Ingredients:

  • 3-4 lbs eye of the round roast, trimmed
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 4 large carrots, peeled and cut into chunks
  • 3 large potatoes, washed and diced
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon cornstarch (optional, for thickening)

Instructions:

  1. Pat the eye of the round roast dry with paper towels. Rub olive oil evenly over the roast. Season all sides with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
  2. Heat a skillet over medium-high heat until hot. Add the seasoned roast and sear for 3-4 minutes on each side until browned.
  3. Place carrots, potatoes, onion, and garlic in the bottom of the slow cooker.
  4. Place the seared roast on top of the vegetables. In a bowl, mix together beef broth and Worcestershire sauce, then pour over the roast.
  5. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. Cook until the roast is tender and internal temperature reaches 135-140°F for medium-rare doneness.
  6. Remove the roast and vegetables; cover to keep warm. If a thicker sauce is desired, mix cornstarch with a little water, then stir into the remaining liquid in the slow cooker and cook on high for 15 minutes until thickened.
  7. Slice the roast against the grain and serve with vegetables and sauce poured over.