Slow Cooker Eye of Round Roast Recipe

overhead shot of slow cooker eye of round roast.

5 from 1 vote

A crockpot eye of round roast, slow-cooked to tender perfection, is flavored with pepperoncini peppers and onion soup mix for a savory and slightly tangy twist.

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: American

Servings:

Author: Sarah Olson

Equipment

Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)

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

US Customary - Metric

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!

Notes

Roast tough? If your roast is not fork-tender and falling apart, you will need to cook longer.

How to Store:

Place in airtight containers in the fridge for up to three days or in the freezer for up to three months.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.