Dinner · Part 3 of 3: Tips & recipe card

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

Name: Three-Packet Dijon Cream Bottom Round Roast
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
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); 1 oz brown gravy mix (1 packet); 1/2 cup sour cream; 2 tbsp whole-grain Dijon mustard; 1 cup au jus; Steamed white rice, for serving

By Clara Weller · Oct 28, 2026

Fork-tender shredded beef in creamy gravy in a slow cooker

Prep: 10 min
Cook: 8 h
Total: 8 h 20 min
Serves: 6

Includes 10 min resting

Tips for success

For the most tender beef, choose a roast with good marbling and cook on low rather than high.

If time is short, cooking on high for 5-6 hours works, but low is better for breaking down connective tissue. Let the roast rest for at least 10 minutes after shredding to allow the juices to settle.

To thicken the gravy, you can mix a tablespoon of cornstarch with a little cold water and stir it into the slow cooker during the last 30 minutes.

Alternatively, leave the lid off for the last 15 minutes on warm to let some liquid evaporate. Taste and adjust seasoning before serving, as the packets can vary in saltiness.

Variations

Spicy Kick: Add 1 teaspoon of crushed red pepper flakes or a minced jalapeño along with the seasonings for a subtle heat. The spice cuts through the creamy richness.
Mushroom Gravy: Sauté 8 oz sliced mushrooms in butter and add them to the slow cooker with the au jus. They will release moisture and add an earthy flavor to the gravy.
Horseradish Twist: Stir 2 tablespoons of prepared horseradish into the sour cream before adding it to the roast. This adds a sharp, pungent kick that pairs well with beef.
Herb-Infused: Add a few sprigs of fresh thyme and rosemary to the slow cooker before cooking. Remove them before shredding. The herbs infuse the gravy with aromatic notes.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth to keep moist.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a pot over medium-low heat, stirring occasionally, until hot. Add a splash of beef broth if the gravy is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

The beef will absorb more gravy as it sits, so you may want to add a splash of beef broth when reheating to loosen it. Reheat gently on the stovetop or in the microwave until piping hot.

This dish can be made a day ahead and reheated. The flavors meld even more overnight, making it even better. Cook the roast as directed, shred it, and store in the refrigerator. Reheat in a covered pot over low heat, adding a little broth if needed.

Serving ideas

Serve the shredded beef over steamed white rice or egg noodles. The creamy gravy soaks into the starch, making every bite satisfying. A side of green beans or a simple salad adds freshness and color to the plate.

For a low-carb option, serve over cauliflower rice or alongside roasted vegetables. The rich gravy pairs well with mashed potatoes or crusty bread for dipping.

Leftovers make excellent sandwiches—pile the beef onto a toasted roll and top with a little extra gravy.

Frequently asked questions

Can this recipe be made with a different cut of beef?

Yes, chuck roast or brisket are excellent substitutes. They have more marbling and become even more tender. Adjust the cooking time as needed—chuck may take a bit longer, while brisket can be done in the same range. Always cook until fork-tender.

Why does the gravy sometimes separate?

Separation can occur if the slow cooker is too hot or if low-fat sour cream is used. To prevent this, use full-fat sour cream and cook on low. If the gravy separates, whisk it vigorously or blend it briefly with an immersion blender to bring it back together.

Can the cooking time be shortened?

Cooking on high for 5-6 hours is possible, but the meat may not be as tender as when cooked on low for 8-10 hours. The slower cooking allows collagen to break down fully. If short on time, choose a more tender cut like chuck roast.

Is it necessary to sear the roast before slow cooking?

No, this recipe is designed to be a dump-and-go meal. Searing would add extra flavor but is not required. The seasonings and slow cooking provide plenty of taste. If you prefer a deeper flavor, sear the roast in a hot skillet before adding to the slow cooker.

Can leftovers be frozen?

Yes, this dish freezes well. Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. The gravy may thicken after freezing; add a splash of beef broth when reheating.

Recipe card

Three-Packet Dijon Cream 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)
1 oz brown gravy mix (1 packet)
1/2 cup sour cream
2 tbsp whole-grain Dijon mustard
1 cup au jus
Steamed white rice, for serving

Instructions

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.
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.
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.
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.
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.
Spoon steamed white rice onto plates. Top with a generous portion of the shredded beef and ladle extra gravy over the top. Serve hot.

Contains: gluten, milk, mustard, celery

Estimated nutrition per serving

Calories: 480
Protein: 45 g
Carbohydrates: 15 g
Fat: 26 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.