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, so grab your crockpot and you will soon have a new family favorite dinner!
It doesn't get any easier than this juicy and flavorful eye of round roast made in the slow cooker!
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 You'll Love This Recipe!
Easy Cleanup! Only one pot to wash - okay, there's 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.
It's Hearty! Your tender roast will be ready to serve with vegetables for a filling dinner!
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!
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-By-Step Instructions
The great part about slow cooker meals is the simplicity. Just put everything in and turn it on!
- 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.
- 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.
- 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 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 Eye of Round Roast
The easiest way to reheat your leftover roast 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 Easy Slow Cooker Recipes!
- Crockpot Beef Stew
- Slow Cooker Salisbury Steak
- Slow Cooker Chicken Alfredo
- Crockpot Cabbage
- Crockpot Applesauce
Slow Cooker Eye of Round Roast
- 3 lb eye of round roast
- 1 large sweet onion
- 2 teaspoon garlic (minced)
- 3 large russet potatoes (washed and cubed)
- 2 medium carrots (washed and sliced)
- 3 ribs celery (washed and sliced)
- 1 ½ cups beef broth
- 1 tablespoon apple cider vinegar
- 6 tablespoon pot roast seasoning (see recipe, or your favorite brand)
- 2 bay leaves
- To start, fill the bottom of your crockpot or slow cooker with the sliced onions and minced garlic. Place the roast in the center of the pot and surround it with the remaining vegetables (potatoes, carrots, and celery).3 lb eye of round roast, 1 large sweet onion, 2 teaspoon garlic, 3 large russet potatoes, 2 medium carrots, 3 ribs celery
- Pour the beef broth into the pot and drizzle the apple cider vinegar over the meat. Then, sprinkle the seasoning generously over the meat and veggies and drop in the bay leaves.1 ½ cups beef broth, 1 tablespoon apple cider vinegar, 6 tablespoon pot roast seasoning, 2 bay leaves
- Place the lid on your crockpot and cook on low heat for 8-10 hours, or on high for 5-6 hours, until the beef is pull-apart tender. Remove from the crockpot and pull or slice to serve with vegetables. (*See note.)
- Use the remaining broth and juices to make a gravy if desired. Mix 1 tablespoon cornstarch with an equal amount of cold water to make a slurry. Heat the roast juices with the slurry until thickened. Repeat if needed to thicken to your desired consistency.
- An eye of round roast can be tough, I highly recommend cooking it low and slow for 8-10 hours for maximum tenderness. This flavorful beef cut is worth any additional cooking time required.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!