Recipe

Tender Bottom Round Roast

A cozy, sliceable bottom round roast with garlic, onions, and a rich gravy that tastes like you tried harder than you did.

By Matt Campbell

•

4.8

A sliced bottom round roast arranged on a platter with caramelized onions and glossy brown gravy, with rosemary scattered on top on a warm wood table setting

Jump to Recipe

Bottom round roast is one of those cuts that loves to humble us. It is lean, hardworking, and not naturally interested in being tender. But give it the right plan and it turns into the kind of dinner that makes the whole house smell like you have your life together.

This recipe is my go-to when I want sliceable beef and a real-deal gravy without paying prime rib prices. We sear for flavor, then braise low and slow until the roast relaxes and the onions basically melt into the sauce. The result is cozy enough for Sunday dinner, practical enough for Tuesday leftovers, and dangerously good in a sandwich the next day.

A raw bottom round roast on a cutting board with small bowls of salt, pepper, tomato paste, and herbs, plus onions, garlic, and carrots on a kitchen counter under warm light

Why It Works

Low and slow braise does the heavy lifting: bottom round gets tender when collagen has time to break down.
Searing first builds a deep, savory base so the gravy tastes like it came from a restaurant pan.
Onions plus tomato paste add sweetness and body, balancing the lean beef.
Resting and slicing against the grain keeps the roast juicy and makes every bite easier to chew.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store roast slices in an airtight container for up to 4 days. Keep the gravy separate if you can, or store the beef nestled in gravy to protect it from drying out.

Freeze: Freeze sliced beef with a little gravy in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.

Reheat without drying it out: Warm slices gently in a covered skillet with a splash of broth or extra gravy over low heat until just hot. Microwaving is fine, just do it at 50 to 70 percent power with gravy on top.

Sliced roast beef stored in a glass meal prep container with brown gravy, sitting on a kitchen counter with a lid nearby

Common Questions

Is bottom round the same as chuck roast?

No. Chuck has more fat and connective tissue, so it turns buttery and shreddable. Bottom round is leaner, so it needs gentle braising and smart slicing to stay tender. You can still get great results, just do not rush it.

Should I cook bottom round roast covered or uncovered?

For this recipe, covered. You want a moist environment so the roast braises, not roasts. If you want to reduce the gravy at the end, do that after the beef comes out.

What internal temperature should bottom round roast be?

For a braised bottom round, tenderness is more about time + gentle heat than hitting one magic number. That said, it often starts to feel tender around 195 to 205 F. Use the thermometer as a guide, but trust the fork test: when a fork slides in with little resistance, it is ready. If it still feels tight at 195 F, keep going.

Can I make this in a slow cooker?

Yes. Sear the roast and sauté the aromatics first if possible, then cook on low for 8 to 10 hours, checking for tenderness starting around 7 to 8 hours. Reduce the cooking liquid on the stove afterward to thicken into gravy.

Can I skip the wine?

Absolutely. Swap the wine for more beef broth plus 1 tablespoon balsamic vinegar or Worcestershire for a little depth.

Why is my bottom round roast tough?

Usually one of three things: it was cooked too hot, not cooked long enough, or sliced with the grain. Keep the braise steady and slow, cook until a fork slides in easily, then slice against the grain.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven with lid (5 to 7 quart)
Tongs
Chef’s knife and cutting board
Measuring cups and spoons
Instant-read thermometer (recommended)
Fine mesh strainer (optional, for smoother gravy)

I used to think “round roast” was just a polite way of saying “good luck, kid.” The first time I cooked one, I treated it like a fancy roast and pulled it way too early. It tasted fine, but it chewed like a stress ball.

Now I treat bottom round like a team project. We sear for confidence, then we go low and slow until it stops fighting back. And honestly, once you learn that rhythm, this cut becomes a weeknight hero disguised as a Sunday dinner.

Tender Bottom Round Roast

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 35 minutes

Servings 6 to 8

Ingredients

1 (3 to 4 pound) bottom round roast
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
1 tablespoon all-purpose flour (optional, helps browning)
2 tablespoons neutral oil (avocado, canola, or vegetable)
2 large yellow onions, sliced
3 carrots, cut into 2-inch pieces
3 ribs celery, cut into 2-inch pieces
6 cloves garlic, smashed
2 tablespoons tomato paste
1 cup dry red wine (or more beef broth)
3 cups beef broth, plus more as needed
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme (or 4 sprigs fresh thyme)
1 bay leaf
1 tablespoon cornstarch + 2 tablespoons cold water (optional, for thickening)

Sliced onions with chopped carrots and celery on a cutting board beside a Dutch oven on a kitchen counter

Instructions

Heat the oven: Position a rack in the lower middle of the oven and preheat to 300 F.
Season the roast: Pat the bottom round dry. Season all over with salt and pepper. If using flour, dust lightly on all sides and rub it in. It should look barely coated, not breaded. Shake off any excess so it does not burn during searing.
Sear for flavor: Heat oil in a large Dutch oven over medium-high heat. Sear the roast 3 to 5 minutes per large flat side until deeply browned, then briefly sear the edges. Transfer to a plate.
Build the base: Reduce heat to medium. Add onions, carrots, celery, and garlic. Cook 6 to 8 minutes, scraping up browned bits, until the onions soften and start to take on color. If the pot looks dry at any point, add a small splash of broth or wine to keep things from scorching.
Tomato paste moment: Stir in tomato paste and cook for 1 minute until it darkens slightly and smells sweet and savory.
Deglaze: Pour in the wine and simmer 2 minutes, scraping the bottom of the pot. Add beef broth, Worcestershire, thyme, and bay leaf.
Braise: Return roast (and any juices) to the pot. Liquid should come about one-third to halfway up the sides. You are not trying to submerge it completely. Cover with the lid and transfer to the oven. Cook for 3 to 3 1/2 hours, flipping the roast once halfway through, until it is tender. A thermometer will often read around 195 to 205 F, but the real signal is that a fork slides in with little resistance.
If it is still tough at 3 1/2 hours, keep braising in 20 to 30 minute increments and check again. Bottom round is stubborn, not impossible.
Rest: Move roast to a cutting board, tent loosely with foil, and rest 15 to 20 minutes. This helps the slices stay juicy.
Make gravy: Remove bay leaf and thyme stems if using. Skim excess fat if needed. For a smoother gravy, strain the liquid and press on the vegetables, or blend a small portion of the vegetables back in for body. Simmer the liquid on the stovetop until it tastes rich. If you want it thicker, whisk together cornstarch and cold water, then whisk into simmering gravy a little at a time until it coats the back of a spoon.
Slice and serve: Slice the roast against the grain. Look for the direction of the muscle fibers, then cut perpendicular to them for the most tender bite. Serve with gravy and the softened onions and vegetables.