Garlic Herb-Crusted Bottom Round Roast

Garlic and herbs? Does it get any better than that?! This Bottom Round Beef Roast will be juicy, tender and your new favorite weeknight meal. With such classic flavors, this filling main dish will pair perfectly with any side.

Course Main Course

Cuisine American

Keyword beef roast, bottom round roast, garlic herb roast beef, rump roast recipe

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories

Author Safeway

Ingredients

1 boneless beef round rump roast or beef bottom round roast 3 to 4 lbs.
2 teaspoons dried basil
2 teaspoons garlic powder
2 teaspoons dried thyme
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon fresh cracked black pepper

Instructions

Heat oven to 325°. Combine rub ingredients: press onto beef roast.
Place the roast on a rack in a shallow roasting pan with the fat side up.
Insert ovenproof meat thermometer so the tip is centered in the thickest part of beef.
Do not add water or cover. Roast in 325° oven for 1 ½ to 2 hours for medium-rare doneness - you want it to be 135° when measured with a meat thermometer in the center.
Remove the roast from the oven and cover with foil. Let the roast rest for 15 to 20 minutes for the juices to redistribute through the meat.
If you prefer your roast cooked to medium, you can let it cook until 140 degrees. The roast will rise about 10 degrees while resting, so keep that in mind when determining the doneness of your roast.

Notes

If you prefer your roast cooked to medium, you can let it cook until 140 degrees. The roast will rise about 10 degrees while resting, so keep that in mind when determining the doneness of your roast.