Tender and Flavorful: Eye of Round Roast Beef in the Crock-Pot
When it comes to preparing a classic roast beef dinner, the eye of round cut is an underrated gem. Lean, economical, and full of flavor when cooked correctly, this cut can transform into a tender, juicy centerpiece with the help of your Crock-Pot® Slow Cooker.
This Eye of Round Roast Beef recipe is simple yet incredibly satisfying. With just a few pantry staples and a hands-off cooking method, you can create a hearty and nourishing meal that feels like home. Whether you’re planning a cozy Sunday dinner or prepping for the week ahead, this dish offers both flavor and convenience.
Why This Recipe Works
- Set It and Forget It: Perfect for busy days — let your slow cooker do the work
- Flavorful and Juicy: Gentle, low-and-slow cooking brings out the best in this lean cut
- Versatile: Serve it sliced with sides, in sandwiches, or with mashed potatoes and gravy
- Minimal Ingredients: Uses simple seasonings you likely already have
Tender and Flavorful: Eye of Round Roast Beef in the Crock-Pot
6
servings50
minutes4
hours10
minutes250
kcalIngredients
2–3 lb eye of round beef roast
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon olive oil
1 cup beef broth
1 tablespoon Worcestershire sauce
Fresh rosemary or thyme sprigs (optional)
Directions
- Season the Beef
- In a small bowl, combine salt, pepper, garlic powder, and onion powder. Rub the seasoning mixture all over the beef roast.
- Sear the Roast (Optional but Recommended)
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side.
- Transfer to Crock-Pot®
- Place the seared roast in the Crock-Pot® slow cooker. Add beef broth and Worcestershire sauce. Add fresh herbs, if using.
- Cook
- Cover and cook on Low for 8–10 hours or High for 4–5 hours, until the roast is tender.
- Rest and Serve
- Remove roast from the slow cooker and let it rest for 10–15 minutes before slicing. Serve warm with cooking juices or gravy.
Serving Ideas
This roast pairs beautifully with classic sides like:
- Mashed or roasted potatoes
- Steamed green beans or glazed carrots
- Dinner rolls or crusty bread
- A rich pan gravy made from the cooking juices
For leftovers, thinly slice the roast for sandwiches, wraps, or hearty salads.
Helpful Tips
- Searing the roast first locks in flavor and adds a beautiful crust, but it can be skipped if you’re short on time.
- Use a meat thermometer for perfect doneness: 130–135°F for medium rare, 140°F for medium.
- Let the roast rest before slicing to retain juices.
- Strain and reduce the cooking liquid for an easy au jus or homemade gravy.
Final Thoughts
This Eye of Round Roast Beef recipe brings out the best in a lean cut by using the low, consistent heat of the slow cooker. It’s a no-fuss, all-flavor meal that delivers tenderness, versatility, and comforting satisfaction.
Ideal for both everyday dinners and special occasions, this roast is proof that you don’t need fancy ingredients or complicated steps to create something truly delicious.
