There’s something magical about throwing a few things into a slow cooker and forgetting about it until dinner. That’s exactly what this Slow Cooker Eye of Round Roast With Vegetables delivers—a tender, juicy roast infused with rich, hearty flavors, paired with melt-in-your-mouth veggies. This recipe is perfect for a busy weeknight meal or a cozy weekend dinner at home with the family. Whether you’re dressing it up for a special occasion or serving it as a simple family favorite, this dish is a surefire way to bring smiles to the table.
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Slow Cooker Eye of Round Roast With Vegetables Recipe
Let’s talk about comfort food—specifically, food that feels like a warm hug after a long day. That’s exactly what this Slow Cooker Eye of Round Roast With Vegetables is all about. Originating as a classic ‘Sunday roast’ favorite, the dish has been upgraded with the ease of a slow cooker, bringing together tender meat and perfectly cooked veggies without you having to hover over the stove. Imagine coming home from soccer practice or a long day at work to a house that smells like you hired a chef. That’s the life this recipe gives you. And the best part? It’s crazy easy. You just need to toss everything into your slow cooker and let it work its magic. It’s like the ultimate set-it-and-forget-it recipe that makes busy days a breeze—or gives you extra time to chill on the weekend. Whether you’re hosting a small family dinner or just meal prepping for the week ahead, this recipe fits the bill perfectly.Why You’ll Love This Recipe
- Hands-off cooking with slow cooker convenience
- Perfectly tender eye of round roast with hearty veggies
- Great for family dinners or meal prepping
- Customizable with your favorite vegetables
- A comforting, one-pot meal that requires minimal effort
- Rich, savory flavors the whole family will love
- Perfect balance of protein, carbs, and nutrients
Key Ingredients and Substitutions
- Eye of Round Roast: This lean cut of beef is budget-friendly and great for slow cooking. Swap it with a chuck roast for an even more tender cut.
- Carrots: They bring color and sweetness. If you’re out of carrots, parsnips or sweet potatoes work well!
- Potatoes: Any variety works, but baby potatoes are extra convenient. No potatoes? Try using turnips or cauliflower chunks.
- Onions: They add a deep flavor. Shallots or leeks make a good substitute if you don’t have onions.
- Beef Broth: This keeps everything moist and flavorful. If you’re vegetarian (or just out of beef broth), vegetable broth or even chicken broth can work.
- Seasonings: Garlic, thyme, rosemary, salt, and pepper are the stars here. If you want a twist, try adding paprika or a splash of Worcestershire sauce for added depth.
How to Make the Recipe (Step-by-Step)
- Season the Beef: Start by seasoning your eye of round roast generously with salt, pepper, garlic powder, and dried herbs.
- Prep the Veggies: Peel and chop your carrots and potatoes into chunks. Slice the onion into wedges and set everything aside.
- Layer It Up: Place your vegetables at the bottom of the slow cooker as a flavor-packed bed for the roast.
- Place the Roast: Add the seasoned beef on top of the veggies, nestled in the center.
- Add the Broth: Pour beef broth over everything to keep it juicy and infuse lots of flavor.
- Set and Cook: Cover the slow cooker and set it to low. Cook for 8 hours or until the roast is fork-tender.
- Serve and Enjoy: Let the roast rest for a few minutes after cooking, then slice and serve it with the veggies and a ladle of that savory broth.
Expert Tips for Success
Sear the beef before putting it in the slow cooker for extra flavor.
Don’t skimp on seasoning—it makes a big difference when slow cooking.
Layer your vegetables evenly at the bottom to ensure even cooking.
Use a meat thermometer to check that your roast is cooked to your preferred doneness.
If your broth seems bland, add a splash of soy sauce or Worcestershire sauce for depth.
Let the roast rest for at least 10 minutes before slicing for the juiciest results.
Variations and Customizations
Want to mix things up? Try swapping the beef for pork tenderloin or even a whole chicken for a different take on this classic. Add some mushrooms for an earthy flavor, or toss in a handful of green beans near the end of cooking for a bit of crunch. If you’re all about bold flavors, sprinkle in some smoked paprika or red chili flakes for a smoky or spicy kick. On the lighter side, you can serve this dish with mashed cauliflower instead of potatoes for a low-carb option. The possibilities are endless!
Nutritional Information
This recipe is packed with balanced nutrition! A serving is approximately 350-400 calories, making it hearty but not overindulgent. You’ll get a healthy dose of protein from the beef, carbs from the potatoes, and fiber plus vitamins from the vegetables. Not to mention, it’s low in sugar and loaded with essential minerals like iron and potassium. Keep in mind that you can adjust the ingredients to meet specific dietary needs—for example, swapping potatoes for sweet potatoes or going light on the broth for fewer calories.
Storage and Reheating Instructions
Got leftovers? No problem. Store the roast and veggies in an airtight container in the fridge for up to 4 days. For longer storage, freeze everything in freezer-friendly bags for up to 2 months. When you’re ready to eat, reheat the roast gently in the microwave or on the stovetop with a splash of broth to keep it moist. If it’s frozen, let it thaw overnight in the fridge before reheating.
Recipe Card of Slow Cooker Eye of Round Roast With Vegetables
Ingredients list
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3.5 pound eye of round roast
- 6 Yukon Gold potatoes, peeled and quartered
- 2 carrots, cut into 2-inch pieces
- 2 stalks celery, diced
- 2 sweet onions, diced
- 1 cup beef broth
- 0.5 cup Marsala wine
- 1.2 ounce package dry beef gravy mix
- 1 tablespoon all-purpose flour
Step-by-Step Instructions
- Combine paprika, oregano, garlic powder, onion powder, salt, and black pepper in a bowl. Rub this spice mixture evenly over the roast, ensuring it's well-coated.
- In the base of your slow cooker, arrange potatoes, carrots, celery, and onions. Set the roast on top, layering it over the vegetables.
- Whisk together beef broth, Marsala wine, and gravy mix in a bowl. Pour this over the roast and vegetables in the slow cooker.
- Set the slow cooker to Low and let it cook for about 8 hours, or switch to High for approximately 5 hours until the meat is cooked through and the vegetables are tender.
- Transfer the cooking juices into a bowl and whisk in flour until it thickens. Serve the sauce alongside the roast and veggies.
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I use a different cut of beef?
Definitely! Chuck roast or brisket work great if you want something even more tender.
Can I make this recipe without a slow cooker?
Sure thing. You can use a Dutch oven or roasting pan and cook it low and slow in the oven, around 275°F for 4-5 hours.
Can I add other vegetables?
Of course! Parsnips, green beans, or mushrooms would be fantastic additions.
How do I prevent the roast from drying out?
Adding enough broth and cooking on the low setting will keep the roast juicy.
Can I prep this recipe in advance?
Absolutely! Season the roast and chop the vegetables the night before, then just assemble in the slow cooker in the morning.