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}


  • 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


  1. 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.
  2. Approximately halfway through the cooking process, flip the roast over.
  3. When three hours of cook time remain, add the onion, carrots, and cauliflower.
  4. 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.
  5. Sprinkle roast and vegetables with additional salt and pepper, drizzle with gravy, and ENJOY!
  6. Store leftovers in an airtight container for about 2-3 days.


  • 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.
  • 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!