Slow Cooker Eye of Round Roast

This slow cooker eye of round roast is a delicious meaty main course that includes an assortment of veggies, making it an easy one-pot meal. This lean but flavorful cut of meat is meant for slow-cooking. Grab your crockpot and you will soon have a new family favorite dinner!

This roast is a full meal, but I like starting things off with a salad. A creamy caesar salad or one with Catalina dressing works really well. Enjoy!

Jump to:

• ❤️ Why I Love This Recipe
• 🥘 Ingredients
• 🔪 How To Slow Cook Eye Of Round Roast
• 💭 Angela's Pro Tips & Recipe Notes
• 🥡 Storing & Reheating
• 🍽️ More Slow Cooker Recipes
• 📖 Recipe Card
• 💬 Comments & Reviews

I love a good roast on the weekends, and my family does, too. It’s a great way to make food for a large group of people and still have fantastic leftovers when you begin the workweek.

Eye of round roast is a juicy cut, perfect for slow-cooking. By the time it’s done, it practically falls apart. Loaded with carrots, onion, celery, and potatoes, it makes a richly satisfying meal.

Minced garlic and pot roast seasoning bring out all the best flavors in the dish and blend especially well with the beef broth and other juices. It’s so good, you’ll want to have a baguette on hand to soak up all the liquid!

For a filling lunch or dinner on a chilly day, this is hard to beat. It’s a classic dish that will never go out of style. 

❤️ Why I Love This Recipe

• Easy Cleanup. Only one pot to wash - and a cutting board and another thing or two.
• Convenience. Put it all together in the morning, and it will be done when you’re back for dinner.
• Hearty. Your tender roast will be ready to serve with vegetables for a filling dinner.

🥘 Ingredients

These are all pretty traditional roast ingredients. Apple cider vinegar is a standout for its taste as well as its function.

• 3 pounds Eye of Round Roast - Eye of round roast is a lean, tough piece of meat that roasts well or can be cubed for stew meat.
• 1 large Sweet Onion - Sliced onions blend with virtually any savory dish, complementing the flavors of everything around them. Use yellow onion or white onion if that's what you have on hand.
• 2 teaspoons Minced Garlic - Garlic and onions are the perfect team. Cooking low and slow will roast them and create a sweeter taste.
• 3 large Russet Potatoes - Wash and cube these before using, but there's no need for peeling!
• 2 medium Carrots - To prepare, wash and slice.
• 3 ribs Celery - Wash and slice these as well.
• 1 ½ cups Beef Broth - Broth steams everything in the cooker. Add more if you want a soup-like result (or plan on LOTS of gravy!).
• 1 tablespoon Apple Cider Vinegar - Cider vinegar helps tenderize meat, so be sure to pour it over the roast.
• 6 tablespoons Pot Roast Seasoning - I have a recipe for this, too, or you can use your favorite brand.
• 2 Bay Leaves - Don’t be tempted to skip these, as they add tons of flavor!  

🔪 How To Slow Cook Eye Of Round Roast

The great part about slow cooker meals is the simplicity. Just put everything in and turn it on.

1. Add the meat and vegetables. Layer 1 large sliced sweet onion and 2 teaspoons minced garlic across the bottom of your crockpot. Next, lay your 3 pound eye of round roast in the center of the pot and add 3 large cubed russet potatoes, 2 medium sliced carrots, and 3 ribs sliced celery around it.
2. Pour in the liquids and seasonings. Add 1 ½ cups beef broth to the crockpot, and drizzle 1 tablespoon apple cider vinegar over the meat. Then, season the meat and veggies generously with 6 tablespoon pot roast seasoning. Throw in 2 bay leaves for extra flavor.
3. Cook and serve. Finally, cook the meat with the lid on and on low heat for 8 to 10 hours or on high for 5 to 6 hours. Beef will be pull-apart tender when it is ready. When it is done, pull out the meat to slice, and serve it with the vegetables (*see note).

💭 Angela's Pro Tips & Recipe Notes

• Searing isn't necessary, but does add a depth of flavor! You can cook your eye of round roast from raw or pan-sear the sides until caramelized before cooking. It's up to you!
• Be aware of the bay leaves. Don’t forget to remove both bay leaves before serving. They can really hurt someone if they are accidentally eaten. 
• Make a gravy. Use the juice and broth mix after cooking to make a gravy. All you need to do is mix 1 tablespoon cornstarch with equal parts cold water and mix well before adding back to the pot. Heat it until the juices have thickened, and repeat if needed to reach desired consistency.
• Cook slowly for best results. An eye of round roast is not a tender piece of meat. I’d suggest cooking it slowly for 8 to 10 hours for maximum tenderness. Plus, the longer cooking time adds even more flavor!
• Get creative with leftovers. You can eat this as it was originally made, or cut up the beef to make a stew. Another option is to slice the meat for sandwiches with gravy, leaving the vegetables for a side dish. 

🥡 Storing & Reheating

Store leftovers in an airtight container in the refrigerator and eat within 3 to 4 days.

Roasted vegetables will get mushy after being frozen, it is best to separate them from the meat. Reheat and use within 3 months for the best flavor.

Thaw any frozen leftovers in the fridge overnight before reheating.

Reheating

The easiest way to reheat your leftover beef is to use the stove or the oven. If there is only a serving or two, transfer them into a large pot with some broth and heat over low heat until hot.

You can do the same in a 350℉ (175℃) oven if you put the leftovers in a foil-covered baking dish. If you are planning in advance, you can also put everything back in the crockpot and cook on low or high for a few hours, until heated to your satisfaction.  

🍽️ More Slow Cooker Recipes

• Crockpot Beef Stew
• Slow Cooker Salisbury Steak
• Slow Cooker Chicken Alfredo
• Crockpot Cabbage
• Crockpot Applesauce

📖 Recipe Card