how to cook a beef round bottom round roast

Share your great taste! Coating this round roast with a flavorful compound butter before slicing not only wakes up the flavor of the dried herbs, but creates a wonderful sauce to coat the slices of beef. Our Home Tester commented “This is the easiest roast ever!”

Should Rump Roast Be Covered Or Uncovered?

For cooking, it’s best to bake the roast uncovered until it reaches your desired doneness level. Cooking it uncovered allows the exterior to develop a flavorful crust or “bark” while roasting. Once you pull it out of the oven, tent it tightly with aluminum foil to give the meat a chance to reabsorb the juices and prevent it from drying out when slicing.

It’s really up to your preference though. Rump roast can be cooked both covered and uncovered, depending on your desired outcome. If you want to ensure that the roast stays moist and tender, you may choose to cover it with aluminum foil, especially during the last half of the cooking process. Covering the roast can help retain moisture and reduce the risk of drying out the meat.

It’s best to let the roast rest in the fridge uncovered, allowing the surface to dry out a bit, which will help it brown faster. It will also lessen the chances of a gray band under the crust. There is always a risk of cross-contamination when you store uncovered food in the fridge though. If you’re uncomfortable with storing it uncovered, wrap it in plastic wrap twice before placing it in the fridge to rest.

Does It Get More Tender The Longer You Cook It?

In general, cooking a bottom round roast for an extended period at a low temperature can help improve its tenderness. However, there is a point at which overcooking the roast can cause it to become dry and tough. It’s essential to monitor the roast’s internal temperature and cook it to the desired level of doneness (usually around 135F for medium-rare to 150F for medium) to ensure that it remains tender and flavorful.

The directions in this recipe give you the perfect results for sliced roast beef. If you want it to be fall-apart tender and shreddable, you would bake it at 300F for about 4 hours, flipping the roast halfway through the cooking time. If you want your roast to be shreddable, it needs to reach an internal temperature of 200-205F to make sure the fat renders and the connective tissue has a chance to break down. I personally like cooking it in the slow cooker or Instant Pot if I want it to be shreddable. Depending on how you season it, the shredded beef can also be perfect for tacos!

how to cook a beef round bottom round roast

Bottom round roast goes by a few different names depending on the region you live in. It’s commonly called a rump roast, standing rump roast (if it’s bone-in), round tip roast, boneless bottom round roast, or a bottom round oven roast. You can get this cut of meat from your local butcher, but I’ve also had good luck getting quality cuts of beef from Costco.

Slow Cooker: Place the seasoned roast in a slow cooker with vegetables, and cook on low for 8-10 hours or on high for 4-6 hours until the meat is tender.

Instant Pot: Sear the roast on all sides using the sauté function, then add vegetables and cook on high pressure for 20-25 minutes PER POUND (total time depends on the size of the roast). Allow for a full natural pressure release (this will likely take about 30 minutes) before opening the lid.

how to cook a beef round bottom round roast

Share your great taste! Coating this round roast with a flavorful compound butter before slicing not only wakes up the flavor of the dried herbs, but creates a wonderful sauce to coat the slices of beef. Our Home Tester commented “This is the easiest roast ever!”

Rating 5.0 (62) · 5 hr 5 minMay 25, 2023 · Bake the roast for approximately 1-2 hours PER POUND (I average 60-67 minutes per pound, or a total of 4-4.5 hours).

FAQ

How do you tenderize a bottom round roast?

Slow cook it. Tough cuts of meat with lots of connective tissue, like brisket, chuck roast, and bottom round, are some of the best choices for the slow cooker. Cooked low and slow for many hours, the collagen in these tough cuts eventually breaks, leaving you with shreds of tender, juicy meat.

What is a bottom round roast good for?

The bottom round roast is typically used for roast beef but can make an excellent pot roast. This roast comes from the round primal or the rear part of the cow. It is leaner than either the brisket or chuck, so you may need to add some additional fat to prevent your pot roast from drying out.

Do you cook a bottom round roast fat side up or down?

Placing your roast fat side up lets the fat melt and flow down, moistening the meat as it cooks. There are debates on whether the fat would be enough to baste the lean meat as it melts down, but it makes the surface crispier.

Why is my bottom round roast tough?

Why is my pot roast still tough? It’s because you haven’t let the collagen break down. Extend the cook time, make sure there’s enough liquid and keep an eye on the dish.

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