Slow Cooker Bottom Round Roast
This bottom round roast recipe for the slow cooker couldn’t be simpler! With no extra steps, you can set it to braise for hours in the slow cooker resulting in the most tender slices to slice and serve. Don’t forget to add a drizzle of savory gravy made right from the broth!
What’s To Love About This Recipe
- With the slow cooker, this is a no-fuss way to prepare a roast with basically foolproof results.
- This recipe makes a good-sized portion with plenty to serve and lots of leftovers to enjoy with vegetables and potatoes or on sandwiches.
- Adding onion, garlic, and seasoning to the slow cooker creates a delicious and aromatic flavor.
- Bottom round roast is a more economical roast, than other cuts of beef, and the slow cooker is an easy way to create juicy, tender meat with a savory gravy.
What is bottom round roast?
The bottom round roast is a cut from the lower rump of a cow, near the hind legs. It is also called “rump roast” and is similar to (but tougher than) top round roast.
Because this is a tough, muscular portion of meat, it must be cooked properly to break down the muscle fibers and tenderize it enough to eat. To prevent it from drying out, bottom round roast needs to be cooked low and slow and braised in the cooking liquid.
Bottom round roast is usually sliced and served with gravy.
Ingredients Needed
- Bottom round roast – If you’re new to trying different types of beef in the slow cooker, this is a great option! A 2-pound roast will fit in an average slow cooker (5-6 quart size).
- Onion – Use 2 small or 1 large onion for added aromatics. Cut the onion(s) into long slices lengthwise to place around the round roast and easily serve on the plate if desired.
- Garlic – Fresh garlic works wonders for slow-cooking a roast and infusing lots of flavor. Peel and smash 4 cloves and add them around the roast in the slow cooker.
- Homemade Garlic and Herb Seasoning – This is one of my favorite seasonings for beef, pork, and poultry dishes. You can also use any store-bought variety, but if it does not contain salt, you will want to add some to bring out the flavors in the meat.
- Beef bone broth – Bone broth adds extra richness and nutrition to the roast and the gravy. Since you’ll use the broth to create gravy at the end, a high-quality broth will really make a difference in flavor.
- Flour or cornstarch – Mix flour or cornstarch with an equal portion of water to create a slurry. This thickens the broth into a nice gravy for serving over slices of roast or potatoes and veggies.
How To Make Bottom Round Roast In The Slow Cooker
- Add the roast to the slow cooker and nestle the onion slices and garlic around it.
- Press herb and garlic seasoning into the top of the roast.
- Carefully pour beef broth around the roast.
- Cover and cook on low for 8-9 hours or high for 3-4 hours.
- Remove the roast from the slow cooker, let rest for 30 minutes, then slice to serve.
- Optional: To make gravy to serve with the roast, strain the juices into a pan and whisk in a slurry using flour or cornstarch. Continue to whisk the simmering liquid until it thickens. Remove from heat.
Expert Tips for Making The Best Round Roast
It’s super simple to cook a delicious bottom round roast in the slow cooker, but there are a few tips to make it easier and ensure it turns out perfect every time.
- You can definitely add veggies like potatoes and carrots if you like. Cut them into roughly equal sizes for even cooking, and use at least a 5-quart slow cooker to ensure it is not too crowded.
- This cut of meat needs plenty of liquid when cooking to prevent it from being dry or chewy. I recommend using a high-quality beef bone broth, which will also be used for the gravy.
- Allow meat to rest before slicing to allow the meat to absorb the juices evenly. Giving it this extra time helps ensure it is juicy and tender!
- Since this is a tougher cut of meat, it works best sliced instead of shredded.
- You can cook this roast on either a low or high setting, but you’ll get the best results for a more tender roast when cooked on low.
What To Serve With Bottom Round Roast
Just about any slow-cooked roast is delicious with potatoes and veggies. One of the best pairings is sliced bottom round roast served with Slow Cooker Mashed Potatoes and Sautéed Green Beans with Garlic.
If you haven’t already added extra veggies into the slow cooker, try other delicious sides such as Savory Mashed Sweet Potatoes and Slow Cooker Creamed Corn.
Storing and Reheating
Store leftover roast in the refrigerator for up to 3 days, or freeze slices in an airtight container for up to 3 months.
Reheat in the microwave on reduced power or in a skillet on low heat.
Slow Cooker Bottom Round Roast
Equipment
- Slow Cooker
Ingredients
- 2- pound bottom round roast
- 2 small or one large onion sliced
- 4 cloves garlic peeled and smashed
- 2 tablespoons Homemade Garlic and Herb Seasoning
- 1 cup beef bone broth
- 2 tablespoons flour or cornstarch
Instructions
- Add roast to slow cooker and nestle onion slices and garlic around it
- Press herb and garlic seasoning into the top of the roast
- Carefully pour beef broth around the roast
- Cover and cook on low for 8-9 hours or high for 3-4 hours
- Remove, let rest for 30 minutes, then slice to serve
- Optional: To make gravy to serve with the roast, strain the juices into a pan and whisk in a slurry using flour or cornstarch. Continue to whisk the simmering liquid until it thickens. Remove from heat.
Notes
- Store leftover sliced roast in the fridge for up to 3 days or freeze in airtight containers for up to 3 months.
- Low heat is the preferred setting to achieve the best results for tender meat.
- Bottom round rest is best sliced rather than shredded.
Nutrition
Alternative Way To Make Bottom Round Roast
Switch up your slow cooker routine by trying this recipe with a different method – the Instant Pot! Follow these modified directions:
- Season the roast by pressing the mixture into all sides, slice the onion, and peel and smash the garlic cloves.
- Turn the Instant Pot to sauté mode and add enough olive oil to cover the bottom of the pot. Add the roast and sear each side for a few minutes.
- Remove the meat from the Instant Pot, and use a spatula to deglaze the pot by scraping up browned residue from the meat. Pour in the beef broth.
- Return the roast to the pot and add the onions and garlic around the roast. Seal the lid and turn to high pressure for 60 minutes. Allow a natural release.
- Remove the roast from the Instant Pot and allow it to rest for 20-30 minutes before slicing. Prepare the gravy as originally directed.