Guinness Onion Dijon Cream Bottom Round Roast: Slow-Cooker Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the most flavorful gravy, use a good-quality stout that you enjoy drinking. The beer's bitterness and maltiness are concentrated as it reduces, so avoid anything too hoppy.

If you prefer a thicker sauce, remove the beef and onions after cooking and whisk a cornstarch slurry into the liquid, then simmer on the stovetop until thickened. You can also skim off any excess fat before serving for a cleaner taste.

This recipe is incredibly versatile. The cooked beef can be used in sandwiches, tacos, or over polenta. The gravy freezes beautifully, so consider making a double batch.

To save time, you can sear the roast in a hot skillet before adding it to the slow cooker—this adds a deeper flavor, but it's not necessary. The beauty of this dish is its simplicity; let the slow cooker do the work.

Variations

• Mushroom Guinness Roast: Add 8 oz sliced cremini mushrooms along with the onions. The mushrooms will absorb the stout and add an earthy depth to the gravy. Sauté them briefly before adding to the slow cooker for extra flavor.
• Horseradish Cream Version: Stir 2 tablespoons prepared horseradish into the sour cream before dolloping it on the roast. The sharp, spicy kick of horseradish cuts through the richness and complements the beef beautifully.
• Stout-Braised Brisket: Substitute the bottom round with a 3.5 lb beef brisket, trimmed of excess fat. Cook on low for 10-12 hours, or until fork-tender, then slice against the grain. The brisket's higher fat content makes it even more succulent.
• Herbed Cream Gravy: Add 2 sprigs of fresh thyme and 1 bay leaf to the slow cooker with the au jus. Remove them before serving. The herbs infuse the gravy with a subtle floral note that pairs well with the mustard and stout.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days. Reheat gently with a splash of broth to restore the sauce's consistency.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a little beef broth if needed to loosen the gravy.

Store leftover beef and gravy in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or beef broth if the gravy has thickened too much.

This dish is ideal for meal prep. Assemble everything in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed, adding 30 minutes to the cooking time to account for the cold start. The cooked beef also freezes well for up to 3 months.

Serving ideas

Serve the beef over steamed white rice, as shown in the video, or choose mashed potatoes, egg noodles, or crusty bread to soak up the gravy.

The creamy, tangy sauce pairs beautifully with the malty stout notes, and the pearl onions add a sweet, mellow contrast. For a complete meal, add a simple green salad or roasted vegetables on the side.

This dish is hearty enough to be the star of a Sunday supper, yet easy enough for a weeknight. Leftovers make excellent sandwiches, either hot with extra gravy or cold on rye bread with a smear of mustard.

However you serve it, this slow cooker beef roast is sure to become a family favorite, proving that sometimes the simplest meals are the most satisfying.

Frequently asked questions

Recipe card

Guinness Onion Dijon Cream Bottom Round Roast: Slow-Cooker Dump Dinner

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 3 1/2 lb beef bottom round roast
• 1 cup pearl onions, peeled
• 1 bottle (12 oz) Guinness stout
• 1/2 cup sour cream
• 2 tbsp whole-grain Dijon mustard
• 1 cup au jus

Instructions

1. Place the beef bottom round roast in the center of the slow cooker. Scatter the peeled pearl onions around the roast, tucking them into the sides so they are surrounded by the meat. This ensures the onions cook evenly and absorb the beefy juices as they braise.
2. Pour the Guinness stout over the roast and onions. The dark beer will bubble and foam as it hits the cold meat, creating a rich, malty braising liquid. Make sure the beer covers the bottom of the slow cooker and comes partway up the sides of the roast.
3. Dollop the sour cream over the top of the roast, spreading it slightly with the back of a spoon. Then add the whole-grain Dijon mustard in small spoonfuls, letting some fall into the liquid. These will melt into the gravy as the roast cooks.
4. Pour the au jus along the side of the slow cooker, being careful not to wash the sour cream and mustard off the top of the roast. The liquid should come about halfway up the roast; add a little water if needed to reach that level.
5. Cover the slow cooker with the lid and set it to low. Cook for 8 to 10 hours, until the beef is fork-tender and easily shreds. The slow, moist heat breaks down the collagen in the bottom round, turning a tough cut into a succulent, pull-apart roast. Let it rest for 3 minutes before slicing.
6. After 8 hours, insert a fork into the center of the roast. It should slide in with little resistance and the meat should begin to pull apart. If it is still tough, continue cooking in 30-minute increments until it reaches the desired tenderness. Let it rest for 3 minutes before slicing.
7. Using two forks, shred the beef directly in the slow cooker, mixing it with the onions and the now-thickened gravy. The meat should separate into long, tender strands that soak up the creamy, malty sauce. Taste and adjust seasoning if needed. Let it rest for 3 minutes before slicing.
8. Spoon the shredded beef and onions over steamed white rice, then ladle extra gravy over the top. The rice soaks up the flavorful sauce, making each bite rich and satisfying. Serve hot, with additional Dijon on the side if desired.

Contains: gluten, milk, mustard, sulfites

Estimated nutrition per serving

Calories

520

Protein

48 g

Carbohydrates

12 g

Fat

28 g

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