Southwestern Beef Eye Round Roast

Servings 8


  • 4 lb. Harris Ranch beef eye round roast
  • 3 cloves garlic chopped
  • 12 ea. red skin potatoes
  • 4 ea. carrots peeled and cut into 1 inch pieces
  • 2 ea. pasilla chilis roasted, peeled, seeded and rough chopped
  • 2 ea. onions quartered
  • 1 tbsp. chipotle puree
  • 1 cup red wine
  • 3 cup beef stock
  • 1 can 28 oz. roma tomatoes, diced
  • 1/4 cup vegetable oil
  • Salt and pepper


  • Heat medium size cast iron skillet on the stove. Season the beef eye round roast with garlic, salt and pepper. Put the vegetable oil in the skillet and sear all sides of the beef, (should have nice color). Place the meat into a large crock pot and layer the potatoes, carrots, pasilla chilis and onions, season with salt and pepper. In a bowl mix the chipotle puree, red wine, beef stock, and roma tomatoes; pour into the crock pot. Set the crock pot on low heat setting for 11 hours.