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 slices
  • 1 large onion, finely chopped
  • 2 carrots, diced
  • 3 celery ribs, sliced
  • 3 garlic cloves, sliced
  • 1 75 ml 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 slices with salt and pepper and brown on both sides for about 5 minutes per side.
  • Remove the steak slices and place them 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 along with the thyme. Let the mixture reach a slow boil point and cook for 2-3 minutes.
  • Pour the cooked marinade over the steak slices, allow to cool, and then refrigerate overnight. 
Day of cooking:
  • Remove the baking dish and allow it to sit at room temperature for 30 minutes. 
  • Set your slow cooker to high and place all the steak slices and marinade into the slow cooker pot. Add 2 cups of beef stock and cook for 5 hours.
  • Remove the beef slices, and set aside. Remove the tied thyme sprigs and discard.
  • Set the emersion blender to low and blend the beef stock and vegetables that have been cooking. Increase the speed of the emersion blender until the mixture is well blended. The vegetables act as a natural thickener and will create your sauce.
  • Return the beef slices to the slow cooker and cook for another 1-2 hours or until the beef is fork-tender. 
  • Plate your steak slices 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

by Camila Alves McConaughey