Community Pick
V's Crock Pot Bottom Round Roast
photo by *Parsley*
- Ready In:
- 6hrs 15mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 3 lbs boneless bottom round roast
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 cup dry red wine
- 2 cups beef broth
- 1 large onion, coarsely chopped
- 2 large carrots, coarsely chopped
- kosher salt & freshly ground black pepper
directions
- Place chopped onion and carrots in bottom of crock pot.
- Season all sides of the roast liberally with the kosher salt and ground pepper.
- Place roast on top of onions and carrots, fat side down.
- Combine mustard, sugar, Worcestershire sauce, beef broth and red wine in a separate bowl and pour over roast
- Set crock pot to low and cook for 3 hours.
- After 3 hours, turn the roast onto one side and cook for 20 minutes.
- After 20 minutes, turn the roast on the next side and cook 20 minutes, repeat until the roast has the fat side on the bottom again.
- Cook for about 2 more hours usually 6 hours total.
- The roast is done when it shreds easily with a fork.
Questions & Replies
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First time cooking a bottom round roast and found this recipe. I did some minor changes and it was excellent. I didn’t have beef broth so I used 1 cup of chicken broth, 1 1/2Tb brown sugar, 1 1/2Tb Dijon mustard, 1 Tb worcestershire, 3 lb bottom round, 2 onions - dices and 1 onion sliced, 2 carrots, 3 crushed garlic cloves 2 celery sticks . I cooked it on its side 4 hours on low, turned the meat to the other side, for 1/2 hour, turned meat to cook fat side down and added cut up potatoes skin still on for 2 hours on low then switched to 2 hours on high. Perfect. Had lots of gravy.
Reviews
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As with a few other reviewers, I found the time to be too short, but my roast was a bit larger. I think I had a 4 lb roast and it took 9 hours to be fork tender. It was an easy recipe and it tastes good - so I'm happy. I didn't think it would cook in 6 hours, though, so I counted on 8. We still ate an hour late :-). I did salt and pepper, then brown the roast on high heat in my Dutch oven, simply because I'm used to doing that and think it is helpful to do. It's the only change I made - it does make for more mess and add 10 minutes to the prep. <br/><br/>I also agree with another reviewer who suggested using a wine you'd like to drink vs. a cheap wine that you wouldn't drink. It really makes a difference. I used to think it was a waste, but after some experiments, I found that it is more important than I thought.
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FANTACTIC! This was my first try doing a Bottom Round roast in a crock pot. The flavor was terrific. I did add 3 minced cloves of garlic and 1/3 c minced celery and celery leaves along with the rest of your ingredients (our favorite :) ). It took longer than the written time (my roast just fit in a 5 qt. oval crock pot) but the results were worth the wait. It was perfect for slicing and I wanted the gravy to chill overnight so I could skim the fat off before I thickened the gravy your way. I did add a can of mushrooms because I had them.) & 1 1/2 tsp Kitchen Bouquet (only becsuse I didn't brown the roast before I put it in the crock pot - Old habits are hard to change :( .) I shouldn't have worried. This recipe "Rocks"! It's easy and delicious. I served it with Parsley Mashed Potatoes.
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Very sorry I know that the ratings on your dish was all five stars, but mine came out tough. I followed the directions exactly as written. But when I crock pot a bottom round I always cook it for eight hours and it always comes out tender. We did love the flavor of the meat very much and my gravy was also excellent, it just needed to cook a little longer. Sorry, I would make this recipe again but just longer.
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FANTASTIC. I used Vidalia onions and added 4 oz. of "gourmet mix" mushrooms. When roast was done, I added just a little cornstarch to the gravy and blended it with an immersion blender. It was so delicious I wanted to DRINK it. Served with blue cheese mashed potatoes. We all ate so much no one could move afterwards. It was worth it!
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I don't often cook a beef roast, due to being disappointed with the results. Decided to give ita try in the crock pot and found this recipe. I am very happy with the results. As I wasn't going to be home to do the turning of the meat in the recipe, I opted to pre-brown, as another reviewer suggested. I cooked it for 6 hours and got a flavorful, fork tender result. I also used a hand held emulsifier to blend and thicken the gravy (with cornstarch) right in the crock pot, blending in the carrots, onions and celery (which I added). The result was a flavorful, rich gravy. I will definitely be using this method again.
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Tweaks
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ABSOLUTELY AMAZING! Last time I had pot roast, my parents WAY overcooked it, so I was wary to try it again. I got a bottom roast for super-cheap at the grocery store, so I tried this recipe since it had such great reviews. It pulled apart like string cheese and I can totally relate to the girl who couldn't wait for her husband to get home to eat it! This is very VERY good, kinda tastes like beef stew. I made this with mushrooms and substituted cranberry juice for red wine since I am 20. WONDERFUL!!! and easy :-D
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Definatly a simple yet tastey way to cook a roast. I usually dont cook with wines, so I subbed in some cran-grape juice (it says to sub cranberry or grape, so I figured it would do the trick, I used 3/4 a cup just in case) I also used 1/2 tbsp brown mustard + 1/2 tbsp honey, which is what I always sub for dijon mustard in recipes. The sauce had a very nice sweet yet tangy taste to it, even my roast hateing boyfriend enjoyed this meal, so thats always a plus. Made for Aussie Swap 14
RECIPE SUBMITTED BY
Vera C.
Medford, Massachusetts
I love to grocery shop; prepare food; come up with new recipes; feed family and friends. I have won numerous cooking contests that I am very proud of.