It’s so easy to fall into a rut with your dinnertime recipes. We all do it. Time is short and it’s hard to think of interesting things to make. So we make the old standby recipes that have served us well. On the other hand, life is kinda short, and trying new things is so much more fun! I love creating simple variations of typical dinners. It’s fun for me because I like to push the boundaries a bit and combine ingredients you wouldn’t normally think of together. It’s fun for my family because they get to try new flavors and it gives us yet another topic to chat about over the dinner table (we love to talk about food!).
Have you ever cooked with eye-of-round roast before? They are very pretty and don’t have a lot of fat, but can be kind of tough. But they are perfect for the slow cooker and end up becoming tender without completely falling apart like some other cuts. For this recipe I simply created a rub out of dried rosemary and stone ground mustard.
Take a few minutes and brown up the outside of your roast to seal in those flavors (I used my multi-cooker so it didn’t even require an extra pan!). It’s not a mandatory step but try it and see if you notice the difference in flavor or texture!
Deglaze your pan with a little balsamic vinegar which will give the roast a boost of extra flavor.
Top it all off with some juicy all fruit cherry preserves, add a little more broth to the slow cooker along with some frozen cherries for good measure.
At the end of the day you have a delicious juicy roast beef that everyone will be excited to try! I served mine up with some quick-cook polenta with gorgonzola crumble but it would also be delicious with mashed potatoes or creamy potatoes!
- 2.5 pound round roast
- 1/4 cup stone ground mustard
- 2 teaspoons dried rosemary
- 1/4 cup balsamic vinegar
- 10 oz cherry preserves
- 1/2 cup beef broth
- 1 cup frozen cherries
- Rub the roast on all sides with mustard and rosemary
- Heat skillet or multi-cooker over medium high heat (about 400 degrees) and brown roast on each side for about 3-4 minutes or until lightly browned (add a little oil if skillet not non-stick)
- Deglaze pan with balsamic vinegar
- Transfer roast and any liquid to slow cooker and spread cherry preserves over top
- Add beef broth and frozen cherries to slow cooker
- Cover and cook on low for about 8 hours
I cooked this on low for 8 hours in my 4 quart multi-cooker
Craving more roast beef recipes?
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