Christmas is less than two weeks away! Still thinking about dinner? This slow cooker herb butter inside round roast is made in record time, and people will think you slaved away in the kitchen ALL DAY! Easy, gluten-free, and delicious!
It does not get any easier than this when it comes to recipes. I for one was super impressed with how well my slow cooker did. Inside round roasts are not something I work with very often, but I could not pass up the deal I found. So many plans were made for this roast, but with my busy schedule I decided to use the slow cooker in the end. And so glad I did!
I love my Hamilton Beach 6-Quart Slow Cooker because it comes with a thermometer probe (no affiliation.) No overcooked meat ever when it comes to this appliance. Normally I would have cooked this on low for 4-6 hours, but my probe showed that I only needed 4 hours exactly in the end. This means I totally would have overcooked my meat! See, already worth it! UPDATE: I have made this recipe many times since and the cook time always differs! As of late my one roast only took just over 3 hours to cook. I have made a step-by-step video showing you that this recipe does work, and it is delicious, with my slow cooker cooking the meat to 140F.
I will admit, the other reason I made this slow cooker herb butter inside round roast recipe the way I did was because my mother-in-law said it wasn't the best cut of meat and tends to be tough. Had me panicking! I figure if it was still tough after cooking it to only 140F, then I would not try the cut again. But it all turned out, so trust me, this will be happening again in our house (maybe for New Years as everyone is always looking for simple recipes for the evening.) UPDATE: I find it really does matter where you buy your meat from. My last one was really fatty, where beforehand my cut was very nice. Don't be afraid to spend some money 🙂
Slow Cooker Herb Butter Inside Round Roast
Boneless inside round roasts are super easy to work with, especially when made in the slow cooker!
- 3 lb boneless inside round roast
- 1 lb carrots, cut into matchsticks
- 1 lb potatoes, cubed
- 1 onion, halved
- ¼ cup butter, room temperature
- 3 garlic cloves, minced
- 1 tbsp. coarse whole grain mustard
- 1 tbsp. freshly chopped sage leaves
- 3 sprigs fresh thyme
- Salt and pepper
- Microwave, boil, or steam your carrots and potatoes until tender-crisp. The meat doesn't cook long enough for your veggies to cook fully through unless you chop them SUPER SMALL. You have been warned!
- Season your meat with salt and pepper. Combine butter, garlic, mustard, and sage together in a small mixing bowl. Mix until well combined.
- Add carrots and potatoes into 6-quart slow cooker. Place meat on top of veggies and surround with onion. Rub herb butter on meat. Surround with thyme sprigs.
- Cover and cook on low heat for 3-4 hours, or until internal temperature reaches 140-145F (my slow cooker turns off when it reaches 140F!) Move to cutting board, cover with aluminum foil, and allow to rest for 10-15 minutes.
- Slice and serve with additional fresh herbs if desired!
If medium-rare is not your thing, continue cooking meat a bit longer 🙂 UPDATE: 3-4 hours is an ESTIMATE! Every slow cooker is different! This is why I recommend the slow cooker I have because it cooks to the internal temperature that I state. Please keep a meat probe nearby if you are worried about overcooking. The quality of meat you buy may also come into play here (there is a reason why people pay for certain cuts/store brands.) Thanks!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 264Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 286mgCarbohydrates: 37gFiber: 7gSugar: 6gProtein: 4g
Every slow cooker is different! I add veggies (pre-cooked somewhat,) to my slow cooker as slow cookers should be quite full. However, since the meat cooks in such little time, your veggies are often left under-cooked. So steam, boil, or microwave them a bit in advance and they should finish in time with your roast 🙂 If you have a smaller slow cooker, you can get away with just the meat in there 🙂
Wow. This is the best round roast I have ever made. I have been making them for years with the potatoes, onions, carrots and gravy but this was the bomb. The butter sauce created a tender rich flavor. I served it with some fresh French bread and the family loved it. Don't forget the red wine.
Woohoo!! I love hearing this 🙂 As long as the roast is not overcooked, there should be nothing but melt-in-your-mouth flavours 🙂
Great ideas and recipes. Seems like a fantastic dish to cook up for my small family. Your pics are awesome and it looks so yummy.
Thank you so much! Enjoy 🙂
Can this be done in the oven?
I don't see why not! I have never tested it myself so I wouldn't know how long (but this cut of meat is usually tougher to begin with: just don't overcook it and you should be good!)
What I'm about to say is what many people have said on Pinterest. This is one of very little posts on Pinterest for round top roast that keeps popping up. I followed this recipe very well, and my slow cooker is not broken. My meat turned out far from medium rare, absolutely nothing like in the photo. It was tough and dry. No I didn't lift the lid and yes I cooked on low for 4 hours. I don't really know what went wrong, for me or for everyone else who commented on Pinterest. A disappointment cus the flavours are great. Maybe this needs to be cooked for even less time, or on a different setting. Something isn't right anyway. Sorry but have to be honest cus was really looking
Forward to this dish. Never had any problems with my slow cooker... everything always turns out fine but this cut of meat with this recipe a big no no.
No worries, I am glad for the input! I personally love my slow cooker and have never had an issue with this recipe. However, I don't cheap out on my meat either (not saying anyone does!!) This is a tough cut of meat to begin with, so getting the best quality is essential 🙂 Every round is different so my slightly thicker cut will take longer than your thinner cut, do you know what I mean? One time this meal took 3 hours, the next time it took closer to 4. I definitely begin checking around 3 hours (but with the built in thermometer the meat NEVER overcooks because it turns off when it reaches the temperature I input.) Thanks!
I’ve been following your site for awhile and have enjoyed many of your recipes. We made the recipe tonight and they were amazing!!
Thank you so much! Always a pleasure to hear 🙂