A whole eye of round roast is one of those budget-friendly cuts that can surprise you when it is cooked low and slow. This recipe keeps things wonderfully simple with just four ingredients, letting the slow cooker do the hard work until the beef turns tender enough to shred with a fork. It is the kind of hearty, practical meal that feels right at home on a chilly fall or winter evening, especially when you want to feed your family well without spending much at the store.
Serve this fall-apart beef over mashed potatoes, buttered egg noodles, or fluffy rice so none of the savory juices go to waste. It is also lovely with roasted carrots, green beans, corn, or a simple side salad, and leftovers make wonderful sandwiches on soft rolls with a spoonful of the cooking liquid.
Slow Cooker 4-Ingredient Fall-Apart Beef Eye of Round
Servings: 6 to 8
Ingredients
1 whole beef eye of round roast, about 3 to 4 pounds
1 packet dry onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10.5 ounces
1 cup beef broth
Directions
1. Place the whole eye of round roast into the bottom of your slow cooker.
2. In a bowl, stir together the dry onion soup mix, condensed cream of mushroom soup, and beef broth until combined.
3. Pour the mixture over the roast, covering the top as evenly as you can. Put the lid on the slow cooker.
4. Cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the beef is very tender and easily pulls apart with a fork.
5. Transfer the beef to a platter, slice or shred it, then spoon some of the juices from the slow cooker over the top before serving.
Variations & Tips
For extra flavor: If you have a few extra minutes, sear the roast in a hot skillet with a little oil before placing it in the slow cooker. This is not necessary, but it gives the beef a deeper, richer taste.
For picky eaters: Slice the finished beef instead of shredding it, and serve the cooking juices on the side. Sometimes little ones are happier when they can keep their meat and sauce separate.
Make it gravy-like: If you want a thicker sauce, remove the beef once it is done and whisk 1 to 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir that slurry into the hot liquid in the slow cooker, cover, and cook on high for 10 to 15 minutes until thickened.
Stretch the meal: Leftover beef is wonderful tucked into sandwich rolls, spooned over toast, or folded into cooked noodles the next day. It is one of those recipes that tastes just as comforting the second time around.
Vegetable add-in: You can add carrots, halved potatoes, or onion wedges around the roast for a fuller one-pot meal. Keep in mind that adding vegetables may make the sauce a bit thinner, but the flavor will still be delicious.