Slow Cooker Bottom Round Beef Roast
Transform your dinner table with this hearty and flavorful Slow Cooker Bottom Round Beef Roast, the ultimate comfort food for busy weeknights or a heartwarming family feast. This recipe stars a tender, fork-tender 3-pound bottom round beef roast, perfectly seasoned and seared to lock in flavor before simmering for hours in a rich broth infused with Worcestershire sauce, tomato paste, and fragrant dried thyme. Paired with melt-in-your-mouth baby carrots and creamy red potatoes, this one-pot wonder gathers all its magic in the slow cooker, making meal prep a breeze. The sautéed onions and garlic add depth, while a sprinkle of fresh parsley brings a touch of freshness to every bite. With minimal prep time and a set-it-and-forget-it approach, this slow-cooked roast is your go-to option for creating comfort food perfection.
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Recipe Information
Ingredients
- 3 pounds bottom round beef roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 3 cloves garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 pound baby carrots
- 1.5 pounds red potatoes, quartered
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the bottom round beef roast on all sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes on each side until browned. Remove the roast and set it aside.
In the same skillet, add the sliced onion and garlic. Sauté for 2-3 minutes until fragrant and slightly softened.
In a medium bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, and dried thyme.
Place the baby carrots and red potatoes in the bottom of the slow cooker. Arrange the browned roast on top of the vegetables.
Pour the beef broth mixture evenly over the roast and vegetables.
Top the roast with the sautéed onions and garlic.
Cover the slow cooker with the lid and cook on low for 8 hours, or until the beef is fork-tender.
Carefully remove the roast and vegetables from the slow cooker. Let the roast rest for 10 minutes before slicing.
Serve the sliced roast with the vegetables and a ladle of the flavorful juices from the slow cooker. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
4061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.4 g | 220% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1210 mg | 403% | |
| Sodium | 8863 mg | 385% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 41.5 g | ||
| Protein | 426.5 g | 853% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 51.6 mg | 287% | |
| Potassium | 10890 mg | 232% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
