Beef Eye of Round Roast Slow Cooker

Published: Mar 27, 2022 · Modified: Mar 27, 2022 by

Crockpot Eye of Round Roast is an easy one-pot dinner that's perfect for busy weeknights. Just place everything in the crockpot in the morning and come home to a tender pot roast dinner complete with carrots, potatoes, and onions. Who wouldn't love that!

This crockpot roast is a tender, fall-apart roast, cooked low and slow with potatoes and vegetables to make a hearty, delicious one-pot dinner. It is an easy-to-make hands-off dinner that is made even better when smothered in its own rich red wine gravy that brings out all the flavors of the beef.

It's one of the reasons I just love my crockpot! Whether it's a crockpot or Instant Pot/ Crockpot combo they are a quick and easy way to get dinner on the table on busy weeknights. Dinners like Crockpot Beef Stew, White Chicken Chili, and even Meatloaf are always on the menu at my house.

In the case of this crockpot roast with potatoes and carrots, the crockpot couldn't be put to better use. It's the easiest and most foolproof way to get a tender pot roast with little effort. It can even do its magic while you're working! Arrive home to a houseful of enticing aromas and a delicious comfort food dinner that's ready to serve.

Why I Love This Recipe

• Easy – pretty much just dump all the ingredients in the slow cooker and come back 8 hours later for dinner!
• Simple – as it uses ingredients that you probably have on hand
• Foolproof - comes out perfect each and every time
• Little Cleanup – one pot means cleanup is quick and easy
• Delicious – tender comfort food at its best!

What is Eye of Round Roast

Eye of Round Roast is a lean cut of beef that comes from the hindquarters or "round" of the cow. It is leaner and less tender than more expensive cuts but when cooked long and over low heat it becomes extra tender and flavorful.

What is a Pot Roast?

It is a cheaper, leaner cut of beef that is seared then cooked low and slow with a flavorful broth, in this case with beef broth and red wine, and usually contains vegetables and potatoes. The result is a fall-apart tender comfort food dinner.

Best Roast for Crock Pot

Eye of Round Roast – has very little fat but is great for slow cooking, braising, slow-roasting and pressure-cooking. It is a less expensive cut of meat that becomes very tender when cooked and slices easily. It is my favorite cut to use and it was my mother's as well.

Chuck Roast – is a really tough cut of meat, cut from the shoulder, but breaks down beautifully when cooked for 8-10 hours. It will fall apart when finished and shreds easily. One of the favorites for pot roasts.

Rump Roast – comes from the hindquarters of a cow. It is also a well-used part of the cow and is a really tough cut of meat. When cooked low and slow it becomes even more tender than the chuck roast.

Top Round Roast / Bottom Round Roast – are both from the rear leg of a cow. They are lean and muscular cuts as well and can make a very tender pot roast. However, since they are so lean, extra fat may be needed to keep them from drying out.

Ingredients for Crockpot Eye of Round Roast

Eye of Round Roast – I love to use an eye of round roast for the crockpot as it is a cheaper cut of meat but when cooked slow and long becomes so tender that it falls apart. You can also use other meat cuts as mentioned above.

Olive oil – I use light olive oil, which is a more refined oil and has a higher smoke point, for searing the roast. You can also use avocado oil or vegetable oil.

Salt and pepper – are used to season the roast. Use a little more salt than usual since it flavors both the roast, the vegetables, and the gravy. Not adding enough will cause the finished eye of round roast to be bland.

Adding vegetables makes it a one-pot dinner

Red potatoes – are less starchy potatoes that hold up very well in the crockpot. Plus they do not need to be peeled. Cutting them into fourths or large pieces will slow down the cooking and help keep them from getting mushy. Yukon gold potatoes are also a good choice.

Carrots – give the gravy a richer flavor. Cut them thicker so they hold up during the long cook cycle.

Yellow onions – I like to cut my onion in wedges as it is easier to prepare and will break apart more slowly as it cooks. White onions can also be used.

Celery – along with the onion and carrots makes a great base flavor. It is the mirepoix of the cooking world.

Garlic – using fresh garlic provides more flavor to enhance both the meat and the broth.

Bay leaf - helps add a layer of flavor. Its slight menthol aroma helps to lighten this hearty dish.

There is no need to cover the roast completely with liquids.

Beef broth – You can use homemade or store-bought, beef broth or beef stock, all work just fine. But leave off the water! The beef broth adds a rich depth to the pot roast gravy that water just can't match.

Red Wine – use a dry red wine, such as merlot or cabernet sauvignon, as the tannins present bring out the flavor of the meat. It also helps to tenderize the outside of the meat. If you prefer, you can eliminate the wine and increase the beef broth by ½ cup.

Flour/Cornstarch – is used to help thicken the broth to a gravy consistency. This added thickness allows the gravy to cling to the meat and vegetables. This step is totally optional as you can also serve the au jus or juices on the side.

How to Cook Eye of Round Roast in Slow Cooker

1. Heat oil in a large skillet over medium-high heat then add seasoned eye of round roast.
2. Sear well on all sides. This searing helps to seal in the juices for a moist, delicious result.

TIP: Make sure the oil is hot, add the roast, and let it sear on each side for 1-2 minutes. You should need to brown each side only once.

3. Place half of the potatoes and vegetables on the bottom of the crockpot.
4. Place the seared roast on top then scatter the remaining potatoes and vegetables around it.
5. Pour in beef stock.
6. Add red wine. (or another ½ cup of beef stock if preferred)

7. Cover and cook on low for 8-10 hours. If you are making a gravy, you will need to pause cooking with about 30 minutes to go.

TIP: IT IS BETTER TO COOK THE ROAST ON LOW RATHER THAN HIGH FOR THE MOST TENDER MEAT.

How to Make Gravy for Crockpot Pot Roast

Gravy is an option with this crockpot roast with vegetables but I wouldn't make mine without this liquid gold! Thickening the juices with a little cornstarch or flour will help the gravy adhere to the vegetables and meat lending extra moistness and flavor.

8. Place flour or cornstarch in a bowl and add water.
9. Whisk until it is well combined and has a thick consistency. If it is too liquidy, add a little more flour and if too thick, a little more water.
10. To temper the mixture to avoid clumps in the gravy, add a bit of the hot liquid from the crockpot. Stir well.
11. Add mixture to the crockpot and stir. Return lid to the crockpot and continue cooking for another 30 minutes to allow the gravy to thicken.

Roast is ready and just waiting for you to pick it up and watch it fall apart. And look at those vegetables, still holding their shape and soaking up all that delicious gravy!

What to Serve with Crockpot Eye of Round Roast

This red wine pot roast dinner is a hearty dish that stands on its own. If you want to add something extra I would tend towards a side salad and some warm bread. You can also omit the potatoes from the recipe and serve up some mashed potatoes that go absolutely wonderful with all that gravy!

Variations

Vegetables - add different vegetables. Try turnip, squash, and parsnips.

Potatoes - omit or replace the red potatoes with peeled sweet potatoes.

Seasoning - add a couple sprigs of fresh thyme for added flavor.

Frequently Asked Questions

Do I have to brown the roast before adding to crockpot?

No, this step just adds more flavor to the end result as well as sealing in the juices. Cooking a roast in the crockpot will still taste good with or without the browning.

Should I cook the pot roast on high or low in a crockpot?

This is one crockpot recipe that I would never cook on high. It is the lower temperature and the longer cook time that breaks down the connective tissue, tenderizing this tougher cut of beef. Stick with the low setting.

Why is my crockpot pot roast not falling apart?

It most likely needs to cook longer as an undercooked roast will be tough.

Can I cook this pot roast in the Instant Pot?

Yes you can. Use saute setting to brown beef then add the remaining ingredients and cook on high pressure for 90 minutes. Let pressure release naturally for 15 minutes then release remaining pressure. To make gravy, remove meat and vegetables from Instant Pot then set to saute. Add cornstarch mixture, stir, then let cook until the liquid starts to thicken. Serve on the side.

More Beef Recipes

Beef Enchiladas have all your favorite Mexican flavors rolled up in tortillas and covered with cheese. Just 20 minutes prep then bake!

Italian Stuffed Peppers are a delicious mix of ground beef, orzo & tomato sauce, all stuffed into tri-color peppers and baked. A hearty low-carb dinner with just 20 minutes of prep time!

Slow Cooker Salisbury Steak from The Short Order Cook - This comfort food classic just got a lot better thanks to the slow cooker. The tender beef patties & rick mushroom gravy makes Slow Cooker Salisbury Steak a family favorite.

Braised Short Ribs are cooked in a Dutch oven and simmered in a wine-beef broth that results in the best fall off-the-bone ribs ever!

Find more beef recipes here on 2CM!

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• 2 Tablespoons oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 lbs eye round roast
• ¾-1 lb red potatoes washed, skin left on, quartered
• 1 ½ cups carrots cut into 2" pieces
• 2 medium onions cut into wedges
• 3 celery stalks cut in 1" diagonal pieces
• 3 cloves fresh garlic sliced thin
• 1 bay leaf
• 2 cups beef broth
• ½ cup red wine
• ¼ cup flour or cornstarch if gluten-free (optional)

• Heat oil in large skillet. Season meat with salt and pepper. Place in skillet over medium-high heat and brown roast on all sides.

• Place half of the cut-up vegetables into the crockpot. Place meat on top. Scatter remaining vegetables around roast.

• Add bay leaf, beef broth and red wine.

• Cover and cook on low 8-10 hours or on high for 6-7 hours.

• When the roast has about 30 minutes to go, prepare the gravy.

• Mix flour with enough water to make a smooth liquid-y paste. Take a little of the beef broth from the crockpot and mix with the flour-water mixture to temper it. This will prevent any lumps from forming when adding it to the hot broth in the crockpot. Add to the crockpot and stir.

• Replace the cover on the crockpot and finish cooking.

• Remove roast to serving plate and place vegetables around it. Drizzle a little gravy over roast and serve the rest on the side.

BEST BEEF CUTS FOR CROCKPOT

• Eye of Round Roast
• Chuck Roast
• Rump Roast
• Top Round Roast / Bottom Round Roast

Calories: 477 kcal | Carbohydrates: 22 g | Protein: 53 g | Fat: 16 g | Saturated Fat: 4 g | Cholesterol: 140 mg | Sodium: 468 mg | Potassium: 1294 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 5435 IU | Vitamin C: 16.8 mg | Calcium: 84 mg | Iron: 5.8 mg

This post has been updated with new photos and more tips. It was first published on June 18, 2015.

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Source: https://2cookinmamas.com/crockpot-pot-roast/

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