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Bottom Round Roast Recipe with Zip Style Sauce
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Bottom Round Roast Recipe with Zip Style Sauce

This Bottom Round Roast Beef recipe transforms a lean and often overlooked cut of beef into a tender, flavorful main dish, thanks to a well-seasoned herb crust and a rich, buttery zip style sauce. Perfect for a comforting family dinner or an impressive holiday meal.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 45 minutes
Course: Main Course
Cuisine: American
Keyword: beef with garlic butter sauce, bottom round roast, herbal weight loss recipe, roast beef recipe, zip style sauce
Servings: 7
Calories: 450kcal
Cost: ~$$

Equipment

  • Oven
  • Wire rack
  • Rimmed baking sheet
  • Temperature probe or meat thermometer
  • Small saucepan
  • Mixing bowls
  • Sharp knife

Ingredients

For the Roast:

  • 1 bottom round roast
  • 2 teaspoons kosher salt (for salting)
  • 2 teaspoons vegetable oil (for brushing)
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 teaspoon black pepper
  • 1 teaspoon kosher salt (for herb mixture)

For the Zip Style Sauce:

  • 1 stick of butter
  • 1/2 cup Worcestershire sauce
  • 2 garlic cloves, minced
  • 2 teaspoons rosemary, finely minced
  • 1 teaspoon fresh thyme, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  • Salt the Roast: Rub the roast evenly with 2 teaspoons of kosher salt. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, ideally overnight to allow the salt to penetrate.
  • Prepare the Herb Crust: In a bowl, mix thyme, rosemary, black pepper, and the remaining 1 teaspoon of kosher salt. Pat the roast dry with paper towels. Brush all over with vegetable oil, then apply the herb mixture evenly.
  • Cook the Roast: Place the roast on a wire rack set inside a rimmed baking sheet. Insert a meat thermometer into the thickest part. Roast in a preheated oven at 250°F (120°C) until the internal temperature hits 120°F (about 2 hours). Turn the oven off and let the roast coast to 135°F for medium doneness without opening the oven door.
  • Rest the Roast: Remove the roast and tent it loosely with foil. Let rest for 30 minutes to allow juices to redistribute.
  • Make the Zip Style Sauce: In a saucepan over medium heat, melt the butter. Stir in Worcestershire sauce, minced garlic, rosemary, thyme, salt, and pepper. Bring to a gentle simmer until fully combined and aromatic. Do not boil.
  • Slice and Serve: Using a sharp knife, slice the roast paper-thin against the grain for maximum tenderness. Serve warm with zip sauce generously drizzled over the slices.

Notes

  • The overnight salting is key to tenderizing this lean cut—don’t skip it if time allows.
  • Use a thermometer to avoid overcooking; bottom round can dry out quickly.
  • The zip style sauce adds a savory, buttery finish that elevates this roast to restaurant quality.