Slow Cooker Bottom Round Roast
It’s the kind of easy crock pot beef roast that fills the house with rich, savory aromas while you go about your day then rewards you with juicy, fall-apart beef at dinnertime.
Bottom round is an economical cut known for big flavor, and the low-and-slow crock pot method transforms it into a fork-tender beef roast. With just onion soup mix and beef broth, you get deep, old-fashioned flavor without complicated prep. Perfect for busy Sundays, family dinners, or anytime you want a no-fail slow cooker roast.
Why You’ll Love This Recipe:
Only 3 ingredients pantry staples, no guesswork
Hands-off cooking dump, set, and forget
Budget-friendly cut made melt-in-your-mouth tender
Comfort food classic that tastes like Grandma’s Sunday roast
Versatile leftovers for sandwiches, noodles, or mashed potatoes
Ingredients (Serves 6):
3–4 lb bottom round roast, thick-sliced (1 to 1½ inches)
1 (1-oz) packet dry onion soup mix
2 cups beef broth (low sodium preferred)
Directions:
Pat the bottom round slices dry with paper towels to keep the cooking liquid rich, not watery.
Sprinkle half of the onion soup mix over the bottom of a large oval slow cooker.
Arrange the beef slices in a slightly overlapping single layer so they cook evenly.
Sprinkle the remaining onion soup mix over the top of the meat.
Pour the beef broth around the edges and lightly over the meat, letting it come up the sides for a gentle braise.
Cover and cook on LOW for 8–9 hours until the roast is extremely tender and easily pulled apart with a fork.
Short on time? Cook on HIGH for 4–5 hours, though low and slow gives the best texture.
Spoon the flavorful juices over the meat and serve straight from the slow cooker.
Serving Ideas:
This slow cooker Sunday roast pairs perfectly with buttery mashed potatoes, egg noodles, or rice to soak up the savory broth. Add classic sides like sweet corn, green beans, peas, or warm dinner rolls for a complete comfort food dinner.
Tips & Variations:
Thicker gravy: Whisk 2 tbsp cornstarch with 2 tbsp cold water, stir into the hot juices, and cook on HIGH for 10–15 minutes.
No soup mix? Use onion powder, garlic powder, dried parsley, and beef bouillon.
Leftovers: Reheat in the juices or serve as open-faced roast beef sandwiches.
