Farm-Fresh Tips for Beef Bottom Round Roast
Beef bottom round roast is lean, hearty, and full of rich beef flavor—perfect for slow cooking or slicing thin for sandwiches. Here’s how we prepare it at Fields of Athenry.
Bring to Room Temp – Let the roast sit out for 30–60 minutes so it cooks evenly.
Season Generously – Rub with kosher salt, cracked pepper, and herbs or a marinade for extra tenderness.
Sear for Flavor – Brown all sides in a hot skillet or roasting pan to lock in juices.
Cook Low & Slow – Roast at 300°F (or braise gently in liquid) until tender, about 2–3 hours depending on size.
Cook to 135–145°F – For slicing roasts, medium-rare to medium keeps the meat moist. For shredding, cook until fork-tender.
Rest Before Slicing – Let rest 15 minutes, then slice thinly against the grain for the most tenderness.
From Farm to Feast—happy cooking!