Beef bottom round roast slow cooker?

Yes, is great for slow cooking. Slow cooking breaks down the tough muscle fibers. This method results in a very tender roast. Cook it on low for several hours. Add broth and vegetables for extra flavor.

What is beef bottom roast good for?

Beef bottom roast is good for slow cooking, braising, and pot roast. It’s a lean cut that becomes tender with slow, moist heat. It’s also great for slicing for sandwiches. The leftover meat is perfect for tacos or soups.

Does a bottom round roast get more tender the longer you cook it?

Yes, a bottom round roast does get more tender the longer you cook it, especially with slow cooking methods like braising. The low, slow cooking breaks down the tough connective tissues. This process results in a more tender roast. Therefore, the longer cooking time improves the texture.

What is the best way to tenderize a bottom round roast?

The best ways to tenderize a bottom round roast are slow cooking and braising. Marinating with acidic ingredients also helps. These methods break down the muscle fibers. This results in a more tender roast. Use a meat thermometer and don't overcook it.

Is chuck roast and bottom round roast the same?

No, chuck roast and bottom round roast are not the same. Chuck roast comes from the shoulder area and has more marbling. Bottom round roast comes from the rear leg and is leaner. They require different cooking methods to achieve the best results.

Beef Bottom Round Roast: Foolproof 5-Ingredient Oven Magic (No Searing!)

Name: Beef Bottom Round Roast: A Complete Guide
Prep time: 15 min
Cook time: PT-486590H58M7S
Total time: PT-486590H58M7S
Cuisine: American
Ingredients: 3–4 lb beef bottom round roast; 2 tbsp olive oil; 4 cloves garlic, minced; 1 tbsp fresh rosemary or 1 tsp dried; 1 tbsp fresh thyme or 1 tsp dried; 1 tsp onion powder; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 1 cup beef broth; Optional: 1 tbsp Worcestershire sauce

Description

A classic beef bottom round roast that’s oven-roasted to tender perfection with a flavorful herb crust—ideal for Sunday dinners, meal prep, or slicing into sandwiches.

Ingredients

Scale

3–4 lb beef bottom round roast

2 tbsp olive oil

4 cloves garlic, minced

1 tbsp fresh rosemary or 1 tsp dried

1 tbsp fresh thyme or 1 tsp dried

1 tsp onion powder

1 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

1 cup beef broth

Optional: 1 tbsp Worcestershire sauce

Instructions

1. Preheat oven to 450°F (230°C).

2. In a small bowl, mix olive oil, garlic, rosemary, thyme, onion powder, salt, pepper, and paprika.

3. Pat roast dry with paper towels and rub the herb mixture all over the meat.

4. Place roast on a rack in a roasting pan. Add beef broth and Worcestershire sauce to the bottom of the pan.

5. Roast at 450°F for 15 minutes to sear, then reduce heat to 325°F (165°C).

6. Continue roasting for 60–75 minutes, or until internal temperature reaches 130–135°F for medium-rare.

7. Remove from oven, tent loosely with foil, and let rest for 15–20 minutes before slicing thinly against the grain.

8. Serve with pan juices or your favorite sauce.

Notes

Use a meat thermometer for accuracy—bottom round is best served medium-rare to medium.

Letting the roast rest is key to juicy slices.

Great for leftovers in sandwiches, wraps, or stir-fries.

Prep Time: 15 min
Cook Time: 1 hr 15 min
Category: Main Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 6 oz
Calories: 310
Sugar: 0g
Sodium: 400mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 36g
Cholesterol: 90mg

Keywords: bottom round roast, beef roast, oven roast, herb crusted roast