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

Before you start

Before you start, make sure your slow cooker is clean and ready. Pat the beef roast dry with paper towels—this helps the seasoning adhere and ensures better browning if you choose to sear it first.

Smash the garlic cloves and pick the rosemary and thyme sprigs. If using store-bought cowboy butter, let it soften slightly so it's easy to slice into medallions. Have your serving dish and egg noodles ready to go when the roast is done.

Instructions

Layer and Top

1. 1Layer the Roast
   Place the beef bottom round roast in the center of a 6-quart slow cooker. Scatter the smashed garlic cloves evenly over the top of the roast. Lay the fresh rosemary and thyme sprigs over the roast, tucking them around the sides.
   Look for The roast sits snugly in the slow cooker with garlic and herbs scattered across the surface.
   Tip Pat the roast dry with paper towels before placing it in the slow cooker for better browning if you choose to sear it first.
2. 2Top with Cowboy Butter
   Place the cowboy butter medallions evenly across the top of the roast, spacing them so they melt and baste the meat as it cooks.
   Look for The butter medallions sit on top of the roast, ready to melt into the meat.
   Tip If the butter is too firm to slice, let it sit at room temperature for a few minutes.

At the end of this phase, the raw roast sits in the slow cooker with garlic, rosemary, and thyme scattered over the top, and the cowboy butter medallions are placed evenly.

The scene looks vibrant and aromatic, with the herbs and butter ready to melt into the meat as it cooks.

Slow Cook and Rest

3. 3Slow Cook
   Cover the slow cooker and cook on LOW for 8 to 10 hours, until the roast is fork-tender and easily shreds. The internal temperature should reach at least 145°F (63°C) for medium-rare, but for fall-apart tenderness, cook until it reaches 190°F (88°C) or higher. Let it rest for 3 minutes before slicing.
   Look for The liquid is bubbling gently and the aroma of garlic and herbs fills the kitchen.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat and moisture consistent.
4. 4Rest the Roast
   When the roast is tender, turn off the slow cooker. Transfer the roast to a cutting board and let it rest for at least 10 minutes before slicing or shredding. Tent loosely with foil to keep warm.
   Look for The roast holds together but shreds easily with a fork.
   Tip Resting allows the juices to redistribute, keeping the meat moist.

After 8 to 10 hours on low, the kitchen smells richly of garlic and herbs. The roast is visibly tender, the liquid is bubbling gently, and the meat pulls apart easily with a fork. After resting, the roast holds its shape but shreds effortlessly.

Shred and Serve

5. 5Shred and Serve
   Using two forks, shred the roast into large pieces, discarding any large fat pieces. Return the shredded meat to the slow cooker with the juices and butter gravy. Serve warm over buttered egg noodles, spooning extra gravy over the top.
   Look for The meat is tender and glistening with the herb-infused butter gravy.
   Tip For a thicker gravy, whisk a tablespoon of cornstarch with a little cold water and stir into the juices before serving.

The shredded roast is glossy with butter and juices, and the gravy is fragrant with rosemary and thyme. When spooned over warm egg noodles, it looks hearty and inviting, with the meat soaking up the flavorful sauce.

Common mistakes

One common mistake is lifting the lid to check on the roast during cooking. This releases steam and heat, extending the cooking time and potentially drying out the meat. Another is using a roast that is too lean; without enough fat, the meat can become dry.

Be patient and let the slow cooker do its job. If the gravy seems thin at the end, you can thicken it with a cornstarch slurry, but avoid over-thickening—it should be silky, not pasty.

How to tell it’s done

The roast is done when it is fork-tender and shreds easily. For the most tender result, the internal temperature should reach at least 190°F (88°C) for a slow-cooked pot roast.

If you prefer a more traditional roast beef texture, cook to 145°F (63°C) for medium-rare, but note that the meat will be firmer. Always rest the meat for at least 10 minutes before slicing or shredding to allow the juices to redistribute.

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