Easy Bottom Round Roast Recipe (Crock-Pot)

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

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.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 219kcal

Author Marjory Pilley

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.

Nutrition