I have never had much luck with beef roasts, other than standing ribs. When I try the bottom or top round varieties, they are either tough or dry, chewy or bland.
I recently found a very simple way to cook a bottom round roast that is fool proof. And you can slow cook it.
It starts with a 3 or 4 pound bottom round roast. This cut has excellent flavor, but can be tough, unless you slice it wafer thin. The crock pot takes care of that problem.
Cut a large, sweet onion into slices and layer it on the bottom of your crock pot. Place the beef roast on top, then sprinkle 2 cloves of minced garlic and 2 or 3 pounds of russet potatoes (cut into 2-inch cubes) around the roast.
In a small bowl, mix 2 C beef broth with a ½ c flour and a package of dry onion soup mix. Pour the liquid over the roast, turn the cooker on low and come back in about 9 hours.
I have cooked chuck roasts like this and they end up falling apart, but not the bottom round. It sliced easily and had a wonderful flavor. The next day I made one of the best roast beef sandwiches from the leftovers that I have ever eaten.
The secret is to get a nice bottom round roast and the rest is easy.
¾ Lb. bottom round roast
1 large, sweet onion
3 russet potatoes
2 cloves garlic
1 pkg. dry onion soup mix
2 C beef broth
½. C all-purpose flour