Crockpot Eye of Round Roast Recipe

What is a Pot Roast?

It is a cheaper, leaner cut of beef that is seared then cooked low and slow with a flavorful broth. In this case, the beef roast is cooked with beef broth and red wine, and usually contains vegetables and potatoes. The result is a fall-apart tender comfort food dinner.

Best Cut of Beef for Crock Pot

There are different cuts of beef that work best when making crockpot roasts. They are not the most expensive cuts of beef as the cooking process does the work of tenderizing the tougher cuts of meat for you. I've listed several that I consider the best choice for this recipe.

Eye of Round Roast - is a lean cut of beef that comes from the hindquarters or "round" of the cow. It has very little fat but is great for slow cooking, braising, slow-roasting, and pressure-cooking. It is a less expensive cut of meat that becomes very tender when cooked and slices easily. IMPORTANT NOTE: THIS CUT CAN OVERCOOK QUICKLY SO CHECK IT AFTER 3 HOURS. IT ONLY NEEDS TO GET TO 145°F TO BE DONE.

Chuck Roast - is a really tough cut of meat, cut from the shoulder, but breaks down beautifully when cooked for 8-10 hours. When it slow cooks it will fall apart and shred easily. One of the favorites for pot roasts.

Rump Roast - comes from the hindquarters of a cow. It is also a well-used part of the cow and is a really tough cut of meat. When cooked low and slow it becomes even more tender than the chuck roast.

Top Round Roast / Bottom Round Roast - are both from the rear leg of a cow. They are lean and muscular cuts as well and can make a very tender pot roast. However, since they are so lean, extra fat may be needed to keep them from drying out.

Ingredients for Crockpot Eye of Round Roast

Eye of Round Roast - is an excellent choice for the crock pot as it is a cheaper cut of meat but when cooked slow and long becomes so tender that it falls apart. You can also use other meat cuts as mentioned above.

Olive oil - I use light olive oil, which is a more refined oil and has a higher smoke point, for searing the roast. You can also use avocado oil or vegetable oil.

Kosher salt - Seasons and tenderizes the roast and helps it retain moisture for a juicier, more flavorful result. Skipping the dry brine may cause the finished eye of round roast to be bland.

Black pepper - Adds a little warmth and peppery flavor to the roast.

Adding vegetables makes it a one-pot dinner

Red potatoes - are less starchy potatoes that hold up very well in the crockpot. Plus they do not need to be peeled. Cutting them into fourths or large pieces will slow down the cooking and help keep them from getting mushy. Yukon gold potatoes are also a good choice.

Carrots - give the gravy a richer flavor. Cut them thicker so they hold up during the long cook cycle.

Yellow onions - I like to cut my onion in wedges as it is easier to prepare and will break apart more slowly as it cooks. White onions can also be used.

Celery - along with the onion and carrots makes a great base flavor. It is the mirepoix of the cooking world.

Garlic - Use fresh garlic for more flavor and to enhance both the meat and the broth.

Worcestershire sauce - Adds a deep, savory beef flavor without overpowering the vegetables.

Tomato paste - Gives the broth extra richness and a little more body.

Dried thyme - Adds a classic pot roast flavor that pairs beautifully with beef.

Dried rosemary - Adds an earthy, aromatic flavor.

Bay leaf - Help add a layer of flavor and helps to lighten this hearty dish.

There is no need to cover the roast completely with liquids.

Beef broth - You can use homemade or store-bought beef broth or beef stock, all work just fine. But leave off the water! The beef broth adds a rich depth to the pot roast gravy that water just can't match.

Red Wine - use a dry red wine, such as merlot or cabernet sauvignon, as the tannins present bring out the flavor of the meat. It also helps to tenderize the outside of the meat. If you prefer, you can eliminate the wine and increase the beef broth by ½ cup.

Flour/Cornstarch - is used to help thicken the broth to a gravy consistency. This step is totally optional as you can also serve the au jus or juices on the side.

How to Cook Eye of Round Roast in Slow Cooker

Early Prep: 8-24 hours before cooking eye of round, do a dry brine to flavor and tenderize the beef. Pat the roast dry with paper towels then sprinkle with kosher salt on all sides. Place it on a rack over a tray and refrigerate, uncovered.

1. Heat olive oil in a large skillet over medium-high heat. Place eye of round roast, patted dry then seasoned with black pepper, carefully into the pan.
2. Sear the roast well on all sides. This searing helps to seal in the juices for a moist, delicious result. Remove the roast and deglaze pan with a little of the red wine. Make sure to scrape up all those delicious browned bits!

TIP: Make sure the oil is hot, add the roast, and let it sear on each side for 2-4 minutes. You only need to brown each side once.

3. Place half of the potatoes, vegetables, and seasonings on the bottom of the crockpot.
4. Place the seared roast on top then scatter the remaining potatoes, vegetables, and seasonings around it.
5. Pour in beef stock.
6. Add remaining red wine.

7. Cover and cook on low for 5 hours. Check at the 3-hour mark with an instant read thermometer. It's done when it reaches 145°F. You don't want to overcook this cut of beef.

If you are making gravy, I would advise cooking the eye of round roast until it reaches the proper temperature then removing and keeping it warm while you make the gravy. The vegetables and potatoes should also be removed prior to whipping up the gravy.

TIP: THIS ROAST SHOULD ONLY BE COOKED ON LOW RATHER THAN HIGH FOR THE MOST TENDER MEAT.

How to Make Gravy

Gravy is an option with this crockpot roast with vegetables but I wouldn't make mine without this liquid gold!

8. Place flour or cornstarch in a small bowl and add a little cold water. The cold water will help keep the cornstarch from clumping.
9. Whisk the cornstarch slurrry until well combined and has a thick consistency. If it is too liquidy, add a little more flour, and if too thick, a little more cold water.
10. Temper the cornstarch slurry before adding to the crock pot with a little bit of the hot liquid from the crock pot. This will help avoid lumps in your gravy.
11. Add the slurry to the crockpot and stir well. Return the lid to the crock pot and continue cooking for another 15-30 minutes to allow the gravy to thicken.

When ready to serve, place the tender eye of round roast on a serving platter, pour a little of the flavorful gravy over the top, add the vegetables, and garnish with some chopped parsley. Remember to slice against the grain for the tenderest beef. This is an easy meal for weeknight dinners but delicious enough for a special occasion.

What to Serve with Crockpot Pot Roast

This red wine pot roast dinner is a hearty dish that stands on its own. It's a complete meal with tender beef, potatoes, carrots, and onions all cooked together in a rich gravy. But if you're looking to round out your dinner, there are plenty of sides that pair perfectly with this classic comfort food!

• Air Fryer Green Beans - Crisp-tender green beans with a little garlic and olive oil add a fresh, flavorful contrast to the hearty beef.
• Roasted Brussels Sprouts - Crispy, caramelized Brussels sprouts add a delicious nutty flavor that pairs perfectly with tender slices of beef.
• Homemade Dinner Rolls - Warm, fluffy rolls with a little butter are just what you need to soak up every last drop of that delicious gravy.
• Cheese Muffins - Warm, cheesy muffins with golden tops are a delicious alternative to traditional dinner rolls and perfect with extra gravy.
• Simple Green Salad - A fresh garden salad with a light vinaigrette balances the richness of the roast and makes the meal feel complete.

Recipe Variations To Make It Your Own

This Crockpot Eye of Round Roast is easy to customize with different seasonings, vegetables, and flavors. Whether you like a classic pot roast or want to give it a little twist, here are some delicious ways to make it your own!

• Adjust the herbs - Add extra fresh garlic, rosemary, and thyme for a fragrant, herb-packed roast that's bursting with savory flavor.
• French Onion Pot Roast - Add an extra sliced onion and a tablespoon of dry onion soup mix for a rich, beefy onion flavor that's absolutely delicious with the gravy. Use low-sodium broth to balance the saltiness.
• Balsamic Pot Roast - Replace the red wine with 2-3 tablespoons of balsamic vinegar and additional beef broth for a slightly sweet, tangy gravy that complements the beef beautifully.
• Mushroom and Onion Roast - Add 8 ounces of sliced cremini or baby bella mushrooms along with the onions for an earthy, savory twist.
• Italian-Style Roast Beef - Add a teaspoon of Italian seasoning and a can of drained diced tomatoes for a flavorful, Italian-inspired dinner.
• Different Vegetables - Swap some of the potatoes and carrots for parsnips, turnips, or sweet potatoes for a deliciously different combination of vegetables.
• Add a Kick - Add extra freshly cracked black pepper and a teaspoon of Dijon mustard to the cooking liquid for a little extra kick.

How to Store, Freeze, and Reheat

Got leftovers? This Crockpot Eye of Round Roast is just as delicious the next day! The key to keeping this lean cut of beef moist and tender is storing and reheating it with some of the gravy.

Refrigerator - Let the roast cool slightly, then store it in an airtight container with some of the gravy to keep it moist. Refrigerate within 2 hours of cooking. It will last about 3-4 days. Store leftover vegetables separately.

Freezer - Slice the cooled roast and place it in a freezer-safe container with enough gravy to help keep it from drying out. Freeze for up to 3 months for the best flavor and texture. You can also freeze the gravy separately. Thaw overnight in the refrigerator before reheating.

Reheating - For the juiciest results, place the sliced roast in a covered skillet or saucepan with a little gravy or beef broth. Warm gently over low heat until heated through to 165°F, being careful not to boil it vigorously or overcook the meat. You can also microwave individual portions, covered with a little gravy, in short intervals until hot.

Make Ahead - You can prepare the roast a day in advance and refrigerate it with the cooking juices. For the best results, keep the roast whole until you're ready to serve, then slice it thinly against the grain and gently reheat it in the gravy. This helps preserve moisture and keeps the beef tender.

More Ideas for Beef Recipes

Beef Enchiladas have all your favorite Mexican flavors rolled up in tortillas and covered with cheese. Just 20 minutes prep then bake!

Beef and Mushroom Stew turns an ordinary beef stew into something extraordinary. Earthy mushrooms, pearl onions, and bacon make this one-pot dinner a hit!

Italian Stuffed Peppers are a delicious mix of ground beef, orzo, and tomato sauce, all stuffed into tri-color peppers and baked. A hearty low-card dinner with just 20 minutes of prep time!

Braised Short Ribs are cooked in a Dutch oven and simmered in a wine-beef broth that results in the best fall-off-the-bone ribs ever!

Find more beef recipes here on 2CM!

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