eye of round steak crockpot recipe

The Best eye of round steak crockpot recipe

I have been making this eye of round steak crockpot recipe for years and it is a staple in my kitchen. It is one of those meals that makes me look like I spent hours cooking when really the slow cooker did all the work. My kids love how tender the beef gets and my husband always asks for seconds.

The best part is that eye of round is a lean cut of beef so it is a healthier option for busy weeknights. I feel good serving this to my family because it is packed with protein and low in fat. This recipe is perfect for Sunday dinners or even for a casual dinner party.

You can set it in the morning and come home to a house that smells amazing. The slow cooking process breaks down the tough fibers in the meat making it fork tender. I love that I can use simple pantry ingredients to create a rich savory sauce.

This dish is a real lifesaver on days when I have no time to stand over the stove. It is also budget friendly which is always a win in my book. I have shared this recipe with so many friends and they all agree it is a keeper.

The key is to sear the steak first to lock in flavor then let the crockpot do the rest. The meat comes out so juicy and flavorful every single time. This recipe has never let me down and it is one of my go to meals for feeding a crowd.

I hope you give it a try and see how easy and delicious it can be.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Eye of Round Steak Crockpot Recipe Works

This eye of round steak crockpot recipe is one of my favorite meals to make for family gatherings. It is always a hit because the meat is so tender and the gravy is full of flavor. I love that I can prep it in the morning and then focus on other things while it cooks.

For storing leftovers, let the steak cool completely then place it in an airtight container with the gravy. It will keep in the fridge for up to 3 days. To reheat, I usually put it in a skillet over medium low heat with a splash of beef broth to keep it moist.

You can also reheat it in the microwave but the stovetop method works better for texture. This dish is great for serving with mashed potatoes or egg noodles to soak up the gravy. It also works well for meal prep because you can portion it out for lunches during the week.

I often double the recipe when I know we will have a busy week ahead. The flavors only get better after a day in the fridge so leftovers taste just as good. This recipe is a true workhorse in my kitchen and I am sure it will become one in yours too.

❓ Frequently Asked Questions About Eye of Round Steak Crockpot

1. Can I use a different cut of beef for this recipe?

Yes, you can use chuck roast or bottom round roast instead of eye of round. These cuts also benefit from long slow cooking and will become tender. Adjust the cooking time as needed since thicker cuts may take longer.

2. Do I have to sear the steak before putting it in the crockpot?

Searing is not strictly required but it adds a lot of flavor and color to the dish. The Maillard reaction from browning creates a deeper taste. If you are short on time you can skip it but the result will be less rich.

3. How do I store and reheat leftovers?

Store leftover steak and gravy in an airtight container in the fridge for up to 3 days. To reheat, place it in a saucepan over medium low heat until warmed through. You can also microwave it in 30 second bursts stirring in between.

4. Can I make this recipe gluten free?

Yes, use a gluten free cream of mushroom soup and a gluten free onion soup mix. Also check that your Worcestershire sauce is gluten free. The rest of the ingredients are naturally gluten free.

5. Why is my eye of round steak tough after cooking?

Eye of round is a lean cut and can become tough if not cooked long enough. Make sure to cook it on low for at least 6 hours until it is fork tender. Also slicing against the grain is important for tenderness.