24 Delicious Bottom Round Beef Recipes for Tender Meals

Bottom round beef is your secret weapon for creating incredibly tender, budget-friendly meals that will wow your family. Whether you’re craving cozy Sunday pot roasts, quick weeknight stir-fries, or impressive slow-cooked specialties, this versatile cut delivers amazing flavor without breaking the bank. Get ready to discover 24 mouthwatering recipes that transform humble bottom round into extraordinary dishes your whole family will love!

Classic Braised Bottom Round Roast

Cooking a classic braised bottom round roast always takes me back to my grandmother’s kitchen, where the aroma would fill the entire house for hours. I love how this humble cut transforms into something incredibly tender and flavorful with just a little patience and the right technique. It’s become my go-to Sunday dinner when I want to impress without spending all day in the kitchen.

Ingredients

– 3 lb well-marbled bottom round roast
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 3 cloves fresh garlic, minced
– 2 cups robust beef broth
– 1 cup dry red wine
– 2 sprigs fresh rosemary
– 3 medium carrots, cut into 1-inch chunks
– 2 stalks celery, chopped
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper
– 1 tbsp all-purpose flour

Instructions

1. Preheat your oven to 325°F and position the rack in the center.
2. Pat the bottom round roast completely dry with paper towels on all surfaces.
3. Season all sides of the roast generously with coarse kosher salt and freshly cracked black pepper.
4. Heat rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the roast for 4-5 minutes per side until deeply browned, creating a flavorful crust.
6. Transfer the seared roast to a plate, leaving the drippings in the pot.
7. Add thinly sliced yellow onion to the hot drippings and cook for 5 minutes until softened.
8. Stir in minced fresh garlic and cook for 1 minute until fragrant.
9. Sprinkle all-purpose flour over the onions and garlic, stirring constantly for 2 minutes to create a roux.
10. Pour in dry red wine, scraping the bottom to release all the browned bits.
11. Add robust beef broth, fresh rosemary sprigs, carrot chunks, and chopped celery to the pot.
12. Return the seared roast to the Dutch oven, nestling it among the vegetables.
13. Bring the liquid to a gentle simmer, then cover tightly with the lid.
14. Transfer the covered Dutch oven to the preheated 325°F oven.
15. Braise for 2.5-3 hours until the meat is fork-tender and easily shreds.
16. Remove the Dutch oven from the oven and let the roast rest for 15 minutes before slicing.

What I love most about this finished roast is how the exterior develops a beautiful crust while the interior becomes meltingly tender. The braising liquid creates an incredible natural gravy that’s perfect for spooning over mashed potatoes or creamy polenta. Leftovers make amazing sandwiches the next day, with the meat practically falling apart between slices of crusty bread.

Slow Cooker Bottom Round Stew

Nothing beats coming home to the incredible aroma of a slow-cooked stew after a busy day. I first made this bottom round stew during a chilly autumn weekend when I wanted something hearty without spending hours in the kitchen. Now it’s become my go-to comfort food that practically cooks itself while I tackle other tasks.

Ingredients

– 2 pounds well-marbled bottom round roast, cut into 1-inch cubes
– 3 tablespoons rich extra virgin olive oil
– 1 large yellow onion, roughly chopped into 1-inch pieces
– 4 cloves fresh garlic, minced
– 4 medium carrots, peeled and sliced into ½-inch rounds
– 3 stalks crisp celery, chopped into ½-inch pieces
– 1½ pounds Yukon gold potatoes, scrubbed and cut into 1-inch chunks
– 4 cups rich beef broth
– 2 tablespoons Worcestershire sauce
– 1 tablespoon tomato paste
– 2 teaspoons dried thyme
– 2 bay leaves
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons all-purpose flour
– ¼ cup cold water
– 2 tablespoons chopped fresh parsley

Instructions

1. Pat the bottom round cubes completely dry with paper towels to ensure proper browning.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
3. Brown the beef cubes in a single layer for 3-4 minutes per side until deeply caramelized, working in batches to avoid overcrowding.
4. Transfer the browned beef to your slow cooker using tongs.
5. Add the remaining 1 tablespoon of olive oil to the same skillet and reduce heat to medium.
6. Sauté the chopped onion for 5 minutes until softened and translucent.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Transfer the onion and garlic mixture to the slow cooker.
9. Add the carrot rounds, celery pieces, and potato chunks to the slow cooker.
10. Pour in the beef broth and Worcestershire sauce over the ingredients.
11. Stir in the tomato paste until fully incorporated into the liquid.
12. Sprinkle the dried thyme, kosher salt, and cracked black pepper evenly over the mixture.
13. Add the bay leaves, submerging them in the liquid.
14. Cover the slow cooker and cook on LOW for 8 hours until the beef is fork-tender.
15. Whisk together the flour and cold water in a small bowl until smooth to create a slurry.
16. Stir the flour slurry into the stew and cook uncovered for 20 minutes until the sauce thickens.
17. Remove and discard the bay leaves.
18. Stir in the fresh parsley just before serving.

During those final minutes of thickening, the stew transforms into the most luxurious texture with tender beef that practically melts in your mouth. I love serving this over creamy mashed potatoes or with crusty bread to soak up every bit of the rich, savory gravy. The carrots and potatoes become perfectly soft while still holding their shape, creating that classic comfort food experience that warms you from the inside out.

Herb-Crusted Bottom Round Roast

Oh my, if there’s one cut of beef that deserves more love in the home kitchen, it’s the humble bottom round roast. I discovered this budget-friendly gem during my early days of learning to cook for large family gatherings, and now it’s my go-to for Sunday dinners that feel fancy without breaking the bank. With a simple herb crust, this roast transforms into something truly spectacular.

Ingredients

– 1 (3-4 lb) bottom round roast
– 3 tablespoons rich extra virgin olive oil
– 4 cloves aromatic fresh garlic, minced
– 2 tablespoons freshly chopped rosemary
– 1 tablespoon fragrant fresh thyme leaves
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon finely ground black pepper

Instructions

1. Preheat your oven to 325°F and position a rack in the center of the oven.
2. Pat the bottom round roast completely dry with paper towels—this helps the crust adhere better and creates a beautiful sear.
3. In a small bowl, combine the rich extra virgin olive oil, aromatic fresh garlic, freshly chopped rosemary, fragrant fresh thyme leaves, coarse kosher salt, and finely ground black pepper.
4. Rub the herb mixture evenly over the entire surface of the roast, making sure to cover all sides.
5. Place the seasoned roast in a roasting pan fitted with a rack to allow heat to circulate evenly.
6. Insert an oven-safe meat thermometer into the thickest part of the roast, being careful not to touch the bone or fat.
7. Roast at 325°F for 20-25 minutes per pound, or until the internal temperature reaches 135°F for medium-rare.
8. Remove the roast from the oven when it reaches 135°F and let it rest on a cutting board for 15-20 minutes—this allows the juices to redistribute throughout the meat.
9. Slice the roast against the grain into 1/4-inch thick slices for maximum tenderness.

Gloriously tender with a crispy, fragrant herb crust that crackles with each bite, this roast delivers deep beefy flavor that pairs beautifully with roasted root vegetables or creamy mashed potatoes. The garlic and herbs create an aromatic symphony that fills your kitchen with the most comforting smells, making this perfect for slicing thin and piling high on crusty bread for next-day sandwiches that might just be better than the original meal.

Garlic and Rosemary Bottom Round Roast

Just last Sunday, as the crisp autumn air settled in, I found myself craving that perfect Sunday dinner centerpiece—the kind that fills your home with the most incredible aromas and brings everyone running to the table. Garlic and rosemary bottom round roast has become my go-to for these cozy occasions, especially after discovering how a few simple techniques transform this affordable cut into something truly spectacular.

Ingredients

• 3 lb bottom round roast
• 3 tbsp rich extra virgin olive oil
• 6 large garlic cloves, thinly sliced
• 2 tbsp freshly chopped rosemary
• 1 tsp coarse kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 cup robust red wine
• 1 cup rich beef broth
• 2 tbsp cold unsalted butter

Instructions

1. Remove the bottom round roast from refrigerator and pat completely dry with paper towels, which helps achieve better browning.
2. Rub the entire surface of the roast with rich extra virgin olive oil, ensuring even coverage.
3. Create small slits across the roast’s surface using a paring knife, spacing them about 1 inch apart.
4. Insert thinly sliced garlic cloves into each slit, pressing gently to secure them.
5. Combine freshly chopped rosemary, coarse kosher salt, and freshly cracked black pepper in a small bowl.
6. Press the seasoning mixture firmly onto all sides of the roast, creating an even crust.
7. Preheat oven to 375°F and place a rack in the lower third position for optimal heat circulation.
8. Heat an oven-safe skillet over medium-high heat for 2 minutes until very hot.
9. Sear the roast for 3-4 minutes per side until deeply browned, resisting the urge to move it during searing.
10. Transfer the skillet directly to the preheated oven and roast for 45 minutes.
11. Insert a meat thermometer into the thickest part of the roast, checking for 135°F for medium-rare.
12. Remove the roast from oven and transfer to a cutting board, tenting loosely with foil for 15 minutes.
13. While resting, place the skillet over medium heat and pour in robust red wine to deglaze, scraping up all browned bits.
14. Add rich beef broth and simmer for 5 minutes until reduced by half.
15. Whisk in cold unsalted butter until the sauce becomes glossy and slightly thickened.

From the moment you slice into this beauty, you’ll notice the perfectly pink interior and incredible juiciness that defies expectations for this cut. That garlic-infused crust gives way to tender, rosemary-scented meat that practically melts with each bite. For a stunning presentation, arrange thin slices overlapping on a platter and drizzle generously with that rich pan sauce—it’s absolutely divine served alongside creamy mashed potatoes to soak up every last drop.

Seared Bottom Round with Red Wine Reduction

Nothing beats the comforting aroma of seared beef filling your kitchen on a crisp autumn evening. I first discovered this dish during a cozy dinner party where the host served it with creamy mashed potatoes, and I’ve been perfecting my version ever since. Now it’s become my go-to impressive-but-simple meal for chilly nights when only something deeply savory will do.

Ingredients

– 2 pounds bottom round steak, cut into 1-inch thick portions
– 2 tablespoons rich extra virgin olive oil
– 1 cup dry red wine, preferably Cabernet Sauvignon
– 1 cup rich beef stock
– 2 tablespoons unsalted butter, chilled
– 3 garlic cloves, freshly minced
– 1 tablespoon fresh rosemary, finely chopped
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Pat the bottom round steak portions completely dry with paper towels to ensure proper browning.
2. Season both sides of the steak generously with coarse sea salt and freshly cracked black pepper.
3. Heat rich extra virgin olive oil in a heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes.
4. Carefully place the seasoned steak portions in the hot skillet, making sure not to overcrowd the pan.
5. Sear the steak for 4-5 minutes without moving it until a deep brown crust forms on the bottom.
6. Flip the steak using tongs and sear the other side for another 4-5 minutes until browned.
7. Transfer the seared steak to a clean plate and tent loosely with foil to rest.
8. Reduce the heat to medium and add freshly minced garlic to the same skillet, cooking for 30 seconds until fragrant.
9. Pour in dry red wine, scraping up all the browned bits from the bottom of the pan with a wooden spoon.
10. Simmer the wine for 3-4 minutes until reduced by half, stirring occasionally.
11. Add rich beef stock and finely chopped fresh rosemary to the skillet.
12. Continue simmering the sauce for 6-8 minutes until it thickens enough to coat the back of a spoon.
13. Remove the skillet from heat and whisk in chilled unsalted butter until the sauce becomes glossy and emulsified.
14. Return the rested steak and any accumulated juices to the skillet, turning to coat in the red wine reduction.

My favorite thing about this dish is how the tender, medium-rare steak practically melts against the sharp, wine-kissed reduction. Serve it sliced thin against the grain over creamy polenta or with roasted root vegetables to soak up every last drop of that incredible sauce.

Savory Beef and Vegetable Pot Roast

A chill in the air always sends me straight to my Dutch oven—there’s something so comforting about filling the house with the aroma of slow-cooked beef and vegetables. I first learned this recipe from my grandmother, who swore by searing the meat properly for maximum flavor, and now it’s become my go-to Sunday dinner that makes everyone gather in the kitchen long before it’s ready.

Ingredients

– 3 pounds well-marbled beef chuck roast
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 3 cloves fresh garlic, minced
– 4 large carrots, cut into 2-inch chunks
– 3 stalks celery, chopped
– 2 cups hearty beef broth
– 1 cup dry red wine
– 2 tablespoons Worcestershire sauce
– 1 tablespoon fresh rosemary, finely chopped
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons all-purpose flour

Instructions

1. Preheat your oven to 325°F and position the rack in the center.
2. Pat the 3-pound beef chuck roast completely dry with paper towels—this helps achieve a perfect sear.
3. Season all sides of the roast generously with 1 teaspoon coarse sea salt and ½ teaspoon freshly ground black pepper.
4. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the seasoned beef chuck roast in the hot oil and sear for 4-5 minutes per side until deeply browned, developing a flavorful crust.
6. Transfer the seared roast to a clean plate, leaving the drippings in the pot.
7. Add the thinly sliced yellow onion to the pot and cook for 3 minutes until slightly softened.
8. Stir in the 3 minced garlic cloves and cook for 1 minute until fragrant.
9. Sprinkle 2 tablespoons of all-purpose flour over the onions and garlic, stirring constantly for 1 minute to create a roux.
10. Pour in 1 cup of dry red wine, scraping the bottom of the pot to release all the browned bits—this adds incredible depth of flavor.
11. Add 2 cups of hearty beef broth and 2 tablespoons of Worcestershire sauce, stirring until the mixture thickens slightly.
12. Return the seared beef roast to the pot along with any accumulated juices.
13. Arrange the 2-inch carrot chunks and chopped celery stalks around the roast in the liquid.
14. Sprinkle 1 tablespoon of finely chopped fresh rosemary over everything.
15. Bring the liquid to a gentle simmer, then cover the Dutch oven with a tight-fitting lid.
16. Transfer the covered pot to the preheated 325°F oven and cook for 3 hours until the beef is fork-tender.
17. Remove the pot from the oven and let it rest for 15 minutes before serving—this allows the meat to reabsorb juices for maximum tenderness.

That slow-cooked beef becomes so incredibly tender it practically falls apart at the touch of a fork, while the vegetables soak up all the rich, savory flavors from the wine and herbs. Try serving this over creamy mashed potatoes or with crusty bread to soak up every last drop of that incredible gravy—it’s the kind of meal that makes everyone ask for seconds before they’ve even finished their first helping.

Bottom Round Beef Stroganoff

Diving into comfort food season always brings me back to this classic, and my bottom round beef stroganoff recipe is one I’ve perfected over countless cozy evenings. There’s something magical about how the tender beef and creamy sauce come together after a busy day. I actually learned this version from my grandmother, who swore by letting the meat marinate while prepping everything else.

Ingredients

– 1.5 pounds bottom round beef, cut into thin strips
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 8 ounces cremini mushrooms, sliced
– 3 cloves fresh garlic, minced
– 1 cup full-bodied beef broth
– 1 tablespoon smooth Dijon mustard
– 1 cup tangy sour cream
– 2 tablespoons fresh chopped parsley
– 12 ounces wide egg noodles
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly ground black pepper

Instructions

1. Season 1.5 pounds of bottom round beef strips evenly with 1 teaspoon coarse kosher salt and ½ teaspoon freshly ground black pepper.
2. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Sear the beef strips in a single layer for 2-3 minutes per side until deeply browned, working in batches to avoid overcrowding.
4. Transfer all seared beef to a clean plate, preserving the flavorful drippings in the skillet.
5. Add thinly sliced yellow onion to the hot skillet and sauté for 4-5 minutes until softened and translucent.
6. Stir in 8 ounces of sliced cremini mushrooms and cook for 6-7 minutes until golden brown and their liquid has evaporated.
7. Add 3 cloves of minced fresh garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Pour in 1 cup of full-bodied beef broth, scraping up all the browned bits from the bottom of the skillet.
9. Stir in 1 tablespoon of smooth Dijon mustard until fully incorporated into the sauce.
10. Return the seared beef and any accumulated juices to the skillet, reducing heat to low.
11. Simmer uncovered for 25 minutes until the beef becomes fork-tender and the sauce slightly thickens.
12. Meanwhile, cook 12 ounces of wide egg noodles according to package directions until al dente, then drain thoroughly.
13. Remove the skillet from heat and stir in 1 cup of tangy sour cream until the sauce becomes creamy and uniform.
14. Fold in 2 tablespoons of fresh chopped parsley just before serving.

Hearty and deeply satisfying, this stroganoff achieves the perfect balance between tender beef and velvety sauce that clings beautifully to every noodle. The mushrooms add an earthy depth that complements the tangy sour cream, creating layers of flavor in each bite. For a fun twist, try serving it over mashed potatoes or crispy roasted potatoes instead of noodles for a different texture experience.

Smoky BBQ Bottom Round Slices

Keeping things simple yet spectacular is my cooking philosophy, and these smoky BBQ bottom round slices are the perfect example of how humble ingredients can transform into something extraordinary. I first discovered this method during a summer cookout when I ran out of my usual steak cuts, and now it’s become my go-to for effortless entertaining that always impresses guests.

Ingredients

– 2 pounds beef bottom round slices, about 1/2-inch thick
– 1/4 cup rich Worcestershire sauce
– 2 tablespoons fragrant smoked paprika
– 1 tablespoon golden brown sugar
– 2 teaspoons coarse kosher salt
– 1 teaspoon freshly cracked black pepper
– 1/2 teaspoon aromatic garlic powder
– 1/4 teaspoon cayenne pepper for subtle heat
– 2 tablespoons vibrant vegetable oil
– 1 cup tangy barbecue sauce

Instructions

1. Place the beef bottom round slices in a large glass baking dish in a single layer.
2. Whisk together the Worcestershire sauce, smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, and cayenne pepper in a small bowl until fully combined.
3. Pour the marinade evenly over the beef slices, making sure each piece is thoroughly coated.
4. Cover the baking dish with plastic wrap and refrigerate for exactly 4 hours—this marinating time is crucial for tenderizing the lean cut.
5. Remove the beef from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
6. Heat the vegetable oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
7. Working in batches to avoid overcrowding, place the beef slices in the hot skillet without touching each other.
8. Sear the beef for 3 minutes per side until a deep brown crust forms—listen for that satisfying sizzle to know your pan is properly heated.
9. Transfer the seared beef to a plate and repeat with remaining slices.
10. Reduce the heat to medium-low and return all beef slices to the skillet.
11. Brush each slice generously with barbecue sauce using a silicone basting brush.
12. Cook for another 2 minutes per side until the sauce becomes sticky and caramelized.
13. Insert an instant-read thermometer into the thickest part of a slice—it should register 145°F for medium doneness.
14. Remove the skillet from heat and let the beef rest for 5 minutes before serving.

Zesty and tender with just the right amount of chew, these smoky slices deliver that perfect barbecue joint flavor right in your kitchen. I love serving them piled high on toasted brioche buns with crisp coleslaw, or sliced thin over creamy mashed potatoes for a comforting weeknight dinner that feels anything but ordinary.

Italian Herb-Marinated Bottom Round

Tucked away in my recipe binder is this Italian Herb-Marinated Bottom Round, a dish that always reminds me of Sunday dinners at my grandmother’s house. There’s something magical about how those Mediterranean herbs transform an affordable cut into something truly special. I love how the marinade fills my kitchen with the most incredible aroma while it works its magic overnight.

Ingredients

– 2.5 lb bottom round roast
– 1/2 cup rich extra virgin olive oil
– 1/4 cup freshly squeezed lemon juice
– 4 cloves aromatic garlic, minced
– 2 tbsp fragrant dried oregano
– 1 tbsp earthy dried rosemary
– 1 tsp coarse sea salt
– 1/2 tsp freshly cracked black pepper

Instructions

1. Pat the 2.5 lb bottom round roast completely dry with paper towels to ensure proper browning.
2. In a medium bowl, whisk together 1/2 cup rich extra virgin olive oil and 1/4 cup freshly squeezed lemon juice until emulsified.
3. Add 4 cloves minced aromatic garlic, 2 tbsp fragrant dried oregano, 1 tbsp earthy dried rosemary, 1 tsp coarse sea salt, and 1/2 tsp freshly cracked black pepper to the oil mixture.
4. Place the roast in a large resealable plastic bag and pour the marinade over it, making sure to coat all surfaces evenly.
5. Remove all air from the bag before sealing it tightly, which helps the marinade penetrate deeper into the meat.
6. Refrigerate the marinating roast for at least 8 hours or overnight, flipping the bag once halfway through for even distribution.
7. Remove the roast from refrigerator 1 hour before cooking to bring it to room temperature for more even cooking.
8. Preheat your oven to 325°F and place a rack in the middle position.
9. Transfer the roast to a roasting pan, reserving the marinade for basting during cooking.
10. Insert a meat thermometer into the thickest part of the roast, being careful not to touch bone or fat.
11. Roast for 1 hour and 15 minutes, basting every 20 minutes with the reserved marinade to build flavor and keep the meat moist.
12. Continue roasting until the internal temperature reaches 135°F for medium-rare, about 1 hour 45 minutes total cooking time.
13. Transfer the roast to a cutting board and let it rest for 15 minutes before slicing against the grain for maximum tenderness.
The resting period allows the juices to redistribute, resulting in incredibly tender slices that practically melt in your mouth. I love serving this thinly sliced over creamy polenta or tucked into crusty Italian rolls with roasted peppers – the herb crust creates this wonderful textural contrast against the succulent pink interior.

Bottom Round with Caramelized Onions

Finally, after years of testing various comfort food recipes, I’ve perfected this bottom round roast that never fails to warm up our family dinners. There’s something magical about how the caramelized onions melt into the beef, creating the most incredible gravy that my kids now request weekly. I love how this dish makes our entire house smell like Sunday supper, even on a busy Tuesday evening.

Ingredients

– 3 pounds well-marbled bottom round roast
– 2 tablespoons rich extra virgin olive oil
– 3 large sweet yellow onions, thinly sliced
– 4 cloves fresh garlic, minced
– 1 cup robust red wine
– 2 cups rich beef broth
– 2 tablespoons Worcestershire sauce
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– 1 tablespoon fresh thyme leaves
– 2 tablespoons unsalted butter

Instructions

1. Preheat your oven to 325°F and pat the bottom round roast completely dry with paper towels.
2. Season all sides of the roast generously with coarse sea salt and freshly cracked black pepper.
3. Heat rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the roast for 4-5 minutes per side until deeply browned, creating a flavorful crust.
5. Remove the roast and set aside, then reduce heat to medium.
6. Add thinly sliced sweet yellow onions to the same pot and cook for 10 minutes, stirring occasionally.
7. Continue cooking onions for another 15-20 minutes until they turn golden brown and caramelized.
8. Add minced fresh garlic and cook for 1 minute until fragrant.
9. Pour in robust red wine to deglaze the pot, scraping up all the browned bits from the bottom.
10. Simmer the wine for 3-4 minutes until reduced by half.
11. Stir in rich beef broth and Worcestershire sauce, then bring to a gentle simmer.
12. Return the seared roast to the pot and sprinkle with fresh thyme leaves.
13. Cover the Dutch oven tightly and transfer to the preheated 325°F oven.
14. Roast for 2½ to 3 hours until the meat is fork-tender and easily shreds.
15. Remove the roast from the pot and let it rest for 15 minutes on a cutting board.
16. Meanwhile, stir unsalted butter into the onion gravy until melted and slightly thickened.
17. Slice the rested roast against the grain into ½-inch thick pieces.
18. Serve the sliced beef topped with the caramelized onion gravy. Definitely serve this over creamy mashed potatoes to soak up every drop of that incredible onion gravy. The beef becomes so tender it practically melts in your mouth, while the sweet caramelized onions balance the rich, savory flavors perfectly. I love making extra to use for sandwiches the next day—the flavors only get better overnight.

Asian-Style Bottom Round Stir-Fry

Diving into my kitchen after a long day always feels like coming home, and this Asian-Style Bottom Round Stir-Fry has become my go-to comfort dish that never fails to impress even my pickiest dinner guests. I first discovered this recipe during a busy week when I needed something quick yet satisfying, and now it’s in my regular rotation—perfect for those nights when you want restaurant-quality flavors without the fuss.

Ingredients

– 1 pound thinly sliced bottom round steak
– 3 tablespoons rich toasted sesame oil
– 1/4 cup aromatic low-sodium soy sauce
– 2 tablespoons sweet honey
– 1 tablespoon fiery Sriracha sauce
– 1 tablespoon freshly grated ginger root
– 3 cloves fragrant minced garlic
– 1 large crisp red bell pepper
– 1 cup vibrant snap peas
– 4 tender green onions
– 1 tablespoon velvety cornstarch
– 2 tablespoons cool water
– 2 cups fluffy cooked jasmine rice

Instructions

1. Pat the bottom round steak completely dry with paper towels to ensure proper browning.
2. Whisk together toasted sesame oil, soy sauce, honey, Sriracha, grated ginger, and minced garlic in a medium bowl until fully combined.
3. Pour half of the marinade over the steak slices, tossing to coat each piece evenly, then let marinate for exactly 15 minutes at room temperature.
4. While steak marinates, slice the red bell pepper into thin strips and trim the snap peas, keeping green onions separate.
5. Heat a large wok or skillet over high heat until a drop of water sizzles and evaporates immediately.
6. Add marinated steak in a single layer, cooking undisturbed for 2 minutes to develop a golden-brown crust.
7. Flip steak pieces and cook for another 90 seconds until no pink remains, then transfer to a clean plate.
8. Add bell pepper and snap peas to the hot wok, stir-frying for 3 minutes until peppers brighten and snap peas become tender-crisp.
9. Return cooked steak to the wok along with remaining marinade, stirring to combine all ingredients.
10. Mix cornstarch with cool water in a small bowl until no lumps remain, then pour into the wok.
11. Cook stirring constantly for exactly 1 minute until sauce thickens and coats all ingredients beautifully.
12. Stir in sliced green onions and cook for 30 seconds more until just wilted.
13. Serve immediately over fluffy jasmine rice while hot.

Keeping this stir-fry vibrant and fresh-tasting comes down to that perfect sear on the steak and not overcooking the vegetables. The tender beef practically melts in your mouth against the crisp-tender vegetables, while the sauce strikes that ideal balance between sweet, savory, and spicy. I love serving this in shallow bowls with extra Sriracha on the side for those who want an extra kick, and it pairs wonderfully with a crisp Asian slaw for a complete meal that always disappears quickly.

Peppercorn-Crusted Bottom Round Roast

Nothing beats the comforting aroma of a perfectly seasoned roast filling your kitchen on a crisp fall evening. I first discovered this peppercorn-crusted beauty during a cozy dinner party at my friend’s farmhouse, and after tweaking the technique through several Sunday dinners, I’ve landed on this foolproof version that never fails to impress my family.

Ingredients

– 3 lb bottom round roast
– 3 tbsp coarsely crushed black peppercorns
– 2 tbsp coarse kosher salt
– 4 cloves fresh garlic, minced
– 2 tbsp rich extra virgin olive oil
– 1 cup robust red wine
– 2 cups rich beef broth
– 2 tbsp fresh rosemary leaves
– 1 tbsp unsalted butter

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Pat the 3 lb bottom round roast completely dry with paper towels to ensure proper browning.
3. Rub 2 tbsp rich extra virgin olive oil evenly over the entire surface of the roast.
4. Press 3 tbsp coarsely crushed black peppercorns and 2 tbsp coarse kosher salt firmly onto all sides of the roast, creating an even crust.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
6. Sear the roast for 3 minutes per side until a deep brown crust forms, using tongs to turn it.
7. Remove the roast temporarily and add 1 cup robust red wine to deglaze the pan, scraping up all the browned bits with a wooden spoon.
8. Stir in 2 cups rich beef broth, 4 cloves minced fresh garlic, and 2 tbsp fresh rosemary leaves.
9. Return the roast to the skillet and transfer it immediately to the preheated oven.
10. Roast for 25 minutes per pound until the internal temperature reaches 135°F for medium-rare, checking with an instant-read thermometer in the thickest part.
11. Remove the roast from the oven and transfer it to a cutting board, tenting loosely with foil for exactly 15 minutes to allow juices to redistribute.
12. While resting, place the skillet with pan juices over medium heat and whisk in 1 tbsp unsalted butter until the sauce thickens slightly, about 3-4 minutes.
13. Slice the roast against the grain into ¼-inch thick pieces.
14. Arrange the sliced roast on a platter and drizzle with the warm pan sauce.

Resting this peppercorn-crusted beauty transforms it from good to extraordinary—the crust crackles with each bite while the interior remains remarkably tender and juicy. I love serving thin slices over creamy mashed potatoes or stuffing them into crusty rolls with horseradish cream for the most incredible sandwiches the next day.

Balsamic and Honey-Glazed Bottom Round

Craving something that fills your kitchen with the most incredible aroma while being surprisingly simple to prepare? This balsamic and honey-glazed bottom round has become my go-to Sunday dinner, a recipe I perfected after a happy accident with a nearly-empty honey jar.

Ingredients

• 1 (3-4 pound) bottom round roast
• 1/2 cup rich, aged balsamic vinegar
• 1/3 cup golden, raw honey
• 3 tablespoons robust extra virgin olive oil
• 4 cloves aromatic fresh garlic, minced
• 1 tablespoon finely chopped fresh rosemary
• 2 teaspoons coarse kosher salt
• 1 teaspoon freshly cracked black pepper

Instructions

1. Pat the bottom round roast completely dry with paper towels to ensure a beautiful sear.
2. Rub the entire surface of the roast with the robust extra virgin olive oil, coating it evenly.
3. Season the roast generously on all sides with the coarse kosher salt and freshly cracked black pepper.
4. Heat a large oven-safe skillet over medium-high heat until a drop of water sizzles immediately.
5. Sear the roast for 4-5 minutes per side until a deep brown crust forms, turning with tongs.
6. While the roast sears, whisk together the rich, aged balsamic vinegar, golden raw honey, minced aromatic fresh garlic, and finely chopped fresh rosemary in a small bowl.
7. Remove the skillet from heat and carefully pour the balsamic-honey mixture over the seared roast, coating it completely.
8. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any fat pockets.
9. Transfer the skillet to a preheated 325°F oven and roast until the internal temperature reaches 135°F for medium-rare, about 20-25 minutes per pound.
10. Baste the roast with the pan juices every 20 minutes using a spoon to build a glossy glaze.
11. Remove the roast from the oven when it reaches temperature and transfer it to a cutting board.
12. Tent the roast loosely with foil and let it rest for exactly 15 minutes to allow juices to redistribute.
13. Slice the roast against the grain into 1/4-inch thick slices using a sharp carving knife.
14. Drizzle the accumulated pan juices over the sliced meat just before serving.

My favorite thing about this dish is how the sweet, tangy glaze caramelizes into a sticky crust that gives way to incredibly tender, juicy slices. The resting period is crucial—it transforms what could be a dry cut into something melt-in-your-mouth wonderful. I love serving these slices over creamy polenta or shredding the leftovers for the most incredible steak sandwiches the next day.

Bottom Round Beef Wellington

Growing up, my grandmother always said the best meals were the ones that felt like a warm hug, and this Bottom Round Beef Wellington is exactly that kind of comfort food masterpiece. I first attempted it for a holiday dinner after watching one too many cooking shows, and now it’s become my go-to impressive-but-doable centerpiece for special occasions—though honestly, I’ll make any Tuesday feel special with this on the table.

Ingredients

– 2 lb bottom round beef roast, trimmed of excess fat
– 2 tbsp coarse sea salt
– 1 tbsp freshly cracked black pepper
– 3 tbsp robust extra virgin olive oil
– 1 large yellow onion, finely diced
– 8 oz cremini mushrooms, finely chopped
– 2 cloves garlic, minced
– 1/2 cup dry red wine
– 1 tbsp fresh thyme leaves
– 1 sheet frozen puff pastry, thawed
– 2 tbsp Dijon mustard with whole grains
– 1 large egg, beaten until frothy

Instructions

1. Pat the 2 lb bottom round beef roast completely dry with paper towels.
2. Rub all surfaces with 2 tbsp coarse sea salt and 1 tbsp freshly cracked black pepper.
3. Heat 3 tbsp robust extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear the beef roast for 3 minutes per side until deeply browned crust forms.
5. Transfer the seared beef to a plate and let rest for 15 minutes until cool enough to handle.
6. Add the finely diced yellow onion to the same skillet and cook for 5 minutes until translucent.
7. Stir in the finely chopped cremini mushrooms and cook for 8 minutes until all liquid evaporates.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Pour in the 1/2 cup dry red wine, scraping up all browned bits from the skillet bottom.
10. Cook the mushroom mixture for 4 minutes until wine reduces by half.
11. Stir in the fresh thyme leaves and remove from heat to cool completely.
12. Roll the thawed puff pastry sheet on a floured surface to 12×16 inches.
13. Spread the 2 tbsp Dijon mustard evenly over the cooled beef roast surface.
14. Spread the cooled mushroom mixture in an even layer over the mustard-coated beef.
15. Carefully wrap the puff pastry around the beef, sealing all edges completely.
16. Place the wrapped Wellington seam-side down on a parchment-lined baking sheet.
17. Brush the entire pastry surface with the beaten egg using a pastry brush.
18. Use a sharp knife to score decorative patterns on the pastry surface.
19. Chill the assembled Wellington in the refrigerator for 30 minutes to set.
20. Preheat your oven to 400°F while the Wellington chills.
21. Bake the Wellington for 35 minutes until the pastry is golden brown and puffed.
22. Insert an instant-read thermometer into the beef center—it should read 125°F for medium-rare.
23. Remove from oven and let rest for 15 minutes before slicing.

Something magical happens when you slice into that golden pastry—the flaky layers give way to reveal the juicy, pink-centered beef that just melts in your mouth. Serve thick slices alongside roasted root vegetables, or get fancy with a red wine reduction drizzled over the top for that restaurant-quality presentation that’ll have everyone asking for seconds.

Mexican Spiced Bottom Round Tacos

As someone who’s always searching for ways to transform budget-friendly cuts into something spectacular, I stumbled upon this method during a rainy Sunday when my usual taco plans fell through. After years of testing, I’ve perfected these Mexican Spiced Bottom Round Tacos that consistently wow my family and friends with their incredible tenderness and bold flavors.

Ingredients

• 2 pounds well-marbled bottom round roast
• 2 tablespoons rich extra virgin olive oil
• 1 large sweet yellow onion, thinly sliced
• 4 cloves fragrant garlic, minced
• 2 tablespoons warm ground cumin
• 1 tablespoon smoky paprika
• 1 teaspoon earthy oregano
• 1/2 teaspoon fiery cayenne pepper
• 1 cup rich beef broth
• 2 tablespoons bright lime juice
• 1/4 cup fresh cilantro, chopped
• 8 warm corn tortillas
• 1 cup crisp shredded cabbage
• 1/2 cup creamy cotija cheese

Instructions

1. Pat the 2 pounds well-marbled bottom round roast completely dry with paper towels to ensure proper browning.
2. Season all sides of the roast generously with kosher salt and freshly ground black pepper.
3. Heat 2 tablespoons rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the roast for 4-5 minutes per side until deeply browned, developing that crucial flavor foundation.
5. Remove the roast from the pot and set aside on a plate.
6. Add 1 large sweet yellow onion, thinly sliced to the same pot and cook for 6-8 minutes until softened and lightly caramelized.
7. Stir in 4 cloves fragrant garlic, minced and cook for 1 minute until fragrant.
8. Add 2 tablespoons warm ground cumin, 1 tablespoon smoky paprika, 1 teaspoon earthy oregano, and 1/2 teaspoon fiery cayenne pepper, toasting the spices for 30 seconds to release their oils.
9. Pour in 1 cup rich beef broth, scraping up all the browned bits from the bottom of the pot.
10. Return the seared roast to the pot along with any accumulated juices.
11. Bring the liquid to a gentle simmer, then cover and transfer to a preheated 325°F oven.
12. Braise for 2.5-3 hours until the meat shreds easily with a fork, checking halfway through to ensure there’s still liquid.
13. Remove the pot from the oven and transfer the roast to a cutting board to rest for 15 minutes.
14. Shred the meat using two forks, discarding any large pieces of fat.
15. Stir 2 tablespoons bright lime juice and 1/4 cup fresh cilantro, chopped into the shredded meat.
16. Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
17. Assemble tacos by dividing the shredded meat among the warm tortillas.
18. Top each taco with 1 cup crisp shredded cabbage and 1/2 cup creamy cotija cheese.

The shredded meat becomes incredibly tender while maintaining just enough texture to stand up to the warm corn tortillas. That slow-braised beef develops a melt-in-your-mouth quality that contrasts beautifully with the crisp cabbage and salty cotija cheese. Try serving these with pickled red onions for an extra tangy crunch that cuts through the rich spiced beef.

Conclusion

Mastering tender, budget-friendly meals is easier than ever with these 24 delicious bottom round beef recipes. We hope you find new family favorites among these comforting dishes! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards to save these tasty ideas for later.