crockpot eye round roast recipe

Written ByJenny Smyth Posted on
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The Best crockpot eye round roast recipe

I’m so excited to share with you my favorite Crockpot Eye Round Roast Recipe. This dish has been a staple in my household for years, and it’s perfect for any occasion. The eye round roast is a cut of beef that’s taken from the rear of the cow, and when slow-cooked in a crockpot, it becomes incredibly tender and flavorful.

My family loves this recipe, and I’m sure yours will too. I’ve tried many different variations over the years, but this one remains my go-to. It’s easy to make, and the crockpot does all the work for you.

Just throw in some onions, garlic, and your favorite spices, and let the magic happen. I like to serve this with mashed potatoes or egg noodles to soak up all the juices. It’s a hearty meal that’s sure to please even the pickiest eaters.

The best part about this recipe is that it’s incredibly healthy. The eye round roast is lean beef, and when cooked low and slow, it becomes fall-apart tender without adding any extra fat. Plus, the slow-cooking process breaks down all the connective tissues in the meat, making it easier to digest.

My kids love this recipe because it’s a special treat that feels like a Sunday dinner without all the fuss. I’ve served this recipe at countless family gatherings, potlucks, and even just a regular Tuesday dinner night. It’s always a crowd-pleaser, and I love how easy it is to customize with your favorite seasonings and sides.

If you’re new to cooking or just looking for a simple recipe to add to your rotation, this Crockpot Eye Round Roast Recipe is an excellent choice. It’s hard to mess up, and you can’t go wrong with the flavor combination of beef, onions, and herbs. So go ahead and give this recipe a try – I promise you won’t be disappointed!

Crockpot Eye Round Roast

4.7 from 568 votes

This crockpot eye round roast is a tender and flavorful main dish that requires minimal effort. The beef is seared then slow cooked with savory herbs and broth until it is fall-apart tender.

Prep Time15 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Roast

1 (3-4 pound) eye round roast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

For the Cooking Liquid

1 cup beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves

For Thickening (Optional)

2 tablespoons cornstarch
2 tablespoons cold water

👨‍🍳Directions

1Pat the eye round roast dry with paper towels.
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 in the hot skillet for 3 to 4 minutes per side, until a deep brown crust forms.
5Use tongs to turn the roast carefully.
6This step locks in flavor and creates a rich color.
7Transfer the seared roast to the slow cooker.
8In a small bowl, whisk together beef broth, Worcestershire sauce, soy sauce, dried thyme, and dried rosemary.
9Pour the mixture around the roast and add the bay leaves.
10Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 4 to 5 hours.
11The roast is done when it is fork-tender and shreds easily.
12The internal temperature should reach at least 145 degrees F for medium-rare, or 160 degrees F for medium.
13Remove the roast from the slow cooker and let it rest on a cutting board for 10 minutes before slicing against the grain.
14For a thicker gravy, whisk cornstarch and cold water together in a small bowl, then stir the slurry into the hot cooking liquid in the slow cooker.
15Cook on HIGH for 10 to 15 minutes, until the gravy thickens.

🔧Equipment

Large skillet
6-quart or larger slow cooker
Tongs
Measuring cups and spoons
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 110mg🧂Sodium: 720mg🌾Total Carbs: 5g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 56g

📝Notes

For best results, always sear the roast before slow cooking to develop deep flavor. Slice the roast against the grain for the most tender pieces. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Watch Video Of How Crockpot Eye Round Roast Works

This Crockpot Eye Round Roast Recipe is always a good idea for any occasion – whether it’s a family gathering or just a regular Tuesday dinner night. Not only is it incredibly easy to make, but it’s also packed with nutrients from the lean beef and slow-cooking process that breaks down connective tissues making it easier to digest.

My family loves serving this with mashed potatoes or egg noodles to soak up all the juices – but feel free to get creative with your favorite sides! When reheating leftovers, simply place them in a crockpot on low for 1-2 hours or until heated through.

❓ Frequently Asked Questions About Crockpot Eye Round Roast

Q: What is an eye round roast?

An eye round roast is a cut of beef taken from the rear of the cow. It’s leaner than other cuts of beef and has less marbling (fat) throughout.

Q: Can I use any type of roast for this recipe?

While you can use other types of roasts for this recipe, an eye round roast is preferred because of its lean nature and uniform size.

Q: How long does it take to cook an eye round roast in a crockpot?

Cooking time will depend on your desired level of doneness. For medium-rare (internal temperature of 135°F), cook on low for 8-10 hours or high for 4-6 hours.

Q: Can I add potatoes or other vegetables directly to the crockpot with the roast?

Yes! In fact, adding potatoes or other vegetables directly to the crockpot will save you time and effort later on.

Q: What if I want to serve this recipe at a larger gathering? Can I scale up the ingredients?

Absolutely! You can easily double or triple this recipe depending on how many people you’re serving.

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