beef eye of round roast crock pot recipe is something truly magical about walking into a home filled with the aroma of a hearty roast simmering in a crock pot. This recipe brings back memories of chilly winter evenings at my grandmother’s house, where she’d set a pot on low before noon, and by dinner time, we’d all gather around the table for what she lovingly called her “Sunday supper.”
Inspired by those comforting meals, this beef eye of round roast crock pot recipe is an easy, fuss-free way to turn a humble cut of meat into a tender, flavor-packed dinner — all while letting your slow cooker do most of the work. The Marsala wine and gravy mix give this roast a beautifully savory depth, making it a standout dish for any winter dinner table.
Ingredients
To serve 4, you’ll need:
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (3.5 pound) eye of round roast
- 6 Yukon Gold potatoes, peeled and quartered
- 2 carrots, cut into 2-inch pieces
- 2 stalks celery, diced
- 2 sweet onions, diced
- 1 cup beef broth
- ½ cup Marsala wine
- 1 (1.2 ounce) package dry beef gravy mix
- 1 tablespoon all-purpose flour
Prep Time & Cook Time (beef eye of round roast crock pot recipe)
- Prep time: 15 minutes
- Cook time: 8 hours (Low) or 5 hours (High)
- Total time: 8 hours 15 minutes
- Servings: 4
Season & Sear the Roast
- In a small bowl, mix together the paprika, oregano, garlic powder, onion powder, salt, and black pepper.
- Pat your eye of round roast dry with a paper towel. Rub the spice blend all over the roast, pressing it in well.
Pro Tip: If you have a few extra minutes, sear the roast in a hot skillet with a touch of oil for 2–3 minutes per side before placing it in the crock pot. It’ll deepen the flavor beautifully!
Build the Crock Pot Base
- Arrange the quartered potatoes, carrots, diced celery, and onions in the bottom of the slow cooker.
- Gently place the seasoned roast on top of the vegetables.
This layering allows the meat’s juices to drip down and infuse every veggie with flavor — absolutely delicious!
Make the Gravy Base
- In a medium bowl, whisk together the beef broth, Marsala wine, and dry beef gravy mix until smooth.
- Pour the mixture evenly over the roast and vegetables.
Let It Slow Cook
- Option 1: Cook on Low for 8 hours
- Option 2: Cook on High for 5 hours
You’ll know it’s ready when the roast is fork-tender and the vegetables are soft but not falling apart.
Finish with a Thickened Gravy
- Once cooking is complete, remove the roast and vegetables from the slow cooker and transfer them to a serving platter. Tent loosely with foil.
- Strain the cooking liquid into a saucepan. In a small bowl, whisk 1 tablespoon of flour with a few tablespoons of the hot liquid to make a slurry.
- Slowly whisk the slurry back into the sauce and simmer over medium heat for 3–5 minutes, until thickened to your liking.
Serve It Up
Slice the roast against the grain and serve it with a generous spoonful of the velvety gravy and those perfectly cooked veggies. A crusty piece of bread on the side wouldn’t hurt, either!
Tips & Variations
- No wine? Substitute with extra beef broth or a splash of balsamic vinegar.
- More herbs? Add fresh rosemary or thyme to the crock pot for a rustic twist.
- Want it creamier? Stir a spoonful of sour cream into the gravy just before serving.
Beef Eye of Round Roast Crock Pot Recipe
Equipment
- Slow Cooker
- Skillet
- Saucepan
Ingredients
Main Ingredients
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp ground black pepper
- 3.5 pound eye of round roast
- 6 Yukon Gold potatoes peeled and quartered
- 2 carrots cut into 2-inch pieces
- 2 stalks celery diced
- 2 sweet onions diced
- 1 cup beef broth
- 0.5 cup Marsala wine
- 1.2 ounce dry beef gravy mix
- 1 tbsp all-purpose flour
Instructions
- Prepare the spice rub: In a small bowl, mix together paprika, oregano, garlic powder, onion powder, salt, and black pepper.
- Season the roast: Pat the eye of round roast dry and rub the spice blend all over, pressing it in well.
- Optional searing: For added flavor, sear the roast in a hot skillet with a touch of oil for 2–3 minutes per side before placing it in the crock pot.
- Build the crock pot base: Arrange potatoes, carrots, celery, and onions in the bottom of the crock pot.
- Add the liquids: Pour beef broth and Marsala wine over the vegetables, then place the roast on top.
- Cook: Cover and cook on low for 8 hours, or until the roast is fork tender.
- Make the gravy: In a saucepan, whisk together the gravy mix and flour with a bit of cooking liquid. Bring to a simmer until thickened, about 5 minutes.
- Serve: Slice the roast and serve with vegetables and a drizzle of gravy.
