When the air turns crisp and apples are at their best, this Easy Apple Harvest Bottom Round Roast is exactly the kind of dinner the season calls for. Tender beef roasts alongside little potatoes, butternut squash and thick apple wedges, while a layer of apple butter adds a sweet-and-savory finish to every bite.
It looks and tastes like a special Sunday supper, but the prep is refreshingly simple. Pick up the ingredients, add everything to one roasting pan, and let the oven do the work. With just 15 minutes of prep, this cozy harvest meal is an easy way to bring everyone to the table.
Why You’ll Love This Harvest Roast
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Simple preparation: The whole meal comes together in one roasting pan.
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Full of fall flavor: Apples, butternut squash and apple butter give classic roast beef a seasonal twist.
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A complete dinner: Beef, potatoes, squash and fruit cook together, so there is no need to plan several side dishes.
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Made for sharing: This recipe serves six and makes a comforting family meal or casual weekend dinner.
Choosing Your Ingredients
Bottom round roast
A 3- to 4-pound bottom round roast is lean, flavorful and ideal for slicing thinly. Season it well with salt and pepper before it goes into the oven.
Apples
Choose apples that hold their shape when cooked. Firm varieties such as Honeycrisp, Pink Lady, Braeburn or Granny Smith are all good options. Cut them into thick wedges so they become tender without falling apart.
Butternut squash and little potatoes
Butternut squash brings color and gentle sweetness, while little potatoes make the meal hearty and satisfying. Cut the vegetables into evenly sized pieces to help them cook at the same rate.
Apple butter
Apple butter is the ingredient that ties the entire dish together. As the roast cooks, it creates a rich glaze that complements both the savory beef and the sweet fall produce.
Easy Apple Harvest Bottom Round Roast Recipe
Prep time: 15 minutes
Cook time: 2 to 2 1/2 hours
Servings: 6
Ingredients
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1 bottom round roast (3 to 4 pounds)
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1/2 cup prepared apple butter
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1 1/2 pounds little potatoes, halved
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1 small butternut squash, peeled and cubed
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2 apples, cut into thick wedges
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2 tablespoons olive oil
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Salt and pepper, to taste
Directions
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Preheat the oven to 325°F. Season the roast generously with salt and pepper, then place it in a roasting pan and roast for 1 hour.
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Remove the pan briefly from the oven and spread the apple butter over the roast.
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Toss the halved potatoes and cubed butternut squash with the olive oil, salt and pepper. Arrange the vegetables around the roast and return the pan to the oven for 45 minutes.
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Add the apple wedges around the roast. Continue roasting for 20 to 30 minutes, or until the vegetables are tender and the beef reaches a safe internal temperature. For tenderness, remove the roast at 140°F. Rest for 15 minutes, ensuring it reaches 145°F.
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The USDA recommends cooking beef roasts to at least 145°F, followed by a minimum 3-minute rest.
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Transfer the roast to a cutting board. Slice thinly against the grain.
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Serve the sliced roast with the roasted potatoes, butternut squash, and apples. Spoon the pan juices over the top, if desired.
Tips for a Tender, Flavorful Roast
Use an instant-read thermometer rather than relying on cooking time alone, since the exact timing will vary with the size and shape of the roast. Letting the meat rest before slicing is important, too—it gives the juices time to settle and makes the roast easier to carve.
Because bottom round is a lean cut, slice it thinly and always cut against the grain. For easy cleanup and even cooking, use a roasting pan large enough to hold the vegetables in a single layer around the beef.
A Cozy Dinner Made Simple
Sweet apples, savory beef and colorful roasted vegetables make this meal feel like fall on a plate. Serve it straight from the roasting pan for a relaxed family supper, then refrigerate any leftovers for easy lunches or roast beef sandwiches the next day.
Ready to make it? Grab your roast, produce and apple butter at the Farm Market, then bring this simple harvest dinner home to your table.
Food-safety reference: USDA Safe Minimum Internal Temperature Chart.
