Eye of Round Crock Pot Roast
Transform your next family dinner with this tender and flavorful Eye of Round Crock Pot Roast, a slow-cooked classic that delivers melt-in-your-mouth perfection. This easy yet impressive recipe starts with a perfectly seasoned and seared eye of round roast, enriched with a savory trio of beef broth, Worcestershire sauce, and aromatic spices. Nestled on a bed of hearty carrots, russet potatoes, and sweet onions, the roast cooks low and slow in the crock pot to create a succulent, fork-tender centerpiece. Complete with a velvety homemade gravy made from the roast’s savory cooking juices, this dish is not only comfort food at its finest but also a one-pot wonder that simplifies your time in the kitchen. Ideal for cozy family meals or a special occasion, this crowd-pleaser will have everyone going back for seconds.
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Recipe Information
Ingredients
- 3 pounds eye of round roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 large, sliced yellow onion
- 4 large, peeled and cut into chunks carrots
- 3 large, peeled and cut into chunks russet potatoes
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Instructions
Season the eye of round roast with salt, black pepper, garlic powder, and onion powder, rubbing the seasoning evenly over the surface of the meat.
In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until it is browned, about 2-3 minutes per side.
Transfer the seared roast to the crock pot.
Pour the beef broth and Worcestershire sauce over the roast, ensuring the liquid evenly surrounds the meat.
Add the sliced onion, carrot chunks, and potato chunks around the roast in the crock pot.
Cover the crock pot with its lid and set it to cook on low for about 8 hours, or until the roast is fork-tender.
After 8 hours, carefully remove the roast and vegetables from the crock pot, arranging them on a serving platter. Cover with foil to keep warm.
To make the gravy, pour the liquid left in the crock pot into a small saucepan. In a separate bowl, whisk together the flour and water until smooth, then slowly mix this into the saucepan.
Cook the gravy over medium heat, whisking constantly, until it thickens, about 3-5 minutes. Season with additional salt and pepper to taste, if needed.
Slice the roast thinly against the grain and serve with the cooked vegetables and freshly made gravy.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.4 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1708 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
