This Slow Cooker Eye of Round Roast recipe includes extra tender beef and vegetables cooked in a delicious au jus sauce. You’ll love coming home to this amazing dinner!
This sirloin tip roast in slow cooker and rump roast in crock pot are other family favorite, one-pot meals perfect for busy weeknights.
Slow cooker eye of round roast is a classic dinner that’s here to stay. A flavorful cut of meat complimented with carrots, potatoes, and onions. So tender and juicy!
Growing up roasts were always served on special occasions. My mom always cooked hers in the oven like this eye of round roast recipe. I love my slow cooker and this eye of round roast in crockpot is a mouthwatering, delicious meal guaranteed to get rave reviews.
This easy slow cooker recipe is perfect for any special occasion or an amazing Sunday meal you can enjoy effortlessly with plenty of leftovers to start your week.
Ingredients and Notes
To make eye of round roast in slow cooker you will need very simple, traditional ingredients. The list may seem long, but you most likely have these on hand.
- Eye of round roast: I used a 3-4 lbs eye of round roast fully thawed with fat trimmed, and twine removed.
- Seasoning: I created this pot roast seasoning mix specifically for this slow cooker eye of round roast recipe. It’s rich in flavor and only takes 5 minutes to make! You can also use your favorite seasoning blend.
- Onion: Yellow onion, white onion or red onion will all add a nice flavor to the au jus and much tastier than any onion soup mix.
- Vegetables: Carrots, celery, and baby potatoes. I used 2 lbs of baby potatoes because I feel they hold their shape better. You could use Yukon gold potatoes cut into big cubes, or russet potatoes but be prepared for a more mushy consistency.
- Beef broth: Low sodium broth steams everything in the cooker. If you want lots of gravy with this crockpot eye of round roast recipe, add a bit more.
- Apple cider vinegar: Essential for that sweet and savory taste. You can also use balsamic vinegar, white wine vinegar or red wine vinegar.
- Worcestershire sauce: Adds so much flavor. If you do not have any on hand, I recommend using 1 tablespoon of soy sauce instead. You can also substitute ACV with same amount of balsamic vinegar and omit Worcestershire sauce.
- Unsalted butter: If you have salted butter, add less salt.
- Bay leaves: Add tons of flavor and deepen the other existing flavors. I do not recommend skipping this ingredient, but if you do not have any fresh thyme or fresh oregano would be best substitutes.
- Oil: I use extra-virgin olive oil which has a higher smoke point for searing the roast. You can also use avocado oil or vegetable oil.
How to Cook Eye of Round Roast in Crock Pot
Here is a detailed overview of how to cook the best eye of round roast in crockpot. This recipe requires just 10 minutes of prep, then cooked low and slow for a tender fall-apart roast every time.
I use this Crock Pot to test and cook all of my slow cooker recipes.
- Season the roast: Place roast on a large plate and sprinkle 3 tablespoons of pot roast seasoning on every side, pressing it into the meat and using up all the seasoning from the bottom of the plate.
- Sear the roast: Preheat a large non-stick skillet on medium-high heat. Once hot, add olive oil and sear the roast for 45 seconds per side or until golden crust forms.
- Add vegetables and roast: First you want to spread onion, carrots, and celery to the bottom of your slow cooker. Lay your fresh roast on top of the vegetables. Make sure to remove the twine to give meat the chance to become tender. If you forgot, it’s OK but remember next time.
- Add potatoes, and broth: Spread baby potatoes and bay leaves around each side and pour your beef broth, apple cider vinegar and Worcestershire sauce on top.
- Add butter and seasoning: Sprinkle the potatoes with remaining 1 tablespoon of seasoning and top with cubes of butter. No need to stir, the butter will melt enhancing the flavor of the au jus.
- Cook the roast: Place the lid on and cook on low for 10 hours or on high for 5 hours.
- Shred or slice: After slow cooking eye of round roast the juicy meat easily pulls apart. Shred with two forks right in the slow cooker or slice on a cutting board.
- Serve: Serve hot with the vegetables and au jus. See other serving options below.
How Long to Cook Eye of Round Roast in Slow Cooker?
Cooking time may vary based on the size of your roast and the size of your crock pot as well. As a rule of thumb, a medium to large roast that’s 3-4 pounds will be tender after 8-10 hours on low heat. A smaller roast around 2 pounds, should be ready in 7-8 hours.
I cooked this 3-4 pounds roast for 5 hours on high and it was great! Either low heat or high heat are good, so you can enjoy this family favorite meal any day of the week.
Tips for Best Crockpot Eye of Round Roast
Here are my top tips for this eye of round roast in slow cooker to ensure you end up with the best tasting roast!
- Be sure to trim most of the fat: From the roast, otherwise your gravy will be too rich. Some roasts come with fat and some are already trimmed.
- Cook roast fat side up: Whatever fat is left put it side up so it moistens the beef as it cooks.
- Don’t skip searing the roast: This step helps create a crust to lock in the juices keeping the meat tender. It also adds a depth of caramelized flavor that will make it even more delicious.
- Cut vegetables into large chunks: If using large carrots and potatoes, I recommend cutting them into 3-4 inch pieces to prevent them from falling apart during the long cook time.
- Slice roast or shred it: Eye of round is super lean and best served when shredded or cut across the grain. I recommend cutting into 1/4 inch to 1/2 inch thick slices.
- Thaw your eye of round roast: Make sure to fully thaw your roast before cooking. This will ensure it cooks evenly and safely.
- Use 1 tablespoon of seasoning per 1 pound of meat: If your roast is smaller or larger, use this calculation for best results.
This slow cooker eye of round roast recipe is a hearty dish on its own but also incredibly versatile. If you want to add something extra, a healthy Caesar salad, your favorite warm bread or garlic bread are great additions.
Get creative and add more veggies. Mushrooms, turnip, rutabaga, and parsnips would all be delicious in this pot roast recipe.
When the comfort mood strikes I like to skip the baby potatoes, serve it with some creamy mashed potatoes and pour the savory au jus on top.
You can cut up the tender beef for sandwiches, leaving the vegetables for a side dish. A great kid-friendly option is beef dip and air fryer french fries. The au jus is perfect for dipping!
Make a true gravy. Remove the cooked roast and veggies. In a separate bowl, mix 2 tablespoons cornstarch with equal parts cold water. Pour cornstarch mixture in the crockpot with the liquid, stir and heat until the juices have thickened. Repeat if needed.
Any pot roast dinner leftovers can be used in a delicious beef stew or beef soup.
How to Store and Reheat
What’s great about this one-pot meal is that it can last up to 4 days.
Store: Let slow cooker eye of round roast cool down to room temperature. Transfer to an airtight container and place in the refrigerator for 3-4 days.
Reheat: Dish out the desired amount and reheat in microwave. To reheat on the stove, simply simmer in a small saucepan on low heat for 3-4 minutes or until warmed through.
Freeze: Add roast to an airtight container, leaving room for expansion, and place in freezer for up to 3 months. I personally do not like the texture of potatoes once thawed. However, I know many people are OK with freezing cooked potatoes.
Eye of round cuts of beef can be tough and lean. If you do not brown the meat it will be tough and chewy. A short sear followed by a long, slow cook results in tender, juicy roast every single time.
Yes, you can cook raw beef in a slow cooker. Many recipes have a step for browning, while this isn’t always necessary, searing the meat creates a richer flavor.
Mushrooms, turnip, rutabaga, and parsnips are great in this pot roast recipe. You can also add green beans, zucchini, or peppers. Tender vegetables should be added towards the end of cooking time.
Yes. Follow the same instructions and cook for 1.5 hours on high pressure.
If your slow cooker eye of round roast is not fork tender that usually indicates it needs to cook longer.
More Delicious Roast Recipes to Try
Eye of Round Roast in Slow Cooker
- 3-4 pounds eye of round roast fat trimmed and twine removed
- 4 tablespoons pot roast seasoning divided
- 1 large yellow onion coarsely chopped
- 2 cups carrots cut in large chunks
- 1 cup celery cut in large chunks
- 2 pounds baby potatoes
- 1 cup beef broth low sodium
- 3 tablespoons apple cider vinegar
- 2 tablespoons worcestershire sauce
- 2 tablespoons unsalted butter cubed
- 4 bay leaves
- 1 tablespoon olive oil
- Place roast on a large plate and sprinkle with 3 tablespoons of pot roast seasoning on all sides, pressing it into the meat and using up all the seasoning from the bottom of the plate.
- Preheat large non-stick skillet on medium heat and add olive oil. Sear roast for 45 seconds per side or until just golden crust forms.
- At the bottom of large slow cooker, spread onion, carrots, celery and add roast on top. Spread baby potatoes and bay leaves around it and pour beef broth, apple cider vinegar and Worcestershire sauce on top of them. Then sprinkle potatoes with remaining 1 tablespoon seasoning and top with cubes of butter.
- Close the lid and cook on Low for 10 hours or until meat is tender and easily pulls apart with a fork or on high heat for 5 hours.
- After shred meat with two forks right in the slow cooker or slice on a cutting board. Stir and serve with the vegetables and au jus.