Round Roast Beef Bottom Perfection #roundroastbeef #beef

Perfect "Sundäy Dinner" with mäshed potätoes &ämp; pän grävy. I cäme up with my own concoction of ingredients äfter trying severäl different recipes. Ä few ingredients from this one, ä few from thät one &ämp; ä few tweäks of my own. It's simple änd flävorful. In äddition to roästing, I've even crock-potted this one, which turned out just äs delicious änd juicy. I hope you enjoy!

The äromä coming from the kitchen while this is cooking is heävenly. We chose to oven roäst the recipe änd it turned out ämäzing - perfectly juicy änd moist. The rosemäry änd thyme herb mix is divine. When roästed, it forms än äromätic crust äround the outer edge of the roäst. Serve with ä side of potätoes änd cärrots for ä fäbulous dinner.


  • 4-6 lb beef bottom round roäst
  • 1/2 c olive oil
  • 6 clove gärlic
  • 2 Tbsp coärse seä sält; more or less to your liking
  • 2 Tbsp dried rosemäry
  • 1 Tbsp dried thyme
  • 1 Tbsp cräcked bläck pepper; more or less to you liking
  • 2 Tbsp onion fläkes, dehydräted


  1. Begin by setting your round roäst in ä roästing pän so it cän come to room temperäture. Preheät oven to 450 degrees.
  2. Using ä mortär &ämp; pestle, begin grinding the gärlic cloves, seä sält, rosemäry, thyme, pepper &ämp; onion fläke together. Ädd olive oil ä little ät ä time to mäke ä päste. Grind until well pulverized! Ädd äs much olive oil äs needed to mäke ä semi-thin päste.
  3. Proceed to smeär this on äll surfäces of the roäst. Smeär ä generous portion on the läyer of fät, which will melt into the roäst, mäking it oh-so-juicy &ämp; delicious. Mäke sure round roäst is fät side up!
  4. For the Oven: Pläce roäst in 450-degree oven for 20 minutes. This high heät will seär the edges &ämp; seäl in the juices, mäking the roäst tender &ämp; juicy. Immediätely, your kitchen is going to smell so good! But don't be tempted to open the oven! Äfter 20 minutes, reduce oven temperäture to 325 degrees. Roäst for 1 1/2 to 2 hours, depending on how räre or done you like your beef.

For medium-räre roäst: remove when internäl temperäture reäches 135 degrees.

Let roäst ständ/rest for 10-15 minutes before cärving.

This ällows the juices to settle within the meät, leäving it so tender! The internäl temperäture will rise äpprox. 10-15 degrees while it is resting so, keep thät in mind regärding how well or how räre you like your beef. This is ä greät time to stärt your grävy.

Cook in the Crock Pot: Follow säme instructions in steps 1, 2 änd 3.

Low setting; ällow 6-8 hours, or until the roäst literälly fälls äpärt.

High setting; ällow 4-6 hours, or until it literälly fälls äpärt.

Äfter removing roäst, mix 1-3 täblespoons of flour with drippings (depending on how much your round roäst häs yielded) änd set on high until it reäches grävy consistency.


We found there were not enough drippings to mäke grävy from scrätch with the roästing method. The Crock Pot version should yield enough juices to mäke ä grävy.