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This Slow Cooker Top Round Roast is all about big flavor with minimal effort. This roast beef turns rich and tender after a long, low cook, making this budget-friendly cut perfect for busy weekdays or Sunday dinners. Just five minutes of prep, a few pantry staples, and your crockpot does the rest. This version features a spicy twist, but can easily be adapted to classic flavors.

Try this next: For more slow cooker beef recipes, try my Slow Cooker Pot Roast or Crock Pot Beef and Noodles next!

white platter with shredded beef and pepperoncinis, a slow cooker

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5 Keys To A Great Top Round Roast

Use a true top round roast: This lean cut benefits from low-and-slow cooking. Chuck or rump roasts will work, but change the texture.
Choose the right size roast: A 3-4 pound roast works best for even cooking.
Butter on top: Layering the butter pieces across the roast helps baste it as it cooks.
Don’t skip the liquid: Top round is very lean, so it needs moisture to stay tender. Use at least 1 cup of liquid (beef broth, pepperoncini juice, or a combination). The liquid creates steam that keeps the meat from drying out.
Cook low and slow: Cook on low for 8-10 hours for the most tender result. High heat can make this lean cut tough and chewy.

About Top Round Roast

What it is: Top round roast is a lean, budget-friendly cut from the rear leg of the cow. It has less marbling than cuts like chuck roast, which makes it more affordable but also means it needs careful slow cooking to stay tender.
Why slow cooking works: The low, moist heat of a slow cooker is perfect for top round. It breaks down the connective tissue gradually without drying out the lean meat. With the right cooking time and enough liquid, top round becomes fork-tender and shreddable.
Best uses: Once cooked, top round is ideal for shredding (for sandwiches, tacos, or bowls) or slicing thin (always against the grain). It soaks up flavors beautifully, making it perfect for bold seasonings like pepperoncini or classic pot roast herbs.
How does it compare to chuck roast? It’s much leaner, which means less fat, so it requires more liquid and a low-and-slow cooking method.

RECIPE WALK-THROUGH

How To Make Top Round Roast

See the recipe card below for full, detailed instructions

The roast is simmered in butter, beef broth, and tangy pepperoncinis, giving you bold flavor without any searing or fuss. This is a set-it-and-forget-it meal that gives you a juicy, pull-apart meat ideal for piling over mashed potatoes or stuffing into tacos.

Step 1: Season the Meat

Rub the 3-pound top round roast all over with one teaspoon each of kosher salt and black pepper. Place it into your slow cooker.

Don’t skimp on the salt. This is a big piece of meat we’re seasoning!

Step 2: Add Flavor Builders

Place ½ cup (1 stick) of butter, cut into eight pieces, directly on top of the roast. Scatter 5–10 pepperoncinis around the sides, then add one tablespoon of their juice.

Quick Note: The pepperoncini adds a tangy, spicy flavor. If you prefer a milder or classic pot roast taste, you can skip them and use onion soup mix, fresh garlic, herbs, or other seasonings instead. More options in the Variations section below.
The full stick of butter adds richness and helps keep this lean cut moist.

Step 3: Add the Liquid

Pour a 15-ounce can of beef broth around the roast, not over it. This helps preserve the spice and seasoning on top.

Quick Note: Beef broth works great here, but you can also use beef stock for richer flavor, or substitute half the broth with red wine for deeper taste.

Step 4: Cook Low and Slow

Cover and cook on low for 8-10 hours until the roast is tender enough to shred easily with a fork.

Low heat is best for this lean cut—it breaks down the tissue slowly without drying out the meat.
Timing guide: Plan for about 2.5-3 hours per pound on low. A 3-pound roast typically takes 8 hours; a 4-pound roast closer to 10 hours.
Doneness cue: The roast is done when it’s fork-tender and easily shreds apart. If you prefer to slice it, aim for an internal temperature of 145–160°F and let it rest before slicing against the grain.

Step 5: Shred and Serve

Shred the roast into large chunks and serve over rice or mashed potatoes. Spoon the cooking juices over everything for extra flavor.

Quick Note: To make a simple gravy, pour the cooking juices into a saucepan. Mix 2 tablespoons cornstarch with 2 tablespoons cold water, then whisk into the juices and simmer until thickened. You can also thicken right in the slow cooker during the last 30 minutes.

black slow cooker with shredded beef, broth and pepperoncinis

Variations

Classic Pot Roast Style: Skip the pepperoncini and use 1 packet onion soup mix, 3–4 garlic cloves, 1 sliced onion, and fresh herbs like rosemary or thyme for traditional comfort flavor.
Red Wine Variation: Replace half the beef broth (about 7 ounces) with red wine for richer, deeper flavor. This pairs especially well with garlic and herbs.
Italian Style: Use Italian seasoning, garlic, and a splash of balsamic vinegar instead of pepperoncini for a different flavor profile.
Veggie-Loaded Roast: Add 3-4 medium potatoes (quartered), 3-4 large carrots (cut into 2-inch chunks), and 1 sliced onion during the last 3-4 hours of cooking. Large pieces hold up better and won’t turn mushy.
Taco-Style: Add chili powder and cumin, then use the meat for tacos or burritos.

Serving Suggestions

Serve with mashed potatoes, buttered egg noodles, or rice to soak up the savory juices. This roast also makes excellent sandwiches, sliders, or a hearty base for burrito bowls.

Storage Tips

Storage, Freezing, Make Ahead

Storage – Store any leftovers in an airtight container with some of the juices. When reheating, do so with the juices, or add more beef broth to keep the meat from drying out. Keep in the fridge for up to 4-5 days.
Freezing – Freeze top round roast beef in a freezer bag, tightly wrapped in foil or plastic wrap. Thaw in the fridge and reheat as directed above. Freeze for up to 4-6 months.
Make Ahead – You can prep everything in the slow cooker insert the night before, cover, and refrigerate. In the morning, set it in the base and start cooking.

Frequently Asked Questions

How do I keep a top round roast from drying out?
Use plenty of liquid and butter, and cook on low. Don’t overcook past the point where it’s just tender enough to shred. Lean roasts can dry out if overcooked.

Should I sear the roast first?
You can, but it’s not necessary for flavor thanks to the long cook and pepperoncini kick.

Can I cook this from frozen?
It’s safest to thaw the roast fully before cooking to ensure even temperature.

What’s the difference between top round and chuck roast?
Top round is leaner and slices cleaner; chuck is more marbled and shreds more easily. Both work, but yield slightly different textures.

a platter with shredded top round roast, a bowl with shredded meat and mashed potatoes, a blue napkins, three forks

More Slow Cooker Recipes

Recipe

Slow Cooker Top Round Roast

4.64 from 60 votes

Kristin Maxwell

Slow Cooker Top Round Roast cooks low and slow and is so tender and flavorful. Just add a few ingredients, then set it and forget it!

Prep Time 5

Cook Time 8

Total Time 8 5

Servings servings

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Ingredients

3 pound Top round roast
1 teaspoon Kosher salt
1 teaspoon Ground black pepper
5-10 Pepperoncini plus 1 tablespoon of the juice
15 ounce Can Beef broth
½ cup Butter 1 stick, cut into 8 pieces

Instructions

Rub roast all over with salt and pepper and place into a slow cooker. Place the butter on top of the roast and the pepperoncinis around it. Carefully pour the beef broth around the roast, and not over the top. Cover with the lid.
Cook on low for 8-10 hours, or on high for 5-7 hours. (Low heat is preferable as it will give you more of a tender result.)
Shred meat into chunks and serve with rice or mashed potatoes, spooning the juices over the top. Or, stuff into tacos or burritos.

Notes

Timing Guide: Cook on low for 8–10 hours (2.5-3 hours per pound) or high for 5-7 hours. (Low heat will give you more of a tender result.) A 3-pound roast takes about 8 hours on low.
Liquid is Essential: Use at least 1 cup of liquid (beef broth, pepperoncini juice, or combination) to keep this lean cut moist and tender.
Low Heat is Best: Cook on low rather than high when possible. High heat can make this lean cut tough and dry.
Let It Rest: Rest for 10–15 minutes after cooking before slicing or shredding to keep the juices inside the meat.
Slice Against the Grain: Always slice perpendicular to the muscle fibers for the most tender results.
Classic Flavor Swap: Skip the pepperoncini and use onion soup mix, garlic, onions, or herbs (rosemary, thyme) for traditional pot roast flavor.
Adding Vegetables: Add potatoes, carrots, or other root vegetables during the last 3-4 hours so they don’t get mushy. Cut into 2-inch chunks.
Easy Gravy: Pour juices into a saucepan, whisk in 2 tablespoons cornstarch mixed with 2 tablespoons cold water, and simmer until thickened. Or use flour instead.
Storage: Store leftovers in an airtight container with some juices. Refrigerate up to 4–5 days or freeze up to 4–6 months.
Doneness Cue: The roast is done when it’s fork-tender and easily shreds apart. For slicing, aim for 145–160°F internal temp.
Don’t Overcook: Avoid leaving the roast on “keep warm” for hours after cooking, as it can dry out.

Keyword top round roast

Nutrition

Calories: 461kcalCarbohydrates: 1gProtein: 52gFat: 27gSaturated Fat: 14gCholesterol: 181mgSodium: 914mgPotassium: 833mgFiber: 1gSugar: 1gVitamin A: 501IUVitamin C: 7mgCalcium: 52mgIron: 5mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.