Beef eye of round roast (mine was 2 1/2 pounds)
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)
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).