Beef Bottom Round Roast Recipe (Crock-Pot)

Crock-pot beef bottom round roast cooks low and slow until tender and sliceable, with savory onions and flavorful juices for au jus or gravy.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 219kcal

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

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

Place 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 the soy sauce and beef broth over the beef roast. Sprinkle thyme leaves, rosemary leaves, and garlic powder over the top.
Cook on LOW for 6-8 hours for the best results, or on HIGH for 3-5 hours. The roast is ready when a fork or thin knife slides into the meat easily and with little resistance, but the roast still holds together for slicing.

Start checking for doneness toward the early end of the cooking range. Slow cookers vary, so yours may need more or less time.

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.

Strain the remaining juices from the crock-pot into a medium-sized stockpot. There should be at least 1 cup of liquid. Warm on the stovetop and serve on the side for au jus.
For gravy, mix cornstarch and water together to create a slurry.
Stir the cornstarch slurry into the strained juices, turn the heat to medium-high, and cook for several minutes or until the sauce thickens.
Serve gravy on the side or drizzle it over the meat before serving.

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.

Storage:

Store leftover sliced beef in an airtight container with a little of the cooking liquid to help keep it moist.

Refrigerator: Store for 3-4 days.
Freezer: Freeze for up to 2 months.
Reheat: Add a splash of broth or cooking juices, cover, and reheat gently in the microwave at 50% power or in a 250°F oven until warmed through.