30 Delicious Slow Cooker Eye Round Roast Creations

Ready to transform that humble eye round roast into something extraordinary? We’ve gathered 30 mouthwatering slow cooker recipes that turn this budget-friendly cut into tender, flavor-packed meals perfect for busy weeknights or cozy weekends. From classic comfort food to exciting global flavors, these effortless creations will make your slow cooker your new best friend in the kitchen. Let’s dive into these delicious possibilities!

Herb-Crusted Slow Cooker Eye Round Roast

Tired of complicated roast recipes that take all day? This herb-crusted slow cooker eye round roast delivers restaurant-quality results with minimal effort. You’ll love how the aromatic herbs create a flavorful crust while the slow cooking keeps the beef incredibly tender.

Ingredients

– 3 lb eye round roast
– 2 tbsp extra virgin olive oil
– 3 garlic cloves, minced
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
– 2 tsp kosher salt
– 1 tsp freshly cracked black pepper
– 1 cup beef bone broth
– 1 large yellow onion, sliced into ½-inch rings
– 2 carrots, cut into 2-inch batons
– 2 celery stalks, cut into 2-inch pieces

Instructions

1. Pat the 3 lb eye round roast completely dry with paper towels to ensure proper browning.
2. Combine 2 tbsp extra virgin olive oil, 3 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tbsp fresh thyme leaves, 2 tsp kosher salt, and 1 tsp freshly cracked black pepper in a small bowl to create the herb paste.
3. Rub the herb mixture evenly over all surfaces of the roast, pressing gently to adhere.
4. Arrange 1 large sliced yellow onion, 2 carrot batons, and 2 celery pieces in the bottom of your slow cooker to create a vegetable trivet.
5. Place the herb-crusted roast on top of the vegetable bed.
6. Pour 1 cup beef bone broth around the roast, being careful not to wash off the herb crust.
7. Cover and cook on LOW for 6-7 hours or until the internal temperature reaches 135°F for medium-rare.
8. Transfer the roast to a cutting board and let it rest for 15 minutes before slicing against the grain.
9. Strain the cooking liquid through a fine-mesh sieve to create a simple au jus.

Gorgeous slices reveal a perfect pink center surrounded by that fragrant herb crust. The slow cooking method yields remarkably tender beef that practically melts in your mouth. Try serving thin slices over creamy polenta or shredding the leftovers for incredible beef sandwiches the next day.

Garlic and Rosemary Slow Cooker Eye Round Roast

Tender, juicy, and packed with flavor—this garlic and rosemary slow cooker eye round roast practically cooks itself while filling your kitchen with the most incredible aromas. You just need a few quality ingredients and your trusty slow cooker to create this impressive main dish. It’s perfect for busy weeknights or when you want a hands-off dinner that feels special.

Ingredients

• 1 (3-pound) grass-fed beef eye round roast
• 2 tablespoons extra-virgin olive oil
• 6 large garlic cloves, thinly sliced
• 3 tablespoons fresh rosemary leaves, finely chopped
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly cracked black pepper
• 1 cup low-sodium beef broth
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour

Instructions

1. Pat the grass-fed beef eye round roast completely dry with paper towels.
2. Rub the entire surface of the roast with extra-virgin olive oil.
3. Combine the thinly sliced garlic cloves, finely chopped fresh rosemary leaves, coarse sea salt, and freshly cracked black pepper in a small bowl.
4. Press the garlic-rosemary mixture evenly over all sides of the roast.
5. Place the seasoned roast in a 6-quart slow cooker.
6. Pour the low-sodium beef broth around—not over—the roast.
7. Cover and cook on LOW for 6 hours or until the internal temperature reaches 135°F for medium-rare.
8. Transfer the roast to a cutting board and tent loosely with foil.
9. Let the roast rest for 15 minutes to allow juices to redistribute.
10. While the roast rests, pour the cooking liquid from the slow cooker into a small saucepan.
11. Bring the liquid to a simmer over medium-high heat.
12. Whisk together the unsalted butter and all-purpose flour in a small bowl to create a beurre manié.
13. Whisk the beurre manié into the simmering liquid until fully incorporated.
14. Continue simmering for 3-4 minutes until the gravy thickens slightly.
15. Slice the roast against the grain into ¼-inch thick slices.

For the most tender slices, always cut against the grain—you’ll see the muscle fibers running in one direction. The roast develops incredible flavor from the slow cooking process, with the garlic becoming sweet and mellow. Serve it over creamy mashed potatoes with that rich gravy, or slice thin for amazing sandwiches the next day.

Slow Cooker Eye Round Roast with Red Wine Jus

Oh, you know those days when you want something fancy but don’t want to babysit the oven? This slow cooker eye round roast transforms a simple cut into something seriously impressive with minimal effort. Just set it and forget it while the red wine works its magic.

Ingredients

• 1 (3-pound) eye round roast, trimmed of excess silver skin
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Diamond Crystal kosher salt
• 2 teaspoons freshly cracked black pepper
• 1 teaspoon granulated garlic
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 cup dry red wine (such as Cabernet Sauvignon)
• 1 cup beef stock, preferably homemade
• 1 tablespoon unsalted butter, chilled
• 1 tablespoon all-purpose flour

Instructions

1. Pat the eye round roast completely dry with paper towels.
2. Rub the entire surface of the roast with extra-virgin olive oil.
3. Combine Diamond Crystal kosher salt, freshly cracked black pepper, and granulated garlic in a small bowl.
4. Season the roast evenly on all sides with the spice mixture.
5. Heat a large cast-iron skillet over medium-high heat until smoking hot.
6. Sear the roast for 2-3 minutes per side until deeply browned, including the ends.
7. Arrange the thinly sliced yellow onion and smashed garlic cloves in the bottom of a 6-quart slow cooker.
8. Place the seared roast on top of the onion bed.
9. Tuck the fresh rosemary and thyme sprigs around the roast.
10. Pour the dry red wine and beef stock into the slow cooker, being careful not to wash off the seasoning.
11. Cover and cook on LOW for 6 hours until the internal temperature reaches 135°F for medium-rare.
12. Transfer the roast to a cutting board and tent loosely with foil to rest for 15 minutes.
13. Strain the cooking liquid through a fine-mesh sieve into a medium saucepan, pressing on the solids.
14. Bring the liquid to a simmer over medium heat and reduce by one-third, about 8-10 minutes.
15. Whisk together chilled unsalted butter and all-purpose flour to form a smooth paste (beurre manié).
16. Whisk the beurre manié into the simmering liquid until fully incorporated and slightly thickened.
17. Slice the rested roast against the grain into ¼-inch thick slices.

Just imagine slicing into that perfectly pink center, the meat so tender it barely needs a knife. The red wine jus adds this incredible depth that makes each bite feel restaurant-worthy. Try serving it over creamy polenta or with roasted root vegetables to soak up every last drop of that rich sauce.

Tangy Balsamic Slow Cooker Eye Round Roast

Let’s be real—sometimes you want a fancy-feeling dinner without the fuss. This tangy balsamic slow cooker eye round roast delivers big flavor with minimal effort, making it perfect for busy weeknights or lazy Sundays. You’ll love how the savory-sweet glaze caramelizes into something truly special.

Ingredients

• 1 (3-pound) grass-fed beef eye round roast
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• ½ cup aged balsamic vinegar
• ¼ cup low-sodium beef broth
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 2 tablespoons cold unsalted butter, cubed
• 1 tablespoon fresh Italian parsley, finely chopped

Instructions

1. Pat the grass-fed beef eye round roast completely dry with paper towels.
2. Rub the roast evenly with extra-virgin olive oil, then season all sides with fine sea salt and freshly cracked black pepper.
3. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact.
4. Sear the roast for 3–4 minutes per side until a deep brown crust forms, using tongs to turn it.
5. Transfer the seared roast to a 6-quart slow cooker.
6. Add the thinly sliced yellow onion and minced garlic cloves to the same skillet.
7. Sauté for 4–5 minutes until the onions are translucent and fragrant, scraping up any browned bits from the bottom.
8. Pour the onion-garlic mixture over the roast in the slow cooker.
9. Whisk together aged balsamic vinegar, low-sodium beef broth, pure maple syrup, Dijon mustard, and dried thyme in a small bowl until fully combined.
10. Pour the balsamic mixture evenly over the roast and onions.
11. Cover the slow cooker and cook on LOW for 6–7 hours until the internal temperature reaches 135°F for medium-rare, or 145°F for medium.
12. Transfer the cooked roast to a cutting board and tent loosely with foil to rest for 15 minutes.
13. Pour the remaining cooking liquid from the slow cooker into a small saucepan, skimming off excess fat if desired.
14. Bring the liquid to a simmer over medium heat and reduce by one-third, about 8–10 minutes.
15. Whisk in cold unsalted butter cubes, one at a time, until the sauce is glossy and slightly thickened.
16. Stir in finely chopped fresh Italian parsley just before serving.
17. Slice the rested roast against the grain into ¼-inch thick pieces.
18. Arrange the sliced roast on a platter and drizzle generously with the balsamic glaze.

Perfectly tender with a tangy-sweet crust, this roast slices beautifully for elegant plating. Pair it with creamy polenta or crusty bread to soak up every drop of that rich glaze. Leftovers make incredible sandwiches the next day—just pile the thinly sliced beef on a toasted roll with arugula and a swipe of horseradish mayo.

Savory Mushroom Slow Cooker Eye Round Roast

Sometimes you just need a meal that practically cooks itself while filling your kitchen with incredible aromas. Savory mushroom slow cooker eye round roast is exactly that kind of magic—tender beef infused with earthy flavors that develop beautifully over hours of low, gentle cooking. You’ll come home to a dinner that feels fancy but required minimal effort from you.

Ingredients

• 1 (3-pound) eye round roast
• 2 tablespoons clarified butter
• 1 tablespoon extra-virgin olive oil
• 2 cups cremini mushrooms, quartered
• 1 cup shiitake mushrooms, stems removed and caps sliced
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 cup dry red wine
• 2 cups beef bone broth
• 2 tablespoons Worcestershire sauce
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions

1. Pat the eye round roast completely dry with paper towels.
2. Season all sides of the roast evenly with kosher salt and freshly cracked black pepper.
3. Heat clarified butter and extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Sear the roast for 3-4 minutes per side until a deep brown crust forms. Tip: Don’t move the roast while searing—this ensures proper caramelization.
5. Transfer the seared roast to your slow cooker.
6. Add cremini mushrooms, shiitake mushrooms, and thinly sliced yellow onion to the same skillet.
7. Sauté for 5-7 minutes until mushrooms release their liquid and onions become translucent.
8. Add minced garlic and cook for 1 additional minute until fragrant.
9. Deglaze the skillet with dry red wine, scraping up all browned bits from the bottom.
10. Simmer the wine mixture for 2 minutes to reduce slightly.
11. Pour the entire skillet contents over the roast in the slow cooker.
12. Add beef bone broth, Worcestershire sauce, fresh thyme sprigs, and bay leaves to the slow cooker.
13. Cover and cook on LOW for 7-8 hours until the roast reaches an internal temperature of 195°F. Tip: Use a meat thermometer to ensure perfect tenderness—eye round needs this higher temperature to break down connective tissue.
14. Remove the roast from the slow cooker and let rest for 15 minutes on a cutting board.
15. While the roast rests, create a slurry by whisking cornstarch with cold water until smooth.
16. Strain the cooking liquid from the slow cooker into a saucepan, discarding solids.
17. Bring the liquid to a simmer over medium heat and whisk in the cornstarch slurry. Tip: Always mix cornstarch with cold liquid first to prevent lumps in your gravy.
18. Cook the gravy for 3-4 minutes, stirring constantly, until thickened to coating consistency.
19. Slice the rested roast against the grain into ¼-inch thick pieces.

Look at that beautiful marbling throughout each slice—the slow cooking transforms this lean cut into something incredibly tender. The mushroom gravy adds deep umami notes that complement the beef’s rich flavor perfectly. For a stunning presentation, arrange the slices over creamy polenta and drizzle generously with that glossy gravy.

Slow Cooker Eye Round Roast with Root Vegetables

Oh, you know those days when you want something hearty and comforting but don’t want to babysit the oven? This slow cooker eye round roast with root vegetables is your answer—it practically cooks itself while filling your kitchen with the most incredible aromas. You’ll come home to a complete meal that feels like you spent hours, when really, you just tossed everything in before heading out.

Ingredients

• 1 (3-pound) eye round roast, trimmed of excess silver skin
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Diamond Crystal kosher salt
• 2 teaspoons freshly cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 4 medium Yukon Gold potatoes, cut into 2-inch chunks
• 3 large carrots, peeled and cut into 1-inch diagonal slices
• 2 parsnips, peeled and cut into 1-inch chunks
• 1 large yellow onion, cut into 1-inch wedges
• 4 cloves garlic, smashed and peeled
• 2 cups beef stock, preferably homemade or low-sodium
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Instructions

1. Pat the 3-pound eye round roast completely dry with paper towels.
2. Rub the roast evenly with 2 tablespoons of extra-virgin olive oil.
3. Combine 1 tablespoon Diamond Crystal kosher salt, 2 teaspoons freshly cracked black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika in a small bowl.
4. Massage the spice mixture thoroughly over the entire surface of the roast.
5. Arrange the 4 medium Yukon Gold potatoes, 3 large carrots, 2 parsnips, 1 large yellow onion, and 4 cloves of smashed garlic in the bottom of a 6-quart slow cooker.
6. Place the seasoned roast directly on top of the vegetables.
7. Pour 2 cups of beef stock around the roast, being careful not to wash off the seasoning.
8. Lay 2 sprigs of fresh rosemary and 2 sprigs of fresh thyme over the roast and vegetables.
9. Cover the slow cooker and cook on LOW for 8 hours until the roast reaches an internal temperature of 145°F for medium-rare.
10. Carefully transfer the roast to a cutting board and tent loosely with foil.
11. Remove the vegetables from the slow cooker using a slotted spoon and arrange on a serving platter.
12. Pour the remaining cooking liquid through a fine-mesh strainer into a medium saucepan.
13. Whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water in a small bowl until smooth.
14. Bring the strained liquid to a simmer over medium-high heat.
15. Whisk in the cornstarch slurry and cook for 2-3 minutes until the gravy thickens noticeably.
16. Slice the rested roast against the grain into ¼-inch thick slices.

For serving, the roast will be incredibly tender yet still hold its shape when sliced thin against the grain. The root vegetables soak up all the savory beef juices while maintaining their distinct textures—creamy potatoes, sweet carrots, and earthy parsnips. Drizzle that rich, herb-infused gravy over everything, and you’ve got a meal that’s both elegant enough for company and comforting enough for a weeknight.

Italian Herb Slow Cooker Eye Round Roast Delight

Aren’t you tired of complicated roast recipes that require constant attention? This Italian herb slow cooker version lets you create an impressive meal with minimal effort. You’ll love how the flavors develop while you go about your day.

Ingredients

– 3 lb grass-fed beef eye round roast
– 2 tbsp extra virgin olive oil
– 4 garlic cloves, minced
– 1 tbsp dried oregano
– 2 tsp dried rosemary
– 1 tsp dried thyme
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 1 cup low-sodium beef broth
– 2 tbsp tomato paste
– 1 large yellow onion, julienned
– 3 medium carrots, cut into 2-inch batons

Instructions

1. Pat the grass-fed beef eye round roast completely dry with paper towels to ensure proper browning.
2. Combine 1 tbsp dried oregano, 2 tsp dried rosemary, 1 tsp dried thyme, 1 tsp kosher salt, and ½ tsp freshly cracked black pepper in a small bowl to create your herb rub.
3. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Sear the roast on all sides until deeply browned, approximately 3-4 minutes per surface.
5. Transfer the seared roast to your slow cooker insert.
6. Add 1 large julienned yellow onion and 3 medium carrot batons around the roast.
7. Whisk together 1 cup low-sodium beef broth and 2 tbsp tomato paste in the same skillet, scraping up any browned bits.
8. Pour the broth mixture over the roast and vegetables in the slow cooker.
9. Sprinkle 4 minced garlic cloves evenly over the roast.
10. Cover and cook on LOW for 6-7 hours until the internal temperature reaches 135°F for medium-rare.
11. Transfer the roast to a cutting board and let rest for 15 minutes before slicing against the grain.
12. Serve the sliced roast with the cooked vegetables and pan juices.

Resting the roast before slicing ensures the juices redistribute throughout the meat. The garlic and herbs create a fragrant crust that permeates the tender beef. Try serving thin slices over creamy polenta or shredding the leftovers for incredible sandwiches the next day.

Simple Onion Gravy Slow Cooker Eye Round Roast

Finally, you’ve found the perfect set-it-and-forget-it dinner that’s cozy enough for a weeknight but impressive enough for guests. This slow cooker eye round roast simmers all day in a rich onion gravy, filling your kitchen with the most incredible aroma. You’ll love how tender it turns out with almost no effort.

Ingredients

• 1 (3-pound) grass-fed eye round roast
• 2 tablespoons clarified butter
• 2 large yellow onions, thinly sliced
• 4 cloves garlic, minced
• 1 cup dry red wine, such as Cabernet Sauvignon
• 2 cups beef bone broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves
• 2 tablespoons cornstarch
• 2 tablespoons cold filtered water
• Kosher salt and freshly ground black pepper

Instructions

1. Pat the grass-fed eye round roast completely dry with paper towels.
2. Season all sides of the roast generously with kosher salt and freshly ground black pepper.
3. Heat the clarified butter in a large skillet over medium-high heat until shimmering.
4. Sear the roast for 3-4 minutes per side until a deep brown crust forms. Tip: Don’t move the roast while searing to develop that perfect crust.
5. Transfer the seared roast to your slow cooker.
6. Add the thinly sliced yellow onions to the same skillet and cook for 6-8 minutes until softened and beginning to caramelize.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in the dry red wine to deglaze the skillet, scraping up all the browned bits from the bottom.
9. Simmer the wine for 2 minutes to reduce slightly.
10. Add the beef bone broth, Worcestershire sauce, Dijon mustard, and fresh thyme leaves to the skillet.
11. Bring the mixture to a gentle simmer, then pour it over the roast in the slow cooker.
12. Cover and cook on low heat for 7-8 hours until the roast is fork-tender. Tip: Resist opening the lid during cooking to maintain consistent temperature.
13. Carefully transfer the roast to a cutting board and tent with foil to rest.
14. Whisk together the cornstarch and cold filtered water in a small bowl until smooth.
15. Stir the cornstarch slurry into the slow cooker juices and cook on high for 15-20 minutes until the gravy thickens. Tip: For extra smooth gravy, strain the onions before thickening if desired.
16. Slice the rested roast against the grain into ½-inch thick pieces.

Unbelievably tender, this roast practically melts under your fork while the deep, savory onion gravy clings to every slice. The slow cooking transforms the lean eye round into something remarkably juicy and flavorful. Serve it over creamy mashed potatoes or shred it for the most incredible roast beef sandwiches you’ve ever tasted.

Slow Cooker Eye Round Roast with Caramelized Onions

Wondering what to make for dinner that practically cooks itself? This slow cooker eye round roast transforms a humble cut into something truly special. You’ll love coming home to the incredible aroma of caramelized onions and tender beef filling your kitchen.

Ingredients

– 3 lb eye round roast, trimmed of excess silver skin
– 2 large yellow onions, thinly sliced into ¼-inch half-moons
– 3 tbsp clarified butter, divided
– 1 cup dry red wine (such as Cabernet Sauvignon)
– 2 cups beef bone broth
– 3 garlic cloves, thinly sliced
– 2 tbsp Worcestershire sauce
– 1 tbsp fresh thyme leaves
– 1 tsp diamond crystal kosher salt
– ½ tsp freshly cracked black pepper
– 2 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water)

Instructions

1. Pat the 3 lb eye round roast completely dry with paper towels to ensure proper browning.
2. Season all sides of the roast evenly with 1 tsp diamond crystal kosher salt and ½ tsp freshly cracked black pepper.
3. Heat 2 tbsp clarified butter in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the roast for 3-4 minutes per side until a deep golden-brown crust forms, using tongs to rotate it.
5. Transfer the seared roast to your slow cooker insert, fat cap facing upward.
6. Reduce skillet heat to medium and add remaining 1 tbsp clarified butter to the same pan.
7. Add 2 large thinly sliced yellow onions and cook for 12-15 minutes, stirring occasionally, until they turn deep amber brown and become sweet and jammy.
8. Stir in 3 thinly sliced garlic cloves during the final 2 minutes of cooking until fragrant.
9. Deglaze the skillet with 1 cup dry red wine, scraping up all the browned bits from the bottom.
10. Simmer the wine reduction for 3-4 minutes until reduced by half.
11. Pour the onion-wine mixture over the roast in the slow cooker.
12. Add 2 cups beef bone broth, 2 tbsp Worcestershire sauce, and 1 tbsp fresh thyme leaves around the roast.
13. Cover and cook on LOW for 6-7 hours until the internal temperature reaches 135°F for medium-rare.
14. Carefully transfer the roast to a cutting board and tent loosely with foil to rest for 20 minutes.
15. Strain the cooking liquid through a fine-mesh sieve into a saucepan, pressing on the onions to extract maximum flavor.
16. Bring the strained liquid to a simmer over medium heat and whisk in the 2 tbsp cornstarch slurry.
17. Cook the gravy for 2-3 minutes, whisking constantly, until it thickens to a coating consistency.
18. Slice the rested roast against the grain into ¼-inch thick slices.

Velvety tender slices of beef practically melt in your mouth, while the deeply caramelized onions create a sweet-savory balance that’s downright addictive. Serve this over creamy polenta or shred the leftovers for incredible beef sandwiches the next day—the rich gravy makes everything better.

Asian-Inspired Slow Cooker Eye Round Roast

Zesty and incredibly tender, this Asian-inspired slow cooker roast transforms an affordable cut into something truly spectacular. You’ll love how the rich flavors develop over hours of gentle cooking, filling your kitchen with the most incredible aromas that’ll have everyone asking what’s for dinner.

Ingredients

• 3 lb beef eye round roast
• 1/4 cup low-sodium tamari
• 3 tbsp rice vinegar
• 2 tbsp toasted sesame oil
• 2 tbsp raw honey
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp gochujang paste
• 1/2 cup beef bone broth
• 2 tbsp cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water)
• 2 tbsp thinly sliced scallions
• 1 tsp toasted sesame seeds

Instructions

1. Pat the 3 lb beef eye round roast completely dry with paper towels to ensure proper browning.
2. Season all sides of the roast generously with freshly ground black pepper.
3. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the roast for 3-4 minutes per side until deeply browned, creating a flavorful crust.
5. Transfer the seared roast to your 6-quart slow cooker insert.
6. In a medium bowl, whisk together 1/4 cup low-sodium tamari, 3 tbsp rice vinegar, 2 tbsp toasted sesame oil, 2 tbsp raw honey, 4 minced garlic cloves, 1 tbsp freshly grated ginger, and 1 tsp gochujang paste until fully combined.
7. Pour the marinade mixture evenly over the roast in the slow cooker.
8. Add 1/2 cup beef bone broth around the sides of the roast, being careful not to wash off the marinade.
9. Cover and cook on LOW for 6-7 hours or until the internal temperature reaches 145°F for medium-rare, checking with an instant-read thermometer inserted into the thickest part.
10. Carefully transfer the cooked roast to a cutting board and tent loosely with foil to rest for 15 minutes, allowing juices to redistribute.
11. While the roast rests, pour the cooking liquids from the slow cooker into a small saucepan through a fine-mesh strainer to remove solids.
12. Bring the strained sauce to a simmer over medium heat, skimming off any excess fat that rises to the surface.
13. Whisk in the 2 tbsp cornstarch slurry and cook for 2-3 minutes until the sauce thickens to a glossy, coating consistency.
14. Slice the rested roast against the grain into 1/4-inch thick pieces for maximum tenderness.
15. Arrange the sliced beef on a serving platter and drizzle generously with the thickened sauce.
16. Garnish with 2 tbsp thinly sliced scallions and 1 tsp toasted sesame seeds just before serving.

Remarkably tender with a subtle pull-apart texture, this roast boasts complex umami notes from the tamari and depth from the gochujang. The thinly sliced beef practically melts in your mouth, making it perfect for stuffing into bao buns or serving over jasmine rice to soak up every drop of that glossy sauce.

Mexican-Style Slow Cooker Eye Round Roast with Spices

Ever have one of those days where you want something incredibly flavorful but don’t want to babysit the stove? This Mexican-style slow cooker roast is your new best friend—it practically cooks itself while filling your kitchen with the most amazing aromas.

Ingredients

• 1 (3-pound) eye round roast, trimmed of excess silver skin
• 2 tablespoons avocado oil
• 1 large yellow onion, thinly sliced into half-moons
• 4 garlic cloves, minced
• 2 tablespoons ancho chile powder
• 1 tablespoon ground cumin, freshly toasted
• 2 teaspoons dried Mexican oregano, crushed between palms
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 cup rich beef bone broth
• 2 tablespoons fresh lime juice
• 1 tablespoon apple cider vinegar
• 1 bay leaf
• Kosher salt and freshly cracked black pepper

Instructions

1. Pat the eye round roast completely dry with paper towels and season generously on all sides with kosher salt and freshly cracked black pepper.
2. Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the roast for 3-4 minutes per side until a deep brown crust forms, using tongs to rotate it evenly.
4. Transfer the seared roast to your slow cooker insert, placing it fat-side up.
5. Reduce skillet heat to medium and add thinly sliced yellow onion, sautéing for 4-5 minutes until translucent and lightly caramelized.
6. Add minced garlic and cook for 1 minute until fragrant but not browned.
7. Sprinkle ancho chile powder, toasted ground cumin, crushed Mexican oregano, smoked paprika, and ground cinnamon over the onions, toasting the spices for 30 seconds to release their oils.
8. Deglaze the skillet with rich beef bone broth, scraping up all the browned bits from the bottom with a wooden spoon.
9. Stir in fresh lime juice and apple cider vinegar, then pour the entire mixture over the roast in the slow cooker.
10. Add the bay leaf to the liquid, ensuring it’s fully submerged.
11. Cover and cook on LOW for 7-8 hours until the internal temperature reaches 195°F and the meat shreds easily with two forks.
12. Remove the bay leaf and discard it before serving.

When you pull this roast apart, you’ll find it’s incredibly tender with just enough structure to hold up in tacos or bowls. The spice blend creates this beautiful depth that’s warm but not overly spicy—perfect for loading into warm corn tortillas with pickled red onions and crumbled cotija cheese. Leftovers make incredible nachos or breakfast hash the next day, if you’re lucky enough to have any left.

Cajun-Seasoned Slow Cooker Eye Round Roast

Craving something comforting that practically cooks itself? This Cajun-seasoned eye round roast transforms tough cuts into fork-tender perfection with minimal effort. You’ll love how the slow cooker does all the work while filling your kitchen with incredible aromas.

Ingredients

– 3 lb beef eye round roast
– 2 tbsp avocado oil
– 2 tbsp homemade Cajun seasoning blend
– 1 cup low-sodium beef broth
– 1 large yellow onion, julienned
– 4 garlic cloves, thinly sliced
– 2 tbsp Worcestershire sauce
– 1 tbsp tomato paste
– 2 fresh bay leaves
– 1 tsp smoked paprika

Instructions

1. Pat the 3 lb beef eye round roast completely dry with paper towels to ensure proper browning.
2. Rub 2 tbsp homemade Cajun seasoning blend evenly over all surfaces of the roast.
3. Heat 2 tbsp avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
4. Sear the seasoned roast for 3 minutes per side until a deep brown crust forms.
5. Transfer the seared roast to your slow cooker insert.
6. Add 1 julienned large yellow onion and 4 thinly sliced garlic cloves to the same skillet.
7. Sauté the aromatics for 4 minutes until softened and fragrant.
8. Stir in 1 tbsp tomato paste and cook for 1 minute until it darkens slightly.
9. Deglaze the skillet with 1 cup low-sodium beef broth, scraping up all browned bits.
10. Pour the skillet contents over the roast in the slow cooker.
11. Add 2 tbsp Worcestershire sauce, 2 fresh bay leaves, and 1 tsp smoked paprika to the liquid.
12. Cover and cook on LOW for 8 hours until the internal temperature reaches 195°F.
13. Carefully remove the roast to a cutting board and let rest for 15 minutes before slicing.
14. Strain the cooking liquid through a fine-mesh sieve into a saucepan.
15. Simmer the strained liquid for 10 minutes until reduced by one-third for an au jus.

What emerges is incredibly tender meat that shreds with gentle pressure, infused with layers of spicy, smoky flavor from the Cajun seasoning. The slow cooking process breaks down all connective tissue while keeping the roast remarkably moist. Try serving thin slices over creamy polenta or shredding it for epic sandwiches with crusty bread and pickled vegetables.

Barbecue Slow Cooker Eye Round Roast Tenderness

Barbecue slow cooker eye round roast might sound fancy, but it’s actually one of the easiest ways to get tender, flavorful beef without much fuss. You just toss everything in the slow cooker, set it, and forget it until dinner time. Seriously, your kitchen will smell amazing all day long.

Ingredients

• 1 (3-pound) grass-fed eye round roast
• 2 tablespoons extra-virgin olive oil
• 1 cup homemade barbecue sauce
• 1/2 cup low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon fine sea salt

Instructions

1. Pat the grass-fed eye round roast completely dry with paper towels.
2. Rub the entire surface of the roast with extra-virgin olive oil.
3. Combine smoked paprika, garlic powder, onion powder, freshly cracked black pepper, and fine sea salt in a small bowl.
4. Massage the spice mixture evenly over all sides of the roast.
5. Heat a large cast-iron skillet over medium-high heat until droplets of water sizzle immediately upon contact.
6. Sear the roast for 3-4 minutes per side until a deep brown crust forms. (Tip: Don’t move the roast while searing—this ensures proper caramelization.)
7. Transfer the seared roast to a 6-quart slow cooker.
8. Whisk together homemade barbecue sauce, low-sodium beef broth, and Worcestershire sauce in a medium bowl.
9. Pour the sauce mixture over the roast in the slow cooker.
10. Cover and cook on LOW heat for 8 hours until the internal temperature reaches 195°F on an instant-read thermometer. (Tip: This higher temperature breaks down connective tissues for ultimate tenderness.)
11. Carefully remove the roast from the slow cooker and place it on a cutting board.
12. Let the roast rest for 15 minutes before slicing against the grain into 1/2-inch thick pieces. (Tip: Slicing against the grain ensures each bite is melt-in-your-mouth tender.)
13. Skim excess fat from the cooking liquid in the slow cooker.
14. Serve the sliced roast drizzled with the reduced cooking liquid.

Every slice of this barbecue slow cooker eye round roast practically falls apart with just a gentle tug from your fork. The slow cooking process transforms the lean cut into something incredibly juicy and infused with smoky-sweet barbecue flavor. Enjoy it piled high on toasted brioche buns with crisp coleslaw, or slice it thin for next-level barbecue beef sandwiches that’ll have everyone asking for seconds.

Classic Slow Cooker Eye Round Roast with Pan Au Jus

Back when life gets busy, nothing beats coming home to a perfectly cooked roast that basically made itself. This eye round transforms into something magical with just a little prep and your trusty slow cooker. You’ll love how the rich au jus brings everything together for a comforting meal that feels fancy but is totally approachable.

Ingredients

• 1 (3-pound) Certified Angus Beef eye round roast
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 1 large yellow onion, roughly chopped
• 2 medium carrots, cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 2 cups beef stock, preferably homemade
• 1 tablespoon Worcestershire sauce
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour

Instructions

1. Pat the eye round roast completely dry with paper towels.
2. Rub the entire surface of the roast with extra virgin olive oil.
3. Combine minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper in a small bowl.
4. Press the herb mixture evenly over all sides of the roast.
5. Place chopped onion, carrot pieces, and celery pieces in the bottom of your slow cooker.
6. Set the seasoned roast on top of the vegetables.
7. Pour beef stock and Worcestershire sauce around (not over) the roast.
8. Cover and cook on LOW for 6 hours until the internal temperature reaches 135°F for medium-rare.
9. Transfer the roast to a cutting board and tent loosely with foil.
10. Let the roast rest for exactly 20 minutes to allow juices to redistribute.
11. Strain the cooking liquid from the slow cooker through a fine-mesh sieve into a medium saucepan.
12. Skim any visible fat from the surface of the liquid using a spoon.
13. Bring the strained liquid to a simmer over medium heat.
14. Whisk together unsalted butter and all-purpose flour in a small bowl to create a beurre manié.
15. Whisk the beurre manié into the simmering liquid until fully incorporated.
16. Continue simmering for 3-4 minutes until the au jus thickens slightly.
17. Season the au jus with additional salt if needed.
18. Slice the rested roast against the grain into ¼-inch thick pieces.

Velvety and tender with a beautiful herb crust, this roast slices like a dream. The rich au jus adds incredible depth to each bite—try serving it over creamy polenta or with crusty bread for soaking up every last drop. Leftovers make incredible sandwiches the next day, proving good things really do come to those who wait (or let the slow cooker do the work).

Conclusion

Outstanding slow cooker possibilities await in this collection! These 30 eye round roast recipes make delicious, fuss-free meals perfect for busy families. We hope you found inspiration for your next cozy dinner. Try your favorites and let us know which ones you love in the comments below. Don’t forget to share these tasty ideas with fellow home cooks by pinning this article on Pinterest!