With a Grateful Prayer and a Thankful Heart: Slow Cooker Bottom Round Beef Roast

Wednesday, February 17, 2016

Slow Cooker Bottom Round Beef Roast

I am trying to enlarge my repertoire of slow cooker recipes, specifically to have a lovely meal waiting when we arrive home after church each Sunday.

Here's a recipe I've made twice now and we like it a lot. It is a comforting meal especially if you decide to thicken the pan juices into a gravy.  We had sweet peas on the side and buttered bread.

The first time I made this, I was reluctant to add all of the Worcestershire sauce the recipe suggested. The next time I did add equal amounts Worcestershire and barbecue sauce and we thought it was perfect. 

The first time I added celery and the next time I tossed in a sweet potato along with the white potatoes because I had a lone one.  It's all good although the celery didn't add much.
I like my new slow cooker because of the rectangular shape but wonder if I used a deeper slow cooker the roast would had cooked faster.

Slow Cooker Bottom Round Beef Roast
slightly adapted from source 



3 - 4 lbs bottom round beef roast (I got my roast from Aldi and it was less than 3-lbs.)
1-2 Tbs. oil
fresh ground pepper
2-3 medium onions, quartered
1 lb carrot, peeled and cut into slices
2 lbs potatoes, scrubbed and cut into chunks (peel if you like)
1/2 cup Worcestershire sauce
1/2 cup barbecue sauce
1 1/2 tsp minced garlic

To thicken pan juices:
1 Tbs. cornstarch
1/4 cup cold water


Sear the meat on all sides in a hot dutch oven in a little oil. This is an optional step that give the roast a nice color and maybe just a little more flavor. It also dirties a pot so it is totally up to your preference.

Place beef roast in slow cooker.

Season with pepper.

Add onions, carrots, and potatoes.

In a measuring cup, stir together the Worcestershire sauce, BBQ sauce and minced garlic and pour on top.

Cook on high for 6 hours.

NOTE: the original recipe says to cook on low 8 hours (for a 3-4 lb. roast). I cooked my less than 3-lb roast for 6 hours on high and though it was perfectly tender, it was not so tender it fell apart when slicing. Another hour or so would be okay with me.  I am wondering if the new slow cooker I have makes a difference in cooking time since it is a shallow, rectangular shape.

If desired, thicken the juices into a gravy by stirring together the cornstarch and cold water in a small cup and then stirring into the slow cooker. Cover and cook 15 minutes more.


Cranberry Morning said...

That looks delicious! I love a good roast in the crockpot. I've noticed that the newer slow cookers cook a lot faster than the older ones. My old one would take 10-12 hours for a roast. The new one takes 5-6. I do also like a bit of Worcestershire sauce in with it. I got that from Jean of Delightful Repast. She uses it in her beef stew, which is delicious! Have a wonderful Wednesday.

Dayle ~ A Collection of Days said...

I could use a new crockpot. They can really come in handy.

podso said...

Crock pots are great for roasts and stew but I am unsure about the times--I think Ms. Cranberry morning is right that the new ones cook faster.

Leslie said...

That looks really good, and I bet the Worchestershire sauce added a good depth of flavor! I'm curious about your slow cooker. Which one did you buy and do you like it? My large one is getting older and I'm thinking about buying a new one. I bought a smaller reoudn one about 6 years ago that I never loved (it would borer-line burn food) and then I ended up dropping something on the bowl and breakin git anyways! Ha. Keep warm!!

handmade by amalia said...

Wow. This is proper food. Yum.

Nonnie said...

I always like trying different pot roast recipes, especially for the crock pot. Mine is rectangular and cooks very quickly. I haven't ever cooked a bottom round roast. Will try. Thanks, because it looks delicious. And the idea of putting in a sweet potato is really "food for thought." Yum.


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