Peppered Eye of Round Roast Hot or Cold Crock Pot
Savor the versatility of this Peppered Eye of Round Roast, a crock pot recipe that delivers melt-in-your-mouth goodness whether served hot or cold. This slow-cooked masterpiece starts with a perfectly seasoned eye of round roast, infused with garlic, thyme, paprika, and a generous crust of coarse black pepper. After a quick sear to lock in flavor, the roast simmers for hours atop a bed of caramelized onions, sweet carrots, and tender celery, soaking up the rich, savory essence of beef broth. Ideal for cozy family dinners or make-ahead meals, you can enjoy it hot with its luscious vegetable medley or cold, thinly sliced for sandwiches and salads. With just 15 minutes of prep and all-day hands-off cooking, this recipe is the ultimate combination of simplicity, flavor, and adaptability for any occasion! Perfect for roast-lovers searching for "slow-cooked roast recipes" or "crock pot dinner ideas."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds Eye of round roast
- 4 pieces Garlic cloves
- 1.5 teaspoons Salt
- 1.5 teaspoons Coarse black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 cup Beef broth
- 1 Onion, sliced
- 3 pieces Carrots, chopped
- 2 pieces Celery stalks, chopped
Instructions
Trim excess fat from the eye of round roast, if necessary. Pat the roast dry with paper towels.
Peel and slice the garlic cloves into thin slivers. Using a sharp knife, make shallow slits in the roast and insert the garlic slivers.
In a small bowl, combine salt, black pepper, dried thyme, and paprika. Rub this spice blend all over the roast.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until a golden-brown crust forms, about 2-3 minutes per side.
Layer the bottom of a crock pot with sliced onion, chopped carrots, and celery stalks.
Place the seared roast on top of the vegetables in the crock pot.
Pour the beef broth over the roast and vegetables.
Cover the crock pot with its lid and cook on low for 8 hours, or until the meat is tender and easily shredded.
If serving hot, remove the roast from the crock pot and let it rest for 10-15 minutes before slicing. Serve with cooked vegetables and any juices from the crock pot.
If serving cold, allow the roast to cool completely, then wrap it in plastic wrap and refrigerate for at least 2 hours. Slice thinly and serve as desired, such as in sandwiches or salads.
Nutrition Facts
Calories |
3066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 5404 mg | 235% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 15.4 g | ||
| Protein | 405.0 g | 810% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 5646 mg | 120% | |
*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.
