Three-Packet Butter Bottom Round Roast Step-by-step instructions

Before you start

Before you start, pat the roast dry with paper towels to help the seasonings adhere. Measure out the three seasoning packets and have the butter ready. No need to sear the meat—the slow cooker will develop plenty of flavor.

Set the slow cooker on a heatproof surface and plug it in. Have a cutting board and two forks ready for shredding. If you plan to serve with mashed potatoes, start them about 30 minutes before the roast is done.

Instructions

Season and Butter

1. 1Season the Roast
   Place the beef bottom round roast in the center of a 6-quart or larger slow cooker. Sprinkle the dry ranch seasoning, zesty Italian dressing mix, and brown gravy mix evenly over the entire surface of the roast, covering all sides as much as possible.
   Look for The roast is fully coated with the seasoning powders, with some spots darker from the gravy mix.
   Tip If the roast is very thick, make a few shallow cuts on top so the seasonings can penetrate better.
2. 2Top with Butter
   Place the whole stick of salted butter directly on top of the seasoned roast. It will melt as the slow cooker heats, basting the meat and blending with the seasonings to create a rich gravy.
   Look for The butter sits proudly on the roast, beginning to soften at room temperature.
   Tip For even distribution, you can slice the butter into pats and lay them over the roast.

The roast is coated with the dry seasonings, and the butter is melting over the top. The kitchen smells of herbs and garlic. The surface of the meat is speckled with the seasonings, and the butter is starting to pool around the edges.

Slow Cook

3. 3Slow Cook on Low
   Cover the slow cooker and cook on low for 8 to 10 hours, until the beef is fork-tender and easily shreds. Do not open the lid during cooking except to check near the end. The roast will release its own juices, combining with the butter and seasonings to form a savory gravy. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the meat is deeply browned and the liquid is bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If you're short on time, cook on high for 4 to 5 hours, but low gives the most tender results.

After 8 hours, the liquid is bubbling gently, and the meat is visibly tender, pulling away from the center. The aroma is rich and savory, with notes of butter and herbs. The gravy is a deep golden brown, and the roast is surrounded by a glossy pool of jus.

Shred and Serve

4. 4Rest and Shred
   Turn off the slow cooker and let the roast rest in the liquid for 10 minutes. Transfer the roast to a cutting board and shred with two forks, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir to coat with the gravy.
   Look for The meat pulls apart easily with little resistance, and the shreds are moist and glistening.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the meat before shredding keeps it juicy and prevents it from drying out.
5. 5Serve
   Serve the shredded beef hot, spooned over mashed potatoes or on crusty rolls, with plenty of the buttery gravy spooned on top.
   Look for The beef is piled on the plate, gravy soaking into the sides.
   Tip For a low-carb option, serve over cauliflower mash or roasted vegetables.

The beef shreds easily into moist, tender strands. The gravy coats the meat and is thick enough to cling to a spoon. The plate is piled high with beef, and the mashed potatoes soak up the flavorful sauce.

Common mistakes

One common mistake is lifting the lid too often to check on the roast, which lets heat escape and extends cooking time. Another is using a too-small slow cooker; the roast should fit comfortably with room for the juices.

Avoid adding extra liquid—the roast and butter provide enough moisture. Finally, don't rush the cooking; if the roast isn't fork-tender after the recommended time, continue cooking in 30-minute increments.

How to tell it’s done

The roast is done when it is fork-tender and easily shreds with a fork.

The internal temperature should read at least 145°F (63°C) for food safety, but for the most tender texture, cook until it reaches 190°F to 200°F (88°C to 93°C), which allows the collagen to break down completely.

The meat should pull apart with no resistance, and the gravy should be rich and glossy.

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