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.
Servings: 6 servings
Chef Alli
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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
Calories: 341kcalCarbohydrates: 4gProtein: 51gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 141mgSodium: 1405mgPotassium: 859mgFiber: 1gSugar: 1gVitamin A: 26IUVitamin C: 3mgCalcium: 74mgIron: 6mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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