Sweet Pepper Butter Bottom Round Roast Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a well-marbled roast. If you have time, you can sear the roast in a hot skillet before adding it to the slow cooker — this adds a deeper, caramelized flavor, but the video doesn't include that step, so it's optional.

The recipe works perfectly without it. Slice the peppers and onions thick enough that they don't disintegrate during the long cooking time.

When serving, spoon the pan jus generously over the beef. The sauce is the best part — it's rich, buttery, and sweet from the peppers and onions.

If you have leftovers, the flavors meld even more overnight. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

Variations

• Add Garlic and Herbs: For extra depth, add 4 minced garlic cloves and 2 sprigs of fresh rosemary along with the butter. The garlic will mellow and sweeten during the long cooking time, and the rosemary adds an earthy note that complements the beef.
• Use Chuck Roast: Substitute the bottom round with a 3 1/2-pound chuck roast. Chuck has more marbling and connective tissue, making it even more forgiving and tender. The cooking time remains the same.
• Add a Splash of Wine: Deglaze the slow cooker with 1/2 cup of dry red wine before adding the roast. The wine adds a tangy depth to the jus. Note that wine contains sulphites, so this variation is not suitable for those avoiding sulphites.
• Spice It Up: Sprinkle 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper over the roast before adding the butter. The spices infuse the meat and jus with a gentle heat that balances the sweetness of the peppers.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezer

Freeze cooked beef and vegetables 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, adding a splash of water or broth if needed, until warmed through.

Store leftover beef and vegetables in an airtight container in the refrigerator for up to 4 days. The pan jus can be stored separately or with the meat. Reheat in a covered pot over low heat, or in the microwave, until warmed through. If the sauce has congealed, that's normal — it will liquify again when heated.

This recipe is ideal for making ahead. You can assemble everything in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker base and cook as directed. The extra time in the fridge lets the flavors meld. Cooked leftovers also keep well and can be reheated for quick meals.

Serving ideas

Serve this roast over creamy mashed potatoes to catch every drop of the buttery jus. The potatoes are not part of the video, but they make a natural pairing — the video shows the roast plated alongside whipped Yukon Gold mashed potatoes.

You can also serve it with crusty bread, egg noodles, or rice. The peppers and onions are tender and sweet, so they're delicious on their own.

For a complete meal, add a simple green salad or steamed green beans on the side. The roast is rich, so lighter sides balance it out. If you have leftover jus, spoon it over the sides or use it as a sauce for bread. This dish is hearty enough for a family dinner and impressive enough for guests.

Frequently asked questions

Recipe card

Sweet Pepper Butter Bottom Round Roast

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 6

Ingredients

• 3 1/2 lb beef bottom round roast
• 2 large bell peppers (1 red, 1 green), sliced into thick strips
• 1 large sweet yellow onion, sliced
• 1/2 cup salted butter (1 stick)

Instructions

1. Place the beef bottom round roast in the center of a 6-quart slow cooker. Scatter the sliced bell peppers and onions over and around the roast, tucking some underneath so they braise in the juices.
2. Place the whole stick of salted butter on top of the seasoned roast. It will melt and emulsify with the meat juices as it cooks, creating a rich golden pan jus.
3. Cover the slow cooker and cook on low for 8 to 10 hours, until the roast is fork-tender and shreds easily. The internal temperature should reach at least 145°F (63°C) for whole-cut beef, but for this braise it will go well beyond that. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker. Transfer the roast to a cutting board and let it rest for at least 3 minutes before slicing or shredding. This lets the juices redistribute.
5. Slice or shred the beef and return it to the slow cooker with the peppers, onions, and buttery pan juices. Serve hot, spooning the juices over the top.

Contains: milk

Estimated nutrition per serving

Calories

540

Protein

45 g

Carbohydrates

8 g

Fat

36 g

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