Ingredients:

  • 3-4 pound eye of round roast
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 5-6 cloves garlic, minced
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 cup beef broth
  • 2 tablespoons balsamic vinegar
  • 4 large carrots, cut into chunks
  • 3 large potatoes, cut into quarters
  • 1 large onion, quartered

Instructions:

  1. Season the roast with salt and pepper on all sides.
  2. In a skillet, heat olive oil over medium-high heat and brown the roast on all sides (optional).
  3. In a small bowl, mix minced garlic, thyme, rosemary, and balsamic vinegar.
  4. Place vegetables (if using) in the bottom of the slow cooker.
  5. Place the roast on top of the vegetables in the slow cooker.
  6. Pour beef broth over the roast.
  7. Spread the garlic-herb mixture over the top of the roast.
  8. Cover and cook the roast on low for 6-8 hours or on high for 4-5 hours until tender.
  9. Remove the roast and let it rest for 10-15 minutes before slicing. Serve with juices from the pot.