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 of the cow. It's typically tougher than other cuts due to its low fat content and muscle structure. However, this makes it an excellent candidate for slow cooking, as the long, moist heat gently breaks down the connective tissues, resulting in incredibly tender and flavorful meat, perfect for bottom round roast recipes.

How do you prevent bottom round roast from being tough?

The key to preventing a tough bottom round roast is low and slow cooking. Braising it in a slow cooker or Dutch oven with plenty of liquid (like beef broth and wine) for several hours ensures the muscle fibers break down. Resting the meat after cooking also helps redistribute the juices, making it more tender. Overcooking or cooking at too high a temperature can make it tough, so always aim for gentle, extended cooking times for the best bottom round roast recipes.

Can I make gravy directly in the slow cooker after the roast is done?

While you can attempt to thicken the liquid directly in the slow cooker by adding a cornstarch slurry and cooking on high for a short period, it often works better and more consistently to transfer the strained liquid to a saucepan on the stovetop. This allows for more precise temperature control and faster thickening, ensuring a smooth and lump-free gravy for your bottom round roast recipes.

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

Classic side dishes that pair wonderfully with bottom round roast recipes include creamy mashed potatoes, roasted root vegetables (like potatoes, carrots, and parsnips), green beans almondine, or a simple garden salad. The rich gravy from the roast is perfect for drizzling over any of these sides, creating a comforting and complete meal.

bottom round roast recipes: 7 Slow-Cooked Delights for Tender Beef Every Time

Name: Classic Slow-Cooked Bottom Round Roast
Prep time: 20 min
Cook time: PT-493496H28M47S
Total time: PT-493496H28M47S
Cuisine: American
Ingredients: 3-4 lb bottom round roast; 2 tsp salt, plus more to taste; 1 tsp black pepper, plus more to taste; 1 tsp garlic powder; 2 tbsp olive oil (optional, for searing); 1 large yellow onion, chopped; 3 carrots, peeled and roughly chopped; 3 celery stalks, roughly chopped; 4 cups beef broth; 1 cup dry red wine (e.g., Cabernet Sauvignon, Merlot, or additional beef broth); 2 sprigs fresh rosemary; 4 sprigs fresh thyme; 2 tbsp cornstarch (for gravy); 2 tbsp cold water (for gravy)

Ingredients

Scale

3-4 lb bottom round roast
2 tsp salt, plus more to taste
1 tsp black pepper, plus more to taste
1 tsp garlic powder
2 tbsp olive oil (optional, for searing)
1 large yellow onion, chopped
3 carrots, peeled and roughly chopped
3 celery stalks, roughly chopped
4 cups beef broth
1 cup dry red wine (e.g., Cabernet Sauvignon, Merlot, or additional beef broth)
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 tbsp cornstarch (for gravy)
2 tbsp cold water (for gravy)

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Instructions

Step 1: Pat the bottom round roast dry with paper towels. Season generously all over with salt, black pepper, and garlic powder.
Step 2: (Optional: For deeper color and flavor, you can sear the roast. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side. Transfer the roast to the slow cooker.)
Step 3: Place the seasoned (and seared, if applicable) bottom round roast into the slow cooker.
Step 4: Scatter the chopped onion, carrots, and celery around the roast in the slow cooker.
Step 5: Pour the beef broth and red wine (or additional beef broth) over the roast and vegetables.
Step 6: Add the fresh rosemary and thyme sprigs to the slow cooker. Ensure the liquid covers at least half of the roast.
Step 7: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the roast is very tender and can be easily shredded with a fork.
Step 8: Carefully remove the cooked roast from the slow cooker and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15-20 minutes before slicing or shredding.
Step 9: While the roast rests, make the gravy: Strain the cooking liquid from the slow cooker into a saucepan, discarding the cooked vegetables and herbs. Bring the liquid to a simmer over medium heat.
Step 10: In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Gradually whisk the slurry into the simmering liquid, stirring constantly, until the gravy thickens to your desired consistency.
Step 11: Taste the gravy and adjust seasoning with additional salt and pepper if needed.
Step 12: Slice the rested bottom round roast against the grain or shred it, then serve warm with the homemade gravy and your favorite side dishes.

Notes

For best results, allow the roast to rest adequately after cooking; this ensures maximum juiciness. If you don't have red wine, simply use all beef broth. The leftover gravy is fantastic over mashed potatoes or rice!

Prep Time: 20 minutes
Cook Time: 6-8 hours
Category: Main Dishes & Savory Recipes
Cuisine: American

Nutrition

Serving Size: 4 oz (approx 113g meat + sauce)
Calories: 350 kcal
Sugar: 3 g
Sodium: 580 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 15 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 90 mg