What's the best way to cook a bottom round?

In the Oven Sear the roast for 2-3 minutes, and use tongs to turn the roast to continue searing until all sides are golden brown. Transfer the roast to a roasting pan, cover with aluminum foil, and place it on the middle oven rack. Roast for 20-30 minutes per pound, usually about 2 hours for a 4-pound roast.

Do potatoes go on top or bottom of meat in a crockpot?

Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top . Set the heat level: A general rule of thumb is that cooking on the low setting (170 degrees F for most models) takes about twice as long as cooking on high (280 degrees F on most models).

What is the best way to tenderize a bottom round roast?

Using slow-cooking methods or roasting at low temperatures for an extended period helps break down the connective tissues in the meat, resulting in a more tender texture. Since this cut has the best texture when it's cooked low and slow, the best temperature to cook it at is 275F.

Does round roast get more tender the longer you cook it?

Essential Tips for a Tender Top Round Roast More specifically, we mean to cook it using low heat and over a long period, both of which work together to break down fat and tenderize the meat .

How to make round bottom steak tender?

Place steak between two pieces of parchment paper and pound with a meat mallet for 20-30 seconds, until tenderized . Season with salt and pepper on both sides.

What is the best cooking method for round?

This cut of beef is tougher than others, so following a steak recipe and using cooking methods that allow for long, slow cooking times work best for eye of round steak. Slow-cooking, braising, and cooking sous vide are some of the best cooking methods for eye of round steak.

Do you cook a bottom round roast fat side up or down?

5. Place roast fat side up / bone side down on the rack. Placing your roast fat side up lets the fat melt and flow down, moistening the meat as it cooks. There are debates on whether the fat would be enough to baste the lean meat as it melts down, but it makes the surface crispier.

Is bottom round steak tender or tough?

Bottom round steak is one of the toughest steak cuts you'll find in stores . For this reason, you should marinate it before cooking to try to generate additional tenderness and flavor. Cook the steak over high heat, then slice it very thin. The thinner slices will make the tough meat easier to chew.

Easy Bottom Round Roast Recipe (Crock-Pot) (2024)

By Marjory Pilley Published Jan 29, 2024 · Updated Jan 29, 2024

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Learn how to make this easy bottom round roast recipe in your crock-pot to enjoy tender slices of beef on sandwiches and for family dinners.

Easy Bottom Round Roast Recipe (Crock-Pot) (1)

As a kid, ordering French Dip at a restaurant was a special treat. Tender slices of beef were piled on a soft baguette, smothered with cheese, and served with a side of au jus for dipping.

I don't think my mom knew how effortless it would have been to replicate the experience at home with a slow cooker.

But I do! Bottom round roast slow-cooked in a crock pot is delicious, and it's mostly hands-off time. So, it's almost like a night out by the time 5 pm rolls around.

These days, I usually make a low-carb comfort meal out of it with a serving of mashed cauliflower. It's the kind of meal that feels like a hug from the inside, and it's a hit with adults and kids alike.

Why you'll love this recipe:

Set it and forget it. Prepare the ingredients, place them in a slow cooker, and go about your day without worrying about the cooking process.
Versatile. Make this recipe with or without vegetables. Add carrots and potatoes for a flavorful roast.
Delicious au jus. The cooking process creates a rich and flavorful sauce from the meat juices, seasonings, and onions.
Entertaining Made Easy: It's great for family dinners and an impressive option when entertaining guests, allowing you to enjoy the company without being stuck in the kitchen.

Jump to:

Why you'll love this recipe:
Ingredient Notes
Directions with Pictures
Top Tips
Optional Au Jus
Storage
Make it a Meal
More Slow Cooker Beef Recipes
📋 Recipe

Ingredient Notes

Here's what you'll need to make the best bottom round roast in a crock-pot:

Easy Bottom Round Roast Recipe (Crock-Pot) (2)

Boneless Bottom Round Roast - You'll need 2 to 3 lbs. This cut and closely adjacent cuts of beef go by many names at the grocery store, including round tip roast, bottom round oven roast, and rump roast.

They all come from the hindquarters of the cow. Since that area is regularly exercised, it is a lean meat. The longer cook time at a low heat helps to break down the connective tissue, resulting in tender, juicy meat.

Note: Bottom round roast is perfect for slicing. Brisket or chuck roast is better for shredded meat and can be used instead.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Directions with Pictures

Here's how to make bottom round roast in a crock-pot:

Easy Bottom Round Roast Recipe (Crock-Pot) (3)

Step 1. Place sliced onions in the bottom of the crock pot. They serve as a natural rack for the meat and infuse it with additional flavor as it cooks. Next, add the bottom round roast and pour soy sauce and beef broth over the top. Finally, sprinkle seasonings over the beef.

Top Tips

Although this step is optional, searing the roast in a hot skillet before placing it in the slow cooker can add a depth of flavor and improve the texture. Heat olive oil in a pan and sear each side for a few minutes until it develops a nice crust.
Slice beef across the grain to avoid stringy slices of meat. The muscle fibers go in one direction. Slice the roast in the opposite direction.

Optional Au Jus

Au jus is an essential component of the French Dip experience, whether making sandwiches or drizzling it over the meat. Make it while the roast rests. Here's how to do it:

Strain the beef broth left behind in the slow cooker into a medium stock pot. There should be at least 1 cup of liquid.
Combine 1 Tablespoon cold water and 1 Tablespoon cornstarch. Stir the slushy mixture into the stock pot with the beef broth.
Heat the mixture over medium-high heat until thickened and bubbly.

Storage

Hopefully, you have leftover beef for future meals! Store it in an airtight container, such as a plastic bag, removing excess air. If you have any leftover juices from the roast, add a small amount to the bag to keep the meat moist and add flavor when reheating.

Refrigerator: Consumer within 3-4 days.
Freezer: Enjoy with 2 months.
Reheat: Place beef slices in a microwave-safe container with a bit of broth or water drizzled on top. Cover and reheat it at 50% power until heated through. Alternatively, cover and reheat in the oven at low-heat, about 250 °F.

Make it a Meal

Roast Beef Sandwiches. Pile slices of beef on French bread, cover it with mozzarella, provolone, or gruyere cheese, and serve it with a side of au jus for dipping. If you're counting carbs, use a low-carb bread option or chaffles. Add a side of fries or homemade chips.
Traditional pot roast. Mashed potatoes, mashed cauliflower, and cauliflower colcannon are the perfect starchy side dish. Add your favorite vegetables, such as sauteed carrots and crispy green beans, for a memorable Sunday supper.

Easy Bottom Round Roast Recipe (Crock-Pot) (6)

More Slow Cooker Beef Recipes

Slow Cooker Beef Shoulder Roast
Best Crock-Pot Beef Stew with Red Wine
Crock-Pot Beef Bourguignon Recipe

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Easy Bottom Round Roast Recipe (Crock-Pot)

Learn how to make this easy bottom round roast recipe in your crock-pot to enjoy delicious slices of beef on sandwiches and for family dinners.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 15 minutes minutes

Equipment

Slow Cooker - Programmable

Ingredients

▢ 2 pounds Boneless beef shoulder roast Up to 3 pounds; also known as round tip roast, bottom round oven roast, and rump roast.
▢ 2 Tablespoons olive oil for searing beef
▢ ½ onion sliced; sweet, Vidalia, white, or yellow onions
▢ ½ cup low-sodium soy sauce
▢ 1 cup beef broth
▢ 1 teaspoon dried thyme leaves
▢ 1 teaspoon dried rosemary
▢ 1 teaspoon garlic powder

Au Jus (Optional)

▢ 1 Tablespoons cornstarch
▢ 1 Tablespoons water

Instructions

Optional Step: Searing Meat

Heat olive oil in a large skillet or dutch oven over medium-high heat. Pat bottom round roast dry with a paper towel, then brown the beef for several minutes on all sides.

Crock-Pot Assembly

Placed sliced onions in the base of a crock-pot. They will serve as a natural rack for the meat and infuse it with additional flavors as it cooks.
Place the bottom round roast on top of the onions. Pour soy sauce and beef broth over roast and sprinkle thyme leaves, rosemary leaves, and garlic powder over the top.
Cook on low for 6-8 hours.
Remove 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. Thinly slice beef across the grain and enjoy.

Au Ju (Optional)

Mix cornstarch and water together to create a slurry.
Strain the remaining juices from the crock-pot into a medium-sized stock pot. There should be at least 1 cup of liquid.
Stir in the cornstarch slurry, turn the heat to medium-high and cook for several minutes or until the sauce is thickened and bubbly.
Serve sauce on the side for dipping or drizzle over the meat.

Notes

See step-by-step pictures, serving ideas and more expert tips above.

Tips

Although this step is optional, searing the roast in a hot skillet before placing it in the slow cooker can add a depth of flavor and improve the texture. Heat olive oil in a pan and sear each side for a few minutes until it develops a nice crust.
Slice beef across the grain to avoid stringy slices of meat. The muscle fibers go in one direction. Slice the roast in the opposite direction.

Storage

Hopefully, you planned for leftovers for future meals! Store the beef in an airtight container, such as a plastic bag, removing excess air. If you have any leftover juices from the roast, add a small amount to the bag to keep the meat moist and add flavor when reheating.

Refrigerator: Consumer within 3-4 days.
Freezer: Enjoy with 2 months.
Reheat: Place beef slices in a microwave-safe container with a bit of broth or water drizzled on top. Cover and reheat it at 50% power until heated through. Alternatively, cover and reheat in the oven at low-heat, about 250 °F.

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Nutrition

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