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slices of worcestershire marinaded bottom round roast on a wooden cutting board
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Worcestershire Marinated Bottom Round Roast

Worcestershire marinated bottom round roast is a tender, flavor packed roast beef recipe. Marinating the beef for a longer period of time gives you a fall apart roast that makes a lovely centerpiece for a traditional Sunday dinner.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Dinner, Entree, Main Course
Cuisine: American
Servings: 8
Calories: 307kcal
Author: Meaghan - The Quicker Kitchen

Ingredients

  • 3 lb bottom round roast
  • 2 cups Worcestershire sauce
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tbsp extra virgin olive oil
US Customary - Metric

Instructions

  • Add the Worcestershire sauce and dried herbs to a large ziplocking bag, then add the roast to it. Seal and refrigerate, turning every few hours, for 24 hours.
    3 lb bottom round roast, 2 cups Worcestershire sauce, 2 tsp dried thyme, 1 tsp dried rosemary, 1 tbsp extra virgin olive oil
  • Remove the marinaded beef from the refrigerator 1 hour prior to cooking, and let it rest at room temperature.
  • Using tongs remove the roast from the marinade and transfer it to an oven safe dish, or skillet. Drizzle the olive oil evenly out overtop.
  • Bake at 450° for 20 minutes, then reduce the heat to 350° and let the beef cook for another 35-40 minutes- until a meat thermometer reads 111° (medium rare).
  • Carefully remove the roast from the oven, and transfer it to a serving plate. Cover it loosely with foil and let it rest for 20-30 minutes- until the internal temperature has risen to 125° (perfect medium rare!).
  • Slice the beef and serve warm.

Notes

  • For an easy one pan meal, roast the bottom round roast with root vegetables like potatoes and carrots and onions.
  • Don't worry if the the meat is the desired finished temperature when you pull it out of the oven. You can take the meat out about 10 degrees below the desired doneness temperature, cover it with foil and let it rest on the counter. The residual heat will continue cooking the meat as it rests.
  • This is super delicious with a loaf of good crusty bread to soak up all the juices.

Nutrition

Calories: 307kcal | Carbohydrates: 13g | Protein: 38g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 105mg | Sodium: 989mg | Potassium: 1132mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 64IU | Vitamin C: 9mg | Calcium: 111mg | Iron: 7mg