Crockpot Eye of Round Roast

Roast on platter with carrots and potatoes.

4.91 from 30 votes

Crockpot Eye of Round Roast

An easy one-pot dinner that's perfect for busy weeknights. Put on in the morning & come home to a tender & delicious dinner.

Prep Time10

Cook Time5

Total Time5 10

Course: Main Course

Cuisine: American

Servings: servings

Calories: 477kcal

Author: Linda Warren

Ingredients

2 Tablespoons olive oil
1 ½ teaspoons kosher salt
½ teaspoon black pepper
3 lbs eye round roast Chuck Roast, Rump Roast or Top/Bottom Round Roast can also be used.
¾-1 lb red potatoes washed, skin left on, quartered
1 ½ cups carrots cut into 2" pieces
2 onions cut into wedges
3 stalks celery cut in 1" diagonal pieces
3 cloves garlic sliced thin
1-2 Tablespoons Worcestershire sauce
1 Tablespoon tomato paste
½ teaspoon dried thyme
¼ teaspoon dried rosemary
1 bay leaf
1 ½ cups beef broth
½ cup red wine
2-4 Tablespoons flour or cornstarch (optional)

Instructions

To help tenderize this type of roast, sprinkle kosher salt on all sides and refrigerate for 8-24 hours uncovered. This will help it penetrate the meat and improve its texture.
Heat oil in large skillet. Season meat with pepper. Place in skillet over medium-high heat and sear 2-4 minutes on each of the four sides. Deglaze with some of the red wine.
Place half of the cut-up vegetables into the crockpot. Place meat along with the deglazing liquid on top. Scatter remaining vegetables around roast.
Add garlic, Worcestershire sauce, tomato paste, thyme, rosemary, bay leaf, beef broth, and the remaining red wine.
Cover and cook on low for 5 hours. Check the temperature at the 3-hour mark to make sure you don't overcook it. Check every 30 minutes after until it reaches 145°F.
When the roast is done, remove from crockpot and keep warm. If the potatoes and vegetables are done remove them at this time. If not, let them cook a little longer until done. Now it's time to prepare the gravy.
Mix flour with enough water to make a smooth liquid-y paste. I start with 2 tablespoons flour and 2 Tablespoons of water. Take a little of the beef broth from the crockpot and mix with the flour-water mixture to temper it. This will prevent any lumps from forming when adding it to the hot broth in the crockpot. Add to the crockpot and stir.
Replace the cover on the crockpot and allow about 30 minutes for the gravy to thicken. If the gravy is not thick enough at the end of cooking, add a bit more flour and water.
Place the pot roast on a serving plate with vegetables around it. Drizzle a little gravy over roast and serve the rest on the side.

Notes

STORE/FREEZE/REHEAT

Store the cooled roast in an airtight container with some of the gravy for 3-4 days. Store leftover vegetables separately.

Freeze cooled roast, sliced, in a freezer-safe container with gravy. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat the sliced roast in a covered skillet or saucepan with a little gravy or beef broth. Warm over low heat until heated through. You can also microwave smaller portions, covered with a little gravy, in short 30-second intervals until hot.

Nutrition