Bottom and Top Round Roasts: Super Slow Roasting

These roasts come from the rump of the cow and are lean, boneless roasts. They make a wonderful slicing roast if cooked to just medium rare in the oven. We especially love the leftovers sliced thinly for roast beef sandwiches the next day.

We recommend a dry rub like the one below or other seasoning mix, rubbed into the outside of the roast. Heat your oven to 325,  and cook the roast for 30 minutes at this temperature. Then turn the heat down low to 170 degrees and cook the rest of the way at a low heat. This helps the meat cook gently and avoids overcooking. Expect it to take one and a half to two and a half hours to finish cooking, 30-45 minutes per pound. We recommend 125 to 135 degrees as a finished internal temperature.

garlic rosemary rub:


2 tablespoon dried rosemary

2 teaspoons garlic powder or 3 cloves of minced garlid

1 tablespoons coarse salt

2 teaspoons freshly ground black pepper