A beef bottom round comes from the outer muscle of the upper leg of the cow. Often used for roasting, the meat tends to toughen in the conventional oven. A Crock-Pot, or ‘slow cooker,’ utilizes very low temperatures over an extended period. Low pressure forms in the cooker, creating water vapor that tenderizes meat while it cooks. A beef bottom round roast cooked in a Crock-Pot will serve up soft and tender thanks to the moist nature of slow cooking.
Things You'll Need
- Beef bottom round roast
- Olive oil
- Salt pepper
- Two Vidalia onions
- Onion powder
- Garlic powder
Remove the beef bottom round roast from the packaging and rinse it thoroughly under running water. Pat the roast dry with a clean paper towel and lay the roast on a clean plate.
Heat up a skillet on the stovetop and add a tablespoon of olive oil. Allow the vegetable oil time to heat up. It will begin to bubble when hot enough. Carefully add the beef bottom round roast to the skillet.
Allow each side of the roast to lie in the oil long enough to brown. Add a dash of salt and pepper to the roast while it browns. Move the beef bottom round roast to a plate once all of the sides have browned.
Add a ½ cup of water to the skillet and stir up all of the loosened brown bits to make a gravy.
Plug in your Crock-Pot and turn it on. Choose the low setting for longer cooking, usually nine to 11 hours. Choose the high setting if you need the roast done earlier, in about four to five hours.
Cut two Vidalia onions in half and slice them up. Place the onions in the bottom of the Crock-Pot. Lay the browned beef bottom roast over the onions and pour the gravy from the skillet over the roast.
Season the roast to taste with salt, pepper, onion powder and garlic powder. Put the lid on the Crock-Pot and cook for the designated amount of time. When the beef bottom round roast has completed its cooking cycle, remove it and serve.