicious bottom round roast is to let the meat marinate overnight. I'll show you how. (Psst—it's so simple!)

This easy roast beef recipe takes just minutes to prep—the oven does all the work, and you get the credit! Slow roasting the tough cut of meat tenderizes the beef into a juicy roast that melts in your mouth with every flavorful bite.

If you're looking for an easy beef recipe it doesn't get better than this one! I love it for Sunday dinners!

🧾🧾 Gather your ingredients: what you'll need

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

Labeled ingredients for this recipe.

📖 Make it your own: yummy variations

  1. No rump roast? Use a chuck roast instead, or even a prime rib roast.
  2. Switch up the flavor with fresh herbs or spices. I like rosemary and thyme or some cayenne for a bit of heat. Onion powder is good, too!
  3. If you don't like to cook with alcohol, you can swap the beer for beef broth or dark cola soda. If you've simply run out of beer, use red wine.
  4. If you don't have any Dijon mustard, yellow mustard does the trick.
  5. Try making this with my homemade honey teriyaki sauce—it's so good.

🔪 Step-by-step guide: instructions for success

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.

Bottom round roast rubbed with spices.

Rub the bottom round roast all over with the dry spices.

Sugar, mustard, and teriyaki sauce combined in a bowl.

Combine the sugar, mustard, and teriyaki sauce.

Beer added to the marinade.

Then, add the beer to the marinade and whisk together.

The bottom round roast and marinade in a plastic bag.

Place roast and marinade in a bag. Refrigerate for 12-14 hours.

🤫 Marye's secret for zhuzhing it up -

Using a thick Dijon mustard and fresh cracked black pepper (rather than ground) not only adds more flavor but creates a gorgeous, delicious crust on the outside of the roast.

zhuzh: verb. To make something more interesting or attractive

🍴Must have tools: essential equipment

  1. Roasting pan with a rack
  2. Instant-read thermometer

🥫 Leftover love: how to store and reheat bottom round roast

With such a large cut of beef, you might have some leftovers. (Thankfully for you, leftover roast beef makes the absolute best sandwiches—but we'll talk about that later.)

Let the meat cool to room temperature and portion it into an airtight container. You can store it sliced or unsliced.

Keep the bottom round roast in the fridge for up to three days, or freeze it for up to three months. (However, for quicker thawing, I recommend slicing the beef before freezing.)

Transfer frozen, cooked beef to the fridge overnight to let it thaw. To reheat from the fridge, do so in 30-second intervals until warm to prevent overheating. You can also eat it chilled right from the fridge.

Overhead view showing how to place the beef on a rack for roasting.

Marye's Tip o' the day

You can add the roast in its marinade to the freezer. When you're ready to cook, let it thaw overnight in the fridge and proceed with the recipe.

💭 Insider tips: things to know

  1. If you're short on time, you can marinate the beef for as little as 2 hours. However, take my word for it: this will result in a tougher roast.
  2. The longer the beef roast marinates, the more flavorful and tender it will be. If you have the time, marinate for up to 24 hours, but no longer.
  3. Place the bag (with the marinade and meat) in a foil roasting dish or large Tupperware if you're worried about it leaking into your fridge.
  4. Cooking time varies depending on the size of your roast. If it is larger or smaller than 3 pounds, you will need to adjust the time.
  5. Using a meat thermometer to check internal temperature is the best way to track the level of doneness and ensure maximum tenderness.
  6. If you use a three-pound roast, following the cooking time in this recipe card should result in a perfectly medium roast.
  7. Let the bottom round roast rest for ten minutes under aluminum foil before slicing so the juices redistribute—otherwise, you'll lose it all on your cutting board!
  8. For the best results, slice thin and against the grain. (That means cutting across the muscle fibers—not parallel to them.)
  9. It might be tempting to keep the marinade and create a wonderful sauce from it, but once the meat touches it, it's contaminated. To prevent food poisoning, throw away the leftover marinade.

👩‍🍳 Let's answer those questions: FAQs

Have other questions? Ask me in the comments!

Which cooking method is best for bottom round?

Braising or oven roasting is the best cooking method for a bottom round roast like this one. Start with a high temperature to seal in the moisture, then drop to a low temperature to gently finish the cook.

What temp should a bottom round roast be?

Use an instant-read meat thermometer and cook the roast until it reaches an internal temperature of 130-140 degrees Fahrenheit.

What is another name for bottom round roast?

This roast is also known as a rump roast.

What is a bottom round roast?

Bottom round roast comes from the back legs and, well, the rump! It's a leaner cut of meat which can intimidate some home cooks, but also means it a good value price-wise. And, using the right cooking methods (like this one) creates a perfectly juicy, tender roast.

Overhead view of a cooked bottom round roast.

📚 More Southern comfort: related recipes you'll love

  • Not feeling the oven? On hot days, I like to whip up this Rump Roast in a Crock Pot—it's mouthwateringly delicious and totally effortless.
  • An easy, dump-and-go dinner, Crock Pot Mississippi Pot Roast has fantastic flavor and you can enjoy the beef in so many different meals!
  • Coca-Cola Glazed Pork Loin is perfectly sweet 'n spicy, fork-tender, and a family favorite way to switch up the normal dinner routine.
  • A bowl of cheese grits with pot roast scooped on top.
    Slow Cooker Pot Roast with Jalapeno Cheese Grits
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  • Overhead view of French Onion Pot Roast in the slow cooker.
    Slow Cooker French Onion Pot Roast
  • A closeup of a serving of this recipe on a plate.
    Beef Tips and Gravy

🍽️ Perfect pairings: what to serve with

Overhead view of a bowl of garlic mashed potatoes for feature image.

Red Skin Mashed Potatoes are creamy, buttery, and so easy. You don't even need to peel the potatoes—weeknight win!


A bowl of whole wheat dinner rolls with a green and white striped towel.

Light, tender, and buttery, these Country Style Whole Wheat Dinner Rolls disappear more quickly than my kids used to when it was time to clear the table!


A square of lemon cheesecake on a flowered plate with a lemon slice on top.

Full of nostalgic flavor, my No-Bake Lemon Cheesecake takes just five minutes to prep. This Woolworths-inspired recipe is a delicious, fresh way to finish a hearty roast beef dinner.

🍽️ No waste: creative ways to repurpose

Transform your bottom round roast leftovers into the best roast beef sandwiches ever! Simply layer thin slices of beef between two hearty pieces of bread, or use crusty cornmeal Sandwich Rolls.

Then, add your toppings! Here are some delicious ideas we love:

  • Onions: caramelized, pickled, or raw
  • Peppers: Sauteed, fresh, or canned (like jalapenos or pepperoncini)
  • Greens: Butter lettuce, arugula, or spinach
  • Veggies: Tomato slices, radishes, etc.
  • Cheese: Gouda, Provolone, cheddar, Pepper-Jack
  • Sauce: Mustard, Zesty Italian dressing, mayo, hot sauce, or Chipotle aioli

📞 Wrapping it up: the last word

There's something about roast beef that makes any day feel special. This is an easy recipe that will give you a delicious, old-fashioned dinner plus leftovers for days.

Best. Sandwiches. Ever.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Sliced round roast showing the pink interior.

Marinated Beef Bottom Round Roast

4.59 from 31 votes
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Learn how to make bottom round roast in the oven that's perfectly cooked, juicy and delicious! Use this simple marinade to add even more flavor.
Course Main Dish - Beef
Cuisine American
Prep Time: 5 minutes minutes
Cook Time: 1 hour hour 15 minutes minutes
Marinating time: 12 hours hours
Total Time: 13 hours hours 20 minutes minutes
Servings:6
Calories:478
Author:Marye Audet-White

Ingredients

  • 3 pounds bottom round roast
  • 1 cup dark beer
  • ½ cup Dijon mustard
  • 3 tablespoons teriyaki sauce
  • 3 tablespoons brown sugar
  • 1 teaspoon seasoned salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

Instructions

  • Combine all ingredients except the beef.
  • Place roast in a large freezer bag and pour the marinade over the roast.
  • Close bag and marinate in refrigerator 12 to 14 hours.
  • Remove roast from refrigerator and pat dry with paper towels.
  • Discard the marinade.
  • Preheat oven to 450°F.
  • Season roast with an additional 2 teaspoons kosher salt and 1 teaspoon black pepper.
  • Place in a shallow roasting pan fitted with rack.
  • Roast 15 minutes in 450° oven; reduce heat to 325°F.
  • Cook approximately 1 hour to reach medium (135-140°F) doneness.
  • Remove roast from oven, tent loosely with foil and rest 10 minutes before carving in thin slices.

Notes

Storage:
The beef roast can be stored in the fridge for up to 3 days in an airtight container.
You can also add the marinade and freeze the roast for up to three months in a freezer safe container.
Things to know:
Expert Tip: You can add the roast in its marinade to the freezer. When you're ready to serve let thaw overnight in the fridge and proceed with the recipe.
  • If you are short on time, you can marinate the beef for as little as 2 hours. But, this will result in a tougher roast.
  • The longer the beef roast marinades, the more flavorful it will be. Try up to 24 hours if you have the time.
  • Using fresh cracked pepper will give this rump roast a deep and rich flavor.
  • Cook time will vary based on the size of your roast.  If your roast is larger or smaller than 3 pounds you will need to adjust the cook time.
  • Be sure to allow the roast to rest for 10 minutes before carving for best results.
  • The cook time for this recipe should result in a perfectly medium roast.
  • Slice thin and against the grain.

Nutrition Facts

Calories: 478kcal | Carbohydrates: 9g | Protein: 63g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 176mg | Sodium: 1053mg | Potassium: 574mg | Sugar: 7g | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 6mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published November 20, 2017. Last updated July 23, 2024 for readability and editorial improvements.

Sliced round roast showing the pink interior.

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marinated bottom round roast

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.59 from 31 votes (30 ratings without comment)

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    Love it? Give it 5 stars!




  1. Dennis Ripley says

    December 23, 2019 at 7:16 am

    Good morning Restlesschipotle. I am a 64 year disabled guy who has been the cook for my wife and I for 34 years. As you I usually just end up throwing it the slow cooker. I've never heard of a guajillo chile is there a substitute? I live outside of Chicago in Indiana and can't believe I haven't heard of a guajillo chile. Thank you, when I make this I'll let you know and rate this recipe.

    Reply
    • Marye says

      December 23, 2019 at 7:38 pm

      Hmmm... you could use a chipotle. It would be a little different but still very good. OR you could leave it out completely!

      Reply
  2. Christie says

    December 11, 2017 at 6:58 pm

    5 stars
    We use beer all the time for marinades. One of my favorites is beer and Italian dressing marinated chuck roast on the grill. So good. I can't wait to try this marinade!

    Reply
    • Marye Audet says

      December 12, 2017 at 6:20 am

      That sounds so good, Christie! I've marinated London Broil in Italian dressing but never added beer. Definitely going to try it!

      Reply
  3. CAB Kitchen Team says

    November 29, 2017 at 5:04 am

    This looks delicious! Welcome and happy holidays to you and yours!

    Reply
    • Marye Audet says

      November 29, 2017 at 7:16 am

      Thank you!

      Reply
  4. shelby says

    November 26, 2017 at 5:07 pm

    This roast marinade sounds incredible!! Looks delicious too. I love the Roast Perfect app and i always use it when making a roast! Welcome to the group 🙂

    Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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