Eye of Round Roast in Slow Cooker

This Slow Cooker Eye of Round Roast recipe includes extra tender beef and vegetables cooked in a delicious au jus sauce. You’ll love coming home to this amazing dinner!

What You Need

Place roast on a large plate and sprinkle with seasoning on all sides, pressing it into the meat and using up all the seasoning from the bottom of the plate.


Preheat large non-stick skillet on medium heat and add olive oil. Sear roast for 45 seconds per side or until just golden crust forms.


Spread onion, carrots, celery and add roast on top in a slow cooker. Spread potatoes and bay leaves around it.


Pour beef broth, apple cider vinegar and Worcestershire sauce on top of them. Then sprinkle potatoes with seasoning and top with cubes of butter.


Close the lid and cook on Low for 10 hours or until meat is tender and easily pulls apart with a fork or on high heat for 5 hours.


After shred meat with two forks right in the slow cooker or slice on a cutting board. Stir and serve with the vegetables and au jus.



Let the cooked dish cool down to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days.

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