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

Tips for success

For the most flavorful results, use a high-quality beef roast with good marbling. If the roast has a thick fat cap, trim it slightly, but leave some for moisture.

To deepen the flavor even more, consider searing the roast in a hot skillet for 2 minutes per side before adding it to the slow cooker—this is optional and not shown in the video, but it adds a nice crust.

The gravy will be thin but flavorful. If you prefer a thicker gravy, after removing the roast, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the hot liquid.

Cook on high for 10 minutes until thickened. This is an optional step and not part of the original recipe.

Variations

• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño to the seasoning mix for a gentle heat. Serve with pickled jalapeños on the side.
• Herb Garden: Sprinkle 2 tablespoons of fresh chopped rosemary and thyme over the roast before adding the seasonings. The fresh herbs brighten the flavor and add a fragrant note.
• Mushroom Gravy: Add 8 ounces of sliced cremini mushrooms to the bottom of the slow cooker before placing the roast. They will cook down and enrich the gravy with earthy flavor.
• Onion Lover's: Place one large sliced yellow onion in the bottom of the slow cooker, then set the roast on top. The onions become sweet and jammy, adding depth to the gravy.

Storage and make-ahead

Fridge

Store leftover beef and gravy in a covered container in the fridge for up to 4 days. Reheat gently, adding a splash of water if needed.

Freezer

Freeze the shredded beef and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbling. Add a little beef broth or water if the gravy is too thick.

Store leftover shredded beef and gravy in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, and the beef will stay moist.

Reheat gently on the stovetop or in the microwave, adding a splash of water or beef broth if the gravy has thickened.

This dish is ideal for meal prep. Cook the roast as directed, shred the beef, and store it in the refrigerator with the gravy.

It can be made up to 2 days ahead. Reheat in a saucepan over low heat, stirring occasionally, until hot. The beef also freezes well for up to 3 months.

Serving ideas

Serve the shredded beef over a bed of creamy mashed potatoes or polenta, spooning the gravy generously over the top. A side of roasted green beans or a crisp green salad balances the richness. Crusty bread is essential for sopping up every bit of the buttery sauce.

For a casual dinner, pile the beef onto soft buns or slider rolls and top with a spoonful of gravy. Add a slice of provolone or cheddar if you like. Leftovers are fantastic in tacos, stuffed into baked potatoes, or folded into warm tortillas with a little hot sauce.

Frequently asked questions

Recipe card

Three-Packet Butter Bottom Round Roast

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

• 3 1/2 lb beef bottom round roast
• 1 oz dry ranch seasoning mix (1 packet)
• 0.7 oz zesty Italian dressing mix (1 packet)
• 0.87 oz brown gravy mix (1 packet)
• 1/2 cup (1 stick) salted butter

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve the shredded beef hot, spooned over mashed potatoes or on crusty rolls, with plenty of the buttery gravy spooned on top.

Contains: milk

Estimated nutrition per serving

Calories

540

Protein

45 g

Carbohydrates

4 g

Fat

38 g

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