Recipes / WOT Test Kitchen

Slow Cooked Eye of the Round Roast

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If warm and hearty is what you are up for then we have the perfect fall meal for you!

We were craving fall comfort food, so we took to the Test Kitchen to create this delicious and hearty Slow Cooked Eye of the Round Roast. If you are a roast lover then this recipe is for you.

You know quick and easy recipes are our thing, and while this recipe is easy, you will need some time to make the marinade and refrigerate the steak pieces overnight. But trust us, the time spent on this dish is well worth it.

We served this round roast with our Roasted Dijon Potatoes and some vegetables, and it was a crowd-pleaser!

Slow Cooked Eye of the Round Roast


  • slow cooker
  • Emersion blender


  • 2 tbsp canola oil
  • 3-4 lb Eye of the Round Roast, sliced into 1” steak pieces
  • 1 large onion, finely chopped
  • 2 carrots, diced
  • 3 celery ribs, sliced
  • 3 garlic cloves, sliced
  • 1 75ml bottle of dry red wine
  • 4-6 thyme sprigs, tied together
  • 2 cups beef stock
  • kosher salt and ground black pepper


Day before cooking:
  • In a heavy skillet, heat oil to medium high. Season both sides of the steak pieces with salt and pepper and brown on both sides about 5 minutes per side.
  • Remove the steak pieces and place in a flat bottom baking dish. 
  • In the skillet with the drippings, add the chopped onion, diced carrots, sliced celery, and sliced garlic. Cook over medium heat until the vegetables begin to soften, about 10 minutes. 
  • Increase heat to medium high and add the bottle of red wine and the Thyme. Let the mixture reach a slow boil point and cook for 2-3 minutes.
  • Pour the cooked marinade over the steak pieces, allow to cool, and then refrigerate overnight. 
Day of cooking:
  • Remove the baking dish and allow to sit at room temperature for 30 minutes. 
  • Set your slow cooker to high and place all the steak pieces and marinade into the slow cooker pot. Add 2 cups of beef stock and cook for 5 hours.
  • Remove the beef pieces, set aside. Remove the tied thyme sprigs and discard.
  • Using an emersion blender set on low to start, blend the beef stock and the vegetables that have been cooking. Increase the speed on the emersion blender until mixture is well blended. The vegetables act as a natural thickener and will create your “sauce”.
  • Return the beef pieces to the slow cooker and cook for another 1-2 hours or until beef is fork tender. 
  • Plate your steak pieces onto a serving dish and drizzle the sauce over the beef. 
  • Serve with extra sauce on the side.
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All photos by Lorianne DeVita

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