Slow Cooker Beef Eye Round Roast
A tender and flavorful slow cooker beef eye round roast, perfect for an easy and hearty meal. This recipe uses simple ingredients and slow cooking to bring out the best in this lean cut of beef.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 1x
Ingredients
1 (3-pound) beef eye round roast
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
4 cloves garlic, minced
1 medium onion, sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 medium carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
1 tablespoon cornstarch
1 tablespoon cold water
Instructions
Pat the beef eye round roast dry with paper towels.
Season the roast evenly with kosher salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat.
Sear the roast in the hot oil for 3-4 minutes on each side until browned.
Transfer the seared roast to the slow cooker.
Add minced garlic, sliced onion, carrots, and celery around the roast in the slow cooker.
Pour beef broth and Worcestershire sauce over the roast and vegetables.
Place rosemary and thyme sprigs on top of the roast.
Cover and cook on low for 8 hours, or until the roast is tender.
Remove the roast and vegetables from the slow cooker and cover with foil to keep warm.
Strain the cooking liquid into a saucepan and bring to a simmer over medium heat.
In a small bowl, mix cornstarch and cold water to create a slurry.
Whisk the slurry into the simmering liquid and cook for 2-3 minutes until the sauce thickens.
Slice the roast against the grain and serve with the cooked vegetables and thickened sauce.