Looking for a hearty, fuss-free meal that practically cooks itself? A slow cooker Eye of Round roast might be just the ticket. This lean, flavorful cut becomes exceptionally tender when cooked low and slow, and its tempting aroma will greet you every time you pass by the kitchen.
Ingredients
- 1 (2–3 pound) Eye of Round roast
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 cup beef broth
- 1 medium onion, sliced
- 2 carrots, chopped into large chunks
- 2 stalks celery, chopped into large chunks
Instructions
Begin by patting your roast dry. Season generously on all sides with the salt and pepper. Heat the olive oil in a skillet over medium-high heat. When it’s hot, brown the roast on all sides for about a minute per side—this creates a beautiful crust and seals in the juices.
Transfer the roast to your slow cooker. Add the garlic, thyme, beef broth, onion, carrots, and celery. Cover and cook on low for about 6–8 hours, or until the roast reaches an internal temperature of around 130°F for medium-rare (feel free to go a bit higher if you prefer a more well-done result).
Once done, remove the roast and let it rest on a cutting board for at least 10 minutes before slicing. This helps the juices redistribute for maximum tenderness. If you like a thicker gravy, pour the cooking liquid into a small saucepan and simmer with a cornstarch slurry until it reaches your desired consistency.
This recipe is a crowd-pleaser thanks to its simplicity and unbeatable, melt-in-your-mouth texture. It’s well-suited for family dinners, potlucks, or even a quiet Sunday meal. Lean and protein-rich, the Eye of Round also appeals to those who watch their fat intake.
Feel free to swap out the herbs—rosemary or oregano add a lovely twist—and toss in extra root vegetables if you like. With just a handful of ingredients, you have a meal that’s both delicious and comforting for any occasion.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
