Slow Cooker Eye of Round Roast

This slow cooker eye of round roast is an easy, very tender roast and vegetables dinner, cooked low and slow all day in your crockpot. Red wine, beef broth, and tomatoes braise the beef until it falls apart, and the carrots, potatoes, and mushrooms cook right alongside. It's ready when you are!

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The backstory.

Eye of round is one of the leanest, most budget-friendly roasts at the store, but it has a reputation for turning out tough and dry in the oven. That's exactly why I started making it in the crockpot. A long, slow braise in red wine and broth gives this lean cut the time it needs to get tender, and the vegetables cook right in the same pot. It's become one of my favorite cozy Sunday suppers that doesn't ask much of me.

It's a must make.

This roast is a true dump-and-go dinner that still feels special.

• Only 10 minutes of prep. Add everything to the crock and walk away.
• Veggies cook right in. Carrots, potatoes, and mushrooms make it a one-pot meal.
• Red wine braised. The wine and tomatoes build a rich, savory sauce.
• Feeds the whole family. One roast makes 6 hearty servings.

Let's talk flavor and texture.

The beef turns fall-apart tender and soaks up a rich sauce made from red wine, beef broth, tomato paste, and diced tomatoes. Pot roast seasoning and bay leaves add savory, herby depth, while the red onion melts right into the sauce. The carrots and potatoes come out soft and full of flavor, and the mushrooms add a meaty, earthy bite.

What you'll need.

This crockpot eye of round roast comes together with simple, everyday ingredients.

• Eye of round roast: A lean, affordable cut that gets tender with a long, slow braise.
• Pot roast seasoning: Use your favorite store-bought packet or blend.
• Baby carrots and baby potatoes: Halve the potatoes so they cook evenly.
• Mushrooms: Sliced white or baby bella mushrooms both work.
• Red onion: Thinly sliced so it melts into the sauce.
• Diced tomatoes and tomato paste: They thicken the sauce and add richness.
• Beef broth and red wine: The braising liquid. Use a dry red you'd enjoy drinking.
• Bay leaves: Remove them before serving.

For exact ingredient quantities, please see the recipe card below!

How to make this easy eye of round roast crockpot recipe.

Here's an overview on how to make this recipe. See the recipe card below for complete instructions. Enjoy!

1. Spray the slow cooker with nonstick spray and add the carrots, potatoes, mushrooms, and onion.
2. Set the eye of round roast on top of the vegetables.
3. Add the pot roast seasoning, diced tomatoes, tomato paste, beef broth, red wine, and bay leaves.
4. Cover and cook on LOW for 7 to 8 hours, until the beef is very tender and falls apart.

Make it your way.

This roast is easy to adjust to what you have on hand.

• Use more beef broth in place of the red wine.
• Add chopped celery or parsnips with the carrots.
• Swap the baby potatoes for Yukon gold potatoes cut into chunks.
• Stir in a handful of frozen peas at the end for extra color.

How to serve it.

Serve the beef and vegetables in bowls with plenty of the sauce spooned over the top.

• Pile it over mashed potatoes or egg noodles.
• Add crusty bread or warm rolls for soaking up the sauce.
• Serve with a simple green salad.
• Garnish with chopped chives or parsley.

Kori's tips.

• Layer the vegetables on the bottom so they cook in the liquid.
• Halve the baby potatoes so they're tender by the time the beef is done.
• Every slow cooker heats a little differently, so check for tenderness around 7 hours.
• Remove the bay leaves before serving.

📌 Be sure to save this pin to Pinterest for later!

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