Oven Braised Bottom Round Pot Roast

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Tested by
Renae Wilson
Updated 03/03/21
Oven Braised Bottom Round Pot Roast

The Spruce / Karen Hibbard
Prep: 20 mins
Cook: 3 hrs 1 mins
Rest Time: 15 mins
Total: 3 hrs 36 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
736 Calories
33g Fat
15g Carbs
91g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 736
% Daily Value*
Total Fat 33g 42%
Saturated Fat 13g 63%
Cholesterol 273mg 91%
Sodium 393mg 17%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 3%
Protein 91g
Calcium 95mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Braising makes this bottom round roast tender and delicious. Apple juice and beef broth team up as the braising liquid, and a bit of vinegar adds tanginess. Serve this roast with mashed potatoes and broccoli or your choice of vegetables for a fabulous family dinner.

Bottom round is also called rump roast. As that suggests, it comes from the upper part of the hindquarters and is lean and flavorful because it is a well-exercised muscle. As well, it can be tough and so it needs to be cooked for a long time at a lower temperature so the meat softens. It is a less expensive roast and so it is a good choice for both flavor and price.

Braising is a cooking technique where you first brown the meat in fat and then cook it slowly in liquid, just enough to provide constant moisture but not so much the meat is submerged. Using the oven allows you to provide constant indirect heat. Alternatively, you can braise in a large heavy pot on the stovetop or in a slow cooker. Bottom round can become dry when it is overcooked.

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Ingredients

  • 1 (3- to 4-pound) beef bottom round roast
  • 2 cloves garlic (finely minced)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 3 to 4 slices bacon (cut in half crosswise)
  • 1 cup onion (chopped)
  • 1 cup apple juice
  • 1 (10 3/4 ounce) can condensed beef broth
  • 4 tablespoons cider vinegar

Steps to Make It

  1. Gather the ingredients.

    Ingredients for braised bottom round roast

    The Spruce / Karen Hibbard

  2. Rub the beef roast with the garlic and sprinkle it generously with salt and pepper. Heat the oven to 325 F.

    Rub the beef roast with garlic, salt and pepper

    The Spruce / Karen Hibbard

  3. In a large Dutch oven or covered oven-safe pot, cook the bacon with onion on the stovetop until the onion is softened.

    bacon and onions cooking in a skillet

    The Spruce / Karen Hibbard

  4. Remove the bacon and onion to a plate and sear the roast in the drippings on all sides.

    bottom round pot roast cooking in a skillet

    The Spruce / Karen Hibbard

  5. Add the onion and bacon back to the pan along with the apple juice and beef broth. Stir in the vinegar.

    Add the onion, bacon, apple juice, beef broth and vinegar to the roast in the pan

    The Spruce / Karen Hibbard

  6. Cover and bake for 2 1/2 to 3 hours, until very tender.

    pot roast cooking in a Dutch oven

    The Spruce / Karen Hibbard

  7. Allow the roast to rest for 15 minutes before serving. This lets the juices absorb into the meat so they won't run out when you carve the roast.

    Oven Braised Bottom Round Pot Roast on a plate

    The Spruce / Karen Hibbard

Tips

  • For a medium-rare roast, remove it from the oven when the internal temperature reaches 135 F and check it at three minutes, by which time it should reach the safe minimum internal temperature of 145 F. If you prefer it medium, remove the roast from the oven at 150 F, and for well done remove it at 165 F.
  • If you have leftover roast, cover it once it is cooled and place it in the refrigerator. Use the roast within four days.
  • Save the braising liquid to use for making a sauce or gravy to accompany the roast. Strain the liquid into a gravy separator if you wish to remove any fat. You can return the juices to the Dutch oven or to a saucepan and bring them to a simmer on the stovetop. Then add a flour-water mixture or cornstarch-water mixture to thicken the gravy.