Bottom Round Roast in the Crock Pot
This Bottom Round Roast in the Crock Pot cooks low and slow until fork-tender in a bold beef broth flavored with cumin, chipotles in abodo sauce, lime, garlic, and onions.
I make some of the most popular versions of roast on the web. If you are looking for other versions of this roast, try my Oven Roasted Bottom Round Roast, Pot Roasted Bottom Round Roast, or my Instant Pot Bottom Round Roast.
A Quick Look at the Recipe
- ✅ Recipe Name: Bottom Round Roast in the Crockpot
- ⏲️ Ready In: 6-7 hours in the slow cooker on low is best for tender shredded beef
- 👨👨👦👦 Serves: 6
- 🍽️ Calories: 341kcal
- 💪 Protein: 51g
- 🥣 Main Ingredients: Bottom round beef roast, cider vinegar, beef broth, garlic, onion, cumin, oregano, cloves, and minced chipotles with adobo
- 📋 Dietary Info: Lean beef that’s packed with protein and flavor, cooked low and slow until fork-tender.
- 💯 Why You’ll Love It: Cook one big hunk of flavorful meat that you can use to spread out over several meals.
I don’t know about you, but I’m always on the lookout for ways to make a good beef roast the star of the show at my house. I’ve always got lots of hungry mouths to feed and a freezer full of beef to use up because we raise cattle for a living.
With this recipe, you can throw all the ingredients into the slow cooker and walk away while the roast simmers throughout the afternoon (or even overnight), low and slow.
As the roast slowly simmers, it cooks low and slow in the marinade (the sauce) and it absorbs all those big, bold flavors. You end up with incredibly juicy shredded beef, similar to my Shredded Rump Roast, that’s chock full of big-time flavor in every bite.
When I make this recipe, I often double it by cooking two roasts at one time. I can freeze the extra meat, but we usually use it throughout the week for dinner, then for lunches and making Pulled Beef Sandwiches.
Ingredients and Substitutions
For a complete list of ingredients, see the detailed recipe card below.
- Bottom round beef roast: Bottom round roast is often referred to as rump roast. It comes from the rear of the cow where the muscles get a lot of use. In this recipe, we are cooking (braising) the roast low and slow so the tender meat can be shredded to use in lots of different ways and meals. Another way to cook bottom round roast is roasting it at a high temperature until medium rare and then slicing it into slices for serving.
- Ingredients needed for the flavorful simmering liquid: Cider vinegar, beef broth, lime juice, garlic, onion, cumin, oregano, cloves, and minced chipotles in adobo to add some heat and smokiness. The roast is seasoned with salt and pepper on all sides before the simmering liquid is added to the crockpot.
Step by Step Instructions
Step 1: In the bowl of a food processor, place the vinegar, broth, lime juice, garlic, onion, cumin, oregano, cloves, salt, and chipotles with adobo. Pulse the food processor until the marinade is smooth.
Step 2: Season the roast with salt and pepper on all sides. Place the roast into a greased 6-quart slow cooker, then slowly pour the prepared marinade from the food processor over and around the roast. Cook on low for 6-7 hours or until the roast shreds easily with a fork.
Cooking times vary based on crockpot or slow cooker brand.
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Step 3: If any visible chunks of fat or gristle remain on the exterior of the roast, use a spoon or tongs to easily remove them. Sometimes bottom round roast will have a bit of this, sometimes not.
Step 4: Once you have removed any fat, insert two forks into the center of the roast and pull them to shred the meat. Gently toss the shredded beef with the cooking juices in the bottom of the crockpot.
My Recipe Tips
- To speed the cooking process up a bit, I like to start my roasts on high in the slow cooker to get things rolling. After an hour or so, I turn the crock pot down to low for the remainder of the cooking time.
- If you don’t want your shredded beef to be quite so “saucy,” then use a ladle to remove most of the sauce from the slow cooker. Return the roast to the crockpot, then use two forks as directed to shred the meat. Using the ladle again, add the sauce back to the meat, using your desired amount.
- For this recipe, never cook the roast by time alone. The time suggested in just a gauge. Always go by tenderness of the beef when cooking a roast for shredded beef as in this recipe. Instead, use your fork! If the meat falls apart easily, when you give a twist with your fork, you know it’s done and tender.
- I love the cloves and minced chipotle peppers in adobo in this marinade! These two ingredients make the marinade very distinct in flavor. The minced chipotles also add smokiness and a tiny bit of heat to the roast as it cooks.
Bottom Round Roast in the Crock Pot FAQs
With this low and slow cooking method, the roast is ready when it falls apart when you insert a fork into the center of the meat and give it a gentle twist. When the meat is this tender, the internal temperature will be around 205 degrees F. at the center.
Searing a roast adds flavor. However, the cooking liquid for this roast is very intense, and all these flavors are imparted to the meat as it slowly simmers and cooks – no searing needed!
You sure can! Two 3-pound bottom round roasts will fit snugly into a 6-quart crockpot. If your roasts are larger than that, you can always cut both into chunks and load them into the crockpot.
Pour the prepared marinade liquid over the top and cook as directed. The cooking time may need to be increased since you are doubling the meat, but always go by tenderness when tested with a fork as the true doneness measure for this recipe.
You can, but that doesn’t mean you should. Yes, it will work, but the outcome of the beef won’t be nearly as delicious. Also, cooking foods on the high setting in the crockpot (especially meats) tends to burn and stick to the sides of the slow cooker, making it hard to get off later without lots of heavy scrubbing.
You can keep the leftovers in an airtight container in the fridge for up to 3 days. Or, store the shredded beef in an airtight container in the freezer for up to 6 months.
More Beef Roast Recipes
My recipe collection is a labor of love and includes some of the top beef roast recipes on the internet. A few other roasts our family loves include this Slow Cooker London Broil with a rich tomato paste flavored with balsamic vinegar or our Arm Roast in the Oven, which is perfect for serving over mashed potatoes.
If you try this recipe, please rate the recipe and leave a comment below! It helps others when they can read your personal feedback. And, if you snap any photos, please share them on Instagram so we can repost them to our Stories!
Bottom Round Roast in the Crock Pot
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Ingredients
- 3 pound bottom round beef roast
- kosher salt and freshly ground black pepper to taste, for seasoning the exterior of the roast on all sides
- 1/4 cup cider vinegar
- 3/4 cup beef broth
- 1 medium lime, juice of
- 3 cloves garlic
- 1 medium onion sliced
- 2 teaspoons cumin
- 1 tablespoon oregano leaves
- 1/2 teaspoon cloves
- 1 tablespoon kosher salt or 1 teaspoon table salt
- 2 tablespoons minced chipotles in adobo may substitute chipotle sauce
Instructions
- Season the roast with salt and pepper on all sides.3 pound bottom round beef roast, kosher salt and freshly ground black pepper
- Place the seasoned roast into a greased 6-quart slow cooker.
- Into the bowl of a food processor, place the vinegar, beef broth, lime juice, garlic cloves, onion, cumin, oregano, cloves, salt, and chipotles with adobo. **If you don't have a food processor, chop the onion and mince the garlic using a sharp knife, then combine with the remaining marinade ingredients. The texture will be different, but the flavors will be the same.1/4 cup cider vinegar, 3/4 cup beef broth, 1 medium lime, juice of , 3 cloves garlic, 1 medium onion, 2 teaspoons cumin, 1 tablespoon oregano leaves, 1/2 teaspoon cloves, 1 tablespoon kosher salt or 1 teaspoon table salt, 2 tablespoons minced chipotles in adobo
- Pulse the food processor several times until the ingredients are a smooth marinade.
- Pour the marinade over the roast in the slow cooker.
- Cook the roast on the low setting for 6-7 hours or until the roast shreds easily apart when tested with a fork. **Cooking time can vary based on how your particular crock pot works.
- If there are any visible chunks of fat or gristle that remain on the exterior of the roast at this point, use a spoon or tongs to easily remove it. Sometimes bottom round roast will have a bit of this, sometimes not.
- Once any fat is removed, use two forks inserted at the center of the roast, pulling each one away from the other, to shred the meat. Gently toss the shredded beef with the cooking juices in the bottom of the crockpot.
Notes
- To speed the cooking process up a bit, I like to start my roasts on high in the slow cooker to get things rolling. After an hour, I turn the crock pot down to low for the remainder of the cooking time.
- If you don’t want your shredded beef to be quite so “saucy”, when the roast is fully cooked, remove it to a platter, then use a ladle to remove most of the sauce from the slow cooker. Return the roast to the crockpot, then use two forks as directed to shred the meat. Using the ladle again, add the sauce back to the meat, using your desired amount.
- For this recipe, never cook the roast by time alone; the time suggested in just a gauge. Always go by tenderness of the beef when cooking a roast for shredded beef as in this recipe. Instead, use your fork! If the meat falls easily apart, when you give a twist with your fork, you know it’s done and tender.
- I love the cloves and minced chipotle peppers in adobo in this marinade! These two ingredients make the marinade very distinct in flavor. The minced chipotles also add smokiness and a tiny bit of heat to the roast as it cooks.
Nutrition
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.