Slow Cooker Butter Bottom Round Roast with Yukon Gold Potatoes Tips, FAQ & printable recipe

Tips for success

For the most tender result, cook the roast on low rather than high. Low heat gives the collagen time to break down slowly, resulting in melt-in-your-mouth beef.

If you're short on time, you can cook on high for 5 to 6 hours, but the texture may be slightly less fork-tender. Always let the roast rest for at least 10 minutes after cooking to allow the juices to settle.

The pan jus is the best part—it's rich, buttery, and full of beefy flavor.

Use a spoon to drizzle it over the shredded meat and vegetables, or thicken it slightly by mixing a tablespoon of cornstarch with cold water and stirring it into the hot liquid. You can also strain the jus and serve it as a side sauce for dipping.

Variations

• Add Aromatics: For extra depth, add a sliced onion, a few cloves of garlic, and a sprig of fresh rosemary to the slow cooker before cooking. The aromatics will infuse the jus with savory notes.
• Red Wine Twist: Replace 1/2 cup of the cooking liquid with red wine. Pour it over the roast before adding the butter. The wine adds complexity and a rich color to the jus.
• Herb Crust: Rub the roast with a mixture of dried thyme, oregano, and garlic powder before seasoning with salt and pepper. This adds an herby layer that complements the beef.
• Vegetable Swap: Use parsnips, turnips, or celery root in place of some of the potatoes for a different root vegetable medley. Cut them into similar-sized chunks to ensure even cooking.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The jus will solidify slightly but will re-liquefy when reheated.

Freezer

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

Reheat

Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the sauce.

Store leftovers 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 broth if the jus has thickened.

You can assemble the entire dish the night before: place the roast, potatoes, carrots, salt, pepper, and butter in the slow cooker insert, cover, and refrigerate.

In the morning, simply place the insert in the slow cooker and cook on low as directed. This is a great way to get a head start on a busy day.

Serving ideas

Serve the shredded beef and vegetables with a generous spoonful of the buttery jus. For a classic presentation, mound the beef over a bed of creamy mashed potatoes—the mashed potatoes will soak up the jus beautifully. A side of crusty bread or a simple green salad completes the meal.

This dish is hearty enough to stand alone, but it also pairs well with roasted green beans, sautéed spinach, or a crisp coleslaw.

For a low-carb option, serve the beef over cauliflower mash or alongside extra roasted vegetables. The leftovers make excellent sandwiches—pile the beef on a bun with a little horseradish sauce.

Frequently asked questions

Recipe card

Slow Cooker Butter Bottom Round Roast with Yukon Gold Potatoes

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

Ingredients

• 3 1/2 lb beef bottom round roast
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 4 medium heirloom carrots, thick-cut
• 1/2 cup salted butter (1 stick)
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Place the beef bottom round roast in the center of the slow cooker insert. Scatter the halved baby Yukon Gold potatoes and thick-cut heirloom carrots around the roast, tucking them into the sides so they surround the meat evenly.
2. Sprinkle the kosher salt and black pepper evenly over the roast and vegetables. Place the whole stick of salted butter directly on top of the roast. It will melt and baste the meat as it cooks.
3. Cover the slow cooker and cook on low for 8 to 10 hours, until the beef is fork-tender and easily shreds. Do not lift the lid during cooking; the steam helps create the rich jus. Let it rest for 3 minutes before slicing.
4. After 8 hours, test the roast with a fork. The meat should pull apart easily and register at least 145°F (63°C) on an instant-read thermometer. Let the roast rest in the slow cooker for 10 minutes before serving.
5. Transfer the roast to a cutting board and shred it with two forks, or slice it against the grain. Serve the beef with the potatoes and carrots, and spoon the buttery pan jus over everything.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

36 g

Carbohydrates

28 g

Fat

25 g

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