Ingredients:

  • 3-4 lb eye of round roast
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup beef broth
  • 1 cup red wine (optional)
  • 2 tablespoons Worcestershire sauce
  • 3 large carrots, chopped
  • 3 medium potatoes, chopped
  • 1 large onion, quartered

Instructions:

  1. Pat the eye of round roast dry with paper towels. Season all sides generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side).
  3. Place chopped vegetables (if using) in the bottom of the slow cooker. Add the seared roast on top.
  4. Combine broth, wine (if using), and Worcestershire sauce; pour over the roast.
  5. Cover with the lid and cook on low for 8 hours or high for 4 hours. Check for doneness using a meat thermometer (should reach 130°F for medium-rare).
  6. Remove the roast from the slow cooker and let it rest for 15 minutes before slicing thinly against the grain.