Rosemary Thyme Butter Bottom Round Roast Step-by-step instructions

Before you start

Before you start, pat the beef roast dry with paper towels—this helps the seasoning adhere and promotes browning (though browning is optional here, the slow cooker will still produce a rich jus).

Smash the garlic cloves with the flat side of a knife to release their flavor. Rinse the fresh herbs and pat them dry. Have your slow cooker ready; a 6-quart model works well for a 3 1/2-pound roast. No need to sear the meat—the slow cooker does the work.

Instructions

Season and Layer

1. 1Season and Layer the Roast
   Pat the beef bottom round roast dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Place the roast in the center of the slow cooker. Scatter the smashed garlic cloves and the rosemary and thyme sprigs over the top of the roast.
   Look for The roast is evenly seasoned and the aromatics are scattered over the top.
   Tip Smashing the garlic cloves releases their flavor without mincing, and the whole sprigs of herbs hold up during the long cook.
2. 2Add the Butter
   Place the stick of salted butter directly on top of the seasoned roast. The butter will melt as the slow cooker heats, basting the roast and creating a rich, golden jus.
   Look for The butter sits on top of the roast, ready to melt and baste.
   Tip Using salted butter adds seasoning; if using unsalted, add an extra pinch of salt.

At the end of this phase, the roast is seasoned and topped with garlic, herbs, and butter. The slow cooker is ready to go, with the aromatics nestled on top of the meat. The butter is still solid, but it will melt during the cooking process, creating a rich, herb-infused jus.

Slow Cook

3. 3Cook on Low
   Cover the slow cooker and cook on low for 8 to 10 hours, until the roast is fork-tender and easily shreds. Do not open the lid during cooking, as each opening releases heat and extends the cooking time. Let it rest for 3 minutes before slicing.
   Look for The meat is fork-tender and the jus is bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Low and slow is key for a bottom round roast—this cut becomes tender with long, moist heat.

After 8 to 10 hours on low, the roast is fork-tender and the jus is bubbling gently. The kitchen smells of rosemary, thyme, and roasted garlic. The butter has emulsified into the liquid, creating a golden, glossy sauce. The meat should shred easily with a fork.

Rest and Serve

4. 4Rest and Serve
   Turn off the slow cooker. Using tongs, transfer the roast to a cutting board and let it rest for at least 3 minutes. Then slice or shred the beef, discarding the herb sprigs. Serve the beef with the buttery jus from the slow cooker, spooned over the top.
   Look for The beef rests, then is sliced or shredded and drizzled with the golden jus.
   Tip Resting the meat allows the juices to redistribute, keeping the beef moist.

The roast rests on a cutting board, releasing its juices before slicing. The jus is strained or spooned directly over the beef. The final dish is fork-tender, juicy, and bathed in a buttery herb sauce, ready to serve over mashed potatoes or with crusty bread.

Common mistakes

A common mistake is opening the slow cooker to check on the roast, which lets heat escape and lengthens the cooking time. Trust the timer and resist the urge to peek.

Another pitfall is using a lean roast without enough fat—bottom round can dry out if overcooked, but the butter and low heat help prevent that. Finally, don't skip the resting time; slicing too soon causes the juices to run out, leaving the meat dry.

How to tell it’s done

The roast is done when it is fork-tender: a fork inserted into the thickest part should twist easily, and the meat should shred with little resistance.

The internal temperature should read at least 145°F (63°C) for food safety, but the long cook will take it well beyond that, which is fine for this cut.

The jus will be golden and fragrant, with the garlic cloves soft and sweet. Let the meat rest for 3 minutes before slicing to keep it juicy.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest