Slow-Cooked Bottom Round Steak – Fall-Apart Tender & Packed with Flavor!

Servings: 4 Total Time: 4 hrs 20 mins Difficulty: Beginner
A melt-in-your-mouth, slow-cooked bottom round steak that’s fall-apart tender and packed with deep, savory flavors—perfect for cozy family dinners!
beautifully plated serving of slow-cooked bottom round steak, pinit

Introduction

There’s something truly magical about a slow-cooked meal. The way flavors meld together, how the meat transforms into a fork-tender delight, and the aroma that fills the kitchen—it all brings a sense of warmth and comfort. Bottom round steak is often overlooked because it’s a lean cut of beef, but with the right slow-cooking technique, it becomes fall-apart tender and absolutely delicious.

I remember the first time I tried slow-cooking bottom round steak. I had guests coming over and wanted to serve something hearty and flavorful without spending all day in the kitchen. After letting the steak braise in a rich, savory sauce for hours, I was blown away by how tender and flavorful it turned out! Now, it’s a go-to recipe in my home, perfect for family dinners or meal prepping for the week.

Why You Will Love This Recipe

  • Effortless Cooking: Just set it and forget it—your slow cooker does all the work!
  • Budget-Friendly: Bottom round steak is an affordable cut that transforms beautifully with slow cooking.
  • Super Tender: The low-and-slow cooking method ensures the meat falls apart with just a fork.
  • Rich, Deep Flavors: Slow cooking allows the seasonings and juices to fully infuse into the meat.
  • Perfect for Meal Prep: Store leftovers for easy meals throughout the week.

Equipment Needed

  • Slow Cooker (preferred) or Dutch oven
  • Cutting Board & Sharp Knife
  • Measuring Cups & Spoons
  • Large Skillet or Pan (for optional searing)
  • Tongs
  • Mixing Bowl
  • Whisk or Wooden Spoon

Ingredients

  • 2 lbs bottom round steak, cut into large chunks
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1 tbsp olive oil (for searing, optional)
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 tsp dried thyme or 1 tbsp fresh thyme
  • 2 bay leaves
  • 3 carrots, peeled and chopped
  • 3 medium potatoes, cubed
  • 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)

Ingredient Tips

  • For Extra Flavor: Searing the steak before slow cooking adds depth to the flavor.
  • For a Low-Carb Version: Swap potatoes for cauliflower florets.
  • Fresh Herbs: If using fresh thyme, double the amount as dried herbs are more concentrated.

Instructions

Step 1: Season the Steak

  1. Pat the bottom round steak dry with a paper towel.
  2. Season with salt, black pepper, garlic powder, onion powder, and paprika.

Step 2: Optional Searing

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Sear each piece of steak for 2-3 minutes per side until browned.
  3. Transfer to the slow cooker.

Step 3: Add Vegetables & Liquid

  1. Layer the onion, garlic, carrots, and potatoes in the slow cooker.
  2. In a bowl, mix beef broth, Worcestershire sauce, tomato paste, thyme, and bay leaves.
  3. Pour the mixture over the steak and vegetables.

Step 4: Slow Cook

  1. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until the steak is tender.
  2. Remove bay leaves before serving.

Step 5: Thicken the Sauce (Optional)

  1. Mix cornstarch with water to make a slurry.
  2. Stir it into the slow cooker in the last 30 minutes for a thicker sauce.

Step 6: Serve & Enjoy!

  1. Plate the steak with vegetables and drizzle with the sauce.
  2. Garnish with fresh thyme or parsley for a pop of color.

Tips

  • Best Cooking Time: Cooking on LOW yields the most tender results.
  • Don’t Skip the Sear: If time allows, searing enhances the steak’s flavor.
  • Thicker Sauce: Reduce the broth slightly or use a cornstarch slurry.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days.
  • Reheating: Warm in a pan over medium heat, adding a splash of broth if needed.

Variations

  • Low-Carb Version: Replace potatoes with cauliflower.
  • Gluten-Free: Ensure Worcestershire sauce is gluten-free or substitute with tamari.
  • Spicy Twist: Add red pepper flakes for a bit of heat.

Serving Ideas

  • Classic Pairing: Serve with buttered dinner rolls.
  • Light Option: Enjoy with a side salad.
  • Ultimate Comfort Meal: Pair with creamy mashed potatoes.

FAQs

Can I make this in an Instant Pot?

Yes! Use the slow cook function or pressure cook on HIGH for 35 minutes, then do a natural release.

Can I freeze leftovers?

Absolutely! Store in an airtight container and freeze for up to 3 months.

What can I use instead of Worcestershire sauce?

Try soy sauce + a dash of apple cider vinegar.

Can I use a different cut of beef?

Yes! Chuck roast or brisket work well with this method.

Nutritional Information (Per Serving)

  • Calories: 380 kcal
  • Protein: 38g
  • Carbohydrates: 20g
  • Fat: 16g
  • Sodium: 600mg
  • Fiber: 4g

Concluding Thoughts

This Slow-Cooked Bottom Round Steak is the perfect dish for a comforting, no-fuss meal. Whether you’re meal-prepping for the week or cooking for the family, this recipe guarantees fall-apart tender beef packed with deep, rich flavors. Try it out and let me know in the comments how it turned out for you!

Slow-Cooked Bottom Round Steak – Fall-Apart Tender & Packed with Flavor!

Difficulty: Beginner Prep Time 20 mins Cook Time 4 hrs Total Time 4 hrs 20 mins
Servings: 4 Estimated Cost: $ 18 Calories: 380
Best Season: Suitable throughout the year, Fall, Winter

Description

Turn an affordable bottom round steak into a fall-apart tender masterpiece with this easy slow-cooker recipe. With a rich, savory broth, hearty vegetables, and fork-tender beef, this dish is perfect for comforting weeknight dinners or meal prepping. Let your slow cooker do the work while you enjoy a hassle-free, delicious meal!

Ingredients

Instructions

  1. Season the Steak

    Pat the bottom round steak dry with a paper towel.

    Season with salt, black pepper, garlic powder, onion powder, and paprika.

  1. Optional Searing
    1. Heat olive oil in a large skillet over medium-high heat.

    2. Sear each piece of steak for 2-3 minutes per side until browned.

    3. Transfer to the slow cooker.

  1. Add Vegetables & Liquid

    layer the onion, garlic, carrots, and potatoes in the slow cooker.

    1. In a bowl, mix beef broth, Worcestershire sauce, tomato paste, thyme, and bay leaves.

    2. Pour the mixture over the steak and vegetables.

  1. Slow Cook

     

    1. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until the steak is tender.

    2. Remove bay leaves before serving.

  1. Thicken the Sauce (Optional)

     

    1. Mix cornstarch with water to make a slurry.

    2. Stir it into the slow cooker in the last 30 minutes for a thicker sauce.

  1. Serve & Enjoy!
    1. Plate the steak with vegetables and drizzle with the sauce.

    2. Garnish with fresh thyme or parsley for a pop of color.

Nutrition Facts

Servings: 4 ServingCalories:380kcalTotal Fat:16gSaturated Fat: 7gCholesterol:90mgSodium:600mgPotassium:650mgTotal Carbohydrate:20gDietary Fiber: 4gSugars: 5gProtein:38g

Note

  • For Extra Flavor: Searing the steak before slow cooking adds depth to the flavor.
  • For a Low-Carb Version: Swap potatoes for cauliflower florets.
  • Fresh Herbs: If using fresh thyme, double the amount as dried herbs are more concentrated.
Keywords: bottom round steak recipe, slow-cooked beef, easy slow cooker meal, tender steak recipe, beef stew alternative, best way to cook round steak, comforting dinner ideas, meal prep beef recipes, fall-apart beef, budget-friendly steak recipe
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Frequently Asked Questions

Expand All:
Can I make this in an Instant Pot?

Yes! Use the slow cook function or pressure cook on HIGH for 35 minutes, then do a natural release.

Can I freeze leftovers?

Absolutely! Store in an airtight container and freeze for up to 3 months.

What can I use instead of Worcestershire sauce?

Try soy sauce + a dash of apple cider vinegar.

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