Slow Cooker Bottom Round Roast

No ratings yet

Slow cooker bottom round roast made with simple seasonings and beef broth cooked until tender. Serve over rice or mashed potatoes.

Prep Time15

Cook Time10

Course: Main Course

Cuisine: American

Keyword: bottom round roast, slow cooker bottom round roast

Servings: servings

Calories: 1764kcal

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.

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.