Dinner · Part 3 of 3: Tips & recipe card

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

Name: Rosemary Thyme Garlic 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 garlic cloves, smashed; 4 sprigs fresh rosemary; 6 sprigs fresh thyme; 4 oz garlic-herb compound cowboy butter, sliced into medallions; 12 oz buttered egg noodles, for serving

By Clara Weller · Oct 28, 2026

Slow cooker beef roast with garlic and herbs in a black Crockpot, topped with butter medallions.

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

Includes 10 min resting

Tips for success

For the most flavorful result, consider searing the roast in a hot skillet with a little oil before adding it to the slow cooker.

This adds a deep, caramelized crust that enhances the overall taste. However, the recipe works beautifully without this step, so it's optional.

Use fresh herbs if possible—they hold up better during the long cooking time and provide a brighter flavor. If you only have dried herbs, reduce the amount by half and add them with the butter so they have time to rehydrate and infuse the gravy.

Variations

Red Wine Gravy: Add 1/2 cup dry red wine to the slow cooker before cooking. The wine adds depth and complexity to the gravy. If you prefer a non-alcoholic option, use beef broth instead.
Mushroom and Onion: Layer 8 oz sliced mushrooms and 1 large sliced onion on the bottom of the slow cooker before adding the roast. They will soften and meld into the gravy, adding earthy flavor.
Spicy Cowboy Butter: Stir 1 teaspoon smoked paprika and 1/2 teaspoon cayenne pepper into the cowboy butter before slicing. This adds a subtle smoky heat that complements the herbs.
Horseradish Cream: Serve the roast with a dollop of horseradish cream (mix 1/2 cup sour cream with 2 tablespoons prepared horseradish). The sharpness cuts through the richness of the butter gravy.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a little broth to loosen the gravy.
Freezer: Freeze the shredded beef with its gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a covered pot over low heat, stirring occasionally, until warmed through. Add a splash of beef broth if needed.

Leftover roast can be stored in an airtight container in the refrigerator for up to 4 days. The meat will continue to absorb the gravy, keeping it moist and flavorful.

Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if the gravy has thickened too much.

This dish is perfect for making ahead. You can assemble the roast in the slow cooker insert the night before, cover, and refrigerate.

In the morning, simply place the insert in the slow cooker base and cook as directed. The cooked roast also freezes well for up to 3 months.

Serving ideas

Serve the shredded beef over a bed of warm buttered egg noodles, spooning the garlic-herb gravy generously over the top.

The noodles soak up the rich sauce, making every bite savory and satisfying. For a lighter option, serve over steamed rice or creamy mashed potatoes.

Garnish with a few fresh rosemary or thyme sprigs for a pop of color and aroma. This dish pairs well with a simple green salad or roasted vegetables to balance the richness. It's a comforting meal that's sure to become a family favorite.

Frequently asked questions

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

Yes, chuck roast or brisket are excellent substitutes. They have similar fat content and benefit from long, slow cooking. Adjust the cooking time if needed—chuck may become tender slightly faster than bottom round. Always check for fork-tenderness before serving.

What is cowboy butter and where can it be found?

Cowboy butter is a compound butter typically made with garlic, herbs, and sometimes spices. It's available in some grocery stores, but it's easy to make at home by mixing softened butter with minced garlic, chopped rosemary, thyme, salt, and pepper. If you don't have it, use regular butter and add extra garlic and herbs.

Can the roast be cooked on high instead of low?

Yes, but the cooking time will be shorter, about 4 to 5 hours on high. The result may be slightly less tender than cooking on low, as the longer, slower cooking breaks down the connective tissue more thoroughly. For best results, use the low setting.

How can the gravy be thickened?

If the gravy is too thin, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the slow cooker juices. Cook for an additional 15-20 minutes until thickened. Alternatively, remove the meat and simmer the juices on the stovetop to reduce.

Can this recipe be doubled?

Yes, you can double the ingredients if your slow cooker is large enough (at least 8 quarts). Make sure the roast fits comfortably and the slow cooker is not more than two-thirds full. The cooking time may need to be extended slightly; check for tenderness before serving.

Recipe card

Rosemary Thyme Garlic 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 garlic cloves, smashed
4 sprigs fresh rosemary
6 sprigs fresh thyme
4 oz garlic-herb compound cowboy butter, sliced into medallions
12 oz buttered egg noodles, for serving

Instructions

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.
Place the cowboy butter medallions evenly across the top of the roast, spacing them so they melt and baste the meat as it cooks.
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.
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.
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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories: 580
Protein: 45 g
Carbohydrates: 30 g
Fat: 32 g

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

Next recipe

Slow cooker beef bottom round roast with pearl onions and creamy Guinness Dijon gravy

Dinner · 8 h 10 min

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

See the recipe → →

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.