Slow Cooker Roast Beef (Italian Inspired)

March 13, 2024

Slow cooker roast beef is a delicious and convenient meal that’s perfect for busy days. Another dump-and-go recipe featuring a beautiful eye of round cut. This recipe features an Italian seasoning blend.

slow cooker roast beef on a chopping board

Even though making your own roast beef is a little more time consuming than purchasing deli meat, it is a great way to have control over the ingredients that go into your recipe.


ingredients for slow cooker roast beef

⭐️ EYE OF ROUND – You will want a lean cut of beef for this recipe. This is also known as stew meat or cubed steak once it is chopped up. For this recipe, opt for the whole piece. This can be substituted for a sirloin roast.

⭐️ ITALIAN SEASONING BLEND – Oregano, Italian seasoning, basil, parsley, onion powder, bay leaf, garlic powder, and black pepper.

⭐️ BEEF BROTH – Just a small amount to keep the beef moist while it is cooking in the slow cooker. You may substitute for water, chicken stock, bone broth, vegetable broth, or any other braising liquid.

⭐️ WORCESTERSHIRE SAUCE – Optional, but recommended for extra beefy flavour. I always add this to any beef dish.


slow cooker roast beef on a red napkin

The eye of round is a cut of beef that comes from the rear leg of the cow. It’s a lean and relatively tough cut of meat, but it can be delicious when cooked properly. It’s typically less expensive compared to other cuts like ribeye or tenderloin.

Because it’s a lean cut, the eye of round is best cooked using moist heat methods to help tenderize it. This includes techniques such as braising, slow cooking, or roasting at low temperatures.

When sliced thinly against the grain, the eye of round can be used for dishes like roast beef sandwiches or beef stir-fries. It’s important to slice it thinly against the grain to help minimize its toughness.

Overall, the eye of round is a versatile cut of beef that can be used in a variety of dishes, though it requires proper cooking techniques to ensure tenderness and flavor.


TIP #1: For extra flavour, sear the meat for a few minutes on the stovetop with a high smoke point oil. I did not do this in the recipe, but having a darker crust always leads to a better end result.

TIP #2: Choose a flavorful liquid to cook the eye of round in, such as beef broth. This will infuse the meat with extra flavor as it cooks.

TIP #3: Eye of round is a lean cut of meat, so it’s best to cook it on low heat in the slow cooker to prevent it from drying out.

TIP #4: If you want to ensure the pieces are easy to slice without falling apart, let the roast cool overnight before slicing.

TIP #5: Save the cooking liquid to reheat the roast beef when you are heating up leftovers.

slow cooker roast beef fanned out on chopping board


STEP 1. Clean and dry eye of round. I am using a 4 pound roast in this recipe. Place into the slow cooker and add braising liquid.

adding braising liquid to the pot for slow cooker roast beef

STEP 2. Add seasonings and ensure roast is evenly covered. Cook on low until roast beef is fully cooked.

putting slow cooker roast beef lid on

STEP 3. Once the roast is done, put roast into refrigerator until fully cooled (ideally overnight).

put saran wrap on slow cooker roast beef

STEP 4. Slice into individual slices of 1/4″ and use juices to reheat on stovetop if necessary.

individually slice slow cooker roast beef into 1/4 slices
heating roast beef slices on the pan
slow cooker roast beef in a bowl.

For more simple homestyle beef recipes, check out

slow cooker roast beef finished and fanned out on a white picnic table with a red and black checkered napkin


This is a 4-pound roast and will produce lots of leftovers.

I recommend storing the beef in the fridge with some of the braising liquid to prevent it from drying out completely (just enough to moisten the meat).

For any extra braising liquid, you can save it and store in a jar and use it for reheating, or for using in other recipes.

This will hold well for 5-7 days in the refrigerator before drying out. To reheat, reheat on the stovetop with beef broth or the saved braising liquid.

If you choose to freeze the meat, make sure it is in a very air tight sealed container as additional moisture will make the meat dry out.



This recipe is keto-friendly and does not require any modifications.


This recipe is ketovore friendly and does not require any modifications.


For strict Carnivore, omit all seasonings. Otherwise, this recipe is Carnivore friendly.

Slow Cooker Roast Beef

Prep Time 15 minutes
Cook Time 8 hours
12 hours
Total Time 20 hours 15 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 4 people


  • 4 pound eye of round
  • 2 cups beef broth
  • 1 tablespoon Italian seasoning
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1 teaspoon onion powder
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce (optional)


  • Clean and dry eye of round. I am using a 4 pound roast in this recipe. Place into the slow cooker and add braising liquid.
  • Add seasonings and ensure roast is evenly covered.
  • Cook on low for 8 hours.
  • After 8 hours, put the roast beef into a large dish and cover with cling wrap. Place in fridge for a couple hours to cool completely, ideally overnight.
  • Slice into 1/4" slices and serve. You may save the cooking liquid and reheat them together in a pan if you would like to serve the beef hot.
Keyword slow cooker roast beef

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Hi! Nice to meet you! We're Alice and Kevin. Together, we’ve experienced a life transformation with a ketogenic and carnivore diet, and our goal is to inspire others to do the same with simple and delicious recipes.

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