How To Cook Beef Bottom Round Roast

“Ladies and gentleman...boys and girls, step right up to this here platform and get your beef bottom round roast at only $2.99 a pound while they last!  Y'all better hurry or y'all goin' miss out !"


Actually, watch the ads! Beef roasts like this are on sale quite a bit of the time at $2.99 and even less at your local butcher's.

Why pay $9.99 a pound for deli roast beef when you can prepare and cook your very own beef roast that's going to surpass most over-the-counter sliced deli meat in taste and quality?

Whether you cook this in a kitchen oven or put it on the grill you can come out with something that will knock folk's socks off. So knock their socks off!

I started out with a three and a third pound beef roast. Butchers like to label beef roasts a little differently but look for something like:” Beef Round Sirloin Tip Roast”, or something similar. Capisce?

I like to season it and marinate overnight to tenderize it a tad. We don't want it to turn out tough do we?

Wash it and pat dry. Poke numerous holes in it with a big ol' fork to help the seasoning and marinade penetrate the roast. Still awake?

For this one time, I used Chef Paul Prudhomme's “Little Italy Seasoning” as a Rub. Poured it on generously and rubbed it over the entire roast. I also used a generous amount of a cool product, "Apple Valley's Huckleberry Pear Grilling Sauce” as a marinade. Love fruit flavors!

Now, you can do what I did. But, any quality seasoning and marinade will do the trick. For example, Italian dressing makes for an excellent marinade. You can even skip the Rub because Italian dressing has all the necessary ingredients to flavor and tenderize your beef.

When you marinate something it's wise to use a plastic bag or plastic container to marinate things in the fridge overnight. Metal, aluminum and marinade are a bad combo health-wise.

I favor a Tupperware Marinating Container. They seal airtight and are heavy duty and I have had one of my two containers for over 30 years.

Next Day: While getting up to a medium temperature...325-350 degrees, let the roast sit out on the counter for one half hour before cooking.

If cooking in the oven place the roast in a ribbed roasting pan that keeps it elevated away from the bottom of the pan or it will burn. Add more marinade to the pan so you have some liquid at the bottom.

On a grill cook on indirect heat. Meaning: Light one side of the BBQ and cook on the other with the hood down at a medium temperature.

Cooking time is around two hours for a three plus pound roast or 140 degrees for medium rare, longer for medium and well done.

Use a meat thermometer, don't guess!

Before carving, let the roast sit out for fifteen minutes before carving. Slice thinly at a slight angle.

Enjoy! Like my favorite chef, best griller in the world, and friend George Hirsch would say: “Know your fire!”

I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!

 I'm a big fan of Chef Paul! He's one of the best right along with Chef Hirsch. His products are superb and very cost effective. You look at the Amazon Product Link and it says,"$23", but that is the price for two 16 oz Containers. Unless you run a restaurant that will last you a millenium and a half.

The thing about his spices is that they are all unique.  His "Little Italy" isn't "Italian Seasoning" like you find in the grocery store...it's about ten times better and I personally use it for all kinds of dishes...including using it as a Rub like I did with this Beef Bottom Round Roast. Ooh, use it in your  marinara sauce too!

There is a cool restaurant in Portland called Henry's Tavern, home of the old Henry Weinhard Brewery...you know, "Hey, there where y'all going with all that beer"? Anyway, they have a macroni and cheese dish that's to die for!  I asked for the recipe and guess what they use as a spice? Paul Prudhomme's "Seafood Magic Seasoning"! Off the wall, but you won't believe what it does for Mac & Cheese.

Personally, I have purchased and used about all the different spices that he makes and they are all good.