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Slow Cooker Eye of Round Roast

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This Slow Cooker Eye of Round Roast transforms a budget-friendly cut into a tender, sliceable feast that practically falls apart, all with minimal effort. Just season it, set it, and come back to a delicious, gravy-topped dinner that screams comfort food. Perfect for any family meal!

Slow cooker eye of round roast in a black crockpot.


It’s a simple “set it and forget it” recipe that gives you a tender, juicy roast topped with a rich gravy—comfort food at its best. Whether it’s a family meal or you’re hosting friends, this roast is sure to impress.

Cooking an eye of round roast in the slow cooker is the perfect way to get all the flavor and tenderness without much effort. Imagine coming home to a meal practically ready to serve, with your house smelling amazing. It’s the kind of dinner that makes people think you spent hours in the kitchen!

Why You’ll Love This Recipe

  • So Easy: You don’t need to be a pro to pull this off.
  • Tender & Juicy: The slow cooker ensures the roast is perfectly tender and sliceable.
  • Packed with Flavor: Thanks to a mix of gravy, ranch seasoning, and garlic, you get a delicious meal with minimal effort.
  • Great Leftovers: If you have any leftovers, they’re perfect for sandwiches, salads, or reheating for another dinner.

Ingredients

  • Eye of round roast: The star of the show, giving you a tender and flavorful main dish.
  • Oil: For searing the roast, locking in those juices and adding color.
  • Paprika: Adds a warm, smoky flavor.
  • Black pepper: Gives a mild kick to balance the flavors.
  • Garlic salt or garlic powder: Adds a savory garlic flavor.
  • Brown gravy mix: Mixed with broth to create a rich, flavorful sauce.
  • Ranch seasoning mix: Brings a herby twist that enhances the roast.
  • Garlic: For fresh, aromatic flavor.
  • Beef broth: Keeps the roast moist while adding depth to the sauce.
  • Butter: Adds richness to the gravy.
Ingredients on a white counter.

How to Make Slow Cooker Eye of Round Roast

Follow along to learn how to make a slow cooker eye of round roast. It’s so simple!

  • Step One: Rub the roast with paprika, pepper, and garlic salt.
  • Step Two: Heat the oil in a skillet over medium-high heat. Quickly sear the roast on each side until browned. Add the roast to the slow cooker.
Collage of searing the roast and adding to a slow cooker.
  • Step Three: In a bowl, stir together the brown gravy mix, ranch seasoning mix, and beef broth. Pour the mixture over the roast in the slow cooker.
  • Step Four: Top with minced garlic and butter.
  • Step Five: Cover and cook on LOW for 90 minutes or HIGH for 60 minutes until the roast reaches 130 to 140℉.
  • Step Six: Remove the roast and rest for 10 minutes before slicing.
Collage of cooking the roast in the crockpot.

What to Serve with It

  • Mashed Potatoes: Perfect for soaking up the delicious gravy. We like Caramelized Onion Mashed Potatoes.
  • Roasted Vegetables: Try carrots, Brussels sprouts, or green beans.
  • Dinner Rolls: Soft rolls are great for mopping up any extra sauce. Try our Cafeteria Rolls.
  • Steamed Broccoli: A healthy and fresh side that adds some crunch.
  • Caesar Salad: Crisp and tangy, it’s a nice contrast to the richness of the roast.
  • Crockpot Mac and Cheese: Who can say no to creamy, cheesy goodness?

Variations and Substitutions

  • Add More Veggies: Toss in carrots, potatoes, onions, or mushrooms to cook with the roast for a complete meal.
  • Different Spices: Switch up the flavors by adding rosemary, thyme, or even a pinch of cayenne for a bit of heat.
  • Change the Broth: If you don’t have beef broth, chicken or vegetable broth work just as well.
  • Other Cuts of Meat: Can’t find an eye of round roast? Try using a chuck roast, rump roast, or top round roast instead—they’ll all turn out tender and delicious in the slow cooker.
Slices of roast on a platter on top of veggies.

Storage Instructions

  • Refrigerator: Let the roast cool to room temperature, then store it in an airtight container in the fridge for 3-4 days.
  • Freezer: For longer storage, wrap the roast in plastic wrap, then place it in a freezer-safe bag or container. It’ll keep for up to 3 months.
  • Reheating: Thaw frozen roast in the fridge overnight. Reheat in the oven at 275°F, covered with foil to prevent it from drying out. You can also warm it up in the microwave in short bursts.

Recipe Tips & Tricks

  • Searing is Key: Don’t skip the searing step! It locks in flavor and gives the roast a nice crust.
  • Season Well: Rubbing the spices into the meat amps up the flavor.
  • Resting is Important: Let the roast rest after cooking to let the juices redistribute. This keeps it moist and flavorful.
Slices of roast on a white platter.

What is Eye of Round Roast?

The eye of a round roast is a lean cut from the back leg of the cow. It’s affordable, but because it’s low in fat, it needs slow cooking to become tender. A slow cooker is perfect—it breaks down the tough fibers and results in a juicy, flavorful roast.

When shopping for an eye of round, look for a bright red color with minimal marbling. If there’s any excess fat, trim it off before cooking. Adding liquids like broth or a marinade helps keep it moist while enhancing the natural flavor.

Can I Add Veggies?

Definitely! Adding veggies to your slow cooker roast not only makes it a full meal but also adds tons of flavor. Potatoes, carrots, celery, and onions are great options, as they soak up the delicious juices. Just place them at the bottom of the slow cooker before adding the roast, and you’re good to go!

Roast slices on a platter over veggies.

Why Sear the Meat?

Searing the roast before slow cooking gives it a caramelized crust that locks in the juices. It also adds a depth of flavor that you can’t get from slow cooking alone. Plus, it gives the roast a beautiful golden-brown color. A little tip: lightly dust the roast with flour before searing for an even better crust!

Why is Eye of Round Roast Tough?

Eye of round can be a bit tough because it’s a lean cut from a well-exercised muscle. The lack of fat means it’s not as naturally tender as other cuts, but slow cooking helps break down the tough fibers and makes it tender and juicy.

Slow Cooker Recipes

Slow Cooker Eye of Round Roast

This Slow Cooker Eye of Round Roast transforms a budget-friendly cut into a tender, sliceable feast that practically falls apart, all with minimal effort. Just season it, set it, and come back to a delicious, gravy-topped dinner that screams comfort food. Perfect for any family meal!
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Print Recipe
Servings: 4
Prep Time:10 minutes
Cook Time:1 hour 30 minutes
Total Time:1 hour 40 minutes
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Ingredients
 

Instructions

  • Rub the roast with paprika, pepper, and garlic salt.
  • Heat the oil in a skillet over medium high heat. Quickly sear the roast on each side until browned. Add the roast to the slow cooker.
  • In a bowl, stir together the brown gravy mix, ranch seasoning mix and beef broth. Pour over the roast in the slow cooker.
  • Top with minced garlic and butter.
  • Cover and cook on LOW for 90 minutes or HIGH for 60 minutes, until the roast reaches 130 to 140℉.
  • Remove the roast and let rest for 10 minutes before slicing.

Nutrition

Calories: 477kcalCarbohydrates: 5gProtein: 51gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 170mgSodium: 1659mgPotassium: 843mgFiber: 0.3gSugar: 0.1gVitamin A: 599IUVitamin C: 0.5mgCalcium: 58mgIron: 5mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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