Slow Cooker Eye Of Round Roast

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Slow Cooker Eye Of Round Roast

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!

Prep Time10

Cook Time8 15

Total Time8 25

Course: Beef, Dinner, Entree, Main Course

Cuisine: American

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.

Nutrition