Directions Press dressing mix evenly onto all surfaces of beef Bottom Round Rump Roast. Place onions and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with roast. Add bell peppers and broth.

Both the bottom and top round come from the back end of the cow, which gets a lot of work and makes the area more lean and tough, but when forced to choose, Moore says, "I like the bottom round if ...

The bottom round, which is divided into a bottom round roast and a rump roast, is a bit tougher. Though they're labeled "roasts" they're really best when cooked with moist heat, as in braises and ...

Surround the slices with the vegetables and pour the sauce over them. Cover loosely with foil and heat in the oven until hot all the way through, from 20 to 30 minutes.

Place roast on top of vegetables in roasting pan. Roast for 15 minutes, then reduce heat to 325 F. Roast for 2 to 2 1/2 hours, or until roast reads 130 F at the center for medium or 120 F for ...

Reduce heat; cover tightly and simmer 2 to 3 hours or until pot roast is fork-tender. Remove pot roast; keep warm. Skim fat from cooking liquid. Bring liquid to a boil and reduce for 5 minutes.