How to Cook a Melt-in-Your-Mouth Beef Bottom Round Roast in a Slow Cooker

As a busy home cook I’m always looking for easy budget-friendly ways to put a delicious, homemade meal on the table. That’s why cooking beef bottom round roast in a slow cooker is one of my go-to recipes. This economical cut of beef transforms into a fork-tender, flavorful roast with just a few easy steps.

In this article, I’ll walk you through everything you need to know to make beef bottom round roast in a slow cooker, from choosing the right cut to seasoning and cooking. You’ll learn pro tips and tricks to take your roast from tough to tender and impart incredible flavor. With minimal hands-on time, you’ll enjoy a hearty, comforting meal the whole family will love. Let’s get cooking!

What is Beef Bottom Round Roast?

Bottom round roast comes from the back leg of a cow. It’s a lean, boneless roast that’s budget-friendly but requires slow, moist cooking to become tender. While other cuts like ribeye or tenderloin might be more naturally tender, the bottom round’s affordability makes it perfect for everyday cooking. With the right technique, it can become juicy, savory and delicious.

Benefits of Cooking Beef Bottom Round Roast in a Slow Cooker

Cooking beef bottom round roast in a slow cooker offers several advantages

  • Convenience: Simply prepare the roast the night before and let your slow cooker do the work while you’re out and about. Come home to a house filled with delicious aromas and a perfectly cooked roast.

  • Tender and juicy meat The slow cooker’s low, moist heat gently breaks down the roast’s tough connective tissues over several hours. This renders it incredibly tender and juicy.

  • Intensified flavor: As the roast cooks, the juices mingle with the seasoning and vegetables, infusing it with rich flavor. The result is robust, beefy flavor in every bite.

  • Affordability: Bottom round roast is an economical cut. Slow cooking expands its value, yielding a meal that tastes like you spent hours in the kitchen.

  • Nutrition: Slow cooking actually boosts the nutrients and protein available from meats. You get a nutritious, budget-friendly meal.

How to Choose a Beef Bottom Round Roast

Picking the right roast is key for optimal flavor and texture. Follow these tips:

  • Choose a 3-4 lb roast. This size fits nicely into a 6-quart slow cooker. Larger cuts won’t cook evenly.

  • Look for good marbling. Light marbling provides moisture and flavor. Too much fat results in greasy meat.

  • Go for a deep red color. Bright red indicates the freshest meat.

  • Pick roasts with thin, white fat cap. Thick external fat won’t render properly.

  • Avoid roasts with large pockets of fat, which won’t break down sufficiently during slow cooking.

Preparing Bottom Round Roast for the Slow Cooker

Proper seasoning and searing are vital preparatory steps for flavorful, tender roasts straight from the slow cooker.

Season generously with salt, pepper and spices like garlic, rosemary, and thyme. Rub the seasoning all over the roast to permeate the meat.

Searing is optional but highly recommended. It caramelizes the exterior, enhancing flavor. Heat oil in a skillet over high heat. Brown the roast 2-3 minutes per side.

Once seared, add a beef broth/wine mixture to the slow cooker to provide moisture. Use a 1:1 broth to wine ratio. Pour 1-2 cups around the roast.

How to Cook Bottom Round Roast in a Slow Cooker

Now we’re ready to transform our roast into a succulent masterpiece using the slow cooker. Follow these simple steps:

  1. Prep and season the roast. Sear if desired.

  2. Place aromatic vegetables like onions, carrots and celery into the slow cooker. This boosts flavor.

  3. Place the roast on top of the vegetables and add your broth/wine mixture.

  4. Cook on LOW heat for 8-10 hours. High heat risks overcooking the roast.

  5. Do NOT lift the lid during cooking. This releases heat and moisture, ruining results.

  6. Use a meat thermometer to test for doneness. 145°F is medium-rare, 160°F is medium.

  7. Once done, remove the roast and let rest 15 minutes before slicing.

  8. Make gravy from the juices. Serve over mashed potatoes. Enjoy!

The long, low cooking yields incredibly moist, fork-tender meat that pulls apart easily. Now let’s talk about how to get the most flavor out of your roast.

Seasoning a Beef Bottom Round Roast

One of the keys to flavor is properly seasoning the roast. Here are some of my favorite ways to add big flavor:

  • Dry rubs with salt, pepper, garlic powder, onion powder, smoked paprika, etc. Make your own or use store-bought seasoning blends.

  • Fresh herbs like rosemary, thyme and oregano provide earthy notes. Chop them finely before rubbing into the roast.

  • Spices and chiles like cumin, chili powder and cayenne bring warmth. Use with caution to avoid overpowering the beef.

  • Wet marinades with ingredients like soy sauce, Worcestershire, mustard and red wine penetrate deep into the meat. Let marinate overnight for best results.

  • Quick marinades from broth or wine with garlic, herbs and Worcestershire give a boost of flavor. Just 30 minutes of marinating makes a difference.

Experiment with different flavor combinations to find your favorite!

Expert Tips and Tricks

Follow these pro tips for guaranteed tender, juicy roast:

  • Don’t skip searing! It locks in juices and gives an unbeatable crust.

  • Elevate with umami. Add soy sauce, Worcestershire or mushrooms to the slow cooker for savory depth.

  • Leverage aromatics. Onions, garlic, carrots and celery provide a flavor foundation.

  • Use broth and wine. The liquid braises the meat, adds moisture and becomes a tasty gravy base.

  • Let it rest before slicing. Resting allows juices to reabsorb so they don’t run out when you slice.

  • Slice against the grain. Cutting against the grain shortens the meat fibers for super tender bites.

  • Go low and slow. Be patient – 8-10 hours on low yields the juiciest, most tender results.

Common Questions

If you’re new to cooking beef bottom roast in a slow cooker, here are answers to some common questions:

What size roast should I buy? Go with a 3-4 lb roast for a 6-quart slow cooker. Larger roasts won’t cook thoroughly.

Should I sear the meat first? Yes! Searing helps develop a delicious crust and seals in juices.

How much liquid do I need? Use 1-2 cups of broth, wine or a combo. Too little liquid leaves the roast dry. Too much dilutes the flavor.

What temperature should I cook it to? Cook to 145°F for medium-rare or 160°F for medium doneness. Use a meat thermometer for accuracy.

Can I add veggies to the slow cooker? Absolutely! Potatoes, carrots, onions and celery pair wonderfully. Place them around the roast.

How long does it take to cook? Cook for 8-10 hours on LOW or 4-6 on HIGH. Cook times vary by size, but low and slow always works best.

Should I take the lid off to check on it? No! Removing the lid releases steam and heat. Don’t peek until time’s up.

Serving Your Finished Roast

Crock Pot Bottom Round Roast


Do you need liquid in slow cooker for roast beef?

If your slow cooker is 3/4 full, no extra liquid is required. However, if you’re cooking a smaller amount of food, add 1-2cm of liquid in the bottom of the slow cooker bowl to ensure there’s enough liquid for cooking.

Is it better to cook a roast on high or low in slow cooker?

The meat will be so tender and falling apart, and the vegetables soft. Remember to taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, until reaching your desired flavour. PRO TIP: It’s better to cook pot roast on the low setting rather than the high setting when it comes to pot roast.

How do you keep a roast moist in a slow cooker?

Make sure you have enough liquid to add to the slow cooker. Depending on the recipe you are making this could be – water, broth, beer, stock or a combination of a few. Liquid helps keep the roast moist. When finished, the extra liquid can be discarded or can be used to make a sauce by thickening it or reducing it.

How to cook a bottom round roast in a crock pot?

To cook a bottom round roast in a crock pot, place it on top of the onions. Pour soy sauce and beef broth over the roast and sprinkle thyme leaves, rosemary leaves, and garlic powder over the top. Cook on low for 6-8 hours. Remove the meat from the crock-pot and allow it to rest for about 10 minutes so the juices can redistribute. Keep it warm by tenting with aluminum foil.

How do you cook a beef roast in a slow cooker?

To cook a beef roast in a slow cooker, place it in the cooker and season with garlic and peppercorn. Add onions, carrots, and potatoes. Pour Worcestershire sauce and BBQ sauce on top. Cook on low for 8 hours.

How do you cook a pot roast in a crock pot?

Combine: Transfer the meat to the crockpot. Top it with carrots, onion, and mushrooms. Pour the gravy mix on top and place the lid on the slow cooker. Cooked pot roast. Shred beef with two forks. Cook: Cook on low for 8 to 10 hours, until the meat is fork tender. Shred: Remove the beef from the slow cooker and shred it into chunks with two forks.

How long do you cook roast beef in a crock pot?

Quarter the onions and remove the skins and place in the bottom of the crockpot. Position the roast beef on top of the onions fatty side down. Place the lid on the crock pot. Cook for 6-8 hours on low, or 4-6 hours on high. Once done, remove the roast beef and thinly slice the meat.

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