There is something mighty satisfying about setting a roast in the slow cooker before kickoff and coming back hours later to a supper that smells like it has been fussed over all day. This 4-ingredient game day roast leans on a thick-sliced bottom round roast, a practical cut that turns tender and full of flavor with a long, gentle cook. It is the kind of no-nonsense Midwestern meal that fits right into a busy weekend, whether folks are gathered around the television or just happy to have a warm plate waiting at the end of the day.
Serve this roast with mashed potatoes, buttered egg noodles, or soft sandwich rolls to catch every bit of the savory juices. A side of green beans, roasted carrots, coleslaw, or a simple pickle tray rounds it out nicely, and if you are feeding a game day crowd, a pan of baked beans and a big bowl of potato salad make it feel like a proper spread.
4-Ingredient Slow Cooker Game Day Roast using Thick-Sliced Bottom Round Roast
Servings: 6
Ingredients
3 to 3 1/2 pounds thick-sliced bottom round roast
1 packet dry onion soup mix, about 1 ounce
1 cup beef broth
1/2 cup barbecue sauce
Directions
1. Place the thick-sliced bottom round roast in the slow cooker.
2. Sprinkle the dry onion soup mix evenly over the roast, then pour in the beef broth and barbecue sauce around and over the meat.
3. Cover and cook on low for 8 to 9 hours or on high for 4 1/2 to 5 1/2 hours, until the beef is very tender and easy to pull apart with a fork.
4. Transfer the roast to a board or platter, slice or shred as you like, then spoon some of the cooking juices over the top before serving.
Variations & Tips
For extra tang: If your family likes a sharper sauce, stir 1 to 2 tablespoons of yellow mustard or apple cider vinegar into the barbecue sauce before pouring it over the roast. That little bit of zip helps balance the richness of the beef.
For sandwiches: Shred the finished roast well and pile it onto toasted buns with extra barbecue sauce and pickles. This is especially handy for feeding a crowd, and the leftovers reheat beautifully for next-day lunch.
For a richer gravy: If you want more sauce for potatoes or noodles, remove the cooked roast and whisk 1 tablespoon cornstarch with 2 tablespoons cold water. Stir it into the hot slow cooker juices, cover, and cook on high for 10 to 15 minutes until slightly thickened.
Best cooking tip: Bottom round is a lean cut, so it really shines when cooked low and slow. Resist the urge to lift the lid often, since that lets the heat out and lengthens the cooking time. Let the roast rest for 10 minutes before slicing if you want neater pieces, or pull it apart right away if you are after that fall-apart texture.