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This is the BEST way to make an Eye of Round Roast is in the slow cooker! This recipe has plenty of vegetables, seasonings, and pepperoncini peppers for a pop of flavor.
Other roast recipes we love are Jack Daniel Pot Roast, Slow Cooker Italian Pot Roast or Amish Pot Roast.
Table of Contents
The eye of round roast is a lean cut of beef that requires slow cooking for optimal tenderness, making the crockpot an ideal choice. This affordable cut is sourced from the cow’s rump and hind legs, ensuring a rich and satisfying flavor when prepared properly.
Making fall-apart Crockpot Eye of Round Roast is very economical but also very tasty if you use the right recipe. My recipe may have more ingredients than most slow cooker recipes, but it is a winner.
Recipe Ingredients
- Eye of Round Roast – You should be able to find this cut of beef easily at your favorite store. If you can not find it you can use a chuck roast or bottom round roast.
- Seasonings – Salt, pepper, garlic, rosemary, and thyme.
- Vegetables – This recipe is loaded with veggies! Potatoes, carrots, celery, shallots and sweet red chile peppers (can use red bell pepper).
- Pepperoncini Peppers – Just like in the Mississippi Pot Roast, these peppers add a punch of flavor but not much heat.
- Onion Soup Mix – Onion soup mix add a beefy onion flavor that can’t be matched.
- Beef Broth – This liquid keeps the entire recipe moist.
- {The full recipe is in the recipe card below the photos}
Variations
- Red wine can be used instead of beef broth.
- Other vegetables that are great cooked with this fall-apart eye of round are sweet potatoes, green beans or mushrooms.
- Don’t like onion soup mix? Use a ranch packet, brown gravy packet or a au jus packet.
- Add the vegetables and garlic to the slow cooker. Sprinkle over half of the onion soup mix.
- Add the eye of round roast, then sprinkle over the salt, pepper, and the remaining onion soup mix, and add the fresh herbs.
- Cook on low for 8 hours.
- Place the meat on a large plate or a large mixing bowl and shred it. Return it to the crock pot and stir.
How to serve
- Serve in bowls; this is a complete meal. You can add a side of butter bread or dinner rolls.
- Serve the roast, vegetables, and sauce over white steamed rice for an even heartier meal!
Recipe FAQs
You have most likely not cooked long enough. Replace the lid (and don’t peek) and cook for a few more hours.
Place in airtight containers in the fridge for up to three days or in the freezer for up to three months.
More crockpot roast recipes:
- Slow Cooker Pot Roast
- Slow Cooker Rump Roast
- Slow Cooker 3 Packet Pot Roast
- Slow Cooker Pot Roast Nachos
- Slow Cooker French Onion Pot Roast
- Slow Cooker Coffee Pot Roast
Slow Cooker Eye of Round Roast
Ingredients
- 3.5 lb eye of round roast
- 1 lb baby red potatoes (leave skins on), quartered
- 2 cups baby carrots
- 2 celery ribs, diced
- 1 white onion, sliced
- 5 cloves garlic, crushed
- 2 shallots, thinly sliced
- 2 sweet red chile peppers, seeded and sliced
- 2 cups beef stock
- 1 cup canned pepperoncinis
- 1 cup pepperoncini juice, from jar above
- 1 envelope onion soup mix
- 1 tsp salt
- ½ tsp black pepper
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
Instructions
- Add potatoes, carrots, celery, onion, garlic, and chiles into the bottom of the crock pot.
- Create a shallow bed for the meat to rest in the center. Sprinkle ½ the onion dip over the vegetables and pour the beef stock and pepperoncini juice in.
- *create a Divet for the roast to rest by removing some of the vegetables from the center and pushing them up the sides of the crock pot.
- Add the eye of round roast on top of the bed of vegetables.
- Sprinkle remaining onion dip, salt, and pepper over the meat. Surround with rosemary and top with sliced shallots and thyme.
- Cover and cook on low for 8-9 hours.
- Remove and discard the rosemary and thyme.
- Place the meat into a large plate or a large mixing bowl and shred. Return to the crock pot and stir.
- Serve in bowls and enjoy!
Sarah’s Notes
- Red wine can be used instead of beef broth.
- Other vegetables that are great cooked with this fall-apart eye of round are sweet potatoes, green beans or mushrooms.
- Don’t like onion soup mix? Use a ranch packet, brown gravy packet or a au jus packet.
- Serve in bowls; this is a complete meal. You can add a side of butter bread or dinner rolls.
- Serve the roast, vegetables, and sauce over white steamed rice for an even heartier meal!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Why can’t we read all the comments?
Because I just published this today and haven’t approved any until now.
This is a great dinner. Been making this for years and always called it Mississippi pot roast. Whatever you call it, it is excellent! Thanks for spreading the word.