Easy, Super Easy Weeknight Dinner

Crock pots or slow cookers are amazing. But don’t rush them, let them do the work… they’ve got all day, so use it. Low and slow is the key to a tender bottom round roast.

Everything in one pot, set it in the morning and when you are ready for dinner, this bottom round roast will fall apart. Make homemade gravy that will hit all the right tastebuds. Make this bottom round roast slow cooker with gravy for your next weeknight dinner!

bottom round roast on a plate, onion, seasonings, cider, garlic

Roasts with gravy are seriously good, and so hearty. Filling and just puts a smile on my face. I think roasts are warm and tasty for the body and soul.

What You Need to Make Bottom Round Roast Slow Cooker with Gravy

Bottom Round Roast – Find a roast that’s 3-4 pounds, this meat has less fat. If you really want a rich, fatty dish, you can also try a boneless rump roast.
Onions and Garlic – Love these, they add flavor and are easy to keep in the pantry. So versatile. A few large cloves and a whole sweet or white onion.
Worcestershire Sauce – I can’t spell it and it’s tricky to say… but I always have it in my kitchen. Made with anchovies…yup. This sauce brings a unique flavor.
Marsala Wine – This wine brings another profile and a sweetness. You can skip this if you want.
Salt, Pepper, Rosemary, Thyme – Just a few basic herbs and seasonings. The trick is the quantity and quality. I found a whole dry thyme – not a powder. This makes a huge difference. If you have springs of fresh, totally use that over the dried.
Apple Cider Vinegar – Again, a tart, tangy flavor combined with the wine and Worcestershire builds and makes this gravy you’ll want to slurp with a straw.
Beef Broth – Yum! I love to use a paste that can be mixed with water because I tend to use twice the paste to water and really concentrate the flavor. I haven’t found a can or cube that matches the flavor.
Corn Starch – The secret to a fabulous, thick gravy.

bottom round roast on a plate with salt and pepper

bottom round roast, salt, and pepper on a plate

How to Make Bottom Round Roast Slow Cooker with Gravy

Start by patting the roast dry and rubbing the salt and black pepper into the meat. This will feel like a lot of salt, but you should find that it’s just the right amount to cover the top and bottom and all the sides. Place the roast in the slow cooker.

Next, peel the garlic. An easy method is to use a metal measuring cup, glass, or other hard item to gently press down on the garlic to split the shell. Remove the shell and toss the garlic in the crock pot with the roast.

garlic and a measuring cup on a cutting board

Then, peel and trim a white onion. Cut the onion in to half and then quarter. Toss the onion into the crock pot. Add the herbs and liquids to the crock pot. Set it on low and allow it to cook for 7-8 hours.

onion cut in half with a knife on a cutting board

bottom round roast in a slow cooker with onions, garlic, and herbs

How to Make Homemade Gravy

Friends, this is so easy! You are halfway there with all the drippings and juices in the bottom of the empty slow cooker. Strain out the broth to remove the herbs, onions, and garlic.

bottom round roast juices in a crock pot

roast juices and onions in a measuring cup over a strainer

To thicken the broth, use corn starch. The trick to unlock the power of the corn starch is to first mix it with cold water… not too much, just enough to liquify the powder.

Pour the strained roast broth into a saucepan, then add the corn starch and water slurry. Bring the liquid to a boil. The gravy should begin to thicken. If it does not, mix a bit more corn starch with just a bit of water and repeat. If you get any chunks of starch, don’t worry. Strain the gravy and start over. The consistency you want is a liquid that coats the spoon.

roast broth with slurry being poured in a pan

cooked gravy in a pan with steam and spoon

How to Serve Bottom Roast with Gravy

The basic rule… serve it over a carbohydrate. Shred the roast over a soft bread like a white bread or rolls. Pour over the gravy. Mashed potatoes and grits are also natural foundations.

gravy on shredded roast over bread with a fork on a plate

Tips, Tricks, & FAQs

Shred the roast and serve it on top of a piece of white bread or open face roll. Pour gravy on top. Or serve the shredded meat and gravy over grits. Here’s an easy instant grit recipe: Cajun Shrimp and Grits.
Add quartered russet potatoes or small baby potatoes, baby carrot or large chunk cut carrots to the slow cooking in the last hour of cooking.
If making mashed potatoes with the roast, reserve the potato water to make the gravy in place of plain water.
Prep the roast and put everything in the crock the night before. Store in the refrigerator and place it in the crock pot holder in the morning.