Slow Cooker Bottom Round Roast

Ingredients

Bottom round roast

3-4 pounds

Salt

1 teaspoon, to taste

Black pepper

1 teaspoon, to taste

Dried thyme

1 teaspoon

Dijon mustard

2 tablespoons

Worcestershire sauce

2 tablespoons

Beef broth

2 cups

Garlic

4 cloves, minced

Onion

1 large, sliced

Cornstarch

2 tablespoons

Water

1/4 cup

Instructions

1. Season the bottom round roast generously with salt and pepper on all sides.
2. In a large skillet over medium-high heat, sear the roast until browned on all sides, about 4-5 minutes per side. This step enhances the flavor and creates a beautiful crust.
3. Transfer the seared roast to the slow cooker. Add the sliced onion and minced garlic around the roast.
4. In a small bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, dried thyme, and additional salt and pepper if desired.
5. Pour the broth mixture over the roast and vegetables in the slow cooker, ensuring everything is well coated.
6. Cover and cook on low heat for 8 hours, or until the roast is tender and easily shreds with a fork.
7. Once the roast is done, remove it from the slow cooker and set aside on a cutting board.
8. Pour the liquid from the slow cooker into a saucepan and bring it to a boil over medium heat.
9. In a separate small bowl, mix together the cornstarch and water to create a slurry. Gradually whisk the slurry into the boiling liquid.
10. Continue to cook, stirring frequently, until the sauce thickens to your desired consistency.
11. Slice the bottom round roast against the grain and serve with the thickened sauce drizzled over the top.