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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Servings: 4
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Ingredients
- 1 eye of round roast about 4 lbs
- 1 tbsp oil
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp garlic salt or garlic powder
- 1 envelope brown gravy mix
- 1 envelope ranch seasoning mix
- 2 cloves garlic minced
- 1 ½ cup beef broth
- 4 tbsp butter
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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