Cooking eye of round roast in crock pot

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Slow cooker eye of round roast with vegetables is the perfect comfort food. Made easily in the crock pot, this tender roast is ideal for an easy weeknight dinner or Sunday dinner.

Italian Pot Roast with Potatoes & Carrots

I first shared this slow cooker pot roast in 2015 but it deserved some new pictures and a bit of a makeover.

You know I love slow cooking but I often stick to chicken when in actuality, making beef is even more ideal for the crock pot.

Because it cooks low and slow, you wind up with fork tender, melt in your mouth meat with a richer flavor.

Adding in the potatoes and carrots mean you get your entire meal made in one pot, making dinner time a breeze.

Why you’ll love this tender pot roast

• Great recipe – Made with just a few ingredients, it’s a very easy recipe.
• Family favorites – The Italian dressing adds great flavor without spice which makes it kid and adult friendly.
• Great leftovers – Possibly even better the next day when used for sandwiches.
• One Pot – Cooking your veggies in with the roast is a great way to get dinner done quickly.

What is an eye of round roast?

An eye of round is a flavorful cut that comes from the hindquarters of a cow (the “round”). It is a lean cut, which makes it less tender than more expensive cuts of beef, but that just means it is perfect for slow cooking.

Equipment you’ll ned

• Slow Cooker – I have been recommending this slow cooker for years. You can read my full review here.
• Kitchen Knife – For cutting up the vegetables.
• Ladle – For scooping out all that goodness when it’s done. How cute is this ladle?!
• Serving platter – To plate the roast & veggies.

Ingredients for Slow Cooker Italian Roast Beef

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

• ONION – One large white onion (or yellow), quartered.
• POTATOES – I generally use red skin potatoes, cut in half so they’re similar in size. If they’re especially large, you can quarter them. Yukon gold work well, too.
• CARROTS – Either a bag of baby carrots or wash, peel, and chop full size carrots.
• EYE OF ROUND ROAST – Look for a 3 pound eye of round roast. Also sometimes called round eye pot roast.
• WATER – I opt to use water and au jus mix but you can use beef broth, just omit the au jus packet.
• GARLIC – Two cloves of fresh garlic, smashed. If you have minced garlic packed in oil, that will work too.
• AU JUS MIX – One packet of au jus mix.
• ITALIAN DRESSING MIX – I like the Good Seasons brand dry dressing mix.

How to make Italian Crockpot Eye of Round Roast

1. STEP ONE: First, quarter the onion, cut the potatoes and carrots and spread them into the bottom of the slow cooker.
2. STEP TWO: Next, place the roast on top and add the smashed garlic, au jus mix, and Italian dressing mix evenly over the roast and veggies. Then, pour the water over the top.
3. STEP THREE: Finally, cover and cook on LOW for 8 hours or HIGH for 6 hours.
4. STEP FOUR: Remove it to a serving platter, slice & enjoy!

What to serve with it

Sides

Because you’re cooking the potatoes and carrots right with the roast, you don’t need much on the side.

You could pair it with a side salad and some garlic knots, easy 3 ingredient biscuits, or even beer bread.

Desserts

There’s always room for dessert and since this is comfort food, stick with the theme and finish it off with some chocolate lush or strawberry brownie delight.

If you want to keep things lighter, skinny pineapple coconut cake is good and easy. Or a vintage strawberry pie.

Storage & Leftovers

How to store leftovers

Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Reheating

Leftovers warm up really well. You can pop portions in the microwave or throw the entire thing in a pan with a little water in the oven to heat through. It makes excellent hot roast beef sandwiches.

FAQs

What is eye of round beef good for?

Because it is naturally a tough cut of meat, eye of round is perfect for slow cooking and in stews.

What is the difference between chuck roast and eye of round?

The main difference is where from the cow they’re cut from. Chuck roast is from the shoulder and has more fat content while top round roast is cut from the rear leg and is leaner. Both, however, are large, tough cuts that are budget-friendly.

Do I have to sear the roast first?

Searing the roast before adding it to the slow cooker adds color and flavor. Browning it helps caramelize the top of the roast, however, I like to put minimal effort into my slow cooker meals, so I rarely sear it first.

How do I thicken the gravy?

To thicken the flavorful gravy from the juices, make a cornstarch slurry by whisking together 2 tablespoons cold water with 1 tablespoon of cornstarch in a small bowl and pouring it into the slow cooker.

If you want to make a thicker gravy, I highly recommend my brown gravy.

Need more Slow Cooker Beef Roast Recipes recipes? Try these:

Crockpot Mississippi Pot Roast
Slow Cooker Beef Stew
Crock Pot Roast Beef
Slow Cooker Pot Roast
Slow Cooker Italian Beef Sandwiches

Click here for my entire collection of beef recipes.

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Slow cooker eye of round roast with vegetables is the perfect comfort food. Made easily in the crock pot, this tender roast is ideal for an easy weeknight dinner or Sunday dinner.

Prep Time 10 mins

Cook Time 6 hrs

Total Time 6 hrs 10 mins

Course Main Course

Cuisine American, Italian

Servings 6 servings

Calories 515 kcal

• 1 large white onion quartered
• 8 small red skin potatoes cut in half
• 1 pound baby carrots
• 3 pound eye of round roast
• 4 cups water
• 2 cloves garlic smashed
• 1 packet au jus mix
• 1 packet Good Seasons dry Italian dressing mix

• Place the quartered onion, cut potatoes, and baby carrots into the bottom of the slow cooker.

• Place the roast on top.

• Sprinkle the roast with the au jus mix, Italian dressing mix, and smashed garlic and then pour the water over the top.

• Cover and cook on LOW for 8 hours or HIGH for 6 hours

Store leftovers in an airtight container in the fridge for up to 4 days.

Serving: 1gCalories: 515kcalCarbohydrates: 45gProtein: 56gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 141mgSodium: 254mgPotassium: 2024mgFiber: 6gSugar: 8gVitamin A: 10442IUVitamin C: 24mgCalcium: 102mgIron: 7mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Originally published October 13, 2015