Slow Cooker Bottom Round Roast
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Slow cooker bottom round roast made with simple seasonings and beef broth, cooked until tender. Serve over rice or mashed potatoes.
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Bottom round is a lean cut, so give it plenty of time in the slow cooker. I shred mine around the 8-9 hour mark, once it pulls apart easily, then let it finish cooking in the broth. This gets the juices into the shredded meat and keeps it moist for serving and reheating.
Most of the cooking time is hands-off, and you only need a few ingredients to get it started. It’s also a good meal to make ahead since the leftover beef reheats well in its juices.
This is a great dinner for a day when you can get everything started early. Give the roast plenty of time to tenderize, then shred it and let it soak up those juices before serving.
We like to serve with Instant Pot Jasmine Rice or my homemade Mashed Potatoes Recipe.
Quick Bites About This Recipe
Flavor: Savory beef with garlic and seasoned salt.
Skill Level: Easy. Sear, slow cook, and shred.
Make Ahead: Reheats well in its cooking juices.
Freezer Friendly: Yes, up to 3 months.
Slow Cooker Bottom Round Roast Ingredients
- Bottom round roast: I used a 2 1/2 pound roast, but you can use 3-4 too!
- Avocado oil: For searing the beef. Another neutral cooking oil works too.
- Granulated garlic: Seasons the roast and cooking liquid.
- Lawry’s seasoned salt: Start with 1 1/2 to 2 teaspoons, then add more at the end if needed.
- Better Than Bouillon beef base: Adds beef flavor to the cooking liquid. It also adds salt, so taste before adjusting the seasoning.
- Water: Mix with the beef base to make the broth.
How to Make Slow Cooker Bottom Round Roast
Heat the avocado oil in a skillet over medium-high heat. Sear the roast on all sides, then transfer to the slow cooker.
Dissolve the beef base in the water, then pour it around the roast along with the seasonings. Cover and cook on low for about 10 hours.
Around 8-9 hours, check for tenderness. If the beef pulls apart easily, shred it and return it to the juices. Otherwise, continue cooking before shredding.
Cover and let the shredded beef finish cooking in the juices. Taste and add more seasoned salt if needed.
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate: Store with juices in an airtight container for 3-4 days.
Freeze: Freeze with juices for up to 3 months. Thaw in the refrigerator.
Reheat: Warm with juices on the stovetop or in the microwave until heated through.
Recipe Tips and Notes
- If the roast is difficult to shred, it needs more cooking time.
- Keep the lid closed between checks.
- Let the shredded beef finish cooking in the juices to keep it moist.
- Taste before adding more seasoned salt.
Slow Cooker Bottom Round Roast
Video
Equipment
Ingredients
- 2 1/2 pounds bottom round roast
- 1 tablespoon avocado oil
- 1 1/2 tablespoons granulated garlic
- 2 teaspoons Lawry’s seasoned salt
- 1 1/2 tablespoons Better Than Bouillon beef base
- 4 cups water
Instructions
- Heat the avocado oil in a large skillet over medium-high heat. Sear the roast for about 2-3 minutes per side, until browned on all sides.2 1/2 pounds bottom round roast, 1 tablespoon avocado oil
- Transfer the roast to the slow cooker.
- Dissolve the Better Than Bouillon beef base in the water, using warm water if needed. Pour around the roast along with the seasonings.1 1/2 tablespoons granulated garlic, 2 teaspoons Lawry’s seasoned salt, 1 1/2 tablespoons Better Than Bouillon beef base, 4 cups water
- Cover and cook on low for approximately 10 hours, checking for tenderness around the 8-9 hour mark.
- Once the beef pulls apart easily with two forks, transfer it to a rimmed plate and shred. If it resists shredding, cover and continue cooking until tender.
- Return the shredded beef and any collected juices to the slow cooker. Stir into the cooking liquid, cover, and continue cooking for the remaining 1-2 hours.
- Taste and add more seasoned salt if needed. Serve with the cooking juices.
Notes
- Substitutions: Use 4 cups of low-sodium beef broth instead of the water and beef base.
- Cooking Time: Timing varies by slow cooker and roast thickness. Cook until the beef shreds easily.
- Storage: Refrigerate with juices for 3-4 days or freeze for up to 3 months.
- Reheat: Warm with juices on the stovetop or in the microwave until the beef reaches 165°F.
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Nutrition Information
Nutrition information is automatically calculated, so should only be used as an estimate.