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."
 
Slow Cooker Bottom Round Beef Roast created by Chefbatmanjc
Ready In:
8hrs 15mins
Ingredients:
8
Serves:
6
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ingredients

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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.

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  1. Michael M.
    I followed the recipe to the tee. After reading the comments I checked on the meat at 7 hours. I took it out of the crock pot and the internal temp was 190. Way way way to over cooked. Meat was over cooked and hard. The carrots and potatoes were not even for tender. The onions were still hard. I put the crock pot on hight for another hour or so to get the veggies soft. I tasted the meat and it had barely any flavor. What a waste of $35
     
  2. barbarakarp11
    This was absolutely delicious! Meat was tender and amount of sauce and vegetables was perfect! Thank you for sharing. Will definitely make this again.
     
  3. Sarah A.
    I agree with another reviewer here, the cooking time was too long for me. I checked it after less than 6 hours (with an old-fashioned meat thermometer, stuck in the side for the most accurate reading) and it temped at 165. Which means after resting, of course, it will be above 170. I will temp after 5 hours next time. I don't think cooking on low for 8 hours will hurt it - mine was a 3.78 lbs bottom round roast, boneless - but if you need it to be done sooner rather than later, taking it out after 5-6 hours won't hurt a thing. I used a 6qt Pioneer Woman slow cooker, and I seared it first. Haven't tried it yet, depending on how earth-shattering the taste is, I may come back here and update it. Or not.
     
  4. Bonnie T.
    You don't list the oven temperature in the directions?
     
  5. wegs220
    The meat turned out well, although I think 8 hours is way too long. I cooked mine 6 hours is 2 separate slow cookers and they ended up being @ an internal temp of 170+. I think maybe I will try 5 hours next time and test the temp at that time.
     

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