Warm and Cozy Bottom Round Roast Crock Pot Style
Cozy up with the ultimate comfort food: Warm and Cozy Bottom Round Roast Crock Pot Style. This slow-cooked masterpiece features a tender, juicy bottom round roast infused with fragrant garlic, rosemary, and thyme, paired with perfectly cooked carrots, potatoes, and a rich, savory gravy. Searing the roast to golden perfection before layering it over a bed of onions and vegetables in the crock pot ensures optimal flavor in every bite, while low, slow cooking delivers unbeatable tenderness. With just 20 minutes of prep and the help of your slow cooker, this hearty recipe is an effortless way to create a show-stopping family dinner. Serve sliced with its velvety gravy and a sprinkle of fresh parsley for a cozy, restaurant-quality meal at home. Perfect for chilly evenings or whenever you're craving a classic roast full of homestyle flavor!
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Recipe Information
Ingredients
- 3 pounds bottom round roast
- 2 tablespoons olive oil
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoons dried rosemary
- 1 teaspoons dried thyme
- 1 large yellow onion, diced
- 4 medium carrots, chopped into 2-inch pieces
- 3 large russet potatoes, chopped into chunks
- 1.5 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Pat the bottom round roast dry with paper towels to remove excess moisture. Season generously with salt, black pepper, garlic powder, onion powder, rosemary, and thyme on all sides.
Heat a large skillet over medium-high heat and add the olive oil. Sear the roast on all sides until a golden brown crust forms, about 2-3 minutes per side. Remove the roast from the skillet and set aside.
In the crock pot, layer the diced onion, chopped carrots, and potatoes on the bottom to create a vegetable bed for the roast.
Place the seared roast on top of the vegetables. Pour the beef broth and Worcestershire sauce over the roast and vegetables.
Cover the crock pot with its lid. Set it to low heat and cook for 8 hours, or until the roast is fork-tender and the vegetables are cooked through.
Once the roast is done, carefully remove it and the vegetables from the crock pot and set them on a serving platter. Cover with foil to keep warm.
To make the gravy, skim off any excess fat from the cooking liquid in the crock pot. In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the cooking liquid in the crock pot and whisk until the gravy thickens, about 2-3 minutes on high heat.
Slice the roast against the grain and serve with the vegetables and gravy. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.3 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1774 mg | 38% | |
*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.
