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    Home » Recipes » Slow Cooker

    Crock Pot Eye of Round Roast

    Published: Jul 1, 2025 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    This Crock Pot Eye of Round Roast is a lovely and versatile recipe that you should add to your weekly dinner rotation. I aim to make one or two slow cooker recipes per week as a way to give myself a bit of a break in the kitchen, and this is one I keep coming back to. It pairs well with any side dish, so you can create a different meal each time you serve it.

    Slices of crock pot eye of round roast on a plate.

    I season the roast with plenty of spices and cook it in a broth and tomato-based sauce to add depth. This also adds more moisture to the beef, so it doesn’t become dry and stringy. It’s wonderfully savory and bold, and goes great with a wide variety of vegetables and other sides.

    If you like crock pot beef recipes, you will love this tender and juicy ribeye steak in the crockpot and this flavorful slow cooker sweet and sour beef roast.

    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients
    • Variations
    • How to Cook an Eye Roast in the Crock Pot
    • Recipe Tips
    • Storage Directions
    • Serving Suggestions
    • Recipe FAQs
    • More Delicious Slow Cooker Recipes
    • Crock Pot Eye of Round Roast

    Why You’ll Love This Recipe

    • Prep is fast: You don’t have to do much to get this crockpot eye round roast prepared and ready to cook. Once you do the early preparation steps, the rest is super quick.
    • It’s versatile: There are so many ways to serve this slow-cooked eye of round roast. Slice it over mashed potatoes, rice, and a variety of delicious vegetables. It’s so versatile and so good!
    • It’s super easy: The best part about this beef round eye roast recipe is that you can do some prepping in advance, making the day you cook it a complete breeze. 

    Ingredients

    Below is everything I used to season the eye of round for pot roast and make the luscious gravy. They are everyday ingredients as well, and I typically have the spices, broth, and onions always in my kitchen.

    Ingredients to make a round roast in bowls on a table.
    • Beef eye round roast: This is a very lean, inexpensive cut of beef. It is best slow-cooked to help it become as soft and tender as possible. This is always boneless because of where it comes from on the cow.
    • Kosher salt: This is key for the salt brine. Brining the meat will make it even more tender and help lock in moisture as it cooks.
    • Mustard: You may use yellow or Dijon mustard, depending on your flavor preference. I have used both, and they each work great. It helps the spices to stick to the roast and helps to deepen the flavor.
    • Spices: I use black pepper, garlic powder, paprika, thyme, onion powder, Montreal Steak, Italian seasoning, and chili powder. The meat will be plenty salty from the brine. The rest of these spices add depth and delightful savoriness.
    • Tomato paste: The depth and tomato flavor you get from tomato paste make the sauce thick and delectable. It’s a key ingredient!

    See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

    Variations

    • Fresh herbs: Incorporate herbs like thyme, rosemary, and parsley for freshness and color.
    • Maple: Add some maple syrup to the sauce mixture to add more flavor and sweetness to the recipe.
    • BBQ sauce: Use your favorite BBQ sauce to caramelize the roast and provide a smoky flavor.

    How to Cook an Eye Roast in the Crock Pot

    Here are the steps you’ll need to cook an eye of round roast in the crockpot. It’s the best way to cook this roast to get it perfectly tender. Start by coating the outside of the beef with kosher salt, then wrap it tightly and refrigerate for up to 24 hours. When ready to cook, unwrap the roast and thoroughly rinse the salt off the outside and dry it with paper towels.

    Onions added into the crockpot with the broth and tomato paste.

    Step 1: Make the base. Add the beef broth, tomato paste, and onions to the bottom of the slow cooker and stir well.

    Mustard and spices combined in a small mixing bowl.

    Step 2: Make the spice rub. Combine the mustard and spices in a small mixing bowl. Whisk until the mixture is smooth.

    The roast coated in the rub.

    Step 3: Coat the roast. Place the roast into the bowl and coat it in the mixture.

    The eye of round roast placed in the slow cooker with the fat side up.

    Step 4: Place it in the pot. Transfer it to the slow cooker, fat side up, and pour any remaining spices on top.

    Roast cooking in the slow cooker and checking the internal temperature.

    Step 5: Cook. Pop the lid on and cook the eye of round for 1 ½ to 2 ½ hours on low heat or until it reaches an internal temperature of 125 degrees F.

    Flour added to the liquid to make a slurry.

    Step 6: Remove and add slurry. Take the roast out of the crockpot and switch the heat to high. Add the flour and whisk until there are no lumps.

    Gravy thickening in the slow cooker.

    Step 7: Thicken the gravy. Allow it to cook for a few minutes to thicken, and then finish it with butter and parsley.

    The eye of round roast sliced on a serving platter.

    Step 8: Serve. Slice the roast and enjoy with the gravy and your favorite side dish, like some air fryer dinner rolls so you can sop up the extra gravy!

    Sliced eye of round roast with gravy with a side of mashed potatoes.

    Recipe Tips

    • Don’t overcook it: Since it’s very lean, you can still overcook the eye of round roast in the slow cooker. Don’t allow it to cook longer than the recommended times and remove it from the pot to rest as soon as it’s finished cooking.
    • Use a thermometer: A meat thermometer is your friend. I always use one with thick cuts of meat to ensure it reaches the desired doneness. I cook it until it reaches 125 degrees F, but you may cook it longer (closer to 190 degrees) if you plan to shred instead of slice.
    • Clean off the brine thoroughly: The salt brine is meant to tenderize. You don’t leave the salt layer on the roast because that would be way too salty. Rinse the beef well and pat it dry.

    If you love recipes like this eye round pot roast, you may also enjoy this smoked eye of round.

    Storage Directions

    • Storing: Store leftover slices in an airtight container, separate from the gravy, for up to 3 days in the refrigerator. You may freeze them separately for up to 2 months.
    • Reheating: Reheat the meat gently in a skillet over low heat with a bit of broth or in the gravy. Avoid the microwave as it will dry out the beef very quickly. To reheat the gravy, pour it into a saucepan over medium heat and add broth as needed to loosen it up.
    A plate full of sliced roast garnished with fresh herbs.

    Serving Suggestions

    • You can’t go wrong with a flavorful vegetable side dish! Some of my favorites to serve with this roast are these bacon asparagus spears and Mediterranean roasted vegetables.
    • Gooey bacon mac and cheese is another great option, or you can make some savory mashed potato cakes instead of traditional mashed potatoes.

    Recipe FAQs

    Can I sear the roast first?

    Sure. It will add even more flavor and texture. However, I don’t think it’s necessary for this cut of beef

    Can I cook a roast on high heat?

    I would advise against it because it doesn’t take long to cook and it may overcook more easily.

    Can I shred the roast?

    Yes, but you will need to cook it longer for it to be tender enough to shred easily. I would start by adding 30 minutes of cooking time at a time until it reaches closer to 190 degrees F.

    A fork picking up a slice of roast on a plate with a side of mashed potatoes.

    More Delicious Slow Cooker Recipes

    Do you like slow cooker recipes? Here are some recipes you may also like to try.

    • Crockpot angel chicken on a plate over pasta with a roll and parsley on the side.
      Crockpot Angel Chicken
    • Slow cooker pork chops and potatoes on a plate.
      Crock Pot Pork Chops and Potatoes
    • A plate with slow cooker turkey wings and creamy mashed potatoes garnished with parsley, accompanied by salt and pepper shakers.
      Slow Cooker Turkey Wings
    • Slow Cooker Balsamic Beef Roast on plate with mashed potatoes.
      Slow Cooker Balsamic Beef Roast

    If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!

    Crock pot eye of round roast sliced on a plate and garnished with fresh herbs.

    Crock Pot Eye of Round Roast

    Karin and Ken
    Crock Pot Eye of Round Roast takes a versatile cut of beef and turns it into a juicy flavor bomb. Just add everything to the pot and let it cook all day.
    Print Recipe Pin Recipe
    Cook Time 2 hours hrs
    Course Main Course
    Cuisine American
    Servings 8 Servings
    Calories 256 kcal

    Ingredients
      

    • 1 4-pound boneless beef eye-round roast trimmed
    • 3 tablespoons vegetable oil divided

    Seasoning

    • 1 ½ tablespoons yellow or dijon mustard
    • ½ tablespoon pepper
    • ½ tablespoon garlic powder
    • 2 teaspoons paprika
    • ½ teaspoon thyme leaves
    • 1 tablespoon onion powder
    • ½ tablespoon Montreal Steak Spice
    • ½ tablespoon Italian Seasoning
    • ½ tablespoon curry powder

    Sauce

    • 1 onion chopped
    • 1 ¼ cups beef broth
    • 2 tablespoons tomato paste

    Add in while beef is resting

    • 2-3 tablespoons all-purpose flour
    • 2 tablespoons unsalted butter
    Get Recipe Ingredients

    Instructions
     

    • Sprinkle roast with 1 tablespoon kosher or sea salt and rub it in on all sides and ends. Wrap tightly in plastic wrap and remove from fridge and bring to room temperature about 60 minutes when ready to cook. Refrigerate for at least 18 hours or up to 24 hours.
    • Rinse roast thoroughly under cool running water to remove as much of the salt brine as possible.
    • Pat roast dry with paper towel.
    • Turn crock pot on high. Prepare slow cooker with light coating of cooking spray. Add broth and tomato paste. Stir until blended. Add sliced onions to middle of crockpot.
    • In a large bowl add 2 tablespoon oil, 1 ½ tblsp yellow or dijon mustard, ½ tblsp garlic powder, ½ tblsp plus ½ teaspoon paprika, ½ teaspoon thyme, 1 tblsp onion powder, ½ tblsp Montreal Steak Spice, ½ tblsp Italian Seasoning, ½ tblsp curry powder, ½ tblsp pepper. Stir until blended.
    • Really rub and flip roast in large bowl until evenly coated with seasoning. Put excess seasoning on top of roast (fat side up) and place roast on top of onions and broth mixture. Reduce heat to low.
    • Cover and continue to cook on low heat until meat registers 125 degrees (for medium-rare), maybe check at 1 ½ hours. Usually between 2 and 2 ½ hours.
    • Transfer roast to carving board, tent with foil, and let rest for 15 to 20 minutes. Turn crock pot on “high” Remove ¼ cup spoonful of broth to measuring cup, add flour and stir until lump free.
    • Return to slow cooker gradually and Whisk. Cook for several minutes until thickens. Add butter and parsley into gravy and season with salt and pepper to taste. Slice roast thin against grain and serve with gravy.
    • Add butter and parsley into gravy and season with salt and pepper to taste. Slice roast thin against grain and serve with gravy.

    Notes

    • Be careful not to overcook the eye of round. Use a thermometer and start checking it around the 1 ½ hour mark.
    • Store leftovers in the fridge in an airtight container for up to 3 days. The gravy will have the same shelf life as the meat, but store them separately.
    • Sear if you want for depth, but this cut of meat doesn’t necessarily need it!

    Nutrition

    Calories: 256kcalCarbohydrates: 6gProtein: 26gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 77mgSodium: 267mgPotassium: 506mgFiber: 1gSugar: 1gVitamin A: 213IUVitamin C: 4mgCalcium: 46mgIron: 3mg
    Keyword Crock Pot Eye of Round Roast
    Tried this recipe?Let us know how it was!

    This post was originally published in May 2016. It's been updated with new content and images.

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    Welcome!

    We are the kitchen divas: Karin and my partner in life, Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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