Are you looking for a simple yet impressive dinner recipe that’s both healthy and budget-friendly? Look no further! This slow cooker eye of the round roast recipe is your answer. Tender, juicy, and bursting with flavor, this recipe is perfect for a weeknight meal or a special occasion. It’s one of those easy recipes that consistently delivers delicious results, making it a staple in our home. Let’s dive into this fantastic addition to your collection of healthy meals and quick dinner ideas.
Ingredients:
- 3-4 pound eye of round roast
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup beef broth
- 1/2 cup red wine (optional, can substitute with more broth)
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
Step 1: Sear the Roast (Optional but Recommended)
Before placing the roast in the slow cooker, searing it adds a wonderful depth of flavor. Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until nicely browned. This step is optional, but highly recommended for enhanced flavor.
Step 2: Slow Cooker Magic
Place the chopped onion, carrots, and celery in the bottom of your slow cooker. Place the seared (or unseared) roast on top of the vegetables. In a bowl, whisk together the beef broth, red wine (if using), Worcestershire sauce, thyme, garlic powder, salt, and pepper. Pour this mixture over the roast.
Step 3: Slow Cooking Time
Cover and cook on low for 8-10 hours, or on high for 4-6 hours, or until the roast is fork-tender. The cooking time will depend on the size of your roast and your slow cooker. A meat thermometer inserted into the thickest part of the roast should register an internal temperature of 190-200°F (88-93°C) for optimal tenderness.
Step 4: Rest and Shred
Once the roast is cooked, remove it from the slow cooker and let it rest for at least 15 minutes before slicing or shredding. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Using two forks, shred the meat and mix it with some of the delicious cooking liquid.
Serving Suggestions:
Serve the shredded beef on its own, over mashed potatoes, with roasted vegetables, or in a hearty sandwich. The possibilities are endless! This is truly a versatile and delicious homemade cooking creation.
Tips and Variations:
- For extra flavor: Add a bay leaf to the slow cooker during cooking. Remove before serving.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Different vegetables: Feel free to experiment with other vegetables like potatoes, mushrooms, or parsnips.
- Make it a pot roast: If you prefer a thicker, less shredded roast, reduce the cooking time slightly and serve in slices.
- Leftovers: Store leftover roast in an airtight container in the refrigerator for up to 3 days. It also freezes well!
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-400 (depending on serving size and additions)
- Protein: High
- Fat: Moderate
- Carbohydrates: Low (depending on serving additions)
This eye of the round roast recipe is a perfect example of how easy it is to create delicious and healthy meals using simple ingredients and a slow cooker. It's a wonderful addition to your repertoire of best recipes, perfect for busy weeknights or relaxed weekends. Enjoy!