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–+ servings

Slow Cooker Eye of Round Roast With Vegetables

Set it, forget it, and enjoy fall-apart tender eye of round roast slow cooker food network style with hearty vegetables and rich pan juices.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 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

Method
 

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