This recipe I made up because I could not find one for this cut of meat and for the slow cooker. So I decided to experiment. Turned out great and the family loved it.

Slow Cooker Eye of Round Roast With Vegetables

paprika

oregano

garlic powder

onion powder

salt

black pepper

(3.5 pound) eye of round roast

Yukon Gold potatoes,

carrots,

celery,

onions,

beef broth

Marsala wine

(1.2 ounce) package dry beef gravy mix

all-purpose flour

Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.


Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.


Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.


Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).


Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.


We loved this.  Meat was so flavorful and tender.  We made it exactly as written with the exception of adding some whole baby bella mushrooms and a little more garlic (extra garlic is a given in this kitchen).

I do a lot of smoking of briskets, ribs, tri-tips,turkeys and just about everything else.  Sometimes when I don't want to put the work in it, I use my slow cooker.  I used a 3.5 lb. choice eye of round, mostly sticking with this recipe.  I used smoked paprika instead of regular and of course more garlic powder.  I also added some of my brisket rub to this rub.  I also used mini Yukon Gold and Red potatoes.  Lastly, I made about 10 slits in the meat and shoved whole garlic cloves in them.  Cooked on low to an internal temperature of 150, about 6.5 hours.  Turned out better than expected!

I never thought of putting an eye round roast in the crock but after trying this recipe, I can't wait to do it again.  I used a 2.5lb roast and cooked it on low for only 3 hours. It was well done and juicy!  I left out the marsala wine and used red wine vinegar in place just because of what I had on hand.  I omitted the potatoes and made noodles instead.  Really a good recipe!

The taste was pretty good but after only 3 hours on high it was already very well done so the meat was dry. I used a 3 pound roast and it would have been better with maybe 4 hours on low or 2 hours on high.

I made this tonight and the whole family really liked it. I added mushrooms though and that was my husband's favorite part. I will be making this again. Thanks!

Made this last night for New Years Eve for company. It turned out great - highly recommend this recipe for this cut of meat. The meat was very tender. I did need to add more flour to thicken the gravy.

For those who said this was tough, it is a must to cook on low for eight to nine hours to achieve maximum tenderness.

I have done several crockpot/eye round recipes and was looking for something different.  The herbal rub was very nice and fragrant.  The roast stayed very moist.  I took several ladles of juice from the crockpot and whisked in the flour in a saucepan over high heat till thickened.  It didn't thicken without the heat.  I was very happy with this recipe.  Thanks!

Delicious.  The family loved this recipe.  Although, I cooked in the crock pot on high for 8 to 9 hours. It was 3 lbs.  For those of you that say it was tough, I've had the same experience in the past.   It wasn't done cooking.  Mine was still tough 6 hours in the crock pot on high.

slow cooker eye of round roast with vegetables

Prep Time: 15 minutes

Cook Time: 8 hours

Total: 8 hours, 15 minutes

Servings: 10

Author : BramptonMommyof2

Ingredients

Instructions

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