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

A bottom round roast is a lean, economical cut of beef from the hind leg. It's muscular with a lot of connective tissue, which means it can be tough if cooked quickly. However, when cooked low and slow through braising or slow cooking, this connective tissue breaks down, resulting in incredibly tender, flavorful meat. It's ideal for methods that involve moist heat over an extended period.

How do you make bottom round roast tender?

The key to a tender bottom round roast is a long, slow cooking process with moist heat. Searing the roast first creates flavor, then braising it in a flavorful liquid (like beef broth and wine) in a covered pot in the oven or a slow cooker allows the muscle fibers and connective tissues to break down gradually, resulting in a fall-apart tender roast. Resting the meat after cooking is also crucial for juiciness.

Can I cook bottom round roast in a slow cooker instead of the oven?

Absolutely! The slow cooker is an excellent method for bottom round roast recipes. You'll still want to sear the roast and sautu00e9 the aromatics on the stovetop first to build maximum flavor. Then, transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the roast is fork-tender. This makes for a convenient and delicious meal.

What are the best side dishes to serve with bottom round roast?

Classic pairings for bottom round roast include creamy mashed potatoes, roasted root vegetables like carrots and parsnips, or egg noodles to soak up the rich gravy. A fresh green salad provides a nice contrast, and a side of green beans or asparagus complements the meal beautifully. Don't forget some crusty bread for dipping!

Bottom Round Roast Recipes: 5 Secrets

Name: Classic Slow-Cooked Bottom Round Roast
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 3-4 lb beef bottom round roast; 2 tbsp olive oil, divided; 1 tsp kosher salt, plus more to taste; 1/2 tsp black pepper, plus more to taste; 1 large yellow onion, chopped; 2 medium carrots, peeled and chopped; 2 stalks celery, chopped; 4 cloves garlic, minced; 1 tbsp tomato paste; 1 cup dry red wine (e.g., Cabernet Sauvignon, Merlot), optional; 3-4 cups beef broth, low sodium; 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 1 bay leaf; 1 tbsp cornstarch (for gravy, optional); 2 tbsp cold water (for gravy, optional)

Ingredients

Scale

3–4 lb beef bottom round roast
2 tbsp olive oil, divided
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper, plus more to taste
1 large yellow onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 tbsp tomato paste
1 cup dry red wine (e.g., Cabernet Sauvignon, Merlot), optional
3–4 cups beef broth, low sodium
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 bay leaf
1 tbsp cornstarch (for gravy, optional)
2 tbsp cold water (for gravy, optional)

Instructions

Step 1: Pat the bottom round roast completely dry with paper towels. Season generously on all sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Step 2: Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering. Carefully place the roast in the pot and sear on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
Step 3: Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened and lightly browned. Add the minced garlic and cook for another minute until fragrant.
Step 4: Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
Step 5: Pour in the red wine (if using) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for 3-5 minutes until reduced by half.
Step 6: Return the seared roast to the pot. Pour in the beef broth until it comes about halfway up the sides of the roast. Add the fresh rosemary, thyme, and bay leaf.
Step 7: Bring the liquid to a gentle simmer on the stovetop. Cover the pot tightly with a lid and transfer it to a preheated oven at 300°F (150°C).
Step 8: Cook for 3 to 4 hours, or until the roast is fork-tender. The cooking time may vary based on the size and thickness of your roast. Check periodically and add more broth if the liquid level gets too low.
Step 9: Once tender, carefully remove the roast from the pot and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15-20 minutes before slicing. Discard the herb sprigs and bay leaf from the pot.
Step 10: While the roast rests, prepare the gravy. Strain the cooking liquid from the pot into a saucepan, discarding any solids. Skim off any excess fat from the surface of the liquid. Bring the liquid to a simmer over medium heat.
Step 11: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a smooth slurry. Gradually whisk the slurry into the simmering liquid, stirring constantly, until the gravy thickens to your desired consistency. Taste and adjust seasonings as needed.
Step 12: Slice the rested roast against the grain into thin pieces. Serve immediately with the homemade gravy and your favorite side dishes.

Notes

For best results, always sear your roast before braising – this creates a flavorful crust. Allowing the meat to rest after cooking is crucial for juiciness. If you don’t have red wine, simply use extra beef broth. Adjust the thickness of your gravy by adding more or less cornstarch slurry.

Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Category: Main Dish
Cuisine: American

Nutrition

Serving Size: 4 oz (112g) meat with gravy
Calories: 350 kcal
Sugar: 4g
Sodium: 550mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 15g
Fiber: 3g
Protein: 30g
Cholesterol: 95mg

Keywords: bottom round roast recipes, slow cooker bottom round, oven roasted beef, pot roast recipe, comfort food, budget meal, braised beef, sunday dinner roast

Ingredients

Instructions

Notes

Nutrition

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