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!
Servings 6
Calories 32kcal
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
Calories: 32kcal | Carbohydrates: 6g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 17mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 0.2mg