Slow Cooker Eye of Round Roast

• total time: 8 hours 30 minutes

Ingredients

3–4 lb eye of round roast

1 tbsp olive oil

1 1/2 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 large onion, thinly sliced

3 garlic cloves, minced

1 1/2 cups beef broth

1 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tsp dried thyme

Fresh thyme sprigs (for garnish)

Directions

Season roast with salt, pepper and garlic powder.

Heat olive oil in a skillet and sear on all sides until deeply browned.

Add sliced onions and garlic to the bottom of the slow cooker.

Place seared roast on top.

Pour beef broth, Worcestershire and soy sauce around the meat.

Sprinkle thyme over the top.

Cover and cook on LOW for 8–9 hours until tender.

Spoon the rich onion gravy over the roast before serving.

Finish with fresh thyme.

Rich, glossy and fork-tender — slow cooking makes all the difference 🤎