coconut lemongrass bottom round roast in dutch oven

Coconut and Lemongrass Bottom Round

Last Updated on August 26, 2022

Herbs and spices often used in Thai dishes add a delicious layer of flavor to the bottom round cut. Paired with a fragrant, mildly sweet coconut rice, this dish will take your taste buds on a unique adventure in no time.
This is the perfect Dutch oven dish for a day when the temperature is a bit cooler. It will definitely warm you and your kitchen.
coconut lemongrass bottom round roast

Coconut and Lemongrass Bottom Round

3.91 from 184 votes
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Protein: Beef
Cut: Bottom Round
Course: Main Course
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4 people


  • 1 pkg ButcherBox Bottom Round Roast
  • 1 Tbsp ghee

Dry Rub

  • 1 Tbsp kosher salt
  • ½ tsp black pepper
  • 1 tsp cinnamon

Brasing Liquid and Aromatics

  • ½ head garlic with peel
  • 1 tsp fresh ginger
  • 1 Tbsp lemongrass
  • 2 Thai chilies halved with seeds
  • 1 onion, small roughly chopped
  • ¼ c mirin
  • 1 13.5 oz can coconut milk, unsweetened

Coconut Rice

  • 2 c uncooked jasmine rice
  • 1 c coconut milk, unsweetened
  • 3 c water

Garnishes, optional

  • 1 lime
  • 1 bunch fresh cilantro chopped
  • 1 bunch fresh Thai basil chopped


  • Preheat oven to 300°F.
  • Rub bottom round with dry rub.
  • Preheat Dutch oven on medium heat, add ghee and sear roast on all sides, for 2-3 minutes per side.
  • Add ginger, lemongrass, Thai chilies, onion and garlic. Sauté until onions are golden.
  • Add mirin and coconut milk scrapping the bits off of the bottom of the Dutch oven.
  • Remove from heat, cover and place in oven for 4-5 hours or until meat is fork-tender.

Coconut Rice

  • Mix rice, coconut milk and water and cook according to instructions on package. Once rice is done, let rest uncovered for at least 10 minutes, then fluff rice with rice paddle or fork.
  • Serve roast over rice with squeeze of lime and chopped cilantro and basil.
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