Sweet Pepper Dijon Cream Bottom Round Roast Step-by-step instructions

Before you start

Before you start, make sure the slow cooker insert is clean and dry. Slice the bell peppers into thick strips (about 1 inch wide) and the onion into thick half-moons. Measure the sour cream, Dijon, and au jus.

There's no need to brown the meat or sauté the vegetables—the slow cooker does all the work. Have your serving dish ready, and if serving with rice, start it about 30 minutes before the roast is done.

Instructions

Layer and Dump

1. 1Layer the Roast
   Place the beef bottom round roast in the center of the slow cooker insert. Scatter the sliced bell peppers and onions over and around the roast, tucking some underneath for even flavor.
   Look for The roast sits snugly in the pot with peppers and onions piled on top.
   Tip No need to brown the meat first—slow cooking creates deep flavor.
2. 2Add the Cream Mixture
   In a small bowl, stir together the sour cream and Dijon mustard. Dollop the mixture over the roast and peppers. Pour the au jus along the side of the pot, not directly over the cream.
   Look for A creamy, mustardy layer coats the top of the roast.
   Tip Pouring au jus on the side keeps the cream from thinning too much.

At this point, the raw roast sits in the pot surrounded by bright peppers and onions, with a creamy mustard mixture dolloped on top. The au jus pools around the edges. It looks simple and colorful, and the aroma is fresh and savory. Everything is ready to cook.

Slow-Cook to Tender

3. 3Cover and Cook Low
   Cover the slow cooker and cook on LOW for 8 to 10 hours, until the beef is fork-tender and shreds easily. Avoid lifting the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The aroma of peppers and Dijon fills the kitchen as it cooks.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If time is short, cook on HIGH for 5 to 6 hours, but low is best for tenderness.
4. 4Test for Tenderness
   After 8 hours, check the roast with a fork. It should pull apart easily with little resistance. If not, continue cooking for another 30 to 60 minutes. The internal temperature should read at least 145°F (63°C) for medium-rare, but for pot roast it will be higher. Let it rest for 3 minutes before slicing.
   Look for The meat shreds with a fork and the peppers are very soft.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For fall-apart texture, cook until the meat reaches 190°F–200°F (88°C–93°C).

After hours of slow cooking, the kitchen smells richly beefy with a hint of mustard and sweet peppers. The sauce has turned a warm golden-brown, and the meat is visibly shrinking and tender. The surface bubbles gently. A fork inserted into the roast should meet almost no resistance.

Rest and Shred

5. 5Rest the Roast
   Turn off the slow cooker and let the roast rest in the liquid for at least 10 minutes. This allows the juices to redistribute and makes shredding easier.
   Look for The roast rests in a rich, creamy gravy.
   Tip Resting for 10 minutes is the minimum—longer is fine.
6. 6Shred and Serve
   Using two forks, shred the beef into large chunks directly in the pot. Stir gently to coat with the gravy. Serve hot over steamed white rice, spooning extra peppers and sauce on top.
   Look for The creamy, peppery gravy clings to every shred of beef.
   Tip Taste and adjust salt before serving—au jus can vary in saltiness.

The roast has rested and is now shredded into thick, juicy strands. The peppers and onions are soft and mingled with the creamy gravy. The sauce is smooth and coats the back of a spoon. It's ready to serve, steaming and fragrant.

Common mistakes

One common mistake is lifting the lid to peek. Every time you do, heat escapes and extends cooking time. Another is using a lean cut without enough fat—bottom round needs some marbling.

Also, don't add too much liquid; the au jus is enough, and the beef releases its own juices. Finally, resist the urge to shred the beef too early; it should be so tender that it falls apart with gentle pressure.

How to tell it’s done

The roast is done when it is fork-tender and easily pulls apart.

A meat thermometer inserted into the thickest part should read at least 145°F (63°C) for medium-rare, but for a pot roast you'll likely cook it longer, until it reaches 190°F–200°F (88°C–93°C), for fall-apart texture.

The peppers should be very soft, and the sauce will have thickened slightly. Let the roast rest in the liquid for 10 minutes before shredding.

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