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Slow Cooker Eye Of Round Roast Recipe

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4 from 15 reviews

A flavorful and tender slow cooker eye of round roast recipe, perfectly seasoned and cooked to juicy perfection using a simple combination of spices, gravy mix, and ranch seasoning. Ideal for an easy, comforting meal with minimal hands-on time.

Ingredients

Meat

  • 1 (4 pound) eye of round roast

Seasonings and Spices

  • 1 teaspoon paprika
  • 1 teaspoon ground pepper
  • 1 teaspoon garlic salt or garlic powder
  • 1 envelope brown gravy mix
  • 1 envelope ranch seasoning packet
  • 2 cloves garlic, minced

Other Ingredients

  • 1 tablespoon oil
  • 1 ½ cup beef broth
  • 4 tablespoons butter

Instructions

  1. Season the Roast: Rub your eye of round roast thoroughly with paprika, ground pepper, and garlic salt or garlic powder to evenly coat the meat and infuse flavor.
  2. Heat the Oil: In a large skillet or pan, heat the oil over medium-high heat until shimmering to prepare for searing the roast.
  3. Sear the Roast: Quickly brown the roast on all sides in the hot oil. This step locks in juices and adds a rich, caramelized crust.
  4. Transfer to Slow Cooker: Place the seared roast into the slow cooker, setting the base for slow cooking.
  5. Prepare Gravy Mixture: In a bowl, combine the brown gravy mix, ranch seasoning packet, and beef broth, stirring until well mixed and smooth.
  6. Add Gravy to Roast: Pour the combined gravy mixture evenly over the roast in the slow cooker, ensuring it’s well coated for flavor and moisture.
  7. Add Garlic and Butter: Sprinkle minced garlic on top of the roast and place the butter pieces over the meat to melt during cooking.
  8. Slow Cook the Roast: Cover the slow cooker and cook on low for 90 minutes or on high for 60 minutes, or until the internal temperature reaches 130-140°F for medium-rare to medium doneness.
  9. Rest the Roast: Remove the roast from the slow cooker and let it rest for 10 minutes to allow juices to redistribute, ensuring juicy slices.
  10. Slice and Serve: Slice the roast against the grain into desired thickness and serve immediately.
  11. Optional Serving Tip: For extra flavor, pour the slow cooker drippings over the sliced beef when serving to enhance moisture and taste.

Notes

  • Resting the roast after cooking is crucial to keep it tender and juicy.
  • Searing the roast before slow cooking adds depth of flavor through caramelization.
  • Adjust cooking times if your slow cooker runs hot or if you prefer different levels of doneness.
  • Use a meat thermometer to accurately check the internal temperature for perfect results.
  • Leftover roast can be stored in the refrigerator for up to 3 days and repurposed in sandwiches or salads.

Find it online: https://cookedbysarah.com/slow-cooker-eye-of-round-roast-recipe/