Name: Savory Buttered Bottom Round Roast
Prep time: 10 min
Cook time: 40 min
Total time: 350 min
Ingredients: 2 lb Beef roast; ¼ cup Softened butter; 1 ½ tsp Minced garlic; 1 ½ tbsp Worcestershire sauce; 1 tsp Dried thyme; ½ tsp Black pepper; ½ tsp Dried onion powder; ½ tsp Salt; 1 tbsp Dijon mustard

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When you stand at the butcher’s section in the meat department of your local grocery store, the choices can be a bit overwhelming. All kinds of steaks, ground meats, and roasts are there and, if you have not cooked a whole lot, it can be hard to figure out which piece of meat is the best value and best suited to the way that you want to prepare it.

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Savory Buttered Bottom Round Roast

April Freeman

Do you need a surefire recipe for a beef-based dinner? This recipe for Savory Buttered Bottom Round Roast has a delectable flavor. The addition of a buttery marinade means that the meat will cook up quite juicy and tender.

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Prep Time 10 mins

Cook Time 40 mins

Marination, and an hour to sit out at room temperature before roasting 5 hrs

Total Time 5 hrs 50 mins

Servings Servings

Equipment

Small bowl
Wooden Spoon
Paper Towel
Oven
Baking Pan with roasting rack
Meat thermometer

Ingredients

2 lb Beef roast
¼ cup Softened butter
1 ½ tsp Minced garlic
1 ½ tbsp Worcestershire sauce
1 tsp Dried thyme
½ tsp Black pepper
½ tsp Dried onion powder
½ tsp Salt
1 tbsp Dijon mustard

Instructions

In a small bowl, measure out the butter, the garlic, the Worcestershire sauce, the dried thyme, the black pepper, the dried onion powder, the salt and the Dijon mustard.
Use a wooden spoon to stir and mash these ingredients together, creaming them so that all of the seasonings and sauces are blended fully with the butter.
Unwrap the roast and pat it dry with paper towels. Place it in a container with an airtight lid. Use the back of a wooden spoon or your hands to smear the butter mixture all over the surface and sides of the pot roast. Put the lid on the container and place it in the refrigerator for at least 4 hours. You can also do this the night before you plan to cook the roast. The longer that it sits in the fridge, the stronger the flavors of the marinade will be.
About an hour before you plan to cook the roast, take it out of the refrigerator and let it rest at room temperature. Letting the roast come up to temperature will provide for more even cooking.
Preheat the oven to 450 degrees. Place the roast in a baking pan fitted with a roasting rack.
When the oven is hot enough, put the roast in the oven and bake it for 15 minutes. Doing this will create a nice sear on the outer layer of the roast. Turn the oven down to 325 degrees and roast it for about 40 minutes. The idea is to cook the roast for about 20 minutes per pound.
Check the interior temperature of the roast with a meat thermometer. For medium rare roast beef, you should remove it from the oven when the temperature reaches 135 degrees.
Let the meat stand for 15 to 20 minutes before slicing. The temperature of the meat will continue to rise as it stands and the juices will become reabsorbed into the muscle tissue of the meat.
Slice the meat and serve it.

Notes

Some pieces of meat are much more expensive than others. Why would that be? Are some meat cuts better than others?

One thing to keep in mind as you shop for meat is that technically, there are no “bad” and “good” cuts of meat. The skill in choosing meat is knowing how to cook the kind of meat that you choose. Some meats are suited for quick cooking methods like searing and grilling. Other kinds of meat will turn out better when you cook them at a lower temperature for a longer amount of time. Generally, the cuts of meat that cook quickly and stay tender while doing so cost more money. Those that need a longer, slower cooking time cost a bit less.

For our Savory Buttered Bottom Round Roast recipe, you will be using bottom round roast. This cut of beef comes from the back legs of a beef steer. The top round comes from the upper part of this muscle and the bottom round comes from the lower part of this muscle. Both top and bottom round roasts have low marbling and tougher muscle tissue. Because of this, they will be tough if you cook them quickly. They need the tenderization of a low cooking temperature and a long cooking time.

Our recipe does use a low, slow cooking style, but we also add something else to help with tenderization of the meat. The addition of a buttery marinade can add in some of the fat that this cut of meat doesn’t have. Adding extra fat helps the meat stay tender and moist during cooking. The flavors that are in the buttery marinade penetrate the muscle tissues and give extra flavor to the meat after cooking. The fat in the butter melts into the meat as it roasts and gives it an extra tender texture.

This meat will smell so good when you pull it from the oven that you will want to dig right in. However, for the best tasting meat, you should let the roast rest for the prescribed amount of time. Not only does the meat continue cooking for that resting time, coming to a higher internal temperature, but it also reabsorbs much of the liquid into the muscle tissue, leading to a moister cut of beef.