Best 4 Peppered Eye Of Round Roast Hot Or Cold Crock Pot Recipes

Indulge in the savory delights of Peppered Eye of Round Roast, a culinary masterpiece that tantalizes taste buds with its tender texture and robust flavors. This versatile dish can be enjoyed hot or cold, making it perfect for any occasion. Whether you prefer the comforting warmth of a hot roast or the refreshing coolness of a cold cut, this recipe offers a delightful experience. Discover the secrets of creating this delectable dish with our easy-to-follow instructions. Explore variations such as the Slow Cooker Peppered Eye of Round Roast, a hassle-free method that yields fall-apart tender meat. For those who love a tangy twist, the Crock Pot Peppered Eye of Round Roast with Au Jus provides a delectable sauce that elevates the flavors of the roast. And for a quick and flavorful meal, try the Peppered Eye of Round Roast in the Instant Pot, a modern kitchen appliance that delivers tender and juicy results in a fraction of the time.

Check out the recipes below so you can choose the best recipe for yourself!

EYE OF ROUND CROCK POT ROAST

Eye of Round Crock Pot Roast image

I discovered this receipe by combining the ingredients I liked from various receipes into one. It is for a 1.5 qt. crock pot. Add more Worcestershire sauce and steak seasoning in the last half hour of cooking for a stronger flavor.

Provided by Belladonna

Categories Roast Beef

Time 8h10m

Yield 3-5 serving(s)

Number Of Ingredients 6

Ingredients

1 (1 1/2 lb) eye of round roast
3 tablespoons Worcestershire sauce
2 tablespoons spice supreme steak seasoning
1/2 packet French onion soup mix
2 beef bouillon cubes
1 1/2 cups water

Steps:

Pierce roast with knife in several places to allow for flavor absorption.
Rub roast with Worcestershire sauce and steak seasoning to taste (the amounts for this are not added into the ingredients above as they will vary per person).
Place roast into crock pot.
Combine 1 1/2 cups water, 3 tablespoons Worcestershire sauce, 2 tablespoons steak seasoning, 2 beef bouillon cubes and 1/2 packet french onion soup mix in a bowl. Mix until bouillon cubes are dissolved.
Pour mixture over roast.
Cook on low 8 hours or high 5 hours.

Nutrition Facts : Calories 26.4, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.4, Sodium 949.8, Carbohydrate 5.1, Fiber 0.1, Sugar 2.4, Protein 0.7

SLOW COOKER EYE OF ROUND ROAST WITH VEGETABLES

Slow Cooker Eye of Round Roast With Vegetables image

This recipe I made up because I could not find one for this cut of meat and for the slow cooker. So I decided to experiment. Turned out great and the family loved it.

Provided by BramptonMommyof2

Categories Main Dish Recipes Roast Recipes

Time 8h15m

Yield 10

Number Of Ingredients 15

Ingredients

1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1 (3.5 pound) eye of round roast
6 Yukon Gold potatoes, peeled and quartered
2 carrots, cut into 2-inch pieces
2 stalks celery, diced
2 sweet onions, diced
1 cup beef broth
½ cup Marsala wine
1 (1.2 ounce) package dry beef gravy mix
1 tablespoon all-purpose flour

Steps:

Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.

Nutrition Facts : Calories 414.7 calories, Carbohydrate 31.9 g, Cholesterol 87.7 mg, Fat 7.1 g, Fiber 4.1 g, Protein 50.4 g, SaturatedFat 2.5 g, Sodium 599.1 mg, Sugar 4.2 g

SLOW-COOKED ROUND STEAK

Slow-Cooked Round Steak image

Quick-and-easy slow cooker recipes like this are a real plus, especially around the holidays. Serve these saucy steaks over mashed potatoes, rice or noodles. -Dona McPherson, Spring, Texas

Provided by Taste of Home

Categories Dinner

Time 7h15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 pounds boneless beef round steak, cut into serving-size pieces
6 teaspoons canola oil, divided
1 medium onion, thinly sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme

Steps:

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown meat on both sides in 4 teaspoons oil. Place in a 5-qt. slow cooker., In the same skillet, saute onion in remaining oil until lightly browned; place over beef. Combine the soup, oregano and thyme; pour over onion. Cover and cook on low for 7-8 hours or until meat is tender.

Nutrition Facts :

TENDER EYE OF ROUND ROAST

Tender Eye of Round Roast image

Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 2h30m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon dried thyme
4 cloves garlic, minced
1 (3 pound) beef eye of round roast
½ cup dry red wine (merlot or cabernet sauvignon)
½ cup beef broth
2 tablespoons cold butter, cubed
Reynolds Wrap® Aluminum Foil

Steps:

Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.

Nutrition Facts : Calories 685.2 calories, Carbohydrate 2.2 g, Cholesterol 198.9 mg, Fat 25.6 g, Fiber 0.3 g, Protein 99.7 g, SaturatedFat 10 g, Sodium 1230.8 mg, Sugar 0.2 g

Tips:

Sear the Eye of Round roast on all sides before slow cooking. This will create a flavorful crust and help to keep the roast moist.
Use a variety of seasonings to flavor the roast. The recipe suggests a combination of salt, pepper, garlic powder, onion powder, and paprika, but you can use any spices or herbs that you like.
Add vegetables to the slow cooker along with the roast. This will help to create a flavorful sauce and add extra nutrients to the meal.
Cook the roast on low for 8-10 hours, or until it is fall-apart tender. The exact cooking time will depend on the size of the roast.
Let the roast rest for 15 minutes before slicing and serving. This will help to keep the juices in the meat.

Conclusion:

Peppered Eye of Round Roast is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The roast is cooked in a slow cooker with a variety of seasonings, and it comes out tender and flavorful. Serve the roast with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.