Community Pick
Slow Cooker Bottom Round Beef Roast
"My husband hates bottom round roast. Says it's always tough. I made this for him and he loved it, then I told him what it was. He couldn't believe it! It was fork tender and had an awesome flavor."
photo by Chefbatmanjc
- Ready In:
- 8hrs 15mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 -4 lbs bottom round beef roast
- 1⁄2 cup Worcestershire sauce
- 1⁄2 cup barbecue sauce
- 1 tablespoon garlic salt
- 1 tablespoon fresh ground pepper
- 1 lb onion
- 1 lb carrot
- 2 lbs potatoes
directions
- Place beef roast in slow cooker.
- Season with garlic and peppercorn.
- Add onions, carrots, and potatoes.
- Pour Worcestershire sauce and BBQ sauce on top.
- Cook on low for 8 hours.
Questions & Replies
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Can I put it on high for 2 hours as I’m running late -
Won't the carrots, onions and potatoes over cook if put in same time as roast???/ -
Ok. Bought a beef round bottom round roast. I wan to use my slow cooker. Braise or not first? I have overdone even chicken breast in my new cooker?? the roast is a thick cut 2.4lbs. HELP -
I've never added BBQ sauce to a pot roast. Seems like it would make it sweet instead of savory. For those of you that have made it, was it sweet? -
i have a 2.3lb roast will this change the cooking time?
see 8 more questions
Reviews
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This was my first time using a crockpot, i was looking for something easy with very few ingretients... This recipe was super easy to follow, i picked it because i had all the ingredients in my pantry. I have used this recipe two times in the last month, yes! I love it that much!! However the first time i made it the meat turned out on the dry side but very tender, the second time i made it I seared the meat on all side as another member suggested... And oh boy it came out so juicy and delicious!! I also added mushrooms and 2 cloves of garlic. I used spicy BBQ sauce, it was sweet and spicy!! sooo good!! This recipe is a keeper!!!
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This is an excellent recipe! I was really worried that it would be too salty with that much garlic salt and too peppery with that much pepper, but it was just right. My son won't eat most roast recipes, but he ate this one. I shredded the beef & let him think it was pulled pork BBQ at first. He really liked it. Thanks for a great & easy recipe!
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This is such a good roast! I took some of the juices and made a gravy with it and put it over the meat, so juicy and not tough in the slightest. I have always had a problem with tough roasts, not this, and the flavor is YUMMY!! Thanks for such a GREAT recipe!
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Barbecue sauce with onions, potatoes and carrots?? Gross!! -
Simpler recipe. Use Campbell’s Golden Mushroom soup (NOT the cream of mushroom) mixed with one can of water. Add 4 Lb bottom round roast. I sliced mine into six steaks so it could absorb more flavor. Low in crockpot for 8 hours. With a few hours left add carrots and fingerling potatoes. So good!
see 21 more reviews
Tweaks
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I used an oval shaped Hamilton Beach approx. 8-10 quart slow cooker w/high/low/warm settings and a timer w/10 hr+ option 1) DO NOT SEAR FIRST, you can get juicy results w/o this step 2) Use roasted garlic & cracked black pepper: SMASH the cloves into a paste (3-6 depending on size), rub on all sides & then rub cracked black pepper on all sides 3) Use small round potatoes (mine weren't red, they had purple skin) 4) Add 1/2 cup beef broth & stir all 3 liquids together well in 1 cup (my BBQ sauce was very mild, not spicy or flavored, VERY basic) 5) Use baby carrots 6) Add 8+oz. sliced baby portabella mushrooms for depth & richness 7) VERY IMPORTANT: layer the ingredients instead of mixing them all together! 3.5 lb. roast w/rubbed garlic & cracked black pepper goes in 1st, then layer onions sliced in 1/4" slivers around sides & sprinkle some on top. Next put the small potatoes around the roast, then the baby carrots, then the mushrooms. SLOWLY, pour the liquid on top. My roast was only slightly visible after being surrounded by the veggies, and the liquid was not visible at all. After 8 hrs cooking & 1 hr standing, this was a super rich & delicious fall apart roast, and after shredding, the result was very much like a stew. The liquid was clear and absorbed well into the veggies when I chunked them for serving. I toasted ciabatta rolls very crisp, then ladled the stew on top. For me, this came out almost as a beef bourguignon without the fuss. I saw a photo of something sliced & mine was nothing like that, but it was fantastic & I loved using the recipe to build from. Thanks J Zoch!
RECIPE SUBMITTED BY
J Zoch
United States
