This flavorful, tender Slow Cooker Bottom Round Roast is perfect for the holidays. And thanks to a few tricks, is succulent and the perfect base for a delicious gluten-free gravy. To keep it paleo, we use cauliflower in place of white potatoes. So YUM! {Paleo}
I don’t even know what to say right now because this Slow Cooker Bottom Round Roast does all the talking for me. My grandparents were the king and queen of roasting ALL THE FOODS. And as I tried to recall their tips and tricks, I remembered the Big One. STICK THE GARLIC CLOVES INSIDE THE ROAST.
That is an ALL CAPS suggestion, right there.
I’m telling you, Gramps didn’t pierce that roast because he had nothing better to do. He was on a mission to make the most deliciously hearty meal ever. And even though this recipe has Thanksgiving and Christmas and Easter written all over it, I gotta admit, Gramps did the roasting pretty much all year round. His culinary skill knew no season. And if you didn’t have a bottom round roast recipe for all seasons before, well, you do now!
This Slow Cooker Bottom Round Roast is one of those recipes that combines a little of this with a little of that. A sprinkle of sea salt and a dash of garlic salt and onion salt, wedges of onion and cloves of garlic. We’ll have a succulent, mouthwatering bottom round roast to complete our dinner plans, as well as our leftovers game.
So, let’s get our roasting skillz ON, whether for the holidays or because it’s a day of the week that ends in “day.” This is one recipe worth celebrating all year round!
This Slow Cooker Bottom Round Roast is
- Gluten-free
- Dairy-free
- Easy to prepare in a slow cooker
- Ideal for leftovers
- An excellent base (the drippings, that is) for Gluten-Free Gravy
Slow Cooker Bottom Round Roast ingredients
Below are the ingredients to prepare your own Slow Cooker Bottom Round Roast. Start with the basics and add more seasonings, such as garlic salt and onion salt for more flavor, if needed.
- Bottom round roast. Remove any netting and leave the rest “as is.” I don’t trim the fat until after cooking because it gives the recipe a vibrant flavor.
- Garlic. Pierce the roast in several spots and insert the garlic cloves in the openings.
- Onion. I use one white onion in this recipe.
- Beef Broth. Add about 2-3 cups beef broth to the slow cooker. Add more or less to the slow cooker, depending on the size of the roast, with enough to cover at least half of the roast.
- Carrots and cauliflower. If using baby carrots, then leave them intact. If using larger carrots, then chop them into smaller pieces. Break down the cauliflower into large florets. If prepared too small, the florets will disintegrate in the slow cooker.
- Sea salt. I start with about 1/4 teaspoon, but this is a purely personal preference. If the broth you are using also has a lot of sodium already added, do a quick taste-test before adding more sea salt to the slow cooker.
- Optional: if you want additional flavor, sprinkle garlic salt and onion salt in the slow cooker.
Troubleshooting your bottom round roast
Let’s visit three common complaints about roasts and what to do about them.
- Too bland. This is definitely one that is a taste-test-as-you-go recipe. And you’ll definitely want to put the garlic cloves INSIDE the roast. Pierce several openings around the roast for an even flavor. Add garlic salt and onion salt for additional flavor. Maybe even throw in a bay leaf or two, if that feels right.
- Too dry. It’s tricky to know exactly how much broth to add to the slow cooker. I add about 3 cups and flip the roast over one time during cooking, so all of it gets a chance to soak up the liquid. If in doubt, add more broth rather than less, and use the leftover broth to make gravy. If you’re worried about the bottom round roast falling apart when you flip it over, read on to #3 because you needn’t worry at all.
- Meat is tough. This is likely due to slow cooking it on a HIGH temp setting. We once prepared this meal using a HIGH setting for a short period because we were on a time crunch. While the meat cooked through, we ended up with one big hockey puck! Lesson learned.
- Falls apart/doesn’t fall apart. This disappointment seems to stem from not knowing which roast does what. Bottom round roast will stay together as it cooks. That’s the roast we’re working with today. So flipping it once during cooking is just fine. If you want a roast that gradually falls apart as it cooks, then you want a chuck roast. And I have this knowledge on good authority. You know this authority as K-Hubs, who has experience as a butcher. 🙂
As for cook times, we err on the side of a LOW cook temp for a longer period of time, usually about 10 hours. If you’d like to investigate further, especially if you prepare a roast that varies in size from what we’re preparing here, you might like Foods Guy’s post How Long to Cook Roast in a Crockpot Per Pound. You can also learn more from Iowa State University Extension and Outreach in the post Slow Cookers – Times, Temperatures and Techniques.
What to serve with your main dish
If you love this slow cooker roast recipe, then you might enjoy pairing it with:
Take care, Spiriteds. I’m glad you’re here! ❤️
Slow Cooker Bottom Round Roast
This succulent, flavorful Slow Cooker Bottom Round Roast is prepared with beef broth, fresh garlic, and additional seasonings as desired. Instructions are included for great flavor and consistency! {Paleo}
- Prep Time: 10 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Slow cooker
- Diet: Gluten Free
Ingredients
- Bottom round roast, approximately 2-3 pounds
- 3 cups homemade beef broth
- 4 cloves fresh garlic
- 1 white onion, cut into wedges
- 1/4 teaspoon sea salt
- Garlic salt and/or onion salt, optional
- Bay leaves, optional
Instructions
- Place the garlic cloves throughout the bottom round roast and transfer the roast to a slow cooker. Pour in the beef broth and set the cook time to 10 hours. Add in the sea salt and, if desired, garlic salt and onion salt. Cover the slow cooker.
- Approximately halfway through the cooking process, flip the roast over.
- When three hours of cook time remain, add the onion, carrots, and cauliflower.
- When the cooking process is complete, remove the roast from the slow cooker and store covered to keep warm. Using a slotted spoon, remove the vegetables and place with the roast or in a separate dish. If desired, let broth cool and use it to make Gluten-Free Gravy.
- Sprinkle roast and vegetables with additional salt and pepper, drizzle with gravy, and ENJOY!
- Store leftovers in an airtight container for about 2-3 days.
Notes
- For a stronger flavor, add garlic salt and/or onion salt.
- The amount of broth needed to cover half the roast will depend on size.
- To ensure even cooking, flip the roast once, preferably halfway through the cooking time.
- We err on the side of a LOW temp for a longer period of time to create tender, juicy servings.
- Please note that bottom round roasts DO NOT fall apart during cooking. If you would like the roast to gradually fall apart during cooking, then you want a chuck roast.
- Save the broth and any drippings to make your own Gluten-Free Gravy!
Holy cow was this good!!! I have been looking for a good bottom round roast for years and this is it. The garlic pushed into the meat makes wonderful flavor. Thank you so much for this beautiful recipe. It will now be a staple in my kitchen. One thing I added was Good & Gather Umami Mushroom seasoning blend, which you can buy at Target. After I put all the garlic into the meat (I used much more than 4 cloves😂), I rubbed the Umami Mushroom seasoning all over it, then used onion powder and garlic salt as in the recipe. I added more of all of these seasonings to the broth too with a bay leaf. The flavor was amazing. I used the leftover broth to make gravy and some beef broth based soups. I am hooked!
★★★★★
Omigosh, I am so glad to hear this! Thank you for sharing. And thank you for the suggestions! The seasoning sounds delicious, and you can never go wrong with more garlic. 🙂
Cheers!
Morgan
This recipe is so good. Thanks for the recipe.
★★★★★
I’m glad to hear you enjoyed it!
Cheers!
Morgan
what time and tempf for slow cooker six pound bottom round roast to be served sliced
Hello!
We have not prepared one of that size before, however after doing a little digging, we found recipes suggesting anywhere from 8 to 12 hours for 6-pound bottom round roasts. In our own kitchen, we like to err on the side of LOW cook times for longer periods (10-12 hours or so) to produce tender, juicy servings. Hope this helps!
Happy holidays!
Morgan