Dinner · Part 3 of 3: Tips & recipe card

Rosemary Thyme Butter Bottom Round Roast Tips, FAQ & printable recipe

Name: Rosemary Thyme Butter Bottom Round Roast
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 3 1/2 lb beef bottom round roast; 12 cloves garlic, smashed; 3 sprigs fresh rosemary; 4 sprigs fresh thyme; 1/2 cup salted butter (1 stick); Kosher salt, to taste; Freshly ground black pepper, to taste

By Clara Weller · Oct 28, 2026

A fork-tender bottom round roast in a slow cooker with garlic and herbs, golden jus bubbling around it.

Prep: 10 min
Cook: 8 h
Total: 8 h 20 min
Serves: 6

Includes 10 min resting

Tips for success

For the most flavorful jus, use a good-quality salted butter. The salt helps season the meat as it melts.

If you prefer a thicker jus, you can transfer the liquid to a saucepan and simmer it for a few minutes to reduce, or whisk in a slurry of cornstarch and water. But the natural jus is already rich and delicious.

Leftover roast is fantastic in sandwiches, tacos, or over salads. The meat can be reheated gently in the jus to keep it moist. If you have extra jus, save it—it's liquid gold for moistening leftovers or as a base for a quick gravy.

Variations

Add Vegetables: Add 3 carrots and 3 celery stalks, cut into 2-inch pieces, to the bottom of the slow cooker before placing the roast on top. They will cook in the jus and become tender and flavorful.
Use Chuck Roast: Substitute beef chuck roast for the bottom round. Chuck has more marbling and will be even more tender, though it may be richer. Reduce cooking time to 7-9 hours.
Herb Variations: Replace the rosemary and thyme with 2 bay leaves and 1 teaspoon dried oregano for a different herb profile. Or add a sprig of sage for an earthy note.
Garlic Confit: For a sweeter garlic flavor, place the smashed garlic cloves in a small piece of foil with a teaspoon of olive oil and roast in a 350°F oven for 15 minutes before adding to the slow cooker.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a little jus to keep the meat moist.
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 low heat, adding a splash of water or beef broth if needed. Or microwave in 30-second bursts, stirring between.

Store leftover beef and jus in an airtight container in the refrigerator for up to 4 days. The meat can also be frozen for up to 3 months.

To reheat, thaw overnight in the fridge and warm gently in a saucepan with a little of the jus over low heat, or in the microwave in 30-second bursts.

This recipe is ideal for making ahead. Cook the roast as directed, then let it cool completely. Refrigerate the meat and jus separately or together.

When ready to serve, reheat gently on the stovetop or in the slow cooker on low. The flavors actually deepen overnight.

Serving ideas

Serve the roast sliced or shredded over whipped Yukon Gold mashed potatoes, spooning the golden jus over the top. The buttery sauce soaks into the potatoes, making each bite rich and savory. A side of green beans or a simple salad balances the richness.

For a low-carb option, serve the beef over cauliflower mash or alongside roasted vegetables. The jus can also be drizzled over crusty bread for dipping.

This roast is versatile enough for a casual family dinner or a more formal gathering—just plate it nicely and add a sprig of fresh rosemary for garnish.

Frequently asked questions

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

Yes, chuck roast is an excellent substitute and will be even more tender due to its higher fat content. You may need to adjust the cooking time slightly—chuck may be done in 7 to 9 hours on low. For a leaner option, use top round, but be careful not to overcook it, as it can dry out.

Why does the meat need to rest after cooking?

Resting allows the juices to redistribute throughout the meat. If sliced immediately, the juices run out and the meat can become dry. A short rest of at least 3 minutes ensures that each slice stays moist and flavorful.

Can this recipe be doubled?

Yes, you can double the recipe if you have a large slow cooker (at least 8 quarts). Keep the cooking time the same, but check for doneness at the lower end of the range. The roast may take slightly longer if the slow cooker is very full.

What can be done with the leftover jus?

The jus is delicious spooned over the beef, but it can also be used as a sauce for roasted vegetables, mashed potatoes, or as a base for a quick gravy. It can be stored in the refrigerator for up to 4 days or frozen for later use.

Can this recipe be made on high instead of low?

Yes, you can cook on high for 4 to 5 hours, but the meat may not be as tender as when cooked on low. The low, slow method is preferred for breaking down the connective tissue in bottom round. If you're short on time, high heat will still produce a good result, but check for doneness earlier.

Recipe card

Rosemary Thyme Butter Bottom Round Roast

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

3 1/2 lb beef bottom round roast
12 cloves garlic, smashed
3 sprigs fresh rosemary
4 sprigs fresh thyme
1/2 cup salted butter (1 stick)
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

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.
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.
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.
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.

Contains: milk

Estimated nutrition per serving

Calories: 520
Protein: 45 g
Carbohydrates: 3 g
Fat: 36 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.