This slow cooker eye of round roast is an easy, comforting dinner that is an easy way to stretch your budget without sacrificing flavor. Searing the meat and cooking it low and slow turns this inexpensive cut of beef into a tender main your whole family will enjoy!

Slow cooker roast beef is one of those dinners that just has your back.

And if that’s the case, then slow cooker eye of round roast not only has your back but it is also your best friend because it’s more affordable than other cuts of beef.

It’s less expensive because eye of round is a lean cut that can be tougher.

But searing it and then cooking it low and slow in the crockpot means it will turn out tender and full of flavor.

Plus you cook it with veggies for a complete meal that’s ready when you come home, making it smell amazing so everyone can’t wait to dig in.

Ingredients

To make this you’ll need:

Round Roast– 3 to 4 pound round roast. Let it come to room temperature and pat it dry with paper towels.
Dried Spices– Garlic powder, oregano, smoked paprika, and coarse salt
Olive Oil– To sear the roast in
Aromatics– A large, peeled and diced yellow onion and minced garlic
Tomato Paste– To give it some body
Red Wine– Whatever you like to drink
Thyme– 5-6 sprigs of fresh thyme
Sugar– Brown
Beef Broth– You can use stock
Veggies– Baby potatoes and large carrots peeled and cut into large chunks
Gravy Ingredients– Butter, flour, and pot roast juices

How to Make

Making slow cooker eye of round roast is easy!

Start by whisking all of the spices together in a small mixing bowl.

Spread the spice mixture all over the roast until it’s evenly coated.

Heat the oil in a large skillet set over medium high heat.

Once it’s hot, add the roast and sear it just to brown the exterior on all sides.

Transfer the seared beef to a waiting plate and set it aside.

Turn the heat down to medium.

Saute them for 3-4 minutes, or until tender.

Stir in the tomato paste and continue cooking for 1 minutes.

Pour the wine into the skillet and stir well to deglaze the pan, making sure to scrape up any stuck on browned bits.

Let the mixture come to a simmer, then remove from heat and stir in the thyme and brown sugar until it’s evenly combined.

Pour this mixture into the bowl of your slow cooker.

Add the meat to the slow cooker and add the vegetables around the meat.

Pour in the broth, around and not over the meat.

Put the lid on your slow cooker and cook on LOW for for 8 hours, or on HIGH for 5-6 hours, until the meat is fork tender.

Carefully transfer the hot roast to a serving platter, arranging the vegetables around it.

Loosely tent with foil and set it aside to rest while you prepare the gravy.

Serve with gravy and enjoy!

How to Make the Gravy

Once the beef is out of the slow cooker, start on the gravy.

Set a strainer over a mixing bowl and pour the liquid from the slow cooker into it.

Get rid of the bits in the strainer and set the liquid aside.

Next, melt the butter in a skillet set over medium heat.

Once the butter melts whisk in the flour until it’s evenly combined.

Measure out two cups of liquid and slowly whisk it into the roux, until it’s completely incorporated and the mixture’s smooth with no visible lumps.

Let it simmer just until the gravy’s thickened to your preferred consistency, and immediately remove the skillet from heat.

Transfer to a serving dish or bowl.

Uncover the roast, serve with gravy, and enjoy!

Storing

Store leftover beef and veggies in an airtight container in the fridge or in the covered bowl of your slow cooker in the fridge.

Store the gravy separately in the fridge.

The beef should keep for 3 to 4 days.

Reheat the beef in the slow cooker for best results.

The gravy will thicken in the fridge.

For best results, reheat the gravy on the stove and whisk in beef broth to thin it out if needed.

Tips and Tricks

While it may take a bit of extra time and effort, don’t skip the step of ‘searing’ the meat. This gives it a ‘crust’ on the outside which will lock in the juices during slow cooking, ensuring juicy results. Skipping this step will result in a dried out roast.
When you sear the beef, cook it just until the beef starts to pull away from the skillet. This will take about 2 minutes per side.
The key to making lump free gravy? Keep stirring and add the broth a little at a time, stirring the whole time.

What to Serve with Roast Beef

Slow cooker eye of round roast beef is a delicious, all in one dinner your whole family will love.

Make it and enjoy!

Looking to fill out your pot roast a little more?

Here are some ideas to serve with roast beef:

If you’ve tried this SLOW COOKER EYE OF ROUND ROAST, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Slow Cooker Eye Of Round Roast

No ratings yet

Print Pin Rate

Course: Beef, Dinner, Entree, Main Course

Cuisine: American

Prep Time: 10

Cook Time: 8 15

Total Time: 8 25

Servings:

Calories: 653kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Roast

3-4 lb eye of round roast at room temperature & patted dry with paper towels
2 tsp garlic powder
2 tsp dried oregano
2 tsp smoked paprika
2 tsp coarse salt
2 tbsp extra virgin olive oil
1 large yellow onion peeled & diced
4 cloves garlic minced
1 tbsp tomato paste
1 - 1 1/4 cups red wine
5-6 sprigs fresh thyme
1 tbsp brown sugar
1 - 1 1/2 cups beef broth
1 lb baby potatoes
3 large carrots peeled & cut into thick slices

For The Gravy

2 tbsp butter
2 tbsp flour
2 cups pot roast juices

US Customary - Metric

Instructions

To Make The Roast

Add all of the spices together in a small mixing bowl and whisk until evenly combined. Spread them all over the roast until it's evenly coated.
3-4 lb eye of round roast, 2 tsp garlic powder, 2 tsp dried oregano, 2 tsp smoked paprika, 2 tsp coarse salt
Add the oil to a large skillet set over medium high heat. When hot add the roast and sear on all sides until evenly browned. Transfer to a waiting plate and set aside.
2 tbsp extra virgin olive oil
Lower the heat to medium and add the onion and garlic to the skillet. Saute them for 3-4 minutes, until tender. Stir in the paste and continue cooking for 1 minutes.
1 large yellow onion, 4 cloves garlic, 1 tbsp tomato paste
Add the wine to the skillet and stir well to deglaze the pan, making sure to scrape up any stuck on browned bits.
1 - 1 1/4 cups red wine
Bring the mixture to a simmer, then remove from heat and stir in the thyme and brown sugar until evenly combined. Pour this mixture into the bowl of your slow cooker.
5-6 sprigs fresh thyme, 1 tbsp brown sugar
Add the meat to the slow cooker and add the vegetables around the meat. Pour in the broth, around and not over the meat.
1 - 1 1/2 cups beef broth, 1 lb baby potatoes, 3 large carrots
Cover and cook on LOW for for 8 hours, or on HIGH for 5-6 hours, until the meat is fork tender.
Carefully transfer the hot roast to a serving platter, then arrange the vegetables around it. Loosely tent with foil and set aside while you prepare the gravy.

To Make The Gravy

Set a strainer over a mixing bowl and pour the liquid left in the crockpot into it. Discard the bits in the strainer, and set the liquid aside.
Add the butter to a skillet set over medium heat. Once melted add the flour, whisking vigorously until evenly combined.
2 tbsp butter, 2 tbsp flour
Measure out two cups of liquid and slowly whisk it into the roux. Continue adding liquid, whisking constantly, until completely incorporated and the mixture's smooth with no visible lumps.
2 cups pot roast juices
Simmer just until the gravy's thickened to your preferred consistency, and immediately remove the skillet from heat.
Transfer to a serving dish or bowl.
Uncover the roast, serve with gravy, and enjoy!

Notes

While it may take a bit of extra time and effort, don't skip the step of 'searing' the meat. This gives it a 'crust' on the outside which will lock in the juices during slow cooking, ensuring juicy results. Skipping this step will result in a dried out roast.
When you sear the beef, cook it just until the beef starts to pull away from the skillet. This will take about 2 minutes per side.
The key to making lump free gravy? Keep stirring and add the broth a little at a time, stirring the whole time.