This is important to get that nice exterior crust that is packed with flavor. Hi my roast was 3.2pounds and I will cook it 2hours per pound that’s about 6hours is that right. Place the bottom round roast on a cutting board. If you prefer a more medium or well-done cook to your roast, you can slice it, and warm it in beef broth until it reaches your preferred level of done. Great flavor! Cook the steak as instructed earlier. For instance, I’ll often cook at my mom’s house, and after my first overdone roast, I had to make adjustments. All of these make great oven roasts when combined with a savory dry rub. Frankly anything under 3 lbs, I’d recommend 150 as I did once earlier. I debated about what to and decided I would take the roast out and let it rest. I followed the cooking instructions to a tee. If you are unsure about using this much meat at one time, you can always cut the steak in half and freeze in individual bags. My Wife made this for us using an inexpensive bottom round roast and I want you to know it was the Best roast beef I have ever tasted. I ran out of oregano, so I used Italian seasoning instead. Heat a large pot over medium-high heat. Thank you- well written. I put the rub on yesterday and baked it today. I don’t recommend cooking a round roast in a slow cooker or crock pot unless you are looking for a roast that has more of a pot roast or pulled pork texture. The simple rub was perfect and cooking fat side up resulted in a beautiful, flavorful cut off meat. Add the coated steaks to the hot oil and cook for roughly 3 minutes on each side, or until each side turns brown. You may also add sour cream, cheese and salsa. Rub the seasonings over the entire surface of the roast - top, bottom and all sides. I then scrolled through some of these reviews and read that another person had the same experience, but it took an additional 3 hours for his roast to reach the desired temperature of 135 degrees! Required fields are marked *. Make the strips one to two inches in length, or cut into small squares. I don’t do this or like this theory (read why) so the longest I let the beef sit out is around 10 minutes. [CDATA[ // ]]> Bottom round steak is an economical cut and is usually less expensive because it tends to be tough and requires special care in cooking. “Roasting slowly is where all the good stuff happens,” says Jim Swenson, who has been executive chef at the National Press Club in Washington for 17 years. Just be mindful of this and go slow, on low temps (150-170F), and monitor. I’ve shared recently how I make stir fry with leftover vegetables, and this steak is sensational with stir fry. Thanks for your reply Leslee, really appreciate the time and feedback! I was having a hard time finding a recipe for my 2.7 lb roast but came across your comment and it came out at a temp of 147!! Accountability Reply:January 21st, 2012 at 10:26 am. I bought a bottom round roast at the market because it was on sale – $2.99/lb. Great recipe. Place steak between two pieces of parchment paper and pound with the spiked side of a meat mallet just until tenderized—avoid thinning out the … Very Good 4.3/5 (30 ratings) Onion-Smothered Baked Round Steak. Some people recommend letting beef come to room temperature before cooking. It’s the best way to preserve the tenderness and the flavor of the beef. Again, it won’t be as tender as steaks or other cuts of beef, but it won’t be tough either. My roast came out PERFECT. I left a review yesterday (which I don’t yet see), but feel the need to update. Yet, with others are reporting 3+ hours for smaller roasts I suspect something is off. Member Recipes for Bottom Round Steak In The Oven. I’m hoping it could be done by 7:30 Any tips on what I should do? Thanks! 2 hours per lb is a decent estimate but we’ve had roasts take longer and roasts take far less. And to answer your question, yes, I’ve cooked roasts overnight that are super tender. If you are looking to. My family loved it and we all had seconds! So I left it in the oven. This is so important for so many reasons! Going into a recipe already skeptical is probably not the best mindset, resulting in a few hiccups for a very small roast. Most gas ranges at dial 2 are around 150 °C which is 300 °F, far to hot for long and slow. Add some marinade for enhanced flavor and increased tenderness. Makes 12 burritos. Great value and very lean. Hands down the best roast I have ever made! Cooking your steak in a Crock Pot or the oven can help turn this tough cut of meat into a juicy, tender dish. Your email address will not be published. Required fields are marked *, Healthy recipes, Cooking tips, and stellar freebies (!!). 129. I am looking forward to trying some additional 730saagestreet recipes. You’ll have to rely on a meat thermometer for this one. I will definitely repeat this meal. I am for 130-135 medium rare: If it gets done too early, allow to cool, then serve it at dinner time using step 12 above. Trying to guess the internal temperature of a roast is not recommended. Was really good 3 lbs needed only 90 mins after the 20 mins at 450, very good did in a cast iron pan and made gravy from pan juices. If you don’t like to eat it medium-rare, you can always reheat the pieces of the roast in a small amount of beef broth. This is based a lot on your oven, the specific roast, and the doneness. Sorry for the late reply but really appreciate the comment on elevation. Literally from the bottom of the cow. About halfway through, you should reach about 125 degrees F, which will give you a better idea of your exact cooking time. My best guess, this was a thinner roast. 2 hrs per lb? Just beat the meat until tender and thin, cut into long strips, season with salt & pepper, place a strip of bacon on each strip, put a pearl onion on one end and roll up. Is it OK to add liquids to the bottom of the pan such as a small amount of water to help cook the vegies? That super affordable cut of meat that you buy from the grocery store, cook it and find that it turned out about as tender as a shoe. Trim all the fat from the meat, then cut … So tender! I really recommend checking the internal temperature regularly as it cooks. Reduce heat to 170 degrees F and continue cooking. A thicker fatter roast will take longer than a thinner longer roast at the same weight. This roast looks amazing! Grill the large pieces, browning on all sides until nearly charred. This is one of my favorite "tried and true" recipies from my Mom. The Perfect Bottom Round Roast recipe originally published Feb. 2018. Uncovered = Roasting = Dark crust as pictured Worse, some ovens run hot, some run cold, and only a few report internal cooking temperatures accurately. I had a 2 1/4 pound grass fed bottom round roast in my freezer. Rather than following a recipe exactly, use it as a guide. Serving a small army of hungry people. I may never bother with a more expensive cut of beef or will use some variation of this recipe if I do. I think I will try it one day soon! Ah, bottom round roast. . Turned out perfect. Thanks for the info. I made this yesterday and it was amazing. You can sear the roast on the stove top or in the oven. We have gas, electric, and convection ovens, and each of these will have a varied outcome. 4 Quick Ways to Cook Bottom Round Steak Recipe for Economical Cut of Meat. Posted: (16 days ago) Member Recipes for Bottom Round Steak In The Oven. As the roast cooks, the fat melts and runs down the sides of the meat. If you continue to use this site you accept these conditions. Place the roast in a Dutch oven or cast iron skillet (or another oven-safe pan). The rule of thumb for most roasts is to cook uncovered in a shallow pan. Place on top of your favorite salad ingredients. Your instructions on cooking time sounds really long to me. Do you know how to cook a bottom round roast, so it isn’t tough? Check at the midway point and call it like you see it. Trim fat from the meat, cut into one and a half inch pieces, liberally pepper and salt the surface, allow to sit for about half an hour. Check your roast with a meat thermometer (!!). Dredge in the flour again and set aside. Far too overdone. Dude. I did pull it out and I’m letting it rest now! It would depend on our final desired temperature ranging from 135° F (57° C) medium rare – 160° F (71° C) well done. I put a meat thermometer in and it reached 135 degrees 45 minutes later. My guests raved about how tender it was. Maybe 1 and ahalf, 1 hr per pound even? Also for the gas range I’m wondering if your using a dial or have an exact temp set? thanks. This helps retain the tenderness and ensures the roast does not dry out. 1/2 cup beef broth Member Recipes for Thin Sliced Bottom Round Steak. Keep reading to learn the ins and outs of how to cook the perfect bottom round roast, including a delicious recipe! Basically it requires you to cut the meat thinly. If I was doing this personally, I’d give the roast a good sear and roast in 4 hour increments between 150-170 degrees F and monitor internal temp. I hate to give this kind of information because it seems like every oven is different. Step 2 Use a zip-close bag to shake the rub so the seasonings are evenly mixed. The catch was you had to buy the family pack. Thank you for this recipe! I am excited to try this and Glad you mentioned elevation..I am in Denver CO Burb ,at like 5300 always at a loss where to check meat time living here .I really want this to come out and not be a,waste ! Creating easy recipes with everyday ingredients since 2008. //