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

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!