Eye of round roast gets a bad rap. It’s lean, it’s tough, and most people ruin it by treating it like a prime rib. But here’s the secret: your crock pot is the ultimate equalizer.
Low, slow, and lazy wins the race. Forget babysitting a oven—throw this bad boy in before work, come home to a house that smells like a steakhouse, and pretend you’re a culinary genius. Even your dog will look at you with newfound respect.
Why This Recipe Works (Spoiler: It’s Stupid Easy)
The crock pot transforms this budget-friendly cut into something magical.
The long cook time breaks down the connective tissue without drying it out, and the seasoning seeps deep into the meat. No fancy techniques, no constant basting—just set it and forget it. Plus, leftovers?
Even better. Sandwiches, salads, tacos—this roast is the gift that keeps on giving.
Ingredients: Short List, Big Flavor
- 3-4 lb eye of round roast (trim off the weird silvery bits)
- 2 tbsp olive oil (or whatever oil you’ve got)
- 1 tbsp kosher salt (don’t skimp)
- 1 tbsp black pepper (freshly ground if you’re fancy)
- 1 tbsp garlic powder (or 4 fresh cloves, minced)
- 1 tbsp onion powder (because peeling onions is overrated)
- 1 tsp smoked paprika (for that “I know what I’m doing” vibe)
- 1 cup beef broth (water in a pinch, but broth wins)
Step-by-Step: How to Not Screw This Up
- Pat the roast dry with paper towels. Wet meat doesn’t brown.
Science.
- Mix the salt, pepper, garlic powder, onion powder, and paprika in a bowl. Rub it all over the roast like you’re seasoning a wrestler.
- Heat olive oil in a skillet over medium-high. Sear the roast on all sides until it looks like it’s been sunbathing.
This step is non-negotiable.
- Transfer the roast to the crock pot. Pour in the beef broth. Cover.
- Cook on LOW for 8 hours.
High for 4-5 works, but LOW is the hero move.
- Let it rest for 10 minutes before slicing. Or shred it. Your call.
Storage: Because You Won’t Eat It All (Probably)
Store leftovers in an airtight container in the fridge for up to 4 days.
For longer storage, freeze slices in a zip-top bag with parchment paper between them. Reheat in broth to keep it juicy—microwaving turns it into shoe leather. FYI.
Benefits Beyond “It Tastes Good”
- Budget-friendly: Eye of round costs half as much as fancier cuts.
- Meal prep king: Use it in salads, sandwiches, or even omelets.
- Low effort: Your crock pot does the work while you binge Netflix.
- Healthy-ish: Lean protein with minimal added junk.
Common Mistakes (Don’t Be That Person)
- Skipping the sear: This isn’t a suggestion.
Browning = flavor.
- Overcooking: 8 hours on LOW is perfect. More turns it into sawdust.
- Not resting the meat: Slicing too soon lets all the juices escape. Patience.
- Using zero salt: Season like you mean it.
This isn’t hospital food.
Alternatives for the Adventurous
No beef broth? Use red wine or coffee (seriously). Swap the spices for a packet of ranch seasoning if you’re feeling rebellious.
Vegetarian? LOL, this is a beef recipe. Try lentils.
FAQs: Because People Overcomplicate Things
Can I cook this on HIGH instead?
Yes, but the texture won’t be as tender.
LOW and slow is the way to go unless you’re in a hurry. IMO, it’s worth the wait.
Do I need to add vegetables?
Not required, but carrots, potatoes, and onions won’t complain if you throw them in. Just cut them big so they don’t turn to mush.
Why is my roast still tough?
You didn’t cook it long enough, or you bought a roast older than your gym membership.
Give it more time or check your meat source.
Can I use a different cut?
Chuck roast works great, but it’s fattier. Bottom round is similar. Tenderloin?
Sure, if you hate money.
Final Thoughts: Just Make It
This recipe is idiot-proof, wallet-friendly, and delicious. The crock pot does 95% of the work, and you get all the credit. Stop overthinking it—go cook something awesome.