Slow Cooker Beef Bottom Round Roast
A melt-in-your-mouth pot roast made effortless with the slow cooker. The bottom round roast becomes incredibly tender after braising in red wine and beef broth. Flavored with Dijon mustard and Worcestershire sauce for a deep, savory gravy. Cooked alongside carrots and onions for a complete one-pot meal. Perfect for a comforting Sunday dinner.
- Prep
- 20 min
- Cook
- 20 min
- Rest
- 20 min
- Servings
- 1
- Calories
- 450 per serving
- Temperature
- Low
- Difficulty
- beginner
- Cost
- $25
Ingredients
- 3 lbs boneless bottom round roast
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 cup dry red wine
- 2 cups beef broth
- 1 large onion (chopped)
- 2 large carrots (chopped)
- 1 tbsp kosher salt
- 1 tsp black pepper
Steps
- 1Place onions and carrots in crock pot.
- 2Season roast with salt/pepper and place on veggies.
- 3Mix mustard, sugar, Worcestershire, wine, broth; pour over roast.
- 4Cook on Low 6 hours, turning appropriately.
- 5Shred with fork when done.
dinner