Bottom Round Roast Recipe | Prepped In Just 10 Minutes

Bottom round roast that is slice with mushrooms and onions surrounding it on a plate.

5 from 5 reviews

This hearty bottom round roast recipe is incredibly juicy and flavorful. It's drizzled in a rich, meaty sauce, and it's packed with the goodness of garlic, mushrooms, and herbs. Best of all, it's ready in about an hour and it's easy enough to make for a weeknight dinner, yet tastes like a 5-star meal!



1 Round Roast (600-700 gr.)

1 tbsp. Olive Oil

Salt and Pepper

1 Onion, sliced

1 tbsp. Garlic, chopped

2 cups Mushrooms, sliced

2 tbsp. Balsamic Vinegar

1/4 cup Sherry

1/2 tbsp. Dried Thyme

2 cups Beef Stock

Serve with Fresh Parsley


  1. Season round roast with salt and pepper.
  2. Heat a dutch oven to medium-high and add the olive oil.
  3. Once hot, sear the roast until golden brown on every side. Remove the roast from the pot.
  4. In that same pot, add the onion and garlic and cook for 10-12 minutes, or until they start to caramelize.
  5. Add the mushrooms and cook for 5 more minutes.
  6. Add balsamic vinegar, sherry, dry thyme, and beef stock.
  7. Return the roast to the pot and cook for 30 minutes at low-medium.
  8. Slice and serve with the sauce and fresh parsley.


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