Bottom Round Roast Recipe

Bottom Round Roasts are one of the cheapest cuts of meat you can buy, but it doesn’t have to taste like one! I really am not a fan of roasts, normally I would load it up with ketchup once its cooked- but I found a few tips online and combined them to create my own concoction. I have to say, this roast was delicious! Served at medium rare and with a dry rub, the cut of beef was flavorful and far from dry.


1 cut Bottom Round Roast (roughly 2 lbs).

2 Cup Beef Broth

2 Tbs. Olive Oil

2 Tbs. Garlic Salt

2 Tbs. Parsley

2 Tbs. Oregano


Preheat the oven to 450 degrees F and pour bone broth into the skillet. There’s no need to marinade the cut, just use a think coat of Olive Oil and add the dry rub of Garlic Salt, Parsley and Oregano to all sides of the beef.

Cook the roast at 450 degrees F for 20 minutes, if your roast is smaller than 2 lbs, cook it for 10 minutes at this temperature- this is just to brown the outsides, you could also do this on the stove top but it’s less messy this way.

Reduce the heat to 170 degrees F and continue to cook the roast slow and low for roughly two hours. I would check the internal temperature of the beef half way- you want it around 145 degrees for Medium-Rare.

Slice and enjoy!

Fondue Pot Series: Spinach Artichoke Dip

I feel like- if there’s one fact everyone knows about me solely from social media, it’s that I’m obsessed with chocolate and cheese. Seriously, if I’m not posting about eating chocolate, I’m posting about eating cheese. One of my favorite gifts I have received is my Swiss ceramic fondue pot made for both chocolate and […]

Adding your own Personal Touch to Home Decor

Jon and I recently moved across the country (again) and this time it was during a pandemic. All things considered, the move went pretty well- but it definitely was not easy to adjust living in a new home and in a new city during “lockdown.” When we left Texas, we left a lot of the […]

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