Tiffany Haney
Cooking an eye of round roast in a crock pot is a great way to make a cheap cut of meat tender and tasty. It's a simple, low-effort method that allows you to cook both your meat and sides at once, resulting in a delicious, hearty meal. This cut of beef is lean, so it's best when cooked slowly over low heat, which makes it ideal for crock pots and slow cookers. The steam and juices produced in the crock pot help to tenderise the meat, and you can also add vegetables and potatoes to create a rich, flavourful gravy.
| Characteristics | Values |
|---|---|
| Type of meat | Eye of round roast |
| Meat characteristics | Lean cut, less tender, less expensive |
| Cooking time | 8-10 hours on low heat or 5-6 hours on high heat |
| Cooking method | Slow cooker/crock pot |
| Seasoning | Salt, black pepper, paprika, oregano, garlic powder, onion powder |
| Vegetables | Potatoes, carrots, onions, celery, mushrooms, turnip, cubed celeriac, rutabaga, parsnips |
| Sauce | Beef broth, red wine, apple cider vinegar, gravy |
| Other ingredients | Olive oil, garlic, thyme, bay leaves |
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What You'll Learn
Seasoning and prep
The eye of round is a lean cut of beef from the cow's hindquarters, and is a cheaper, less tender option. However, when cooked slowly over low heat, it becomes tender and flavourful.
First, season the roast. Place the meat on a large plate and sprinkle a generous amount of salt, black pepper, and pot roast seasoning on every side, pressing it into the meat. You can also add other seasonings like paprika, oregano, garlic powder, and onion powder.
Next, sear the roast. Preheat a large non-stick skillet on medium-high heat. Once hot, add olive oil (or avocado/vegetable oil) and sear the roast for 45 seconds on each side or until a golden crust forms.
Now, prepare your vegetables. You can use onions, carrots, celery, potatoes, and garlic. Cut the carrots and potatoes into larger pieces to prevent them from getting mushy during the long cook time. Spread the vegetables at the bottom of your slow cooker, and lay the roast on top.
For extra flavour, you can add beef broth, red wine, apple cider vinegar, or balsamic vinegar to the crockpot. You can also use an envelope of onion soup mix instead of fresh onions.
Finally, cover the crockpot and set it to cook. For a lean roast like the eye of round, it's recommended to cook it on low heat for 8-10 hours or on high heat for 5-6 hours. Check the meat with a fork, and if it twists and breaks away easily, it's done!
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Cooking time and temperature
The cooking time and temperature for an eye of round roast in a crock pot can vary depending on the size of the roast and the desired level of doneness. Here are some general guidelines for cooking an eye of round roast in a crock pot:
For a medium to large roast (3-4 pounds), cook on low heat for 8-10 hours or on high heat for 5 hours. This longer cooking time at a lower temperature will result in a tender and juicy roast. Check if the roast is done by inserting a fork and twisting; if the beef breaks away easily, it is ready to be served.
For a smaller roast (around 2 pounds), cook on low heat for 7-8 hours.
Some recipes recommend cooking the eye of round roast on low heat for 3.5 hours, then increasing the temperature to high heat for the remaining 1.5 hours. However, this may vary depending on the size of the roast and your crock pot.
It is important to note that the eye of round roast is a lean cut of meat with little fat. To prevent it from drying out, it is essential to cook it slowly and at a low temperature. This allows the steam and juices to create a tender roast. Marinating the roast beforehand can also help ensure juiciness and flavour.
Additionally, the cooking time may be extended if you are cooking the roast with vegetables such as potatoes, carrots, onions, and celery. Cutting the vegetables into larger pieces can help slow down the cooking process and prevent them from overcooking.
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Choosing the right cut of meat
The eye of round roast is an excellent choice for the crockpot. It is a lean cut of beef from the cow's hindquarters, known for its affordability and ability to become exceptionally tender when cooked slowly over low heat. This cut is ideal for slow cooking, braising, and pressure cooking, transforming into a flavourful and easily sliceable roast.
Another option is the chuck roast, sourced from the shoulder of the cow. This cut is particularly tough, but when cooked for an extended period, it breaks down beautifully, resulting in a mouthwatering, fall-apart texture. Chuck roast is typically sold in weights ranging from two to three pounds and can be found under various names, such as "shoulder steak" or "boneless chuck roast."
If you're looking for a well-marbled option, consider the rump roast, which comes from the hindquarters of the cow. This cut is also quite tough, but the low and slow cooking method will transform it into a tender roast that surpasses the texture of a chuck roast.
For a lean and muscular option, you can opt for the top or bottom round roast, both sourced from the rear legs of the cow. While these cuts are lean, they can dry out during cooking, so consider adding extra fat to maintain moisture.
When selecting the perfect cut of meat for your crockpot roast, consider factors such as availability, personal preference, and the desired level of convenience. Remember that the crockpot's slow cooking method is ideal for transforming tougher, more affordable cuts into tender and flavourful roasts, so don't be afraid to experiment with different options to find your favourite.
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Vegetables to include
When it comes to vegetables, there are several options to include in your crock pot with eye of round roast. Here are some suggestions:
Potatoes: Red potatoes are a great option as they are less starchy and hold up well in the crockpot. You don't need to peel them, and cutting them into large pieces will prevent them from getting mushy. Yukon Gold potatoes are another good choice. You can also use baby potatoes or Russet potatoes, but they may result in a mushier consistency.
Carrots: Carrots add flavour to the dish and go well with the gravy. Cut them thicker so they don't disintegrate during the long cooking process.
Onions: Yellow, white, or red onions can be used, adding a nice flavour to the dish. Cut them into wedges or large pieces to slow down the cooking process.
Celery: Celery, along with onions and carrots, creates a great base flavour for the dish.
Garlic: Fresh garlic will enhance the flavour of the meat and broth.
You can arrange these vegetables in the bottom of your crock pot, place the roast on top, and cook everything together until tender.
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$5.76
Storing and reheating
The ease of preparing crockpot meals is undeniable, but storing and reheating them correctly is equally important. Here are some detailed guidelines to ensure your eye of round roast remains tasty and tender even after reheating:
Storing:
After enjoying your delicious crockpot roast beef, make sure to store the leftovers properly. Use airtight containers or wrap the meat securely in aluminium foil or plastic wrap. This helps retain moisture and keep the meat fresh. Label the containers or wraps with the storage date to keep track of how long the leftovers have been stored.
Reheating in a Crockpot:
When it's time to enjoy your roast beef again, the crockpot or slow cooker is an excellent option for reheating. Here are the steps:
- Place the leftover roast beef in the crockpot: Cut the meat into smaller pieces or slices to ensure even heating.
- Add leftover juices or beef broth: Moisture is crucial to prevent the meat from drying out. Pour in the juices or broth that were leftover from your original meal.
- Set the crockpot to warm or low heat: Avoid high heat settings, as this can dry out the meat. Depending on the amount of roast beef you're reheating, it may take a few hours on a low setting.
- Check periodically and stir: Keep an eye on your roast beef as it slowly heats up. Stirring it gently helps distribute the heat evenly and ensures the meat absorbs the moisture from the juices or broth.
Reheating in an Oven:
The oven is another recommended option for reheating roast beef, especially if you're reheating a whole roast. Here's how to do it:
- Preheat your oven to a low temperature: Aim for a temperature between 200°F and 350°F.
- Wrap the roast beef: Place the meat in an oven-safe dish and cover it with aluminium foil. You can also add a small amount of leftover juices or broth to the dish to maintain moisture.
- Turn off the oven and place the wrapped roast inside: This method utilises the residual heat of the oven to gently warm the meat without drying it out.
- Leave the roast in the oven for 15-20 minutes: The residual heat will slowly warm the meat, keeping it tender and juicy.
Reheating Tips:
- Always ensure your crockpot or oven is clean before reheating to prevent any bacteria from contaminating your food.
- If you're in a hurry, you can use a microwave to reheat individual portions. Place the roast beef in a microwave-safe dish, add a small amount of leftover juices or broth, cover, and heat in short intervals, stirring in between.
- To add extra flavour and moisture when reheating, consider adding herbs, spices, or a little butter or oil.
- If you plan to reheat your roast beef, avoid overcooking it initially. This helps prevent the meat from becoming dry and tough during the reheating process.
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