My Spicy Top Round Roast recipe is slow cooked all day in your crockpot for an incredibly tender and flavorful roast. With just a few ingredients you can whip it up in minutes, set it and forget it.
Want to get the most out of your slow cooker? We’ve got tons of slow cooker recipes to try! Some of our favorites are also our most popular, like Crockpot Ribs, Slow Cooker Sausage and Peppers and Slow Cooker Asian Chicken Drumsticks.
My house never nevers smells better than the day I’ve had a roast cooking in the slow cooker all day. This Top Round Roast recipe is one of my favorites because it’s not only amazingly delicious, it’s amazingly simple. You only need a few ingredients – top round roast, butter, beef broth and pepperoncinis. I also add a little bit of the juice from the pepperoncinis for extra flavor a just a little bit of heat.
What is a Top Round Roast?
Top Round Roast beef is a budget friendly, lean cut of meat, so slow cooking can tremendously improve the flavor and texture. Sometimes top round is wrongly labeled as London Broil which is actually a cooking method rather than a cut of meat.
What is a Top Round Good for?
Cooking top round in the crockpot helps to preserve it’s tenderness. Slice it thin or shred it for sandwiches or just for serving over mashed potatoes or rice.
How to Cook Top Round Roast in the Slow Cooker
- Season your roast. It’s so important to season your roast with salt because it helps to not only improve he flavor but to break down the tissue making the meat more tender.
- Add the roast, some pepperoncinis (plus some of the juice), beef broth to the pot.
- Top the meat with pats of butter. The butter helps to form a crust on top of the meat, and also adds a creaminess to the liquid (which makes for an excellent gravy).
- Cook the top round roast on low. You can cook it on high if you need to, but I recommend low and slow for any kind of roast. Higher heat can dry it out and make the meat more chewy.
Recipe Notes
- Should I brown a roast before slow cooking? If I’m planning to make gravy I definitely brown the roast because it adds so much flavor. If you don’t have time you can skip it. For Top Round Roast, I don’t always brown it because I usually shred the meat rather than slice it.
- Want it spicier? Try add a couple of jalapeños instead of pepperoncinis.
- Feel free to add in some fresh garlic and onion for added flavor.
- Add some root veggies, like potatoes and carrots, to bulk up your meal.
- Save the juices to make a pan gravy. You could also thicken it right in the slow cooker like I do with my Slow Cooker Pot Roast.
How to Store and Reheat
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.
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.
More Slow Cooker Recipes to Love
- Crock Pot Beef and Noodles
- Slow Cooker Mexican Beans
- Crock Pot Mashed Potatoes (Slow Cooker)
- Slow Cooker Teriyaki Chicken
Slow Cooker Spicy Top Round Roast
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. Add remaining ingredients and cover with the lid.
- Cook on low for 8-10 hours, or on high for 5-7 hours.
- Shred meat into chunks and serve with rice or mashed potatoes, spooning the juices over the top. Or, stuff into tacos or burritos.
Notes
- Save the juices from your slow cooker to make gravy.
- Want it spicier? Try add a couple of jalapenos instead of pepperoncinis.
- Feel free to add in some fresh garlic and onion for added flavor.
- Add some root veggies, like potatoes and carrots, to bulk up your meal.
Is Top Round Roast the same as Top Round Steak?
It’s close, but it’s not the same thing. Both cuts come from the “round” section of the cow near the rear leg, but are cut differently. You could not substitute one for the other.
This roast was amazing! It was so tender we could have cut it with a butter knife. Will definitely be making it again. Made mashed potatoes and green beans and was great comfort food on a cold December night. The pepperoncinis gave it a tangy, slightly spicy taste, but not hot. This recipe turned what is usually a tough cut of meat into a mouthwatering treat.
Awesome Feedback Kara! Thank you so much for stopping by.