Slow Cooker Round Roast with Herbs, Kalamata Olives & Onions

Let me start by saying, if you're looking for a roast that's tender, medium-rare, and melts in your mouth like the last snowflake of winter, then boy, do I have a tale for you. And yes, before you ask, I absolutely overcooked the roast in the photos. Nailed it, right? Nothing screams "gourmet chef" quite like turning a beautiful piece of meat into something that could double as a hockey puck. But hey, other than my little mishap with the laws of thermodynamics, this dish was a flavor bomb waiting to detonate with every bite.

Let's talk ingredients, because apparently, you need those to cook. Who knew? You'll need a small Eye of Round Roast, which I'm assuming is the eye of a very round cow; one small yellow onion, because crying while chopping is just part of the process; 3/4 cup of Kalamata olives, which are like the fancy cousins in the olive family; a whole stick of butter, because, well, butter; an assortment of garlic in powder, salt, and clove forms, because vampires; chicken broth, balsamic glaze, and some sprigs of rosemary and thyme to make it look like you know what you're doing.

First, I gave that roast a good ol' butter bath, because if there's one thing meat loves, it's a spa day. Then, I threw it into the slow cooker like I was aiming for a three-pointer. Sliced onions and Kalamata olives were tossed in around the sides like they were attending a meat pool party. In went the chicken broth, balsamic glaze, and a sprinkle of garlic in all its forms, because why not? Added the herbs last because presentation matters, folks. Then, I slapped on the lid and cooked it on high for 3.5 hours, or until it reached that perfect "not yet a hockey puck" internal temp of 125-130°F.

Listen, I may have overcooked mine, but do as I say, not as I do, okay? Take that roast out at the right temp, give it a cozy foil blanket for five minutes, and voila! You've got yourself a dish that's so good, it almost makes you forget about that one time you turned dinner into a potential lethal weapon. And let me tell you, those Kalamata olives? Chef's kiss. They add that perfect complementary bonus flavor that'll make you forget about all the tears you shed chopping that onion. So, there you have it. My not-so-perfect journey to making what could have been the perfect Slowcooker Round Roast. Enjoy, and maybe, just maybe, try not to overcook it like I did.

Yield: 4

Author: Sippin Foodie

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Slowcooker Round Roast with Herbs, Kalamata Olives & Onions

I can’t emphasize enough how important it is to cook this meat to no more than 135 internal temp! It’s SO easy to overcook this meat. It’s meant to be tender, medium rare and fall apart in your mouth. Did I overcook it in these photos? Why yes I did. I’m not happy about it, but other than that, everything else about this was amazing and so flavorful. Do what I did below, and take out the meat at about 125-130 temp and cover the foil for five minutes before serving.The Kalamata olives are a PERFECT complementary bonus flavor with every bite!

Prep time: 5 MinCook time: 3 H & 30 MTotal time: 3 H & 35 M

Ingredients

• Small Eye of Round Roast
• Yellow Onion - 1 small
• Kalamata Olives - 3/4 cup
• Butter - 1 stick
• Garlic powder
• Garlic salt
• Garlic cloves - 5
• Chicken Broth - 1 1/3 cup
• Balsamic Glaze
• Rosemary Sprigs
• Thyme Sprigs

Instructions

1. - Prep the roast by smearing the entire outside with butter, basically covering all of it. Sprinkle it with garlic powder and salt.
2. - Place it in the crockpot/slowcooker.
3. - Add sliced onions and Kalamata olives around the sides of the roast
4. - Pour in chicken broth around the outside.
5. - Drizzle balsamic glaze over everything
6. - Sprinkle garlic salt and more garlic powder all over everything.
7. - Add rosemary and thyme
8. - Add the rest of the butter to the onion and olive mixture on the sides
9. - Cover with lid and cook for 3.5 hours on high or until temp is NO MORE than 125-130.
10. - Remove from slowcooker, place on cutting board or in baking dish and cover in foil 5 min before serving.

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