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!
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Instructions
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).
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.
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.)
Notes
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.