Are you craving a tender, flavorful roast but intimidated by long cooking times and complicated techniques? Then this slow cooker eye of round roast recipe is for you! This easy recipe delivers juicy, fall-apart beef with minimal effort, perfect for a weeknight dinner or a relaxed weekend meal. It’s a fantastic example of how homemade cooking can be both delicious and incredibly simple. Get ready for a truly satisfying and healthy meal that the whole family will love.
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 dry red wine (optional, can substitute with more broth)
- 2 tablespoons olive oil
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Get Started:
- Pat the eye of round roast dry with paper towels. This helps achieve a better sear.
- Season the roast generously with salt, pepper, rosemary, thyme, and garlic powder.
Sear the Roast (Optional but Recommended):
- Heat olive oil in a large skillet over medium-high heat.
- Sear the roast on all sides until nicely browned. This step adds incredible depth of flavor. Don't skip it if you have the time!
Slow Cooker Magic:
- Place the chopped onion, carrots, and celery in the bottom of your slow cooker.
- Place the seared roast (or unseared if skipping the searing step) on top of the vegetables.
- Pour the beef broth and red wine (if using) over the roast.
Cook to Perfection:
- Cook on low for 8-10 hours, or on high for 4-5 hours, or until the roast is fork-tender.
- For the most tender results, ensure the internal temperature reaches 190-200°F (88-93°C) using a meat thermometer.
Shred and Serve:
- Remove the roast from the slow cooker and let it rest for 10-15 minutes before shredding with two forks.
- Skim off any excess fat from the cooking liquid. You can thicken the juices by simmering them on the stovetop for a few minutes.
- Serve the shredded beef over mashed potatoes, rice, or your favorite sides.
Cooking Tips for the Best Eye of Round Roast:
- Don't overcook: Overcooked eye of round can be tough. Use a meat thermometer to ensure it reaches the ideal temperature.
- Low and slow is key: The slow cooker’s gentle heat ensures a tender and juicy roast.
- Resting is essential: Allowing the roast to rest before shredding helps retain its juices.
- Make it a meal prep star: This recipe is perfect for meal prepping. Shred the beef and store it in the refrigerator for quick and easy meals throughout the week.
Variations:
- Add different vegetables: Experiment with other root vegetables like parsnips or turnips.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Use different herbs: Experiment with other herbs like oregano or sage.
- Make it a French Dip: Serve the shredded beef on crusty rolls with the cooking juices for dipping.
Nutritional Information (per serving, approximate):
This will vary depending on serving size and specific ingredients used. For a more accurate calculation, use a nutrition calculator and input your exact ingredients and serving sizes. Generally, expect a relatively low-fat, high-protein meal rich in iron.
This eye of round roast recipe is a fantastic example of a quick dinner idea and a healthy meal that's easy to prepare. It's a perfect addition to your collection of easy recipes and delicious dishes. Enjoy!