Sweet Pepper Garlic Butter Bottom Round Roast Step-by-step instructions

Before you start

Before you start, take the beef roast out of the refrigerator and let it sit at room temperature for up to 30 minutes while you prep the vegetables. Pat the roast dry with paper towels to help the seasonings adhere (though this recipe doesn't require any extra seasoning—the cowboy butter does the work).

Slice the bell peppers into thick strips and the onion into half-moons. If you're making your own cowboy butter, do that ahead of time and chill it so it slices cleanly.

Instructions

Layer and Top

1. 1Layer the Roast and Vegetables
   Place the beef bottom round roast in the center of the slow cooker insert. Scatter the sliced bell peppers and onion over and around the roast, tucking some underneath for even cooking.
   Look for The roast sits in the middle with peppers and onions piled on top.
   Tip No need to brown the meat first—the slow cooker does all the work.
2. 2Top with Cowboy Butter
   Place the medallions of garlic-herb compound cowboy butter evenly across the top of the roast. They will melt as the slow cooker heats, creating a rich, aromatic gravy.
   Look for The butter sits in thick slices on the meat, ready to melt.
   Tip If the butter is too hard to slice, let it sit at room temperature for 10 minutes.

At the end of this phase, the roast is centered in the slow cooker with peppers and onions piled on top. The butter medallions sit on the meat, looking like pats of golden goodness. The aroma is fresh and savory, with hints of garlic and herbs.

Everything is ready to cook—no browning or sautéing needed. Check that the roast is not sticking out above the vegetables too much; if it is, tuck some peppers underneath to keep it submerged in the melting butter and juices as they form.

Slow Cook and Rest

3. 3Slow Cook Low and Long
   Cover the slow cooker and cook on low for 8 to 10 hours, until the beef is fork-tender and easily shreds. The internal temperature of the roast should reach at least 145°F (63°C) for food safety, but the low, slow cooking will take it well beyond that for maximum tenderness. Let it rest for 3 minutes before slicing.
   Look for The liquid is bubbling gently, and the meat pulls apart with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist lifting the lid—each peek adds 20 minutes of cooking time.
4. 4Rest the Roast
   Once the beef is tender, turn off the slow cooker and let the roast rest in the juices for at least 10 minutes. This allows the fibers to relax and reabsorb some of the flavorful liquid.
   Look for The meat is moist and the gravy has settled.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is essential for a juicy roast—don't skip it.

After 8 to 10 hours on low, the kitchen smells like a cozy roast dinner. The liquid is bubbling gently, and the beef is so tender that a fork slides in with almost no resistance. The peppers have softened and released their sweetness into the gravy, which is glossy and aromatic.

The butter has fully melted, creating a rich, golden sauce. Before shredding, let the roast rest in the slow cooker with the heat off for 10 minutes—this ensures the meat stays moist and the flavors meld.

Shred and Finish

5. 5Shred and Serve
   Using two forks, shred the beef directly in the slow cooker, mixing it with the peppers, onions, and buttery gravy. Serve hot over buttered egg noodles, if desired.
   Look for The beef is in tender shreds, coated in glossy gravy.
   Tip Spoon extra gravy over each serving for maximum flavor.

When you shred the beef, it pulls apart into long, tender strands that are coated in the buttery, garlicky gravy. The peppers and onions are soft and silky, mingling with the meat. The dish looks rustic and inviting, with a glossy sheen from the butter. Serve it immediately over egg noodles, mashed potatoes, or even crusty bread to soak up every drop. The gravy should be thick enough to cling to the meat but still spoonable.

Common mistakes

One common mistake is lifting the lid too often. Every time the lid is opened, heat escapes and extends the cooking time. Another mistake is using a high setting to speed things up—this can make the meat tough and dry. Stick to low for the best texture.

Also, don't skip the resting step; it allows the juices to redistribute, making the beef more succulent. Finally, if the gravy seems too thin at the end, you can thicken it with a cornstarch slurry, but this recipe usually produces a nicely thickened sauce on its own.

How to tell it’s done

The roast is done when it is fork-tender and easily shreds with minimal pressure. The internal temperature should read at least 145°F (63°C) for food safety, but because of the long, slow cooking, it will likely reach 190°F (88°C) or higher, which is ideal for breaking down connective tissue. The peppers should be soft and translucent, and the gravy should be bubbling gently. Let the meat rest in the juices for at least 10 minutes before shredding.

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