This Slow Cooker Eye of Round Roast recipe transforms a simple beef cut into a tender, flavorful meal with minimal effort. By slow cooking the roast with a mix of spices, broth, and butter, it becomes incredibly soft and full of taste. It’s perfect for anyone looking to make a hearty dinner without spending hours in the kitchen.
What is Eye of Round Roast?
The Eye of Round Roast is a type of beef cut from the back part of the cow. This part includes the leg and backside, which is why the meat is pretty lean, meaning it doesn’t have a lot of fat. It’s a more affordable option for beef, making it a great choice if you’re trying to save some money.
Although it’s not as tender as some other cuts, cooking it slowly, like in a slow cooker, can make it soft and tasty. This cut is good for making a big roast, cutting into steaks for a quick cook, or slow cooking. It has a mild beef taste that works well with many different flavors, so you can get creative with how you season and serve it.
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Eye of Round Roast: This lean cut is ideal for slow cooking, transforming into tender, flavorful meat.
- Oil: Just a tablespoon is needed to sear the roast, locking in flavors before slow cooking.
- Seasonings: A mix of paprika, ground pepper, and garlic salt (or garlic powder) rubs into the roast to infuse it with depth and character.
- Brown Gravy Mix & Ranch Seasoning Packet: These packets simplify the flavoring process, combining to create a rich, savory sauce that complements the beef beautifully.
- Garlic: Two minced cloves add a punch of aromatics to the dish, enhancing the overall taste profile.
- Beef Broth: Acts as the liquid base for slow cooking, ensuring the roast stays moist and tender while adding another layer of flavor.
- Unsalted Butter: Adds richness to the dish, melding with the other ingredients to create a sauce that’s delicious when drizzled over the sliced roast.
How To Cook Eye of Round Roast in The Slow Cooker
- Season the Roast: Start by rubbing your roast with paprika, ground pepper, and garlic salt. This mix will give your beef lots of flavors.
- Sear the Beef: Heat up a tablespoon of oil in a pan over medium-high heat. Quickly sear each side of the roast until it’s nicely browned. This step helps lock in the flavors.
- Prepare the Slow Cooker: Place your browned roast into the slow cooker.
- Mix the Sauces: In a small bowl, mix together the brown gravy mix, ranch seasoning packet, and beef broth. This mixture will add a rich, savory taste to your roast.
- Add to the Roast: Pour your gravy mixture over the roast in the slow cooker. Then, sprinkle the minced garlic on top and add the butter. The garlic and butter will melt into the roast, making it extra tasty.
- Cook: Cover your slow cooker and set it to cook. You can cook on low for 90 minutes or on high for 60 minutes. The roast is done when it reaches your preferred level of doneness, ideally between 130-140°F for a tender texture.
- Rest Before Serving: Once cooked, take the roast out of the slow cooker and let it rest for 10 minutes. This allows the juices to settle, making your roast more flavorful when sliced.
- Slice and Serve: Slice the roast against the grain for the tenderest results. If you like, pour some of the drippings from the slow cooker over the beef to add even more flavor.
Recipe Tips
- Marinating: For an even deeper flavor, consider marinating the roast in the fridge with the rub of paprika, pepper, and garlic salt overnight before cooking. This extra step can enhance the meat’s flavor and tenderness.
- Vegetable Addition: If you like, you can add vegetables such as carrots, potatoes, and onions around the roast in the slow cooker. They will absorb the flavors from the broth and seasoning, making for a complete meal cooked all at once.
- Thickening the Sauce: If you prefer a thicker sauce to serve with your roast, transfer the drippings to a saucepan after cooking. Mix a tablespoon of cornstarch with a little cold water to make a slurry, then stir it into the drippings and heat until thickened.
- Slow Cooker Liner: Using a liner in your slow cooker can make cleanup a breeze. It’s especially useful for dishes like this that might leave behind sticky residue.
- Checking Temperature: To ensure the perfect doneness, use a meat thermometer to check the roast’s internal temperature before removing it from the slow cooker. This is more reliable than cooking times alone, as slow cookers can vary.
- Letting It Rest: Giving the roast ample time to rest before slicing is crucial. This allows the juices to redistribute throughout the meat, making it juicier and more flavorful when sliced.
- Serving Suggestions: Consider serving your roast with a side of mashed potatoes or a simple green salad. These sides complement the savory flavors of the roast and make for a well-rounded meal.
Storing Tips for Crockpot Eye of Round Roast
- Cool Properly: Allow the cooked eye of round roast to cool to room temperature before storing. This prevents condensation inside the storage container, which can make the roast soggy.
- Refrigerate: Once cooled, place the roast in an airtight container. If you’ve already sliced it, layer the slices with parchment paper to prevent them from sticking together. Store it in the refrigerator where it will keep well for 3-4 days.
- Freeze for Longer Storage: For longer storage, wrap the roast tightly in plastic wrap or aluminum foil, then place it in a freezer bag. Squeeze out as much air as possible before sealing. Label the bag with the date, and you can freeze the roast for up to 3 months. Remember, freezing can slightly change the texture, but it’s a good way to extend the life of your leftovers.
- Save the Juices: Don’t forget to save the cooking juices! Store them in a separate airtight container in the fridge or freezer. They’re great for reheating the roast or as a base for gravy.
- Reheating: When ready to eat, reheat the roast slowly on the stove or in the oven, covered, to keep it moist. If frozen, thaw it in the refrigerator overnight before reheating. Adding a bit of beef broth can help keep it moist during the reheating process.
Give this Slow Cooker Eye of Round Roast a try and see just how easy and delicious it can be to bring a hearty, flavorful meal to your table with minimal effort. Enjoy the tender, savory slices with your favorite sides, and don’t forget to make use of the rich drippings to enhance the dish even further. Once you’ve had a chance to savor this delightful roast, please come back, rate, and review the recipe. Your feedback is invaluable and helps others decide to make and enjoy this comforting meal too.
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Slow Cooker Eye of Round Roast
Equipment
Ingredients
- 4 pound eye of round roast
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 envelope brown gravy mix
- 1 envelope ranch seasoning packet
- 2 cloves garlic minced
- 1 ½ cup beef broth
- 4 tablespoons unsalted butter
Instructions
- Pat the roast dry with paper towels, then season and rub the roast evenly with paprika, pepper, and garlic salt.
- In a large skillet over medium-high heat, heat the oil and sear the roast on each side until browned.
- Place the seared roast into the slow cooker.
- In a bowl, whisk together the brown gravy mix, ranch seasoning, and beef broth until well combined. Pour the gravy mixture over the roast in the slow cooker.
- Sprinkle the minced garlic over the roast and place the butter on top.
- Cover and cook on low for 90 minutes or on high for 60 minutes, until the roast reaches your desired doneness (130-140°F for medium rare).
- Once cooked, remove the roast from the slow cooker and let it rest for 10 minutes before slicing. Serve with the drippings poured over the slices if desired.
Notes
- Sear the roast before slow cooking to lock in flavors.
- Use fresh garlic and seasonings for the best taste.
- Let the roast rest before slicing for maximum juiciness.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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