header image

Swift Black Angus Bottom Round Roast

A classic cut that’s friendly to both your taste buds and wallet, the bottom round roast plays well with garlic mashers, roasted broccoli, and Parmesan. This delicately marbled cut offers big flavor payoff, so you’ll need some extra napkins (it’s that drool-inducing).


  • 3-4 lb. Swift Black Angus bottom round roast
  • 2 cups Italian salad dressing
  • 2 tsp. kosher salt
  • 1 tsp. sugar
  • 1 tsp. dried thyme or oregano
  • 1 tsp. dried basil
  • 1 tsp. freshly ground black pepper
  • 2 cloves garlic, put thru press or finely minced

Garlic Mashed Potatoes & Roasted Broccoli with Parmesan and Lemon

  • 1 head/bulb of garlic
  • 2 tsp. olive oil
  • 2 lbs. white potatoes, peeled, cut into chunks
  • 4 tbsp. butter
  • 2 cups half & half
  • kosher salt, freshly milled black pepper to taste
  • 3 heads broccoli, cut into spears
  • ½ cup olive oil
  • 1 cup grated parmesan cheese
  • juice of 2 lemons
  • kosher salt, black pepper to taste


  1. Combine dressing, salt, sugar, herbs and garlic in a bag large enough to hold bottom round or large bowl. Place the roast in the bag and seal, pushing excess air out. If using bowl, cover with plastic wrap. Marinate roast in refrigerator (turning occasionally) for at least 4 hours or overnight.
  2. Remove roast from bag and place on rack in roasting pan. Splash a little marinade over the roast and place in oven preheated to 325 degrees Fahrenheit. Roast for approximately 20 minutes per pound and remove from oven when an instant read thermometer inserted into thickest part of roast registers 120-125 degrees Fahrenheit for medium-rare.
  3. Loosely tent the roast with foil and allow to rest for 15 minutes before slicing thinly across the grain.

Garlic Mashed Potatoes & Roasted Broccoli with Parmesan and Lemon

  1. Cut ½ inch off the top of the garlic head with a sharp knife. Drizzle the exposed cloves of garlic with olive oil, wrap in foil and roast in a preheated 375 degree Fahrenheit oven until garlic has become tender, lightly browned and fragrant, approximately 30-40 minutes. Unwrap and remove roasted garlic cloves from skin. Mash cloves lightly into a paste with a spatula.
  2. Cover chopped potatoes with cold water in a large pot. Add salt and bring to a boil over high heat. In a separate pot, bring cream and butter to a simmer over low heat.
  3. Drain potatoes when tender and mash along with roasted garlic paste. Add cream and butter. Season to taste with salt and pepper. Raise oven temperature to 425 degrees Fahrenheit.
  4. In a large bowl, toss broccoli spears with olive oil, salt and pepper to taste. Lay broccoli on a non-stick cookie sheet and roast in oven until browned, about 30-40 minutes. Place roasted broccoli spears back into a large bowl, drizzle with lemon juice and toss with the grated parmesan cheese.

View all recipes >