Slow Cooker Eye Of Round Roast

There’s something undeniably comforting about a beautifully cooked roast, and the Slow Cooker Eye Of Round Roast offers a tender, flavorful experience that’s hard to beat. This dish is all about convenience, allowing the meat to cook low and slow in a savory broth that will fill your home with the most amazing aromas. With a prep time of just 10 minutes and the slow cooker doing most of the work, it’s perfect for busy days when you still want a hearty, homemade meal. What’s even better? It doesn’t break the bank and can easily feed a crowd, making it an ideal choice for family dinners or gatherings.

Perhaps you’ve been eyeing those roasts at the butcher or grocery store, wondering how to make them melt-in-your-mouth tender. This recipe showcases that delicate process, infusing the meat with flavors that make every bite a delight. Plus, it pairs well with a simple side salad or some crusty bread to soak up all those delicious juices. Once you try this Slow Cooker Eye Of Round Roast, you’ll find yourself coming back to it again and again. Trust me; your taste buds will thank you!

How to Make Slow Cooker Eye Of Round Roast

Mix Spices: In a small mixing bowl, combine 2 tsp of garlic powder, 2 tsp of dried oregano, 2 tsp of smoked paprika, and 2 tsp of coarse salt; whisk until blended. Rub this spice mixture all over the roast, ensuring it’s evenly coated for maximum flavor.

Sear the Roast: Heat 2 tbsp of extra virgin olive oil in a large skillet over medium-high heat. Once hot, add the roast and sear it on all sides until browned, about 3-4 minutes. This step is crucial as it locks in those flavorful juices before slow cooking. Transfer the seared roast to a plate and set aside.

Sauté Onion and Garlic: Lower the skillet’s heat to medium and throw in the diced onion and minced garlic. Sauté them for about 3-4 minutes until the onion becomes translucent and fragrant. Stir in 1 tbsp of tomato paste and continue cooking for 1 more minute to develop the flavors.

Deglaze with Wine: Pour in 1 – 1 1/4 cups of red wine, scraping up any browned bits from the bottom of the pan. This process adds not just flavor but also depth to the sauce.

Combine Ingredients: After the mixture comes to a simmer, remove it from heat. Stir in the thyme sprigs and 1 tbsp of brown sugar until evenly mixed. Pour this savory mixture into your slow cooker.

Assemble the Slow Cooker: Place the seared eye of round roast into the slow cooker. Arrange the 1 lb of baby potatoes and 3 large carrots around the meat. Pour in 1 – 1 1/2 cups of beef broth, making sure to pour it around the meat, not directly over it.

Cook to Perfection: Cover the slow cooker and cook on LOW for about 8 hours or on HIGH for 5-6 hours, until the roast is tender and easily pulls apart with a fork. There’s something incredibly satisfying about watching the meat transform during this time!

Transfer and Tent: Once your roast is ready, carefully transfer it to a serving platter, and surround it with the beautifully cooked vegetables. Loosely tent with foil to keep warm while you whip up the gravy.

Strain the Juices: Set a strainer over a mixing bowl and pour the liquid left in the slow cooker into it, discarding any solids. This will be your base for the gravy.

Make the Gravy: In the same skillet used for searing, add 2 tbsp of butter and melt it over medium heat. Whisk in 2 tbsp of flour until well combined, creating a roux. Gradually whisk in 2 cups of the reserved pot roast juices, stirring constantly to prevent lumps. Continue to whisk until the gravy thickens to your desired consistency.

Finish & Serve: Once thickened, remove the skillet from heat and transfer the gravy to a serving dish. Uncover your roast, drizzle it generously with the rich gravy, and prepare to savor this home-cooked delight.

Storing & Reheating

To store leftovers, allow the roast and vegetables to cool at room temperature for 1 hour before transferring to an airtight container. Refrigerate for up to 3-4 days. For longer storage, freeze the roast in heavy-duty freezer bags for up to 3 months. To reheat, thaw overnight in the fridge, then heat in a covered pot or microwave until warmed through. Note that the quality may slightly change after freezing, so refreshing with a splash of beef broth can help restore moisture.

Now that you have this foolproof method for creating a Slow Cooker Eye Of Round Roast, it’s time to get cooking! Every element has been thought through to ensure a dish that not only tastes spectacular but also is effortless to prepare. Don’t hesitate to tweak the herbs or even serve it over a bed of rice or alongside a crispy salad. Enjoy the warmth of home-cooked meals, and share this lovingly crafted roast with friends and family.

Recipe FAQs

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Slow Cooker Eye Of Round Roast

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• Author: Naomi
• Prep Time: 10 minutes
• Cook Time: 505 minutes
• Total Time: 8 hours 35 minutes
• Yield: 6 servings 1x
• Category: Slow Cooker
• Method: Slow Cooking
• Cuisine: American

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Description

Enjoy this Slow Cooker Eye Of Round Roast, featuring tender beef, rich flavors, and a simple preparation. Perfect for a family dinner or meal prep, it’s a delicious choice for any occasion.

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Ingredients

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• 3-4 lb eye of round roast at room temperature & patted dry with paper towels
• 2 tsp garlic powder
• 2 tsp dried oregano
• 2 tsp smoked paprika
• 2 tsp coarse salt
• 2 tbsp extra virgin olive oil
• 1 large yellow onion peeled & diced
• 4 cloves garlic minced
• 1 tbsp tomato paste
• 1 – 1 1/4 cups red wine
• 5-6 sprigs fresh thyme
• 1 tbsp brown sugar
• 1 – 1 1/2 cups beef broth
• 1 lb baby potatoes
• 3 large carrots peeled & cut into thick slices
• 2 tbsp butter
• 2 tbsp flour
• 2 cups pot roast juices

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Instructions

• Combine the garlic powder, oregano, smoked paprika, and salt in a small bowl, whisking until mixed.
• Rub the spice mixture thoroughly over the eye of round roast.
• In a large skillet over medium high heat, add olive oil and sear the roast on all sides until browned, then set aside.
• Reduce skillet heat to medium, add onion and garlic, and sauté for 3-4 minutes until tender. Mix in the tomato paste and cook for another minute.
• Deglaze the skillet with red wine, stirring to lift browned bits off the bottom. Bring to a simmer, then remove from heat and mix in thyme and brown sugar.
• Pour the wine mixture into the slow cooker. Add the roast and surround it with diced vegetables. Pour beef broth around the meat without over it.
• Cover the slow cooker and cook on LOW for 8 hours or HIGH for 5-6 hours until the meat is fork tender.
• Transfer the roast to a platter and arrange vegetables around it. Tent with foil while preparing the gravy.

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Notes

Using a high-quality red wine enhances the flavor of the roast.
Make sure the roast is at room temperature before cooking for even cooking results.
You can use additional vegetables, such as parsnips or turnips, according to your preference.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 100mg

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