Cooking a bottom round roast in a crock-pot is a great way to achieve tender and flavorful results. The slow cooking process allows the meat to become tender and juicy, making it ideal for this tougher cut of beef. Here's a simple recipe to cook a bottom round roast in a crock-pot:
Ingredients you'll need:
- Bottom round roast (size depends on your needs)
- 1 onion, sliced
- 2-3 cloves of garlic, minced
- 1 cup beef broth or beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme (or any other herbs of your choice)
- Salt and pepper to taste
- 2 tablespoons cooking oil (e.g., vegetable oil)
Instructions:
Season the roast: Pat the bottom round roast dry with paper towels. Season it generously with salt and pepper, rubbing the seasoning into the meat. This will help enhance the flavor.
Sear the roast (optional): While this step is optional, it can add extra depth to the flavor of the roast. Heat the cooking oil in a skillet or a large pan over medium-high heat. Sear the roast on all sides until it forms a nice brown crust. This should take about 2-3 minutes per side.
Prepare the crock-pot: Place the sliced onions and minced garlic at the bottom of the crock-pot. These will add flavor to the roast as it cooks.
Place the roast in the crock-pot: Carefully transfer the seared or seasoned roast on top of the onions and garlic.
Add the liquids and seasonings: Pour the beef broth or stock over the roast. Add Worcestershire sauce, soy sauce, and dried thyme (or other herbs of your choice) to the liquid. These ingredients will further enhance the flavor of the roast.
Cook on low heat: Place the lid on the crock-pot and set it to cook on low heat. Cooking on low heat will ensure the roast becomes tender and juicy. Depending on the size of the roast and your crock-pot settings, it will take approximately 6-8 hours for the roast to cook thoroughly.
Check for doneness: After the recommended cooking time, check the roast's internal temperature with a meat thermometer. The bottom round roast should reach an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium. If the roast is not fully cooked, continue cooking until it reaches the desired temperature.
Rest the roast: Once the roast is done, remove it from the crock-pot and let it rest for about 10-15 minutes before slicing. This will allow the juices to redistribute and keep the meat moist and tender.
Slice and serve: Slice the bottom round roast against the grain, which helps to ensure tenderness. Serve the roast with the onions and garlic from the crock-pot, and you can also make gravy from the flavorful cooking liquid if desired.
Enjoy your delicious and tender bottom round roast, made effortlessly in the crock-pot!