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–+ servings
A white bowl with fall apart eye of round roast with sauce.

Crockpot 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!
5 from 1 vote
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Author Kori
Prep Time 10 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 40 minutes
Course Slow Cooker Beef Recipes
Cuisine American
Servings 6
Calories 463 kcal

Equipment

Ingredients
  

  • 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.

Notes

TIPS: Layer the vegetables on the bottom of the slow cooker so they cook in the liquid. Every slow cooker heats a little differently, so check the beef for tenderness around 7 hours. Remove the bay leaves before serving.
VARIATIONS: Beef broth can be used in place of the red wine. Chopped celery or parsnips can be added with the carrots.
SERVING SUGGESTIONS: Spoon the sauce over the beef and vegetables. Serve over mashed potatoes or egg noodles, with crusty bread on the side.

Nutrition

Calories: 463kcalCarbohydrates: 20gProtein: 40gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 130mgSodium: 435mgPotassium: 1289mgFiber: 4gSugar: 7gVitamin A: 10649IUVitamin C: 14mgCalcium: 102mgIron: 7mg
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