Tired of complicated recipes and endless hours in the kitchen? Craving a tender, juicy roast that's both healthy and incredibly flavorful? Look no further! This slow cooker eye of round roast recipe is your answer to a delicious and effortless weeknight dinner, or a show-stopping weekend meal. This simple recipe delivers fall-apart tender beef, perfect for slicing and serving with your favorite sides. It’s a fantastic example of homemade cooking at its best, a true champion among easy recipes and healthy meals. Get ready to experience the magic of slow cooking!
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: Preparing the Roast
Pat the eye of round roast dry with paper towels. This helps achieve a nice sear. Season generously with salt, pepper, garlic powder, and thyme.
Step 2: Browning the Roast (Optional but Recommended)
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides for about 2-3 minutes per side, until browned. This step isn't strictly necessary, but it adds a depth of flavor.
Step 3: Slow Cooking 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. Pour the beef broth and red wine (if using) over the roast. Add the Worcestershire sauce.
Step 4: The Slow Cook
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.
Step 5: Rest and Serve
Once the roast is cooked, remove it from the slow cooker and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Slice against the grain for the most tender results.
Tips for Success:
- Don't overcrowd your slow cooker: Ensure there's enough space for the roast and vegetables.
- Use a meat thermometer: Check the internal temperature of the roast to ensure it reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
- Make gravy: Use the cooking juices from the slow cooker to make a delicious gravy. Simply strain the juices, skim off excess fat, and thicken with a cornstarch slurry.
Variations:
- Herb variations: Experiment with different herbs and spices like rosemary, oregano, or parsley.
- Add potatoes: Include chopped potatoes with the other vegetables for a complete one-pot meal.
- Spice it up: Add a pinch of red pepper flakes for a hint of heat.
Nutritional Information (per serving, approximate):
This will vary depending on the size of the roast and serving size. However, eye of round roast is generally a lean protein source, relatively low in fat, and a good source of iron. For precise nutritional information, use a nutrition calculator based on your specific ingredients and serving size.
This slow cooker eye of round roast recipe is a perfect example of delicious dishes you can create with minimal effort. It’s a versatile recipe that’s adaptable to your preferences and a great addition to your repertoire of quick dinner ideas. Enjoy!