Dinner · Part 3 of 3: Tips & recipe card

Crockpot Dijon Cream Bottom Round Roast Tips, FAQ & printable recipe

Name: Crockpot Dijon Cream Bottom Round Roast
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Cuisine: American
Ingredients: 3 1/2 lb beef bottom round roast; 8 whole peeled whole shallots; 1 1/2 cups baby carrots; 1/2 cup sour cream; 3 tbsp coarse whole-grain Dijon mustard; 1 cup beef au jus

By Clara Weller · Oct 28, 2026

Slow-cooked beef bottom round roast with shallots and carrots in a creamy Dijon gravy in a Crockpot

Prep: 15 min
Cook: 8 h
Total: 8 h 25 min
Serves: 6

Includes 10 min resting

Tips for success

For the most flavorful gravy, use a good-quality beef au jus or broth. You can also add a spoonful of Dijon mustard to the sauce after cooking for an extra tangy kick.

If the sauce is too thin, simmer it on the stovetop for a few minutes to reduce, or thicken with a cornstarch slurry. Taste and adjust seasoning with salt and pepper before serving.

This recipe is endlessly adaptable. Add a few sprigs of fresh thyme or rosemary to the pot for an herby note.

For a richer flavor, sear the roast on all sides in a hot skillet before adding it to the slow cooker — this adds a deep brown crust and extra savory depth. Leftovers make excellent sandwiches or can be folded into a hearty stew.

Variations

Herb-Infused: Add 2 sprigs of fresh thyme and 1 sprig of rosemary to the pot before cooking. Remove before serving. The herbs infuse the gravy with a woodsy, aromatic flavor that pairs beautifully with the beef.
Spicy Kick: Stir 1 teaspoon of smoked paprika or a pinch of cayenne pepper into the sour cream mixture before adding to the roast. This adds a subtle warmth without overpowering the dish.
Mushroom Medley: Replace half the carrots with 1 cup of sliced cremini mushrooms. Add them with the shallots. The mushrooms release their earthy juices, enriching the gravy.
Red Wine Glaze: Swap the au jus for 1 cup of red wine and 1/2 cup of beef broth. The wine adds a deep, fruity complexity that complements the Dijon and sour cream.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently in a covered pot over low heat, adding a splash of broth or water if needed. Microwave in 30-second bursts, stirring between, until hot.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and may even taste better the next day. Reheat gently in the microwave or on the stovetop with a splash of water or broth to keep the meat moist.

This dish is perfect for meal prep. Cook the roast as directed, then let it cool completely. Store in the refrigerator for up to 4 days, or freeze for up to 3 months.

To serve, thaw overnight in the fridge and reheat gently. The gravy may need a little extra liquid to loosen up.

Serving ideas

Serve the shredded beef and vegetables over steamed white rice, as shown in the video. The rice soaks up the luscious gravy, making each bite satisfying.

For a low-carb option, serve over cauliflower rice or alongside roasted vegetables. A side of crusty bread is also wonderful for dipping into the sauce.

This dish is hearty enough to be a main course on its own, but it also pairs well with a simple green salad or sautéed greens. For a special touch, garnish with fresh chopped parsley or chives. The creamy, tangy gravy is the star, so be generous when spooning it over the meat.

Frequently asked questions

Can this recipe be made with a different cut of beef?

Yes, chuck roast or brisket work well. They have similar marbling and benefit from long, slow cooking. Adjust the cooking time as needed — check for fork-tenderness rather than relying solely on time.

Why does the gravy sometimes look curdled?

Curdling can happen if the slow cooker is too hot or the sour cream is added too early. To avoid this, use full-fat sour cream and stir it in during the last 30 minutes of cooking. If it does curdle, whisk vigorously to smooth it out.

Can this dish be cooked on high instead of low?

Yes, cook on high for 4 to 5 hours. The meat will be tender, but low and slow yields the most succulent results. If using high, check the meat earlier to prevent overcooking.

Is it necessary to sear the beef before slow cooking?

No, searing is optional. It adds a deeper flavor and color but is not required. This recipe is designed to be a dump-and-go, so skipping the sear saves time and still delivers delicious results.

Can leftovers be frozen?

Yes, freeze the cooked and cooled beef with its gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave.

Recipe card

Crockpot Dijon Cream Bottom Round Roast

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 6

Ingredients

3 1/2 lb beef bottom round roast
8 whole peeled whole shallots
1 1/2 cups baby carrots
1/2 cup sour cream
3 tbsp coarse whole-grain Dijon mustard
1 cup beef au jus

Instructions

Place the beef bottom round roast in the center of the slow cooker insert. Scatter the peeled whole shallots and baby carrots around the roast, tucking them into the sides so they surround the meat evenly.
Dollop the sour cream and whole-grain Dijon mustard directly on top of the roast. Pour the beef au jus along the side of the pot, being careful not to wash off the sour cream and mustard.
Cover the slow cooker with the lid. Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is fork-tender and easily shreds.
After the minimum cooking time, test the roast with a fork. It should slide in easily and the meat should begin to pull apart. If not, continue cooking for another 30 minutes and check again. Let it rest for 3 minutes before slicing.
Turn off the slow cooker. Let the roast rest in the warm liquid for at least 10 minutes before shredding or slicing. This allows the juices to redistribute.
Transfer the roast to a cutting board. Use two forks to shred the meat into large chunks, or slice it against the grain for a more traditional presentation. Return the meat to the pot with the sauce.
Stir the sauce in the pot to combine the sour cream, mustard, and au jus into a smooth, velvety gravy. If the sauce seems thin, simmer on the stovetop for a few minutes to reduce.
Spoon the shredded beef, shallots, and carrots over steamed white rice. Ladle the extra gravy over the top. Serve hot.

Contains: milk, mustard

Estimated nutrition per serving

Calories: 520
Protein: 45 g
Carbohydrates: 18 g
Fat: 28 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.