Oven Braised Bottom Round Pot Roast

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 12/15/21
Tested by
Renae Wilson
Photo of Renae E. Wilson
Tested by Renae Wilson
Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more.
Learn about The Spruce Eats' Editorial Process
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
Nutrition Facts (per serving)
554 Calories
29g Fat
7g Carbs
63g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 554
% Daily Value*
Total Fat 29g 37%
Saturated Fat 11g 54%
Cholesterol 198mg 66%
Sodium 360mg 16%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 63g
Vitamin C 14mg 68%
Calcium 29mg 2%
Iron 5mg 29%
Potassium 625mg 13%
*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.)

If your experience with pot roast is dried-out meat, this recipe will be a nice surprise. 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, while bacon and onion round out this flavorful piece of meat.

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

Serve this roast with mashed potatoes and asparagus or broccoli or your choice of vegetables for a fabulous family dinner.

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"Very flavorful roast. The apple cider and bacon pair well together, and make a great sauce." —Renae Wilson

Oven Braised Bottom Round Pot Roast Test Image
A Note From Our Recipe Tester

Ingredients

  • 1 (3- to 4-pound) beef bottom round roast

  • 2 cloves garlic, finely minced

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 3 to 4 slices bacon, cut in half crosswise

  • 1 cup chopped onion

  • 1 cup apple juice

  • 1 (10 3/4-ounce) can condensed beef broth

  • 1/4 cup cider vinegar

Steps to Make It

  1. Gather the ingredients.

    Ingredients for braised bottom round roast

    The Spruce / Karen Hibbard

  2. Rub beef roast with garlic and sprinkle generously with salt and pepper. Preheat 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 bacon with onion on stovetop until onion is softened.

    bacon and onions cooking in a skillet

    The Spruce / Karen Hibbard

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

    bottom round pot roast cooking in a skillet

    The Spruce / Karen Hibbard

  5. Add onion and bacon back to pan along with apple juice and beef broth. Stir in 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 roast to rest for 15 minutes before serving. This lets juices absorb and redistribute in the meat, instead of ending up on the platter when you carve the meat.

    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 after 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 any 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.

What is braising?

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.