Oven Braised Bottom Round Pot Roast

Oven Braised Pot Roast, Bottom Round
Oven Braised Beef Pot Roast. Photo: Diana Rattray
Ratings (34)
  • Total: 3 hrs 35 mins
  • Prep: 20 mins
  • Cook: 3 hrs 15 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
736 Calories
33g Fat
15g Carbs
91g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Servings
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.


  • 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.

  2. Rub beef roast with the garlic and sprinkle generously with salt and pepper. 

  3. Heat oven to 325 F.

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

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

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

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

  8. Serve and enjoy!

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