Ingredients:

  • 3-4 pounds eye of round roast
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 4 large carrots, peeled and cut into chunks
  • 2 medium onions, quartered
  • 3 stalks celery, cut into chunks
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2-3 sprigs fresh thyme (optional)
  • 2-3 sprigs fresh rosemary (optional)

Instructions:

  1. Pat the eye of round roast dry with paper towels. Season evenly with salt, pepper, garlic powder, and onion powder.
  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 carrots, onions, celery, and minced garlic in the slow cooker.
  4. Place the seared roast on top of the vegetables in the slow cooker.
  5. In a separate bowl, combine beef broth and Worcestershire sauce. Pour over the roast and vegetables. Add thyme and rosemary if using.
  6. Cover the slow cooker and cook on low for 6-8 hours, or until the roast is tender and internal temperature reaches at least 145°F.
  7. Remove the roast and let rest for 10-15 minutes. Slice and serve with vegetables and cooking juices.