Peppered Eye of Round Roast Hot or Cold Crock Pot

Savor the versatility of this Peppered Eye of Round Roast, a crock pot recipe that delivers melt-in-your-mouth goodness whether served hot or cold. This slow-cooked masterpiece starts with a perfectly seasoned eye of round roast, infused with garlic, thyme, paprika, and a generous crust of coarse black pepper. After a quick sear to lock in flavor, the roast simmers for hours atop a bed of caramelized onions, sweet carrots, and tender celery, soaking up the rich, savory essence of beef broth. Ideal for cozy family dinners or make-ahead meals, you can enjoy it hot with its luscious vegetable medley or cold, thinly sliced for sandwiches and salads. With just 15 minutes of prep and all-day hands-off cooking, this recipe is the ultimate combination of simplicity, flavor, and adaptability for any occasion! Perfect for roast-lovers searching for "slow-cooked roast recipes" or "crock pot dinner ideas."

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:480 mins

Total Time:495 mins

Servings: 6

Ingredients

• 3 pounds Eye of round roast
• 4 pieces Garlic cloves
• 1.5 teaspoons Salt
• 1.5 teaspoons Coarse black pepper
• 1 teaspoon Dried thyme
• 1 teaspoon Paprika
• 2 tablespoons Olive oil
• 1 cup Beef broth
• 1 Onion, sliced
• 3 pieces Carrots, chopped
• 2 pieces Celery stalks, chopped

Directions

Step 1

Trim excess fat from the eye of round roast, if necessary. Pat the roast dry with paper towels.

Step 2

Peel and slice the garlic cloves into thin slivers. Using a sharp knife, make shallow slits in the roast and insert the garlic slivers.

Step 3

In a small bowl, combine salt, black pepper, dried thyme, and paprika. Rub this spice blend all over the roast.

Step 4

Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until a golden-brown crust forms, about 2-3 minutes per side.

Step 5

Layer the bottom of a crock pot with sliced onion, chopped carrots, and celery stalks.

Step 6

Place the seared roast on top of the vegetables in the crock pot.

Step 7

Pour the beef broth over the roast and vegetables.

Step 8

Cover the crock pot with its lid and cook on low for 8 hours, or until the meat is tender and easily shredded.

Step 9

If serving hot, remove the roast from the crock pot and let it rest for 10-15 minutes before slicing. Serve with cooked vegetables and any juices from the crock pot.

Step 10

If serving cold, allow the roast to cool completely, then wrap it in plastic wrap and refrigerate for at least 2 hours. Slice thinly and serve as desired, such as in sandwiches or salads.

Nutrition Facts

Serving size	(2036.8g)

Amount per serving	% Daily Value*
Calories	3065.6

Total Fat 133.1g	0%
Saturated Fat 44.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1088.6mg	0%
Sodium 5404.0mg	0%
Total Carbohydrate 39.4g	0%
Dietary Fiber 11.2g	0%
Total Sugars 15.4g
Protein 405.0g	0%

Vitamin D 0IU	0%
Calcium 269.4mg	0%
Iron 38.3mg	0%
Potassium 5645.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 54.4%

Carbs: 5.3%