Bottom Round Roast
This juicy Bottom Round Roast recipe is rubbed with a savory herb blend, then the beef is slow-roasted in the oven, low and slow. Make a simple and smooth homemade gravy right in the pan for an easy main dish for Christmas dinner or a Sunday meal to share with the family.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop, Oven
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
I’m going to challenge you to try this beef bottom round roast recipe for Christmas dinner this year instead of your usual Prime Rib. The roast is coated in a savory blend of garlicky herbs, and the method of slow-roasting produces tender results even with this leaner and more budget-friendly cut.
Since I started making this oven-roasted beef recipe, it has become a staple that carries us through fall and winter, not just the holidays. It actually rivals some of our favorites, like Corned Beef and my Slow Cooker Pot Roast. Serve it with a side of mashed potatoes and homemade beef gravy for a classic comfort food dinner.
Why You’ll Love This Bottom Round Roast With Gravy
It takes a bit of time, but trust me, this recipe shows that you can’t rush a roast. And the flavor payoff of this bottom round roast is more than worth it! Here’s why you’ll want to make this recipe tonight:
- Easy. If you’re a rookie roaster, bottom round roast is simple to make! Your oven does most of the work, and you’ll end up with a juicy beef dinner. This makes this recipe great for entertaining!
- Juicy. In case you haven’t caught on, the beef roasts up so tender and flavorful in the oven. Cook it to the right temperature, and even this cut slices beautifully!
- Homemade gravy. Every last drop of those roast beef drippings gets whisked up into a smooth and savory beef gravy.
What You’ll Need
You don’t need much to make a classic bottom round roast. Below are the ingredients for the roast itself, as well as the easy beef gravy recipe. Please refer to the recipe card later on for the full ingredient amounts!
- Bottom Round Roast: A 3- to 4-pound bottom round roast will yield about 8 servings. Learn more about this cut below.
- Olive Oil
- Seasonings: I season this beef with a combination of onion powder as well as dried parsley, thyme, rosemary, and garlic powder, plus salt and pepper to taste. Fresh parsley also makes a nice garnish.
- Sweet Rice Flour: Like my Thanksgiving Turkey Gravy recipe, I love the silky consistency that comes from using sweet rice flour to thicken the beef gravy for this roast. However, brown rice flour or all-purpose flour also works.
- Beef Stock: Because of the salt from the drippings, it’s important to use low-sodium stock or broth to avoid salty gravy. Check the labels to ensure the brand you buy is gluten free.
- Worcestershire Sauce: Just a little is my secret for extra savory gravy. Be sure to use a brand that is gluten free, as this varies widely by the country where it is made and distributed. For example, at the time of writing this, Lea and Perrins and French’s are gluten free in the United States (confirm on the labels), but not in other countries, such as Canada and the UK.
About the Cut: Bottom Round Roast
Bottom round roast, also known as “bottom round rump roast” (not just a “rump roast”, which is a slightly different cut), or simply “round roast”, is a lean cut of beef that comes from the hind legs. Because this muscle is used a lot, it does not have much marbling, so it is less tender than cuts like Flank Steak or Prime Rib. This means you’ll want to use low-and-slow cooking methods like braising, stewing, or, in this recipe, slow roasting. It is a good value for money when it comes to roasting beef!
How to Cook Bottom Round Roast in the Oven
- Prep the Beef: Rub the cut of beef all over with olive oil mixed with the dry seasonings. Really get in there with your hands, making sure the paste covers the roast completely. Once coated, stand the beef up in an oiled, oven-safe skillet.
- Roast: Roast the beef at 450ºF for the first 15 minutes, followed by a low, slow roast at 325ºF for another hour or so. I like to aim for a medium-rare. Once the beef is out of the oven, let it rest on a cutting board while you prepare a quick gravy.
Making the Gravy
See all that beef fat leftover in the skillet? Like turkey drippings, that’s where you’ll find all the flavor. This makes it the best base for a beautiful, savory beef gravy recipe that uses sweet rice flour, my favorite way to make gluten free gravy. Here’s a brief overview. The full directions are in the recipe card, and you can get more tips and details in my Gluten Free Brown Gravy recipe:
- Add Flour: Over medium heat, whisk rice flour into the fat that’s left in the skillet.
- Add Stock: Lower the heat and gradually whisk in the beef stock.
- Simmer: Let the gravy simmer to thicken, about 5-10 minutes. Lastly, you’ll stir in the Worcestershire sauce and season with salt and pepper to taste.
- Slice and serve. With your gravy warm and ready, and the meat resting, use a sharp knife to thinly slice your bottom round roast against the grain for serving. I like to give mine a sprinkle with fresh parsley for a lovely pop of green. See further on for easy serving suggestions!
Tips for Success for a Juicy Beef Roast
- Make it a one-pan meal. I love making this bottom round roast in a cast iron skillet. You can roast the beef right in the pan in the oven. Then, while it rests on the cutting board, make the gravy right in the skillet using the drippings for extra savory flavor.
- Check for doneness. For medium rare, pull the roast when the internal temperature reads 125-130°F on a meat thermometer inserted into the thickest part of the meat. See below for a doneness guide.
- Let the roast beef rest. This is key to an ultra-tender roast. Resting meat after it’s cooked allows all the juices to redistribute and brings it to its final doneness temperature. Don’t skip it!
- Slice it right. To ensure your beef is tender, be sure to slice it thinly against the grain.
- Gravy is optional, but highly recommended!
- Watch the salt. Because some of the salt from the beef rub ends up in the drippings, you’ll want to be sure to use low-sodium broth and only adjust the seasonings at the end so you don’t end up with salty gravy.
- Sweet rice flour offers the smoothest gravy. I use it in my turkey gravy recipe, too. While other flours will technically work for this beef gravy, the consistency with sweet rice flour just can’t be matched. You can order it from Amazon, but it’s even more affordable when you pick it up in the Asian section of the grocery store.
Doneness Guide
You’ll want to pull your bottom round roast from the oven at about 5-10°F below your target temperature, as carryover cooking during its resting time will bring it up to its final temperature. With a 3-4 pound roast, you’ll want to start checking it about an hour after you lower the temperature if you are targeting medium-rare. Adjust this for larger roasts or if you want it more done. According to Certified Angus Beef, here are your target doneness temperatures for roasts:
- Rare (cool red center) – 125°F
- Medium-rare (warm red center) – 135°F
- Medium (pink center) – 145°F
- Medium-well (slightly pink center) – 150°F
- Well done (no pink remains) – 160°F
Storing and Reheating Leftover Roast Beef
- Cool and package. After you’ve sliced the beef roast, let it cool, then wrap it tightly in foil or plastic wrap, or place it in an airtight container.
- Refrigerate. The leftover bottom round roast will keep in the fridge for up to 3-4 days. You can also keep any leftover gravy in an airtight container and refrigerate it, too.
- Or freeze. Cooked beef can be frozen airtight for up to 3-4 months. Be sure to wrap the beef tightly in plastic wrap, plus a layer of foil to protect against freezer burn. The gravy is also freezer-friendly. Thaw the roast beef and the gravy in the fridge before reheating.
- Reheat the beef. Place it back in the oven covered with foil to seal in moisture at 350ºF until warmed through. The gravy can be reheated on the stovetop or in the microwave. Remember to stir it often.
Best Uses for Leftovers
- Sandwiches. We love slicing our leftovers up thin with Gluten-Free Bread or Gluten Free Hamburger Buns for roast beef sandwiches, or even sliders or French dip sandwiches on Gluten Free Garlic Dinner Rolls!
- Pasta. Cut it into strips and toss it with Fettuccine Alfredo. Or swap out the chicken in the Garlic Parmesan Chicken Pasta.
- Salads and bowls. Pile it on top of a Roasted Butternut Squash Salad to turn it into a meal or add some meat to your Buddha Bowls or a Quinoa Salad.
Make It a Meal
This succulent roast is simple enough to make on a weekend and special enough to serve as a Christmas roast. Here are a few of my favorite serving suggestions:
- Christmas Dinner. A bottom round roast makes a great addition to a holiday menu next to festive side dishes like Gluten-Free Dinner Rolls, Instant Pot Mashed Potatoes, and Skillet Bacon Green Beans.
- Classic Sunday Roast. In a nod to those across the pond, you can channel some British inspiration and sop up that gravy with Gluten Free Yorkshire Pudding and some Peas and Carrots.
- Restaurant-Worthy Meal. You can go a little glam with upscale sides like Perfect Oven-Roasted Asparagus and Air Fryer Truffle Fries.
And if you want to create your own menu, here are more easy sides to serve with roast beef:
Bottom Round Roast with Gluten Free Brown Gravy
Ingredients
- 1 Tablespoon olive oil
- 3 Tablespoons olive oil
- 1 Tablespoon kosher salt
- 2 teaspoons black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary
- ½ teaspoon garlic powder
- 3-4 pound bottom round roast
- fresh parsley for garnish , optional
For the Gravy:
- 2 Tablespoons sweet rice flour
- 2 cups low-sodium beef stock or broth
- 1 Tablespoon Worcestershire sauce
- salt and pepper , to taste
Instructions
- Preheat the oven to 450°F. Pour 1 Tablespoon olive oil in the bottom of a cast iron skillet, or another oven-safe skillet, and swirl it around to coat it evenly.
- In a small bowl, stir together 3 Tablespoons olive oil, 1 Tablespoon kosher salt, 2 teaspoons black pepper, 1 teaspoon onion powder, 1 teaspoon dried parsley, 1 teaspoon dried thyme leaves, 1 teaspoon dried rosemary, and ½ teaspoon garlic powder to form a paste. Use your hands to cover the 3-4 pound bottom round roast completely with the seasoning mixture and place it in the prepared skillet.
- Roast for 15 minutes at 450°F, then reduce the oven temperature to 325°F. Continue roasting for another 1 to 1 1/2 hours or until the internal temperature reaches 125-130°F for medium rare.
- Remove the roast from the oven and transfer it to a cutting board to rest for 15 minutes. Place the skillet over medium heat to prepare the gravy.
- Sprinkle 2 Tablespoons sweet rice flour over the beef fat in the bottom of the skillet. Whisk constantly until it forms a paste.
- Reduce heat to low and, while whisking, pour in a splash of the 2 cups low-sodium beef stock and whisk until incorporated. Continue slowly adding the liquid while whisking until it is all incorporated.
- Let simmer for 5-10 minutes, until thickened, then add 1 Tablespoon Worcestershire sauce. Season to taste with salt and pepper.
- Thinly slice the roast and serve with gravy and a sprinkle of fresh parsley for garnish, if desired.
Notes
- The gravy is optional.
- Brown rice flour or gluten-free all-purpose flour can also be used for the gravy, but sweet rice flour provides the smoothest consistency. See my turkey gravy recipe.
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It’s cooking right now, but I expect nothing less than awesomeness. I have to disagree on one point, though: the gravy is mandatory! Come on, how are you not gonna make some gravy with this? 😀
Good point! (Though I do have one kid who won’t eat gravy on anything!)
This was super easy and a huge hit! The gravy ended up a bit salty since I did not have Low Sodium stock. I found out you can use cream, half and half, or a lemon to cut the salty flavor (I will try that when I have leftovers). My wife took this recipe and put it with the ‘keepers’.