Slow Cooker Beef Eye of Round Roast with Vegetables

Slow Cooker Beef Eye of Round Roast with Vegetables

We have been in back-to-school preparedness frenzy mode this past week.  The school shopping is done, but I fret every year about getting my house in perfect order prior to the first day of school.  Not that my house is usually overly chaotic and messy, but we tend to get a little lax during the summer with any major cleaning.  So, my children know to expect a long chore list on display upon our fridge during the last week or so of summer break each year.  I spent about 3 – 4 hours on each of their rooms this past week – sorting, purging, organizing dresser drawers, pulling out furniture (I think I found about 43,297 Legos during that task in my son’s room), dusting, washing all bedding and giving every item a place to call home.  I, also, take a day right before school starts each year to do a major overall and cleaning of my kitchen and bathroom.
I just feel that having the house completely in order sets us up for a more-smooth start to the school year.
And, it felt wonderful to get it all done.
It was even more wonderful to dive into this eye of round roast this week!  My kiddos love roast, potatoes and carrots in the slow cooker.  It’s one of those meals that makes everyone at the table happy … no complaints about an undesirable ingredient that my often-picky daughters won’t touch.  Plates get cleaned and we usually have no leftovers.  I love when that happens.

 

Ingredients:

Olive oil
Beef eye of round roast (mine was 2 1/2 pounds)
Black pepper
Kosher salt
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
1 clove garlic, peeled and minced
1 large onion, peeled and cut into thick slices
1 cup beef broth (or 1 beef bouillon cube dissolved into 1 cup hot water)
8 – 10 potatoes, peeled and large ones cut in half
7 – 8 carrots, peeled and cut into large chunks
Additional fresh sprigs of rosemary (optional)

Directions:

Heat enough olive oil in a large heavy-bottomed skillet over high heat to coat bottom of pan.  Allow to begin to smoke.

Season roast with salt and pepper.

Sear roast in skillet on both sides until well-browned.  (Foil can be loosely placed atop skillet to avoid a large amount of oil splatter.)  Reserving the rendered fat and oil in the bottom of the pan, transfer roast to a plate.

Carefully rub the chopped rosemary and minced garlic on all sides of the roast.  Set aside.

Lay down the sliced onion into the center of the bottom of your slow cooker insert.  (You’re making a “bed” for the roast.)

Pour in the beef broth.

Place several potatoes and carrots around the onions.  Place the roast into the center – on top of the onion slices.  Wedge the remainder of the potatoes and carrots around the roast.

Drizzle the fat/oil from the skillet over the potatoes and carrots.

Toss a fresh rosemary sprig on top of the roast (optional).

Cover and cook on low for around five hours or until vegetables are tender.  (Eye of round roast can get tough if overcooked, so a meat thermometer would be a valuable tool here.  If you prefer your beef medium or medium-rare,  I would recommend starting the vegetables in the beef broth an hour or so prior to adding the roast.)

Transfer roast and vegetables to a serving platter.  Tent with foil to allow roast to rest and everything to stay warm.

Check cooking juices for seasoning and adjust with salt/pepper accordingly.  Serve alongside meat as an au jus for dipping or for ladling onto the meat after slicing.  (Juices can, also, be used to make a quick pan gravy, if desired.)

Once roast has rested for about ten minutes, slice into desired thickness (do this on a cutting board, if needed).

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