I’ve been making this round eye roast crock pot recipe for years, and it’s always a hit with my family. It’s a staple in our household, especially during the holidays.
The dish has its roots in traditional Chinese cuisine, where the round eye roast is a popular dish made with pork belly. It’s slow-cooked in a rich sauce that’s both savory and sweet, making it a perfect fit for any occasion.
The key to making this recipe is to use a crock pot, which allows the flavors to meld together and the meat to become tender. I love how the slow cooker infuses the meat with the flavors of the sauce, creating a depth of flavor that’s hard to achieve with other cooking methods.
Crock Pot Round Eye Roast
4.6 from 1789 votes
This round eye roast is slow cooked in a crock pot until tender and flavorful. The low and slow method ensures a moist and delicious roast that falls apart easily.
2Season all sides evenly with salt, black pepper, garlic powder, and onion powder.
3Heat olive oil in a large skillet over medium-high heat until shimmering.
4Sear the roast for 3 to 4 minutes per side until a deep brown crust forms, about 12 to 15 minutes total.
5Transfer the seared roast to the crock pot.
6In a small bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, and minced garlic.
7Pour this mixture around the roast, then add the rosemary sprig and bay leaves.
8Cover the crock pot and cook on low heat for 8 to 10 hours, or until the internal temperature reaches 190°F to 200°F and the meat shreds easily with a fork.
9Carefully remove the roast from the crock pot and let it rest on a cutting board for 10 minutes.
10If desired, strain the cooking liquid into a saucepan and bring to a simmer over medium heat.
11In a small bowl, mix the cornstarch and cold water to form a slurry, then whisk it into the simmering liquid.
12Cook for 2 to 3 minutes until the gravy thickens and becomes glossy.
13Slice the roast against the grain or shred it, then serve with the gravy.
For best results, sear the roast well to lock in flavor. The roast is done when it is fork-tender and reaches an internal temperature of at least 190°F. Leftover roast can be stored in an airtight container in the refrigerator for up to 4 days.
Watch Video Of How Crock Pot Round Eye Roast Works
This round eye roast crock pot recipe is always a good idea for any occasion – whether you’re hosting a holiday dinner or just need a quick and easy meal for your family.
One of my favorite things about this recipe is how well it reheats – simply thaw it overnight in the fridge or reheat it in the microwave or on the stovetop until warmed through.
This makes it perfect for meal prep or for serving at family gatherings.
❓ Frequently Asked Questions About Crock Pot Round Eye Roast
1. What is round eye roast?
Round eye roast is a type of pork belly that’s popular in Chinese cuisine. It’s characterized by its rich, unctuous texture and its high fat content.
2. Why do you use a crock pot for this recipe?
I use a crock pot for this recipe because it allows me to cook the meat low and slow, which breaks down the connective tissues and makes the meat tender and easy to shred.
3. Can I make this recipe without a crock pot?
While you can make this recipe without a crock pot, I highly recommend using one. The slow cooker infuses the meat with the flavors of the sauce, creating a depth of flavor that’s hard to achieve with other cooking methods.
4. Can I substitute other types of pork for round eye roast?
While you can substitute other types of pork for round eye roast, keep in mind that it will change the flavor and texture of the dish. Round eye roast is specifically chosen for its rich, unctuous texture and its high fat content.
5. How do I store leftover round eye roast? To store leftover round eye roast, let it cool completely before refrigerating or freezing it. You can then reheat it as needed or use it in future meals.
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