Eye of Round Roast in Wine and Bell Pepper Sauce
A simple slow cooker recipe that produces a tasty main dish from an economical cut of beef.
Prep Time10 mins
Cook Time6 hrs 30 mins
Total Time6 hrs 40 mins
- 2.5-3 lb Eye of Round beef roast
- salt and pepper
- 1-2 Tablespoons oil
- ½ cup red wine
- ½ cup beef broth
- ½ cup water
- 2 Tablespoons red wine vinegar
- 1 Tablespoon chopped garlic
- 1 packet beefy (or regular) onion soup mix
- 1 Tablespoon brown sugar
- ½ teaspoon black pepper
- 1 teaspoon caraway seed
- 2 teaspoons dried oregano
- 1 dried bay leaf
- 1 cup chopped green bell peppers
Heat a large heavy skillet on med-high. Dry your roast with paper towels and season with salt and pepper. Pour some oil in your skillet to coat it and sear the roast on all of its sides. (When it's ready to turn it will release and not stick to the pan.)
Meanwhile, add all remaining ingredients except the chopped peppers to a slow cooker and stir to combine.
Nestle the roast in the slow cooker and spoon some of the sauce over it. Put the lid on and cook for 3 hours on high or 6 hours on low. If you can, turn the roast over in the sauce every hour.
Remove the roast to rest on a cutting board and turn the slow cooker to high. Stir the chopped peppers into the sauce and replace the lid.
Carve the roast in ½" slices and put it back in the slow cooker to warm up for 15-20 minutes. The peppers will have cooked, but still retain their shape. Remove the bay leaf and serve.
- You can thicken your sauce to a gravy consistency if you like. Transfer the sauce to a saucepan and bring to a simmer. Thicken with a cornstarch slurry of 1 Tablespoon cornstarch stirred together with 1 Tablespoon cold water. Whisk into the sauce and cook for 1 minute then serve.
- Sometimes it can be tricky to fit a slow cooker meal into your day if you're away from home longer than the cooking time. If you have time on your day off, make this roast while you're cooking other things or doing chores. It will be very happy to sit in the refrigerator getting tastier for a few days so you can reheat it later in the week.
- Rushed for time? Put it all in the slow cooker and call it a day. You'll want to strain the sauce, though, because the peppers will be dilapidated, but your sauce will have even more peppery flavor.
- Don't like peppers? No problem, leave 'em out. Want mushrooms instead? Add them at the beginning.