Beef Eye Round Roast Slow Cooker
This slow-cooked beef eye of round roast is a hearty, comforting, and low-effort meal that's perfect for any occasion. With tender meat, flavorful vegetables, and a rich broth, it's sure to please the whole family.
Equipment
- Slow Cooker
- Skillet
Ingredients
Main Ingredients
- 3–4 lbs eye of round roast trimmed
- 4 tbsp pot roast seasoning divided
- 1 large yellow onion chopped
- 2 cups carrots cut chunky
- 1 cup celery chopped
- 2 lbs baby potatoes
- 1 cup low-sodium beef broth
- 3 tbsp apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp unsalted butter cubed
- 4 bay leaves
- 1 tbsp olive oil
Instructions
- Season the roast: Rub 3 tablespoons of pot roast seasoning all over the roast, pressing it in firmly.
- Sear for flavor: Heat olive oil in a skillet over medium heat. Sear the roast for about 45 seconds per side until a golden crust forms.
- Layer it up: In the bottom of your slow cooker, add the onions, carrots, and celery. Place the seared roast on top. Surround it with the baby potatoes and tuck in the bay leaves.
- Add the liquids: Pour in the beef broth, apple cider vinegar, and Worcestershire sauce. Sprinkle the remaining 1 tablespoon of seasoning over the potatoes and top everything with the butter cubes.
- Set and forget: Cover and cook on low for 10 hours or on high for 5 hours until the meat is tender.
- Serve it up: Shred the roast right in the slow cooker or slice it on a cutting board. Stir to coat everything in the savory juices and serve warm with the vegetables and a generous spoonful of au jus.
Notes
For added flavor, deglaze the searing pan with a bit of broth and pour it into the slow cooker. Adjust seasoning to taste before serving.