Name: Beef Bottom Round Roast Recipe (Crock-Pot)
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 2 pounds Boneless beef bottom round roast (Up to 3 pounds; also known as bottom round oven roast, bottom round rump roast, round roast); 2 Tablespoons olive oil (for searing beef); 1 large onion (sliced; sweet, Vidalia, white, or yellow onions); ½ cup low-sodium soy sauce; 1 cup beef broth (low-salt); 1 teaspoon dried thyme leaves; 1 teaspoon dried rosemary; 1 teaspoon garlic powder; 1 Tablespoon cornstarch; 1 Tablespoon water

Make this easy beef bottom round roast recipe in your crockpot for tender slices of beef instead of a shredded pot roast. It slow-cooks over a bed of onions, creating soy-and-herb cooking juices you can serve as au jus or thicken into gravy for a classic roast dinner.

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

Notes from my kitchen

If you want a crock-pot beef roast that you can slice instead of shred, bottom round is a great choice. This lean cut becomes tender while still holding together so you can thinly slice it.

French dip has a special restaurant vibe (in my humble opinion), which I think is the reason this roast became a favorite at our make-ahead meal stores. We sent customers home with French baguettes to pile with thinly sliced beef, top with cheese, and serve with au jus for dipping.

It's still a family favorite at our house because it takes about 15 minutes to prep without soup mix or gravy packets. There are lots of onions, too, which soften and become flavorful enough to spoon right over the sliced beef.

Marjory

Ingredients

Here's what you'll need to make this beef bottom round roast recipe in a crock-pot:

Of special note:

Boneless Beef Bottom Round Roast - You'll need 2 to 3 lbs. You may also see this cut labeled bottom round oven roast or bottom round rump roast.

Bottom round comes from the well-exercised hindquarters of the cow, so it's a relatively lean cut. Cooking it low and slow helps tenderize the meat while allowing it to hold together for juicy slices.

Note: If you want beef that falls apart easily for shredding, chuck roast or brisket is a better choice.

The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.

How to make crock-pot beef bottom round roast

Use these pictures as a guide to make the recipe. The full instructions are in the recipe card.

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

Step 1. Arrange sliced onions in the bottom of the crock-pot to create a natural rack. Place the roast on top, pour in the soy sauce and beef broth, and sprinkle with the seasonings.

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

Step 2. Cook on LOW for 6-8 hours or until the beef is tender. If you're short on time, cook on HIGH for 3-5 hours. Cooking times vary by slow cooker and the size of the roast.

Sliced bottom round roast beef on a pltter with onions.

Step 3. Remove the roast, tent with foil, and rest for 10 minutes. Thinly slice across the grain and serve with the cooked onions. Turn juices into au jus or gravy, if desired.

Expert Tips

Sear for extra flavor. This step is optional, but searing the roast with a little olive oil for a few minutes on each side before adding to the slow cooker creates a flavorful crust and adds depth to the finished dish.
Don't overcook it. Bottom round should be tender but still hold together for slicing. Start checking the temperature and doneness toward the early end of the cooking range, since slow cookers vary.
Slice across the grain. Cut beef against the grain to avoid stringy slices. Muscle fibers run in one direction. Slice the roast in the opposite direction.

Au Jus or Gravy

Don't toss those flavorful cooking juices! While the roast rests, turn them into au jus for French dip or a quick beef gravy to spoon over the sliced roast.

Strain the cooking juices from the crock-pot into a small saucepan. You should have at least 1 cup of liquid.
For au jus: Warm the strained juices and serve as-is for dipping or drizzling over the beef.
For gravy: Mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk it into the cooking juices and simmer over medium-high heat until thickened and bubbly.

What to serve with bottom round roast

For a classic roast dinner, serve the sliced beef and gravy with slow cooker mashed potatoes or mashed cauliflower with cream cheese. Add sautéed baby carrots or crispy green beans to round out the meal.

For French dip sandwiches, tuck the sliced beef and onions into a baguette with provolone or Gruyère and serve the au jus on the side. For a lower-carb option, skip the bread or use 3-ingredient keto chaffles.