Slow Cook Eye of Round Roast Delightfully Tender

Ingredients

• 3-4 lb eye of round roast
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup beef broth
• 1 cup red wine (optional)
• 2 tablespoons Worcestershire sauce
• 3 large carrots, chopped
• 3 medium potatoes, chopped
• 1 large onion, quartered

Instructions

1. 1

   Pat the eye of round roast dry with paper towels. Season all sides generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side).

3. 3

   Place chopped vegetables (if using) in the bottom of the slow cooker. Add the seared roast on top.

4. 4

   Combine broth, wine (if using), and Worcestershire sauce; pour over the roast.

5. 5

   Cover with the lid and cook on low for 8 hours or high for 4 hours. Check for doneness using a meat thermometer (should reach 130°F for medium-rare).

6. 6

   Remove the roast from the slow cooker and let it rest for 15 minutes before slicing thinly against the grain.