Description
This Perfectly Tender Bottom Round Roast with Savory Gravy turns an affordable cut of beef into a flavorful, tender masterpiece. Coated in a savory herb rub, roasted to perfection, and paired with a rich homemade gravy, this dish is perfect for family dinners, holidays, or any special occasion.
Ingredients
For the Roast:
- 3–4 pound bottom round roast
- 4 tablespoons olive oil (divided)
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary
- ½ teaspoon garlic powder
- Fresh parsley for garnish (optional)
For the Gravy:
- 2 tablespoons sweet rice flour
- 2 cups low-sodium beef stock or broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
Instructions
-
Preheat the Oven
- Preheat your oven to 450°F (230°C). Allow the roast to sit at room temperature for about 30 minutes before cooking to ensure even roasting.
-
Season the Roast
- In a small bowl, combine kosher salt, black pepper, onion powder, dried parsley, thyme, rosemary, and garlic powder.
- Rub 2 tablespoons of olive oil evenly over the roast, then generously coat it with the seasoning mixture, pressing the herbs and spices into the meat.
-
Sear the Roast
- In a large, oven-safe skillet or roasting pan, heat the remaining 2 tablespoons of olive oil over medium-high heat.
- Sear the roast for 2–3 minutes per side, turning it until a golden-brown crust forms.
-
Roast the Meat
- Transfer the skillet or pan to the preheated oven.
- Roast at 450°F for 15 minutes to lock in the juices.
- Lower the oven temperature to 325°F (165°C) and continue roasting for approximately 1–1.5 hours. Use a meat thermometer to check doneness:
- 135°F for medium-rare
- 145°F for medium
-
Rest the Roast
- Remove the roast from the oven, tent it loosely with aluminum foil, and allow it to rest for 15–20 minutes. Resting is essential for a juicy, tender result.
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Make the Gravy
- Place the skillet or roasting pan with drippings over medium heat.
- Sprinkle sweet rice flour into the pan, whisking continuously for 1–2 minutes to create a smooth roux.
- Gradually pour in the beef stock while whisking to prevent lumps. Stir in Worcestershire sauce and bring to a gentle simmer.
- Cook for 5–7 minutes, or until the gravy thickens. Season with salt and pepper to taste. If desired, strain the gravy through a fine mesh sieve for a silky-smooth finish.
-
Slice and Serve
- Slice the roast against the grain to ensure maximum tenderness.
- Drizzle the savory gravy over the slices and garnish with fresh parsley.
Notes
- Temperature Tip: Use a meat thermometer to ensure your roast reaches the perfect doneness. For medium-rare, aim for 135°F; for medium, aim for 145°F.
- Gravy Texture: Sweet rice flour keeps the gravy gluten-free. If preferred, substitute all-purpose flour.
- Resting Time: Allowing the meat to rest is crucial for juicy, tender slices. Don’t skip this step!
- Serving Suggestion: Pair the roast with creamy mashed potatoes, roasted vegetables, or buttered rolls for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American