Beef Eye of Round Roast Crock Pot Recipe
This slow-cooked beef eye of round roast is a comforting, fuss-free meal that transforms a humble cut of meat into a tender, flavor-packed dinner. Infused with Marsala wine and savory gravy, it's perfect for cozy family dinners.
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.
Notes
For best results, sear the roast before slow cooking. If Marsala wine is unavailable, substitute with red wine or omit for a milder flavor. Leftovers are excellent for sandwiches or reheated in a skillet with extra gravy.