Eye of Round Crock Pot Roast

"I discovered this receipe by combining the ingredients I liked from various receipes into one. It is for a 1.5 qt. crock pot. Add more Worcestershire sauce and steak seasoning in the last half hour of cooking for a stronger flavor."
 
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photo by gutgarner photo by gutgarner
photo by gutgarner
Ready In:
8hrs 10mins
Ingredients:
6
Serves:
3-5
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ingredients

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directions

  • Pierce roast with knife in several places to allow for flavor absorption.
  • Rub roast with Worcestershire sauce and steak seasoning to taste (the amounts for this are not added into the ingredients above as they will vary per person).
  • Place roast into crock pot.
  • Combine 1 1/2 cups water, 3 tablespoons Worcestershire sauce, 2 tablespoons steak seasoning, 2 beef bouillon cubes and 1/2 packet french onion soup mix in a bowl. Mix until bouillon cubes are dissolved.
  • Pour mixture over roast.
  • Cook on low 8 hours or high 5 hours.

Questions & Replies

  1. If I rub some meat tenderizer on the roast will that help?
     
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Reviews

  1. Delicious flavor! I cooked the recipe in my Crockpot for 10 hours on low. Shreds easily and ready for tacos, French dip sandwiches, etc!
     
  2. Made this tonight as per the recipe. The eye of the round was juicy and tender but not "fall apart" tender. I was able to cut nice slices. However, I found it extremely salty.
     
  3. Was it nice and tender? My hubby is very picky about beef.
     
  4. Easy and very, very good!
     
  5. Great recipe!! I didn't have the instant soup mix, so instead, I chopped up some onion and added a splash of cooking wine and it still turned out wonderfully!
     
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Tweaks

  1. My husband bought a 2.5 lb eye of round roast, not my favorite roast, but I thought I would give your recipe a try and we were pleasantly surprised. It is still not my favorite, but all in all it was tender and had a pleasant flavor. The gravy was very good on mashed potatoes, and the baby carrots I added were delish. I made it per the recipe except, I used beef soup starter added to 10 oz of water instead of beef stock. My husband loved it and my daughter liked it too, so if I ever buy this roast again, I will definitely use this recipe. Thanks for posting it!
     
  2. This made a terrific dinner. I subbed red wine for a 1/2 cup of water. There was so much liquid near that I added some cooked carrots and brussel sprouts during the last hour. Everything was so delicious- thank you!
     

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