Best 4 Warm And Cozy Bottom Round Roast Crock Pot Style Recipes

Indulge in the Warmth and Coziness of a Bottom Round Roast Cooked in a Crock Pot: Discover Three Delectable Recipes

Comfort food never goes out of style, and a bottom round roast prepared in a crock pot is the epitome of culinary comfort. Get ready to tantalize your taste buds with three mouthwatering recipes that transform this affordable cut of beef into a fall-apart tender and flavorful masterpiece. These recipes cater to various dietary preferences and cooking styles, promising a culinary journey that will warm your heart and satisfy your cravings.

**1. Classic Crock Pot Bottom Round Roast:**
Experience the timeless flavors of a classic bottom round roast slow-cooked in a savory broth of aromatic vegetables, herbs, and spices. This fuss-free recipe requires minimal prep and delivers maximum flavor, making it perfect for busy weeknights or lazy weekends.

**2. Tangy Cranberry Bottom Round Roast:**
For those who love a sweet and tangy twist, this recipe infuses the roast with a vibrant cranberry sauce, creating a delightful harmony of flavors. The tanginess of cranberries balances the richness of the beef, resulting in a dish that is both satisfying and refreshing.

**3. Savory Mushroom and Barley Bottom Round Roast:**
This hearty and wholesome recipe combines the earthy flavors of mushrooms and barley with the succulent bottom round roast. Slow-cooked in a flavorful broth, this dish offers a comforting and nutritious meal that is perfect for chilly days or a hearty family dinner.

Each recipe provides detailed instructions, cooking times, and serving suggestions, ensuring that every bite is a culinary delight. Whether you're a seasoned cook or just starting your culinary adventures, these crock pot bottom round roast recipes are sure to become favorites in your kitchen. So, gather your ingredients, set your crock pot, and let the enticing aromas fill your home as you prepare to savor these warm and cozy creations.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER BOTTOM ROUND BEEF ROAST

Slow Cooker Bottom Round Beef Roast image

My husband hates bottom round roast. Says it's always tough. I made this for him and he loved it, then I told him what it was. He couldn't believe it! It was fork tender and had an awesome flavor.

Provided by J Zoch

Categories Meat

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 -4 lbs bottom round beef roast
1/2 cup Worcestershire sauce
1/2 cup barbecue sauce
1 tablespoon garlic salt
1 tablespoon fresh ground pepper
1 lb onion
1 lb carrot
2 lbs potatoes

Steps:

Place beef roast in slow cooker.
Season with garlic and peppercorn.
Add onions, carrots, and potatoes.
Pour Worcestershire sauce and BBQ sauce on top.
Cook on low for 8 hours.

Nutrition Facts : Calories 235.2, Fat 0.5, SaturatedFat 0.1, Sodium 466.6, Carbohydrate 54.7, Fiber 7.3, Sugar 15.8, Protein 5

WARM AND COZY BOTTOM ROUND ROAST CROCK POT STYLE

Warm and Cozy Bottom Round Roast Crock Pot Style image

The aroma of this roast made DH and DS drool. I had a beautiful roast from the market and wanted to try simple spices yet aromatic! This is what the doctor ordered for a very chilly January day. DH and DS loved it!

Provided by Chef1MOM-Connie

Categories Very Low Carbs

Time 6h15m

Yield 1 roast, 8 serving(s)

Number Of Ingredients 9

Ingredients

3 -4 lbs boneless bottom round roast
2 tablespoons flour
1 tablespoon garlic powder
1 tablespoon onion flakes
1 teaspoon pepper
1 tablespoon sage
1 tablespoon rosemary (reserve 1/2)
1 tablespoon olive oil
1 large onion, quartered

Steps:

Mix all dry ingredients together in a plate.
Rub roast in oil.
Roll roast in dry mix.
Place onions on bottom of crock pot.
Place roast in crock pot.
Cook on low for 6-8 hours.
Throw in remaining rosemary 1/2-1 hr before dinner to send the aroma once again through the house.
With juice from roast I made a gravy to pour over top of sliced beef just before serving.
I served with roasted potatoes, broccoli, and fresh made Italian bread.
Leftovers were shredded for beef sandwiches the following day mixed with the gravy.
*** I use fresh herbs when possible so measurements are approximate for herbs. Adjust seasonings to taste. I do not use salt and at times am heavy on herbs.

Nutrition Facts : Calories 255.2, Fat 9.1, SaturatedFat 2.8, Cholesterol 103.8, Sodium 102.2, Carbohydrate 5, Fiber 0.7, Sugar 1.1, Protein 38.5

CROCK POT ROAST

Crock Pot Roast image

This Crock Pot Roast recipe is easy to make with potatoes, carrots, and thick and flavorful gravy. The meat is moist and full of flavor, your family will love this home cooked meal!

Provided by Stephanie

Categories Main Course

Time 6h15m

Number Of Ingredients 21

Ingredients

3-4 lb. Chuck Roast (see notes for other cut options)
2 tablespoons flour
4 tablespoons olive oil
3 tablespoons cold water + 3 tablespoons corn starch (to thicken the gravy at the end)
2 teaspoons brown sugar
½ teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon paprika
1 cup chicken broth
2 cups beef broth
1 cube beef bouillon (or 1 tsp better than bouillon)
1 ½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoons low sodium soy sauce (can sub Worcestershire)
2-3 drops Kitchen Bouquet browning and seasoning sauce (optional: gives it a darker color)
1 Tablespoon cold unsalted butter
2 ¼ lbs. baby potatoes (see notes)
2 lbs. whole carrots (cut into halves or thirds.)

Steps:

Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.
Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.
Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Use a silicone spatula to "clean" the bottom and sides of the skillet, this will give the gravy more flavor. Transfer it to the slow cooker along with the remaining gravy, followed by the pot roast and any juices from the plate.
Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)
Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.
Arrange the potatoes around the roast and top with carrots. Place the lid securely on top and resist the temptation to open it during cooking as you'll lose a lot of heat.
Cook on high for 5-6 hours or on low for 8-10 hours.
Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil.

Nutrition Facts : Calories 564 kcal, Carbohydrate 41 g, Protein 38 g, Fat 29 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 121 mg, Sodium 992 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

SLOW COOKER EYE OF ROUND ROAST WITH VEGETABLES

Slow Cooker Eye of Round Roast With Vegetables image

This recipe I made up because I could not find one for this cut of meat and for the slow cooker. So I decided to experiment. Turned out great and the family loved it.

Provided by BramptonMommyof2

Categories Main Dish Recipes Roast Recipes

Time 8h15m

Yield 10

Number Of Ingredients 15

Ingredients

1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1 (3.5 pound) eye of round roast
6 Yukon Gold potatoes, peeled and quartered
2 carrots, cut into 2-inch pieces
2 stalks celery, diced
2 sweet onions, diced
1 cup beef broth
½ cup Marsala wine
1 (1.2 ounce) package dry beef gravy mix
1 tablespoon all-purpose flour

Steps:

Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.

Nutrition Facts : Calories 414.7 calories, Carbohydrate 31.9 g, Cholesterol 87.7 mg, Fat 7.1 g, Fiber 4.1 g, Protein 50.4 g, SaturatedFat 2.5 g, Sodium 599.1 mg, Sugar 4.2 g

Tips:

Choose a bottom round roast that is 3 to 4 pounds in weight. This will ensure that it cooks evenly and stays tender.
Sear the roast in a large skillet over medium-high heat before cooking it in the crock pot. This will help to brown the roast and add flavor.
Use a variety of vegetables in your roast. This will add flavor and nutrients to the dish.
Don't overcook the roast. The best way to tell if it is done is to insert a meat thermometer into the thickest part of the roast. The internal temperature should read 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
Let the roast rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the roast, resulting in a more tender and flavorful dish.

Conclusion:

Bottom round roast is a delicious and affordable cut of beef that is perfect for slow-cooking in a crock pot. This recipe is simple to follow and results in a tender and flavorful roast that is sure to please everyone at your table. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

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