Bottom Round Roast Slow Cooker. This prepared before church, and home to something so sweet my fork made holes clean through it. No effort, all flavor..
Servings: 6
Ingredients
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Bottom round roast → 3-4 pound, cut thick, in 1 to 1½-inch pieces
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Dry onion soup mix → 1 (1-ounce)
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Beef broth → 2 cups (low sodium, preferably)
Bottom Round Roast: Directions
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Place the thick slices of bottom round roast onto a cutting board and dry them with the paper towels. This assists in cooking them well and prevents the juices of the food becoming too watery.
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Spread half the dry onion soup mixture in a large oval slow cooker. This will age the juices as they accumulate.
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Lay the thick-sliced bottom round pieces in the slow cooker in slightly overlapping single layer like shingles on a roof. This aids in the even cooking of every slice as well as absorbing the broth without falling apart completely.
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Pour the rest of the onion soup mixture over the top of the meat slices, be sure that each piece receives a bit of seasoning.
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Gently pour the beef broth around the sides and over the meat until it is covered to almost the top. You wish the broth to rise up the sides to braise and make tender the meat and that the juices glisten over the top.
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Cover the slow cooker with the lid and cook on the LOW for 8-9 hours or until the slices become much tender and start disintegrating as you pick them up using a fork. When you have limited time you can cook on HIGH but takes roughly 4-5 hours; however, the low-and-slow style produces the texture of a Sunday roast.
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After the meat has been tender, lift the slices out with a wide spatula or tongs and make sure that most of the slice is left whole but allowed to separate and shear off at the edges on its own. Put them again into the slow cooker liquids to have them in a nesting position, yet still exposed on the surface, ready to serve.
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Taste the cooking liquid and season it, as necessary, with a little more broth or a pinch of black pepper. Pour the juices over the meat slices until they shine and then place the roast in the slow cooker and spoon some of the rich broth over each portion and serve.
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