Bottom Round

Ingredients

• Water - 2 tablespoons
• Cornstarch - 2 tablespoons
• Salt and pepper - To taste
• Dried thyme - 1 teaspoon
• Dijon mustard - 1 tablespoon
• Worcestershire sauce - 2 tablespoons
• Beef broth - 1 cup
• Garlic - 4 cloves, minced
• Onion - 1 large, sliced
• Bottom round roast - 3 pounds

Instructions

1. Season the bottom round roast with salt and pepper.
2. Heat a large skillet over medium-high heat and sear the roast on all sides until browned.
3. Transfer the roast to a slow cooker and add the sliced onion and minced garlic.
4. In a small bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper.
5. Pour the mixture over the roast in the slow cooker.
6. Cover and cook on low heat for 8 hours, or until the roast is tender and easily shreds with a fork.
7. In a separate small bowl, mix together the cornstarch and water to create a slurry.
8. Remove the roast from the slow cooker and set aside.
9. Pour the liquid from the slow cooker into a saucepan and bring to a boil.
10. Slowly whisk in the cornstarch slurry and continue to cook until the sauce thickens.
11. Slice the bottom round roast and serve with the thickened sauce.
12. Enjoy!