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Crock Pot Eye of Round Roast
An easy and very tender eye of round roast and vegetables - cooked low and slow all day in your crockpot. It's ready when you are!
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Author
Kori
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Slow Cooker Beef Recipes
Cuisine
American
Servings
6
Calories
463
kcal
Equipment
6-quart crock pot
Ingredients
1x
2x
3x
▢
4
tablespoons
pot roast seasoning
▢
2½
pounds
eye of round roast
▢
16
ounce
bag of baby carrots
▢
8
ounces
mushrooms
(sliced)
▢
8
ounces
baby potatoes
(halved)
▢
1
medium
red onion
(thinly sliced)
▢
1
(14.5-ounce)
can diced tomatoes
▢
1
cup
beef broth
▢
1
cup
red wine
▢
3
tablespoons
tomato paste
▢
2
bay leaves
Instructions
Spray slow cooker with nonstick spray. Add all ingredients to the crock pot, vegetables first, then beef roast, and all remaining ingredients.
Turn on low and cook for 7 to 8 hours, or until meat is very tender and falls apart.
Nutrition
Calories:
463
kcal
Carbohydrates:
20
g
Protein:
40
g
Fat:
22
g
Saturated Fat:
10
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
11
g
Trans Fat:
1
g
Cholesterol:
130
mg
Sodium:
435
mg
Potassium:
1289
mg
Fiber:
4
g
Sugar:
7
g
Vitamin A:
10649
IU
Vitamin C:
14
mg
Calcium:
102
mg
Iron:
7
mg
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