Beef Eye of Round Roast Slow Cooker

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.

	this recipe	typical
liquid	28%	26%
fat	3%	2%
aromatics	9%	12%
sweetener	1%	0%
thickener	1%	0%
vegetables and beans	31%	32%
collagen idx	0.6	0.8
marbling idx	0.3	0.8

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1588 g	3-4 lbs beef eye of round
6 g	2 tsp each garlic powder (dried oregano, paprika, coarse salt)
2 g	1 tsp ground black pepper
27 g	2 tbsp olive oil (or more as needed)
150 g	1 onion (large diced)
9 g	3 cloves garlic (rough chopped)
16 g	1 tbsp tomato paste
270 g	1 - 1 1/4 cup dark beer or wine*
4 g	4-5 sprigs thyme
13 g	1 tbsp brown sugar
300 g	1 - 1 1/2 cup beef stock
454 g	1 lbs gold or red potatoes (cut into bite-sized pieces)
183 g	3 large carrots (cut into thick bite-sized pieces)
28 g	2 tbsp butter
15 g	2 tbsp AP flour
450 g	2 cups pot roast juices (braising liquid)

Method: 14 steps, published by www.craftbeering.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Delicious. I used regular red cooking wine for the deglaze, and I opted not to thicken the braising liquid before adding it back to the meats and vegetables. Cooking took about 3.5 hours, but I could have pushed it to 4. Will make again.” — a cook, 5★

“Wow such a delicious use of eye of round! I used red wine and chicken broth (all I had) for deglazing. The gravy turned out perfect! Served with roasted asparagus but next time I’ll definitely make some dinner rolls!” — a cook, 5★