Beef Bottom Round Roast

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Juicy, tender, and perfectly pink in the center — this Beef Bottom Round Roast Recipe, also known as Roast Beef, is a simple, classic dinner that comes together with just four ingredients, a few basic kitchen tools, and in 2 hours time.

sliced roast beef crusted with spices on cutting board in front of carrots and mashed potatoes with title text.

Roast Beef (better known as Beef Bottom Round Roast) is one of those recipes that everyone should know how to make. It’s a timeless comfort food that instantly brings people to the table. The best part? You don’t need to be a professional chef to make it. With just a roasting pan, a meat thermometer, and a sharp carving knife, you can create a perfectly cooked roast that’s juicy on the inside and beautifully browned on the outside.

Over the years, I’ve learned that keeping it simple really is the secret. I like to use Montreal Steak Seasoning because it’s packed with flavor and saves me the time of mixing up multiple spices. If you don’t have any on hand, salt, pepper, and garlic powder will work just as well. The real trick lies in how you cook it — starting hot and then lowering the temperature to lock in all those flavorful juices.

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Why this Recipe Works
Ingredients
Directions
FAQs
Recipe Tips and Tricks
Beef Bottom Round Roast

Why this Recipe Works

Simple Ingredients, Big Flavor – You only need four ingredients to make this recipe shine. Montreal Steak Seasoning (or a simple salt-pepper-garlic combo) gives it a perfectly balanced, savory crust.

Foolproof Cooking Method – Starting the roast at a high temperature and then reducing the heat ensures even cooking with a tender, pink center.

Perfect Every Time – Using a leave-in meat thermometer takes the guesswork out of doneness, giving you consistent results every single time.

Ingredients

whole roast beef crusted with spices on silver resting rack in large pan with juices dripping below rack.

Beef Bottom Round Roast – A lean, flavorful cut that’s perfect for roasting. Choose one with some marbling for added juiciness.
Grapeseed Oil – Helps the seasoning stick and gives the beef a beautiful golden crust. Olive oil can be used as a substitute but just know could alter the taste of the beef and gravy!
Montreal Steak Seasoning – A flavorful all-in-one spice blend; or use 1 teaspoon each of salt, pepper, and garlic powder otherwise known as House Seasoning.
Water (1 cup) – Keeps the roast moist and helps create flavorful pan drippings.

Directions

Remove the roast from the refrigerator and sprinkle ¼ of the Montreal seasoning on the non-fatty side. Re-wrap and let rest at room temperature for 30 minutes.

Once the meet has rest for about 25 minutes go ahead and preheat the oven to 375°F.

Place the roast, fat side up, in a roasting pan fitted with a rack. Drizzle with grapeseed oil, then rub with the remaining seasoning to coat all sides evenly. Pour the water into the bottom of the pan.

Insert a leave-in oven-safe thermometer and roast for 1 hour and 10 minutes (times will vary on size and how your oven cooks).

Reduce the heat to 250°F and continue cooking for 20–30 minutes, or until the internal temperature reaches 135°F for medium-rare.

Remove from the oven and let rest for 10 minutes. The internal temperature will rise to about 145°F, resulting in a tender, pink center.

Slice against the grain and serve immediately.

FAQs

sliced roast beef crusted with spices on cutting board in front of carrots and mashed potatoes next to fork.

What cut of beef is best for roast beef?

I recommend using a Bottom Round Roast for this recipe. It’s lean, flavorful, and perfect for slicing thinly. You can also use Eye of Round or Top Round if preferred.

Do I need to use a roasting rack?

Yes! A rack allows the heat to circulate evenly around the meat and prevents the bottom from steaming in its own juices.

What’s the best way to slice roast beef?

Always slice against the grain. This shortens the muscle fibers and keeps each bite tender instead of chewy.

Recipe Tips and Tricks

top view sliced roast beef crusted with spices on cutting board with bowl of mashed potatoes.

Here are all of my favorite tips and tricks when making an Eye of Round Roast.

Bring Meat to Room Temperature – Allow the roast to sit at room temperature for 30-45 minutes before cooking for even results.
Don’t Skip Searing – Searing locks in flavor and creates a beautiful crust.
Cooking Temperature – The key to cooking thicker cuts of meat like Round Eye or even a Prime Rib is to cook at high temp first and then lower the heat for the remaining portion of cooking. This will ensure you get a nice juicy center. You’ll also want to pull the piece of beef out when the internal temperature reaches 135 degrees and let it rest for 10 minutes.
Use a Meat Thermometer – This is the most reliable way to avoid overcooking.
Deglaze the Pan – After removing the roast, deglaze the roasting pan with broth or wine to create a flavorful sauce.
Carve Against the Grain – Always slice the roast against the grain for the most tender bites. If you slice with the grain of the beef you are going to experience a very tough and chewy piece of beef. If I can’t automatically tell on the outside which way I should cut I will cut the roast in half.

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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