Bottom Round Roast (Tender & Flavorful)

Cooked bottom round roast on a cutting board with slices laid out in front of it.

Bottom Round Roast (Tender & Flavorful)

Looking for an inexpensive and easy dinner for the holidays or simply for Sunday dinner? This Crockpot Bottom Round Roast cooks up low and slow turning this tough cut of meat into a succulent delight while also infusing it with rich, savory flavors. Get ready to savor a dish that's versatile, convenient, and guaranteed to please your taste buds.

Course crockpot

Cuisine American

Keyword bottom round roast, crockpot bottom round roast

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 227kcal

Author Jennifer

Ingredients

2 onions sliced
2 garlic cloves
1 3-4 pound bottom round roast
salt and pepper to taste
1 tablespoon cider vinegar
1 bay leaf

Instructions

Place sliced onions and garlic cloves in the bottom of the crockpot. Season roast with salt and pepper; place on top of onions. Add vinegar and bay leaf. Cook on high for 1 hour and then on low for 3 hours or until a thermometer is inserted into the center of the roast reads 145°F for medium doneness.
Remove roast from crockpot and place on a cutting board to carve.

Notes

Add Some Herbs. Add any combination of oregano, rosemary, and thyme to add a more complex flavor to your roast.
Don’t Add Liquid. I know you may be tempted to add some water or broth but resist it! The fat in the beef and the vinegar will create enough liquid to make an ultra-flavorful roast.
Cook Low and Slow. Slow cooking is best for making a tender bottom round roast so don’t try to rush things. A longer cooking time ensures your beef turns out juicy, tender, and full of flavor.
Add Some Veggies. For a traditional pot roast, add cubed potatoes, carrots, celery, or onions around the roast in the crockpot.
Want to Try a Different Type of Meat? This same recipe also works with other cuts of pot roast or you can even try it with a pork shoulder to make shredded pork.

Nutrition