If you love throwing something in the slow cooker so it can cook itself and make the house smell delicious all while you are are working on other things or taking care of kids, you will love this Slow Cooker Beef Roast Recipe. It is nice and easy and everyone is sure to love this bottom round roast because it is a nice and hearty hunk of meat. Slow cooking this beef roast which is fairly low in fat content helps make it tender.
A slow cooker is perfect for making tough cuts of beef roast super tender and flavorful. Here are the best cuts to use:
- Chuck Roast (aka blade roast, shoulder roast): Flavorful, marbled, falls apart when slow cooked.
- Round Roast (bottom round, top round, rump roast) Leaner which makes it a bit drier than chuck, but still works great with added broth/sauce.
I most often use a bottom round beef roast which is a fairly inexpensive cut of beef. I give it a quick braise to seal in the juices and then the slow cooker (AKA crock pot) works great to tenderize this tough cut of meat and turn it into pure deliciousness that pulls apart pretty easy.
Slow Cooker Beef Roast Recipe:
Say goodbye to dry and tasteless beef roast with this foolproof method that guarantees juicy and flavorful results. Whether you’re a beginner or a seasoned cook, this slow cooker recipe will become a go-to dinner recipe.
serves 4
The rule of thumb for cooking a beef roast is to buy 3/4 lb per person of the raw meat. That sounds like a lot but it includes the fat and juices that will cook off the meat and I always prefer to have leftovers than not have enough.
Ingredients:
- 3 lbs. top or bottom round beef roast or chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon rosemary
- 2 cloves of garlic
- 2 tbsp olive oil
- 1 1/2 tbsp Worcestershire sauce
- 1 cup beef stock, beef broth, or red wine
- 2 small onions, diced
- 2 large potatoes, diced
- ½ bag of baby carrots
- ½ bag of broccoli florets
How To Cook Bottom Round Beef Roast:
Prepare the bottom round beef roast by salting and peppering both sides. I also like to peel and slice 2 cloves of garlic and insert those into the meat. I just stick my knife into the meat and then fill the hole with garlic slices in a few different spots on both the bottom and the top of the bottom round roast.
Pour 1 tbsp of olive oil into a large pan over medium-high heat. Sear each side of the bottom round roast for about 2-3 minutes on each side, getting a nice brown and locking the juices in.
Transfer the browned roast along with any browned bits into the slow cooker and sprinkle with rosemary.
I like to use the same large skillet to then go ahead and cook my onions with the last tablespoon of olive oil to a nice golden color with slightly browned edges. Then I pour that in on top of the roast in the slow cooker. Now I add in the broth (and/or wine) to help create a nice, rich gravy which the cooking juices will add themselves to. Add the Worcestershire sauce.
The beef will cook in this liquid which is what makes this a tender pot roast. At the end of the cooking this slow cooker pot roast, the liquid is so full of flavor and deliciousness. Pour this au jus over the meat and veggies before you serve.
Top the meat with all of the potatoes, carrots, and broccoli and cover.
Set the slow cooker to medium heat for about 5 hours or low heat for about 8 hours. A meat thermometer inserted in the thickest part of the roast should read at an internal temperature of 145 degrees F. Slice against the grain, serve, and enjoy!
Recipe Notes:
Searing the beef bottom round roast in the pan first is optional. However, don’t skip it unless you have to because the sear builds up a nice crust and adds a lot of flavor as it caramelizes and browns. Plus, it helps seal in the juices a bit so your meat stays nice and juicy and flavorful.
It is good to let the meat come to room temperature before you sear it. I set mine roast out on the counter still in its plastic from the store for about 30 minutes to 1.5 hours before I sear it.
The Beef Cut: This recipe calls for bottom round roast but you could use a rump roast instead. They are both cut from the Bottom Round. The bottom round is a little more lean if you prefer that or the rump roast is a little more tender with fat if you prefer that.
I swear by Worcestershire sauce. I think it adds so much flavor! However, if you don’t have any on hand, you can substitute 1/2 tbsp of tomato paste and 1/2 tbsp of soy sauce. Alternatively you could substitute 1 tablespoon of dry onion soup mix.
For the best pot roast, I would use fresh garlic. It just packs so much wonderful flavor. However, you can use garlic powder if you are in a pinch.