Slow Cooked Eye of Round Roast Comforting Meal

Ingredients

• 3-4 pounds eye of round roast
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 4 large carrots, peeled and cut into chunks
• 2 medium onions, quartered
• 3 stalks celery, cut into chunks
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2-3 sprigs fresh thyme (optional)
• 2-3 sprigs fresh rosemary (optional)

Instructions

1. 1

   Pat the eye of round roast dry with paper towels. Season evenly with salt, pepper, garlic powder, and onion powder.

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 carrots, onions, celery, and minced garlic in the slow cooker.

4. 4

   Place the seared roast on top of the vegetables in the slow cooker.

5. 5

   In a separate bowl, combine beef broth and Worcestershire sauce. Pour over the roast and vegetables. Add thyme and rosemary if using.

6. 6

   Cover the slow cooker and cook on low for 6-8 hours, or until the roast is tender and internal temperature reaches at least 145°F.

7. 7

   Remove the roast and let rest for 10-15 minutes. Slice and serve with vegetables and cooking juices.