Three-Packet Brown Gravy Bottom Round Roast Tips, FAQ & printable recipe

Tips for success

For the most tender roast, always cook on low. The low heat breaks down collagen slowly, resulting in melt-in-your-mouth beef. If you're short on time, you can cook on high for 4 to 5 hours, but the texture won't be quite as silky.

Also, don't be tempted to add extra liquid—the roast releases plenty of juice as it cooks, and the gravy will be perfect as is.

To get the best flavor, make sure the seasoning packets are evenly distributed over the roast. You can rub them in with your hands or use a spoon to spread them.

If you want a thicker gravy, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the gravy during the last 30 minutes of cooking. This will give it a glossy, velvety finish.

Variations

• Spicy Kick: Add a teaspoon of crushed red pepper flakes or a diced jalapeño with the seasonings for a subtle heat that builds as it cooks. The spice cuts through the rich gravy beautifully.
• Mushroom Gravy: Sauté 8 ounces of sliced mushrooms in butter and add them to the slow cooker with the roast. They'll release their juices and create an even more savory, earthy gravy.
• Herb Garden: Add a few sprigs of fresh thyme, rosemary, and sage on top of the roast before cooking. The herbs infuse the gravy with a fresh, aromatic flavor that complements the seasoning packets.
• Onion Lover's: Thinly slice a large yellow onion and place it under the roast before adding the seasonings. The onions will caramelize in the gravy, adding sweetness and depth.

Storage and make-ahead

Fridge

Keep leftover roast and gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a little broth if needed.

Freezer

Freeze the shredded beef and gravy 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 and bubbling. Add a splash of beef broth if the gravy is too thick.

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

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

In the morning, simply place the insert in the slow cooker and cook as directed. You can also cook the roast a day ahead, shred it, and store it in the gravy in the fridge—it reheats beautifully.

Serving ideas

Serve the shredded beef on toasted brioche slider buns for a crowd-pleasing meal. Pile the beef high, spoon over extra gravy, and add a slice of provolone or a sprinkle of fresh parsley if you like. The sliders are messy, satisfying, and perfect for game day or a casual dinner.

For a more traditional plate, serve the roast over creamy mashed potatoes or egg noodles, with the gravy spooned generously over the top.

A side of green beans or a simple salad balances the richness. The roast also works well in tacos, on top of a baked potato, or folded into a grilled cheese sandwich.

Frequently asked questions

Recipe card

Three-Packet Brown Gravy Bottom Round Roast

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

Ingredients

• 3 1/2 lb beef bottom round roast
• 1 oz dry ranch seasoning mix
• 0.7 oz zesty Italian dressing mix
• 1 oz brown gravy mix
• 1 cup savory brown bone-broth gravy
• 4 tbsp unsalted butter

Instructions

1. Place the beef bottom round roast in the center of a 6-quart slow cooker. Sprinkle the dry ranch seasoning, zesty Italian dressing mix, and brown gravy mix evenly over the entire surface of the roast, turning to coat if needed.
2. Pour the savory brown bone-broth gravy over the seasoned roast. Dot the top of the roast with the unsalted butter, placing the pats evenly so they melt into the gravy as it cooks.
3. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the roast is fork-tender and easily shreds. The meat should be cooked through to at least 145°F (63°C) for medium-rare, but for the most tender result, cook until it reaches 190°F to 200°F (88°C to 93°C) and pulls apart easily. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker and let the roast rest in the hot gravy for at least 10 minutes before shredding. This allows the juices to redistribute and the meat to become even more tender.
5. Using two forks, shred the roast directly in the slow cooker, mixing it with the gravy. Serve the shredded beef on toasted brioche slider buns or over mashed potatoes, spooning extra gravy on top.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

45 g

Carbohydrates

5 g

Fat

24 g

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