How To Cook Outside Round Oven Roast

ByLily

An outside round oven roast turns out best when roasted low and slow, then rested before slicing. If you want to know how to cook outside round oven roast that stays juicy and tender, the answer is simple: low heat, a little liquid, and patience.

This cut comes from the rear leg of the cow. It is lean, budget friendly, and full of beef flavor. But it can turn tough fast if you rush it. Follow the steps below and you will get a roast that slices clean and tastes great.

What Is An Outside Round Oven Roast

The outside round is a lean cut from the hind leg. It sits next to the eye of round and the inside round. Butchers often sell it as a whole roast or cut it into steaks.

Because it has little fat, it dries out easily. That is why slow roasting works so well. The meat needs time to break down its tough fibers.

  • Also called bottom round or outside round
  • Lean, affordable, and widely available
  • Best cooked with moist heat at low temps
  • Great for slicing thin for sandwiches

How To Cook Outside Round Oven Roast

Here is the full method. Read it once before you start so you know what is coming.

What You Will Need

  • One outside round roast, about 3 to 4 pounds
  • Salt and black pepper
  • 2 tablespoons of oil
  • 1 onion, cut into chunks
  • 2 cups of beef broth
  • 1 tablespoon of Worcestershire sauce
  • A roasting pan with a rack
  • A meat thermometer
  • Aluminum foil

Step 1: Bring The Roast To Room Temperature

Take the roast out of the fridge 30 to 60 minutes before cooking. Cold meat cooks unevenly. Pat it dry with paper towels so the surface sears well.

Step 2: Season It Well

Mix salt and pepper and rub it all over the roast. Use more salt than you think you need. A good rule is one teaspoon of kosher salt per pound of meat. Let it sit while the oven heats.

Step 3: Preheat The Oven To 325 Degrees Fahrenheit

Low and slow is the key here. A hotter oven will dry out this lean cut. Set the rack in the middle of the oven.

Step 4: Sear The Roast On The Stove

Heat oil in a heavy skillet over medium high heat. Sear the roast on all sides until it is brown. This takes about 2 to 3 minutes per side. Searing adds flavor and color.

If you are short on time, you can skip this step. But it does make a difference in taste.

Step 5: Set Up The Roasting Pan

Place onion chunks in the bottom of the pan. Put the roast on the rack above them. Pour beef broth and Worcestershire sauce into the pan. The liquid should not touch the meat, or the bottom will boil instead of roast.

Step 6: Roast It Uncovered For 30 Minutes

This first stretch helps the outside form a nice crust. Do not open the oven door during this time.

Step 7: Cover And Continue Roasting

After 30 minutes, tent the pan with foil. This traps steam and keeps the meat moist. Keep the oven at 325 degrees.

Now cook until the internal temperature hits your target:

  • 130 to 135 degrees for medium rare
  • 140 to 145 degrees for medium
  • 150 to 155 degrees for medium well

A 3 pound roast usually takes 1.5 to 2 hours total. A 4 pound roast can take 2 to 2.5 hours. Always trust the thermometer over the clock.

Step 8: Rest The Roast

This step matters more then you might think. Move the roast to a cutting board and tent it loosely with foil. Let it rest for 15 to 20 minutes.

Resting lets the juices settle back into the meat. If you cut too soon, the juice runs out and the roast turns dry.

Step 9: Slice Against The Grain

Look at the direction the muscle fibers run. Cut across them, not along them. Thin slices, about a quarter inch thick, work best for this cut.

Against the grain slicing shortens the tough fibers. This makes every bite easier to chew.

Tips For A Tender Outside Round Roast

  • Never go above 325 degrees Fahrenheit
  • Use a thermometer, not guesswork
  • Add liquid to the pan to keep the air moist
  • Let the meat rest before slicing
  • Slice thin and against the grain
  • Leftovers taste great in sandwiches or soup

Should You Use A Marinade

You can. An acidic marinade with vinegar, wine, or citrus helps tenderize the surface. Soak the roast for 4 to 12 hours in the fridge. Just dry it off before searing so it browns properly.

What If The Roast Comes Out Tough

It happens. If the meat is chewy, it was likely undercooked or sliced wrong. You can fix it by simmering the slices in the pan juices for 20 minutes. This softens the fibers.

How To Store And Reheat Leftovers

Store slices in a sealed container with a splash of broth. They keep in the fridge for 3 to 4 days. Reheat gently in a covered pan over low heat. A microwave works too, but go slow so the meat does not dry out.

Final Thoughts

Cooking an outside round oven roast is not hard. It just takes the right method. Keep the heat low. Add moisture. Watch the temperature. Then rest the meat and slice it thin against the grain.

Do those things and a cheap cut turns into a tender, tasty meal. Try it this week and see for yourself.

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