Bottom Round w/ Potatoes & Carrots
In my book eye of round, top round and then bottom round is
best for making a roast (in that order). It seems that bottom round is
most redily available. Round roast is much leaner than chuck and almost
all the fat is in one piece on the side, so you can cut it off if you
wish, or just avoid eating that side. Personally, I leave it for DH.
My big roast tip is to rub the roast with salt, pepper, onion powder
and garlic and pan sear all sides before I put in in the crock.
I just put mine in the crock with a packet of Lipton's Onion Soup mix
and some celery stalks. If I have any salsa around (which is almost
always) I add some of that, too.
If I want to just make sandwich meat with the roast (for subs or
whatever) I put in salsa and a can of beer. I don't add carrots and
potatoes to this because the beer makes the veg taste funny. My mother
in law makes sandwich meat by putting in a beer and and a pack of dry
italian dressing mix. This is really good, too.
Cook on low in the crockpot until done. I would say for a medium roast,
cook for 5-6 hours and cook the potatoes and carrots 4 hours (on low).
On high I'd say 4 and 3.