eye of the round roast crock pot recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best eye of the round roast crock pot recipe

I’m so excited to share with you my favorite crock pot recipe for an eye of the round roast. This dish is a staple in our household, and I’m sure it will become one in yours too.

The eye of the round roast is a cut of meat that comes from the rear leg of a beef animal, and it’s known for its tenderness and flavor. When slow-cooked in a crock pot, it becomes incredibly tender and falls apart easily.

The long cooking time breaks down the connective tissues in the meat, making it perfect for a hearty meal. I love serving this dish with some roasted vegetables and a side of mashed potatoes or rice.

My family always requests this meal when they’re feeling hungry, and I’m happy to oblige because it’s so easy to make and always turns out delicious. One of the things I love about this recipe is that it’s perfect for any occasion – whether it’s a weeknight dinner or a special event, this roast never fails to impress.

Plus, it’s incredibly healthy, with only 10g of fat per serving and no added preservatives or artificial flavorings. In fact, the longer you cook the roast, the more tender and flavorful it becomes, making it an ideal candidate for meal prep or batch cooking.

Crock Pot Eye of the Round Roast

4.9 from 1686 votes

A tender and flavorful eye of the round roast made effortlessly in a slow cooker. This recipe yields a juicy, perfectly cooked roast with a rich savory gravy that pairs well with mashed potatoes or roasted vegetables.

Prep Time15 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Roast

3 pounds eye of the round roast
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

For the Gravy

1 cup beef broth
1/2 cup red wine (optional, or use additional broth)
2 tablespoons Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons cold water

👨‍🍳Directions

1Pat the eye of the round roast dry with paper towels.
2Season the roast evenly on all sides with salt, black pepper, garlic powder, and onion powder.
3Heat olive oil in a large skillet over medium-high heat until shimmering.
4Sear the roast for 3 to 4 minutes per side until a deep brown crust forms, then transfer the roast to the slow cooker.
5In the same skillet, pour in the beef broth and red wine, scraping up any browned bits from the bottom.
6Stir in the Worcestershire sauce and bring the mixture to a simmer for 1 minute.
7Pour the broth mixture over the roast in the slow cooker.
8Cover and cook on low for 6 to 7 hours, or until the internal temperature reaches 145°F for medium-rare or 160°F for medium.
9Carefully remove the roast from the slow cooker and let it rest on a cutting board for 10 minutes.
10Meanwhile, strain the cooking liquid into a small saucepan and skim off any excess fat.
11In a small bowl, whisk together cornstarch and cold water until smooth.
12Bring the strained liquid to a simmer over medium heat, then whisk in the cornstarch slurry.
13Cook for 2 to 3 minutes until the gravy thickens and becomes glossy.
14Slice the roast against the grain into 1/4-inch thick slices.
15Serve the slices with the warm gravy poured over the top.

🔧Equipment

Slow cooker (6-quart or larger)
Large skillet
Tongs
Measuring cups and spoons
Small bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 90mg🧂Sodium: 700mg🌾Total Carbs: 6g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 42g

📝Notes

For best results, use a meat thermometer to check doneness. Letting the roast rest before slicing helps retain its juices. If you prefer a thicker gravy, increase the cornstarch to 3 tablespoons.

Watch Video Of How Crock Pot Eye of the Round Roast Works

This recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a hearty meal to serve at your next family gathering. One thing I love about this recipe is that it’s incredibly versatile – you can serve it with just about any side dish you like.

And because it’s so easy to make ahead and reheat later, this recipe is perfect for busy families or large groups of people. Plus, because we slow-cook the meat until it falls apart easily, there’s no need to worry about overcooking or undercooking – just let the crock pot do its magic!

❓ Frequently Asked Questions About Crock Pot Eye of the Round Roast

Q: What is an eye of the round roast?

The eye of the round roast is a cut of beef that comes from the rear leg of a beef animal. It’s known for its tenderness and flavor.

Q: How do I cook an eye of the round roast in a crock pot?

Cooking an eye of the round roast in a crock pot is simple – just season the meat with your favorite spices, place it in the crock pot with some liquid (such as broth or wine), and cook on low for 8-10 hours.

Q: Can I cook an eye of the round roast on high?

No, cooking an eye of the round roast on high can result in overcooking and dry meat. It’s best to cook on low for 8-10 hours.

Q: What are some good seasonings to use on an eye of the round roast?

You can use any combination of herbs and spices you like – some popular options include thyme, rosemary, garlic powder, salt, and pepper.

Q: Can I serve this dish with anything other than mashed potatoes or rice?

This dish pairs well with a variety of sides – try serving it with roasted vegetables, noodles, or even polenta.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts