I stole this recipe for Slow Cooker Eye of Round Roast from thetypicalmom.com. This delicious slow cooker recipe is easy to make but fancy enough for a Sunday dinner. Paprika, oregano, onion & garlic powders, salt and pepper are mixed together. Then the spices are rubbed on the beef roast before placing the roast in the slow cooker. Next potatoes, carrots, celery and onions are placed around the roast. Beef broth and a packet of gravy mix are whisked together and poured on top of the vegetables and beef. The roast cooks for several hours. Then the liquid from the slow cooker is cooked in a sauce pan until thick and served with the roast and vegetables. Because this recipe is so easy to make, you can have family dinner on the table with the ease of ordering a pizza.

The ingredients for this recipe are: 3.5 to 4 lbs eye of round roast, 1 tsp paprika, 1 tsp oregano, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, ½ tsp pepper, 5 potatoes, 1 cup carrots, 2 stalks celery, 1 onion sliced, 1 cup beef broth, 1 packet gravy mix and 1 tbsp AP flour

Mix together paprika, oregano, onion powder, garlic powder, salt and pepper.

Generously sprinkle on both sides of the roast. Place in the bottom of a slow cooker.

Then add potatoes around the meat in the slow cooker.

Add the carrots, celery and onions on top of the potatoes.

Whisk together broth and gravy mix and pour on top of the vegetables and roast. Cover and cook on LOW for 5 to 6 hours or until internal temperature reaches 130 F and 135 F for medium rare.

When cooking is complete, remove meat and set aside on a serving plate. Using a slotted spoon remove vegetables and place onto the serving plate with the roast. Cover with foil to keep warm.

Place remaining liquid from the slow cooker into a saucepan. Add flour and whisk over medium high heat until gravy is thicker.

Remove the foil from the roast, slice the roast.

Serve the roast with the vegetables and gravy.

If you liked this recipe for Slow Cooker Eye of Round Roast then you can also try Creamy Mushroom Beef Chuck Roast, Slow Cooker Three Envelope Pot Roast or Slow Cooker Pot Roast.

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Slow Cooker Eye of Round Roast

Paprika, oregano, onion & garlic powders, salt and pepper are mixed together. Then the spices are rubbed on the beef roast before placing the roast in the slow cooker. Next potatoes, carrots, celery and onions are placed around the roast. Beef broth and a packet of gravy mix are whisked together and poured on top of the vegetables and beef. The roast cooks for several hours. Then the liquid from the slow cooker is cooked in a sauce pan until thick and served with the roast and vegetables.

Course Entree

Prep Time 15 minutes

Cook Time 6 hours

Servings 6 people

Ingredients

• 3.5 to 4 lbs eye of round roast
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp pepper
• 5 potatoes washed and cubed
• 1 cup carrots peeled and cut into large chunks
• 2 stalks celery chopped
• 1 onion sliced
• 1 cup beef broth
• 1 packet gravy mix
• 1 tbsp AP flour

Instructions

1. Mix together paprika, oregano, onion powder, garlic powder, salt and pepper. Generously sprinkle on both sides of the roast. Place in the bottom of a slow cooker.
2. Add potatoes, carrots, celery and onions around the meat in the slow cooker. Whisk together broth and gravy mix and pour on top of the vegetables and roast.
3. Cover and cook on LOW for 5 to 6 hours or until internal temperature reaches 130 F and 135 F for medium rare.
4. When cooking is complete, remove meat and set aside on a serving plate. Using a slotted spoon remove vegetables and place onto the serving plate with the roast. Cover with foil to keep warm.
5. Place remaining liquid from the slow cooker into a saucepan. Add flour and whisk over medium high heat until gravy is thicker.
6. Slice the roast and serve with the vegetables and gravy.