bottom round roast crock pot recipe

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Slow cooker

A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying.^[1] This facilitates unattended cooking for many hours of dishes that would otherwise be boiled: pot roast, soups, stews and other dishes (including beverages, desserts and dips).

Here are some recipes we will study together. I hope you enjoy them.

Slow-Cooker Beef Roast with Onions and Potatoes

Ingredients

1large sweet onion, cut in half, then cut into thin slices
3-lb boneless beef bottom round roast
3baking potatoes, cut into 1 1/2- to 2-inch cubes
2cloves garlic, finely chopped
1 3/4cups Progresso™ beef flavored broth (from 32-oz carton)
1package (1 oz) onion soup mix (from 2-oz box)
1/4cup Gold Medal™ all-purpose flour

Steps

1. In 5- to 6-quart slow cooker, place onion. If beef roast comes in netting or is tied, remove netting or strings. Place beef on onion. Place potatoes and garlic around beef. In small bowl, mix 1 1/4 cups of the broth and the dry soup mix; pour over beef. (Refrigerate remaining broth.)

2. Cover; cook on Low heat setting 9 to 10 hours.

3. Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.

4. In small bowl, mix remaining 1/2 cup broth and the flour; gradually stir into juices in cooker. Increase heat setting to High. Cover; cook about 15 minutes, stirring occasionally, until sauce has thickened. Serve sauce over beef and vegetables.

Nutrition

350 Calories, 7g Total Fat, 49g Protein, 23g Total Carbohydrate, 4g Sugars

Bottom Round Slow Cooker Pot Roast

Come home to a scrumptious pot roast for dinner. This recipe makes a tender, moist and flavorful meal that tastes like you cooked all day. It’s easy to make and practically foolproof.

Ingredients

4.5 lbs. bottom round roast
2 tsp. kosher salt
2 tsp. black pepper
2 tbsp. olive oil
1 bay leaf
3 cups beef broth
1.5 lbs. Yukon Gold potatoes
8 oz. button mushrooms
3 celery stalks
1 yellow onion
12 oz. baby carrots

Preparation

1. Season roast with salt and pepper.

2. Heat large skillet and add olive oil.

3. Sear roast on all sides until golden brown.

4. Place seared roast into slow cooker with bay leaf and beef broth.

5. Set slow cooker to high and cook for 3 hours.

6. While roast is cooking, cut potatoes and mushrooms in half and set aside.

7. Cut celery stalks and onion into 3-inch pieces and set aside.

8. After the roast has cooked for 3 hours, add vegetables and set slow cooker to low.

9. Cook an additional 5 hours, remove bay leaf and serve.

BEST EVER SLOW COOKER ROAST

Do you have a roast and need a great recipe? This Best Ever Slow Cooker Roast is an easy recipe that you will definitely want to try!

HOW TO MAKE BEST EVER ROAST IN A SLOW COOKER

NOTES ON BEST EVER SLOW COOKER ROAST

We have made this dish in 6 quart slow cookers.
If you are looking for more roast crock pot recipes, check out our Recipe Finder!
This recipe was adapted from a recipe found in Gooseberry Patch’s Homemade Christmas.
Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.

Ingredients

2.5 lb roast
3 cloves of garlic cut in half
Flour to coat roast
1 tablespoon canola oil
1 onion sliced
3 potatoes peeled and cut into long wedges
1 lb bag of baby carrots
10.75 oz can of Beef Consomme
1 oz pkg brown gravy prepared

Instructions

Cut 6-8 slits in your roast and place half a clove of garlic in each slit
Coat your entire roast with flour
Pour your oil in a skillet (or in your insert pan if you have a slow cooker with a insert pan that is stove safe!) and brown your roast on all sides
Place roast in slow cooker and cover with onion, potatoes and carrots
Sprinkle with salt and pepper
Pour the Beef Consomme over everything
Cover and cook on high for 6 hours
Serve with brown gravy on top

Notes

We have made this dish in 6 quart slow cookers.
If you are looking for more roast crock pot recipes, check out our Recipe Finder!
This recipe was adapted from a recipe found in Gooseberry Patch’s Homemade Christmas.
Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.

SLOW COOKER BOTTOM ROUND BEEF ROAST

INGREDIENTS

3 -4

lbs bottom round beef roast
¹⁄₂

cup Worcestershire sauce
¹⁄₂

cup barbecue sauce
1

tablespoon garlic salt
1

tablespoon fresh ground pepper
1

lb onion
1

lb carrot
2

lbs potatoes

DIRECTIONS

Place beef roast in slow cooker.
Season with garlic and peppercorn.
Add onions, carrots, and potatoes.
Pour Worcestershire sauce and BBQ sauce on top.
Cook on low for 8 hours.

Another recipe :

Ingredients

1 large sweet onion, chopped
1 cup sliced baby portobello mushrooms
1 beef rump roast or bottom round roast (3 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup dry red wine or beef broth
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons cold water

Directions

Place onion and mushrooms in a 5-qt. slow cooker. Rub roast with salt and pepper; cut in half and place over onion mixture. In a small bowl,combine the wine, brown sugar, mustard and Worcestershire sauce; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
Mix cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened.

Nutrition Facts

6 ounce-weight: 356 calories, 11g fat (4g saturated fat), 136mg cholesterol, 342mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 45g protein. Diabetic Exchanges: 6 lean meat, 1 fat, 1/2 starch.

what is pot roast?

Pot roast is a big, tough beef cut (usually a cheap cut perfect for slow cooking), seared, covered and cooked slow with herbs and veggies in a flavourful broth until fall apart tender.

A good pot roast can be made with any cut of beef roast: chuck roast, round roast, or briskets. The beef is seasoned and seared then added to your slow cooker or Instant pot with a braising liquid—for this recipe you’re going to use beef broth and balsamic vinegar which helps tenderise the meat and add a deeper flavour.

There are three main steps to the most perfect Pot Roast, whichever option you choose:

SEAR your roast first: the flavour you get when searing your meat first is incredible. The fat is rendered while juices are sealed. This step is well worth the extra time and dishes. While slow cooking, the meat will release amazing flavour into your gravy.
ADD veggies.
SLOW COOK using whichever method you like!

The amazing bonus is the rich gravy that get cooked right in the pot to drizzle all over your beef roast!

WHAT IS A BOTTOM ROUND ROAST?

A bottom round roast is a thick cut of beef taken from the rear leg muscle. Since the leg can weigh upwards of 30lbs, once that section of meat is removed it is cut into smaller pieces, called “roasts.” This is a lean cut of meat without much marbling, which makes it ideal for cooking in the crockpot. The low and slow cooking method tenderizes the meat while also preventing it from drying out.

CAN I USE DIFFERENT VEGGIES?

Of course! Vegetables enhance the flavor of the pot roast and the amazing beef gravy and you can definitely mix these up. There are a few vegetables that you can choose to add to your slow cooker with the pot roast:

Potatoes – You don’t need to peel them, just chop them into bit sized pieces before adding to the crock pot.
Mushrooms – This recipe already has portobello mushrooms, but you could also add dried porcini mushrooms. Just soften them in a bit of boiling water for about 5 minutes, then scoop them out and add them along with the other veggies.
Parsnips – Treat these similar to carrots. Peel and chop them, then add them to the crockpot.

SERVING SUGGESTIONS

I personally like to serve my pot roast over mashed potatoes, or mashed cauliflower. However, if you prefer a one-pot dish, you can add a few diced potatoes directly to the crockpot when you add the other vegetables.

Don’t forget to grab a big bag of soft rolls to soak up all that amazing brown gravy with! It’s my favorite part!

Thank you for staying with this post “bottom round roast crock pot recipe” until the end.

solsarin

bottom round roast crock pot recipe

fateme hasani