you’ll read through this and suddenly realize you should have been making it instead of buying it.
Fresh roast beef at home. It seems like it would be so difficult… curing or brining, hours of slow roasting, trimming. Super salty and probably pumped full of nitrates, it’s one of the most popular cuts at a deli or grocery store. It could not be more simple though. Also, no nitrates here! We’re talking out of the package, minimal trimming, seasoning, roasting, done.
Everyone is flocking for the magic cuts: brisket, short ribs, plate ribs, flank steak, anything that’s generally marbled with fat and incredibly tender. Today we’re talking about bottom round roast, one of my favorite unappreciated cuts. This is an incredibly tough cut, one you’ll have to chew and chew, if you were to slice this thick.
This is a recipe that can be done using a smoker or an oven, and I’ve used each method depending on the recipe or the weather. There are two main ways to tackle this. Roasting or Reverse-Searing.
- Roasting: You will cook the meat until a finished temperature of 140°F and let it rest overnight.
- Reverse-Sear: Cook the meat until 125°F internal temp, then rest it while you’re cranking up the heat for searing. Sear until 140°F and let it rest overnight. (For more details on the process follow this guide. )
So suddenly you are reading this, ready for piles of sliced beef ready to be consumed and you’re thinking this is WAY too much effort. Wrong. The full cook takes about 90 minutes from start to finish, even if you’re going to sear. There’s no excuse for you now!
Let’s get to it: Bust out that Bottom Round Roast and get ready to cook!
Savory Mustard Rub:
- 1/3 C yellow mustard
- 1 tbsp yellow mustard seed
- 3 tbsp fresh ground black pepper, coarse
- 2 tbsp Worcestershire sauce
- 2 tbsp ancho chile powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp salt, add more to taste
Mix all of the ingredients together. TASTE because you’ll need to make sure it’s salty enough for your preference. Beef needs a little extra salt. Rub this all over the bottom round roast, aggressively, and let it sit at room temp before you heat up the smoker to 225°F. It’s helpful for the seasonings to have some times to set in.
Smoke for around 70-90 minutes, until the beef registers an internal temp of 140°F. Remove from smoker and let it cool off.
DO NOT SLICE! This will be juice bomb waiting to drip off your cutting board, onto your floor, spilling it’s flavors and secrets everywhere. I know this will take all of your willpower but you can do it!
Wrap the roast in plastic wrap, and place in the fridge overnight. The flavors will intensify and the juices will remain in the beef, allowing it to be incredibly moist and tender the next day when you finally get to slice your joy into thin strips of salty, smoky deliciousness.