Sweet Pepper Dijon Cream Bottom Round Roast Tips, FAQ & printable recipe

Tips for success

For the most flavorful results, use a good-quality au jus or beef broth. If you have time, sear the roast in a hot skillet for 2 minutes per side before adding it to the slow cooker—this adds a deep, caramelized flavor, though the video-style dump method works perfectly too.

Don't skip the rest time; it lets the meat reabsorb juices and makes shredding cleaner.

To thicken the gravy, remove the roast and peppers, then whisk a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) into the hot liquid and simmer for a few minutes.

For a smoother sauce, blend the peppers and onions into the gravy with an immersion blender before adding the beef back. Adjust seasoning with salt and pepper just before serving.

Variations

• Add Mushrooms: Add 8 oz sliced cremini or button mushrooms along with the peppers and onions. They will release moisture and add an earthy depth to the gravy. No other changes needed.
• Spicy Kick: Add 1-2 sliced jalapeños or a teaspoon of red pepper flakes with the vegetables. For extra heat, stir a few dashes of hot sauce into the sour cream mixture.
• Herb Infusion: Tuck a few sprigs of fresh thyme or rosemary around the roast before cooking. Remove the stems before serving. The herbs will perfume the gravy without overpowering it.
• Creamy Mushroom Gravy: After cooking, remove the roast and peppers. Stir 1/2 cup heavy cream and 1 tablespoon Dijon into the sauce, then simmer for 5 minutes. Return the beef and serve.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little beef broth to loosen the sauce if necessary.

Store leftover roast and gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the sauce has thickened too much. The flavors continue to meld overnight, making leftovers even better.

This recipe is perfect for meal prep. Assemble all ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert into the slow cooker and cook as directed. You can also cook the roast fully, then refrigerate it in the pot; reheat gently before serving.

Serving ideas

Serve the shredded beef over steamed white rice, egg noodles, or creamy mashed potatoes to soak up the luscious gravy.

Spoon extra peppers and onions over the top and finish with a sprinkle of fresh parsley if desired. The dish is hearty enough to stand alone, but a side of crusty bread or a crisp green salad balances it nicely.

For a low-effort weeknight meal, this roast is ideal. It also makes a great sandwich filling—pile it on a toasted roll with a little provolone. Leftovers can be transformed into tacos or a hearty shepherd's pie. The creamy Dijon gravy is so good you'll want to serve it over everything.

Frequently asked questions

Recipe card

Sweet Pepper Dijon Cream 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 red and green bell peppers, sliced into thick strips
• 1 large sweet yellow onion, sliced
• 1/2 cup sour cream
• 3 tbsp whole-grain Dijon mustard
• 1 cup au jus

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk, mustard

Estimated nutrition per serving

Calories

480

Protein

38 g

Carbohydrates

12 g

Fat

30 g

Fiber

2 g

Sugar

6 g

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