This Slow Cooker Eye of Round Roast recipe transforms a lean cut of beef into a tender, flavorful meal with just a few simple ingredients and steps. Perfect for a fuss-free dinner that promises to satisfy.
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.