Bottom Round Roast with Mushrooms and Merlot

slices of bottom round roast plated with mushroom sauce.

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5 from 4 reviews

Savor the exquisite pleasure of a flawlessly prepared bottom round roast adorned with mushrooms using our simple recipe—an appetizing and budget-friendly way to relish this economical beef cut! Excellent served with a good Merlot.



For the roast beef

  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 teaspoon dried thyme
  • 2 pounds bottom round roast beef

For the mushroom sauce

  • 1 small onion or a shallot, chopped
  • 1 tablespoon olive oil
  • 8 ounces sliced mushrooms
  • 1/3 cup red wine
  • 2 tablespoons butter


  1. Preheat oven to 450 degrees, convection setting if you have it. Take the bottom round roast out of the refrigerator if you haven’t done so yet. You want the roast to be close to room temperature when you start cooking.
  2. Make the dry rub: combine the garlic powder, salt and thyme in a bowl. Place the bottom round roast on a work surface. Sprinkle the rub over the beef, and use your hands to spread the rub evenly over the roast and rub it in. Set the beef aside to absorb the rub for about 15 minutes.
  3. Roast on high: place the beef on a roasting rack, placed in a roasting pan. Put the roast in the oven, and roast for 15 minutes at 450 degrees.
  4. Finish roasting on lower heat: drop the temperature to 325 degrees, and roast for about 17 to 20 minutes per pound. Check a two pound roast at 35 minutes – our two lb roast came out a nice medium rare after 40 minutes roasting at 325 (55 minutes total roasting time).
  5. Make the mushroom sauce as the beef roasts at the lower temperature. Heat one tablespoon olive oil on medium, then add the onions or shallot. Stir occasionally. When softened, add the mushrooms. Cook about 5 minutes until the mushrooms begin to sweat. Add the cooking wine, bring to simmer and drop to medium low. Simmer the mushrooms until the wine is reduced by about half, then finish the sauce by adding the butter. Stir, and when the butter is melted, reduce heat to low and keep warm while the roast finishes cooking.
  6. Let the roast rest for 10 to 15 minutes after it has reached the desired doneness.
  7. Serve the roast by thinly slicing the roast beef, and plate topped with a bit of the mushroom sauce. Enjoy!


  • Our recipe is based on a small, 2 pound roast. Generally, roast beef recipes can scale up well by allowing for 17 to 20 minutes of low temperature roasting time per pound – that does not include the initial 15 minutes at 450.
  • Double the quantity of the rub ingredients for a larger roast.
  • The bottom round roast is a lean cut with more connective tissue than top round roast. Avoid overcooking this oven roast. Slicing it thinly helps you enjoy the beefy flavors without it getting too chewy.
  • You could drop the salt in the rub to 2 teaspoons if you are trying to keep your sodium intake low.
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