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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.

Sliced crock-pot bottom round roast on platter surrounded by cooked onions and beef consomme.

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 from frozen 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:

Ingredients to make bottom round in crock-pot: bottom roast roast, soy sauce, beef broth, onion, garlic powder, rosemary leaves, and thyme leves.

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 refer to the recipe card below for the full list of ingredients and detailed instructions.

Directions with Pictures

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

Uncooked bottom round roast seasoned with spices on top of onions and surrounded by beef broth in a crock-pot.

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.

Cooked bottom round roast in a crock-pot surrounded by onions and beef broth.

Step 2. Cook on low temperature for 6-8 hours or on high for 3-4 hours. The cooking time will vary with your appliance.

Sliced bottom round roast beef on a pltter with onions.

Step 3. Remove the beef roast from the crock-pot and allow it to rest for about 10 minutes so the juices can redistribute. Tent with aluminum foil to keep warm. Use a sharp knife to cut into thin slices and top with the golden brown onions and juices.

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 3-ingredient keto chaffles. Add a side of fries or homemade chips.
Traditional pot roast. Slow cooker mashed potatoes, mashed cauliflower, and cauliflower colcannon are the perfect starchy side dish. Add your favorite vegetables, such as sauteed baby carrots and crispy green beans, for a memorable Sunday supper.