Tender Eye of Round Roast Slow Cooker Food Network Style with Hearty Vegetables

Eye of Round Roast Slow Cooker Food Network Style with Vegetables

If you’ve been searching for the ultimate eye of round roast slow cooker food network style dinner, you’re in for a treat. This set-and-forget Slow Cooker Eye of Round Roast With Vegetables delivers fall-apart tenderness and mouthwatering comfort food in every bite.

Ingredients You’ll Need

• 1 (3–4 lb) eye of round roast
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 onion, quartered
• 4 large carrots, peeled and cut into chunks
• 1 lb baby potatoes, halved
• 1 cup beef broth

Step-by-Step Instructions

1. Prep the rub. In a small bowl, mix paprika, oregano, garlic powder, onion powder, salt, and pepper.
2. Season the roast. Pat the eye of round dry, rub all over with olive oil, then coat evenly with the spice blend.
3. Sear for flavor. In a hot skillet, brown the roast on all sides (about 2 minutes per side) for a deeper, caramelized crust.
4. Layer veggies. Place onion, carrots, and potatoes in the slow cooker; drizzle with a little broth.
5. Add the roast. Nestle the seared roast on top, then pour in remaining beef broth.
6. Cook low and slow. Cover and cook on LOW for 5–6 hours, or until meat reaches an internal temperature of 145°F and is fork-tender.
7. Rest and slice. Transfer roast to a cutting board, let rest 10 minutes, then slice thin against the grain.
8. Serve. Arrange slices with vegetables on a platter, spooning pan juices over top for extra richness.

Chef’s Tips for Perfect Pot Roast

• Don’t skip searing. It locks in juices and builds layer of flavor.
• Cut against the grain. Ensures each bite is ultra-tender.
• Customization: Swap carrots for parsnips or add mushrooms for earthy depth.

Nutrition Facts

Enjoy every tender bite of this eye of round roast slow cooker food network inspired feast.