Eye of round roast slow cooker style is great. Cooking a fresh, thawed or Crockpot frozen roast with gravy and vegetables is a healthy meal that is delicious. Sliced or shredded beef is always a family favorite that requires very little prep.
This is the best way to cook eye of round roast by far. Low and slow cooking breaks down the connective tissues which will give you fork tender moist bites every time. Paired with potatoes, carrots and onions in a thick sauce is a cheap Crockpot meal y’all will love. (affiliate links present)
Slow Cooker Eye of Round Roast Beef
If you have only cooked a Top Round Roast you are going to love this one. Either one could be used with the same temperature and timing. Both are inexpensive cuts of beef that you can jazz up with chunks of veggies like you see here. The key to making a large tough piece of meat tender is low and slow heat.
If you want bold flavors I would suggest using a dry rub like our Pot Roast Seasoning all over first or just go simple with garlic, salt and pepper. As far as the veggies go, large chunks of carrots and russet potatoes are a must and you can just go from there. The larger the pieces the more likely they’ll stay in tact.
Frozen Eye of Round Roast Slow Cooker
You could follow the same timing and everything if you used this or Bottom Round Roast too. They all look pretty similar and need a long time under low heat to cook to perfection. The longer it’s in there the more it will break down so if you want shredded beef just add more time.
- 3.5-4 lbs. Eye of Round Roast
- 1 tsp paprika
- 1 tsp oregano, onion powder, garlic powder and salt
- 1/2 tsp pepper
- 5 potatoes washed and cubed
- 1 c carrots peeled and cut into large chunks
- 2 stalks celery chopped
- 1 onion sliced
- 1 c beef broth or cold water but that won’t be as flavorful
- 1 packet Gravy mix
- 1 tbsp all purpose flour
If I am making a version of our Slow Cooker Roast Beef and Gravy I will add a few more hours, slicing about hour 6 so it can fall apart, shred when done, toss with gravy and top buns for sliders or over mashed taters. If you prefer to slice it like you see here then keep the timing as is. I love thin served on slider buns for finger food dinner time too. 😉
Crockpot Eye of Round Roast
We have a lot of Cheap Crockpot Meals on our site, because that is just how I grew up. Not only did we buy and cook whatever was on sale that night, but we tried to have a coupon for it too. I always say that is just engrained in me and probably will never change. No need to spend more if it’s not necessary.
You can make cheap cuts of beef wonderful if you understand the best technique for each one. For those like this that are very lean you need a low temperature for a longer time period. Marbled pieces with fat will break down and get tender faster, but can be pricier. You just;
- Mix together paprika, oregano, onion powder, garlic powder, salt and pepper and generously sprinkle on both sides of the roast.
- Place in the bottom of a slow cooker. (some prefer to sear all sides with a bit of olive oil first)
- Add potatoes, carrots, celery and sliced white onions around the meat in the slow cooker.
- Whisk together broth and gravy mix and pour on top of vegetables and roast.
- Cover and cook on low for 5-6 hours or until internal temperature reaches 140 degrees F.
- When cooking is complete, remove meat and set aside on a serving plate.
- Use a slotted spoon to remove vegetables and place onto the serving plate with the roast.
- Cover with foil to keep warm.
Place remaining juice from the slow cooker into a saucepan. Add flour and whisk over medium high heat until gravy is thicker. Enjoy slow cooker meal as is with a glass of wine, but only slice what you will eat then and there. It is best to keep leftovers in one big chunk so it doesn’t dry out, just a tip as we always have some and makes a great second dinner the next night.
Fall Apart Eye of Round Roast Slow Cooker
To make beef fall-apart tender, you need to use slow cooking methods and cuts of beef that have a lot of connective tissue. The slow cooking process breaks down the tough collagen in the meat, resulting in tender, melt-in-your-mouth beef roast. Always keep as much gravy as possible for serving and saving for later if you have leftovers.
Since this is a lean thick cut of beef with a lot of connective tissue it is best to cook it at a low and slow. I would suggest following our Crockpot eye of round roast recipe here for best results. If you only have an oven, cooking time is about 20-25 minutes per pound for medium-rare to medium doneness. Pairing with a gravy will help add moisture too.
If you do have leftovers it will save quite well if stored properly. Allow it to cool completely. Only slice what you are eating right then and there. Store in a freezer bag in the fridge for up to 3 days. Gravy should be kept and stored in an airtight container. Reheat sliced in a pan with some of your sauce to make Roast Beef Sliders on Hawaiian Rolls, or dice up and throw into fried rice if you want.
Eye of Round Roast Slow Cooker
Equipment
- 1 slow cooker
Ingredients
Instructions
- Mix together paprika, oregano, onion powder, garlic powder, salt and pepper and generously sprinkle on both sides of the roast. Place in the bottom of a slow cooker.
- Add potatoes, carrots, celery and onions around the meat in the slow cooker. Whisk together broth and gravy mix and pour on top of vegetables and roast.
- Cover and cook on low for 5-6 hours or until internal temperature reaches 140 degrees F.
- When cooking is complete, remove meat and set aside on a serving plate. Use a slotted spoon to remove vegetables and place onto the serving plate with the roast. Cover with foil to keep warm.
- Place remaining juice from the slow cooker into a saucepan. Add flour and whisk over medium high heat until gravy is thicker.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
