beef eye round crock pot recipe

Written ByJenny Smyth Posted on
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The Best beef eye round crock pot recipe

I’ve been cooking for my family for over 20 years, and one of our favorite dishes is the beef eye round crock pot recipe. It’s a staple in our household, and I’m excited to share it with you. The dish originated from traditional European cuisine, where it was cooked low and slow to tenderize the meat.

The beef eye round is a lean cut, making it perfect for slow cooking, and it absorbs all the flavors of the seasonings and spices beautifully. When I cook this recipe, the aroma that fills the house is incredible, and my family always looks forward to dinner time. My kids love helping me prepare the ingredients and putting them into the crock pot in the morning.

The best part is that this recipe is incredibly easy to make, requiring minimal prep time and effort. Just throw all the ingredients into the crock pot, set it, and forget it until dinner time. This recipe has become a staple in our household because of its ease of preparation and delicious flavor.

My family loves when I serve this dish with roasted vegetables or mashed potatoes on the side. The slow-cooked beef is tender and falls apart easily, making it perfect for sandwiches or wraps later in the week. I’ve even served this dish at family gatherings and potlucks, where it’s always a hit.

Not only is this recipe delicious, but it’s also healthy and nutritious. The beef eye round is a lean protein source, and when cooked with minimal added fat, this dish becomes a guilt-free option for any mealtime occasion. As an added bonus, this recipe makes great leftovers for lunches or snacks later in the week.

Slow Cooker Beef Eye Round Roast

4.6 from 1142 votes

This crock pot recipe transforms a lean eye round roast into a tender, savory main dish. The beef simmers low and slow with aromatic vegetables and a rich gravy, making it a simple and satisfying meal for any day of the week.

Prep Time15 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 320

🥘Ingredients

For the Roast

3 lbs beef eye round roast
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder

For the Gravy

1 cup beef broth
1/4 cup soy sauce
2 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
1 large onion, sliced
3 cloves garlic, minced
2 tbsp cornstarch
3 tbsp cold water

👨‍🍳Directions

1Pat the beef eye round roast dry with paper towels.
2Rub the olive oil over the entire roast, then season it evenly with salt, black pepper, garlic powder, and onion powder.
3Heat a large skillet over medium-high heat for 2 minutes.
4Sear the roast for 3 to 4 minutes per side until it is browned on all sides, which will take about 12 minutes total.
5Place the sliced onion and minced garlic in the bottom of the slow cooker.
6Set the seared roast on top of the onions.
7In a small bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, and balsamic vinegar.
8Pour this mixture over the roast in the slow cooker.
9Cover the slow cooker and cook on LOW for 8 to 9 hours, or until the beef is fork-tender and easily pulls apart.
10The internal temperature of the roast should reach at least 200°F for shredding.
11When the roast is done, carefully transfer it to a cutting board and let it rest for 10 minutes.
12While the beef rests, strain the cooking liquid into a saucepan and bring it to a simmer over medium heat.
13In a small bowl, mix the cornstarch with the cold water to create a slurry.
14Whisk the slurry into the simmering liquid and cook for 2 to 3 minutes, stirring constantly, until the gravy thickens.
15Slice the rested roast against the grain into thick slices.
16Serve the beef slices with the onion gravy poured over the top.

🔧Equipment

Large skillet
Slow cooker (6 quart)
Measuring cups and spoons
Small bowl
Tongs
Cutting board
Sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 45g

📝Notes

For best results, choose an eye round roast that is uniform in thickness. The low and slow cooking method is essential to break down the connective tissue in this lean cut. You can add carrots and potatoes to the slow cooker during the last 3 hours of cooking for a complete one-pot meal. Leftovers are excellent for sandwiches or tacos.

Watch Video Of How Slow Cooker Beef Eye Round Roast Works

This beef eye round crock pot recipe is perfect for any occasion – whether you’re planning a family dinner or hosting a party for friends. It’s easy to make ahead of time and refrigerate or freeze until needed.

When reheating leftovers, simply place them in the refrigerator overnight and reheat in the microwave or oven until hot through. This recipe makes great leftovers that can be served with rice or noodles on weeknights when you need something quick and easy.

❓ Frequently Asked Questions About Slow Cooker Beef Eye Round Roast

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

No, you should use a lean cut of beef such as eye round or top round for this recipe. Other cuts may be too fatty or may not hold up well to slow cooking.

Q: What if I don’t have a crock pot?

You can use a large Dutch oven or oven-safe pot instead of a crock pot. Simply cook on low heat for 8-10 hours.

Q: Can I add potatoes or other vegetables directly to the crock pot?

No, it’s best to cook potatoes separately as they can become mushy if cooked with the meat. You can add other vegetables such as carrots or zucchini directly to the crock pot if they’re thinly sliced.

Q: How long does it take to cook?

This recipe takes approximately 8-10 hours to cook on low heat in a crock pot.

Q: Can I cook this recipe on high heat?

No, it’s best to cook on low heat as high heat can cause the meat to become tough.

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