Three-Packet Dijon Cream Bottom Round Roast Step-by-step instructions

Before you start

Before starting, pat the beef roast dry with paper towels. This helps the seasonings stick better.

Have the three seasoning packets open and ready, and measure out the sour cream, Dijon, and au jus. The slow cooker should be clean and dry. No other prep is needed—this is a true dump-and-go meal.

Instructions

Season and Assemble

1. 1Season the Roast
   Place the beef bottom round roast in the center of the slow cooker. Sprinkle the dry ranch seasoning, zesty Italian dressing mix, and brown gravy mix evenly over the entire surface of the roast. Use your hands to pat the seasonings gently so they adhere to the meat.
   Look for The roast should be fully coated with the seasoning blends.
   Tip If the roast is thicker in some spots, press the seasonings a bit more there.
2. 2Add Creamy Toppings
   Dollop the sour cream and whole-grain Dijon mustard over the top of the seasoned roast. Spread them slightly with the back of a spoon, but do not mix them into the seasonings. Pour the au jus along the side of the roast, being careful not to wash off the seasonings.
   Look for The roast is topped with white and yellow dollops, and liquid pools around the base.
   Tip Pouring the au jus gently on the side keeps the dry rub in place.
3. 3Cover and Cook Low
   Cover the slow cooker with the lid. Cook on low for 8 to 10 hours, until the roast is fork-tender and easily shreds. Avoid opening the lid during cooking to keep the heat steady. The meat should be cooked to at least 145°F (63°C), but for pot roast, a higher temperature yields the most tender result. Let it rest for 3 minutes before slicing.
   Look for The liquid will be bubbling gently around the edges after several hours.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to peek; each time the lid lifts, heat escapes.

The roast is coated with the dry seasonings, and the sour cream, Dijon, and au jus are added. The slow cooker is covered and set to low. The raw beef should be thoroughly coated with the seasoning blend, and the liquid should pool around the sides without washing off the rub.

Cook and Shred

4. 4Shred the Beef
   Once the roast is fork-tender, transfer it to a cutting board. Use two forks to shred the beef into bite-sized pieces, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir it into the gravy. Let it rest for at least 3 minutes before serving.
   Look for The beef pulls apart easily with little resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Shred while the meat is still hot; it will be easier to handle with forks.
5. 5Stir and Rest
   Stir the shredded beef into the creamy gravy until well coated. Let the mixture sit in the slow cooker on warm for 10 minutes so the flavors meld and the gravy thickens slightly. The internal temperature of the beef should remain above 145°F (63°C) during this time. Let it rest for 3 minutes before slicing.
   Look for The gravy looks creamy and clings to the beef.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the gravy seems thin, leave the lid off for the last 10 minutes on warm.

After 8-10 hours, the roast is fork-tender and shreds easily. The gravy is creamy and fragrant, with visible specks of herbs and mustard seeds. The beef should be pulled into bite-sized pieces and mixed back into the sauce, which should be thick enough to cling to the meat.

Serve and Enjoy

6. 6Serve Over Rice
   Spoon steamed white rice onto plates. Top with a generous portion of the shredded beef and ladle extra gravy over the top. Serve hot.
   Look for The beef is tender and glistening with gravy.
   Tip For a low-carb option, serve over cauliflower rice or mashed potatoes.

The shredded beef is piled over steamed rice and drizzled with extra gravy. The meat is moist and tender, the gravy is rich and tangy, and the dish is ready to serve. The aroma is savory and inviting, with notes of herbs and mustard.

Common mistakes

One common mistake is lifting the lid too often to check on the roast. Each time the lid is lifted, heat escapes and extends the cooking time.

Another mistake is using a lean roast without enough fat; bottom round can dry out if overcooked, but the liquid in the slow cooker prevents that. Be sure to let the roast rest after shredding so the juices redistribute.

How to tell it’s done

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

The internal temperature should reach at least 145°F (63°C) for safety, but for pot roast, cooking to a higher internal temperature (around 190-200°F) ensures the collagen breaks down and the meat becomes buttery.

The gravy should be thick enough to coat the back of a spoon, and the beef should be moist and flavorful.

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