Bottom Round Roast

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 97.5
  • Total Fat: 3.9 g
  • Cholesterol: 38.0 mg
  • Sodium: 182.8 mg
  • Total Carbs: 0.4 g
  • Dietary Fiber: 0.1 g
  • Protein: 14.2 g

View full nutritional breakdown of Bottom Round Roast calories by ingredient
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Oven roasted bottom round (rump, tri-tip, eye round) with a savory rub. Oven roasted bottom round (rump, tri-tip, eye round) with a savory rub.
Number of Servings: 32


    1 4-5 lb bottom round
    (any inexpensive cut)
    2 T garlic powder, or equivalent minced or fresh
    2 t Himalayan salt
    1 t freshly ground mixed peppercorns
    1 T dried thyme
    2 T coconut oil


Original recipe also calls for rosemary


Bring roast to room temp
rinse and pat dry
rub all over with coconut oil (or your oil of choice)
mix dry ingredients and rub well into all sides of roast

Place fat side up in a baking pan fitted with a rack
Cook at 400 degrees for 15 minutes
Reduce temp to 300 degrees and continue to cook until thermometer reads 130 degrees (for medium)
Remove and rest 10 - 15 minutes before carving

Slice thinly to serve.

May add parboiled vegetables (quartered potatoes, carrots, fennel bulb, onion) to pan to roast while meat cooks.

Serving Size: 32 2-oz portions

Number of Servings: 32

Recipe submitted by SparkPeople user EXOTEC.

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