What is bottom round roast and why is it good for slow cooking?

Bottom round roast is a lean cut of beef from the hind leg. It's naturally tougher due to less fat and more connective tissue, making it ideal for slow cooking methods like braising. The long, moist heat breaks down these tissues, transforming the roast into incredibly tender, fork-shredding perfection, which is why it's a star in many bottom round roast recipes.

How do I ensure my bottom round roast is tender?

To ensure tenderness, always sear the roast first to lock in flavor, then braise it slowly in liquid at a low temperature for an extended period (typically 3-4 hours in the oven or 6-8 hours in a slow cooker). Allowing the roast to rest after cooking is also crucial for juices to redistribute, resulting in a more tender and moist outcome. These steps are key for truly tender bottom round roast recipes.

Can I make this bottom round roast recipe in a slow cooker?

Yes, this recipe adapts beautifully to a slow cooker! Follow the searing and sautu00e9ing steps (Steps 1-3) in a skillet on your stovetop. Then, transfer the browned roast and all ingredients (liquid included) to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the bottom round roast is fork-tender. You can make the gravy on the stovetop afterwards using the slow cooker liquid.

What are the best side dishes for a bottom round roast?

Classic side dishes for bottom round roast include creamy mashed potatoes, fluffy white rice, or wide egg noodles, all perfect for soaking up the rich gravy. Roasted or steamed vegetables like green beans, asparagus, or a simple side salad also complement the hearty meal wonderfully. You can also add potatoes directly to the pot during the last part of the cooking process.

bottom round roast recipes: 7 Steps to Melt-in-Your-Mouth

Name: Slow-Cooked Bottom Round Roast
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Cuisine: American
Ingredients: 3-4 lb bottom round roast 2 tbsp olive oil; 1.5 tsp salt, or to taste 1 tsp black pepper, or to taste 1 tsp garlic powder 1 large yellow onion, chopped 3 carrots, peeled and roughly chopped 2 celery stalks, roughly chopped 4 cloves garlic, minced 1 cup dry red wine (e.g., Cabernet Sauvignon, Merlot) 3 cups beef broth 2 tbsp tomato paste 1 tbsp Worcestershire sauce 2 bay leaves 1 tsp dried rosemary 1 tsp dried thym; 1.5 lbs small potatoes (optional, e.g., Yukon Gold, red potatoes), halved or quartered 2 tbsp cornstarch (for gravy) 2 tbsp cold water (for gravy)

Ingredients

Scale

3–4 lb bottom round roast
2 tbsp olive oil
1.5 tsp salt, or to taste
1 tsp black pepper, or to taste
1 tsp garlic powder
1 large yellow onion, chopped
3 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
4 cloves garlic, minced
1 cup dry red wine (e.g., Cabernet Sauvignon, Merlot)
3 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 bay leaves
1 tsp dried rosemary
1 tsp dried thyme
1.5 lbs small potatoes (optional, e.g., Yukon Gold, red potatoes), halved or quartered
2 tbsp cornstarch (for gravy)
2 tbsp cold water (for gravy)

Instructions

Step 1: Pat the bottom round roast dry with paper towels. Season generously on all sides with salt, black pepper, and garlic powder. Heat olive oil in a large Dutch oven or oven-safe pot with a heavy bottom over medium-high heat. Sear the seasoned roast on all sides until deeply browned, about 3-5 minutes per side. Remove roast and set aside.
Step 2: Add chopped onions, carrots, and celery to the same pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until vegetables soften. Stir in minced garlic and cook for another minute until aromatic.
Step 3: Pour in the red wine, scraping the bottom of the pot vigorously to deglaze. Let it simmer for 2-3 minutes. Add beef broth, tomato paste, Worcestershire sauce, bay leaves, dried rosemary, and dried thyme. Bring the liquid to a gentle simmer.
Step 4: Return the seared bottom round roast to the pot, ensuring it is mostly submerged in the liquid. Cover tightly with the lid. Transfer the pot to a preheated oven at 325°F (160°C) and braise for 3 hours. If adding potatoes, do so after 2.5 hours of cooking.
Step 5: Once cooked, carefully remove the pot from the oven. Transfer the tender bottom round roast to a cutting board, tent loosely with foil, and let it rest for at least 15-20 minutes. This allows the juices to redistribute.
Step 6: While the roast rests, prepare the gravy. Skim any excess fat from the surface of the braising liquid. Strain the liquid through a fine-mesh sieve into a saucepan for a smoother gravy (optional). In a small bowl, whisk together cornstarch and cold water to create a slurry. Bring the braising liquid to a simmer over medium heat. Gradually whisk in the cornstarch slurry until the gravy reaches your desired thickness. Season with additional salt and pepper to taste.
Step 7: Slice or shred the rested bottom round roast against the grain. Arrange the beef on a platter, pour the luscious gravy generously over the top, and serve immediately with your favorite side dishes.

Notes

For best results, always allow the roast to rest fully before slicing; this ensures the juiciest meat. Leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator or frozen for up to 3 months. This recipe works wonderfully in a heavy Dutch oven or a slow cooker (adjust cook time for slow cooker to 6-8 hours on low or 3-4 hours on high).

Prep Time: 25 minutes
Cook Time: 3 hours 30 minutes
Category: Dinner Dishes
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 5oz beef, 1 cup vegetables/gravy)
Calories: 485 kcal
Sugar: 5 g
Sodium: 750 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0.5 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 105 mg

Keywords: bottom round roast recipes, pot roast, slow cooker beef, oven roast, comfort food, beef dinner, roast beef recipe, family dinner ideas, tender beef, savory gravy

Ingredients

Instructions

Notes

Nutrition

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