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1.
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Freeze the eye of round roast until not quite frozen.
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(About 2 hours.)
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2.
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Using a large bread knife, thinly slice the nearly frozen beef into very thin slices (about 1/8th to 1/16th of an inch thick.)
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3.
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Place slices in a gallon sized plastic zippered bag and store in the refrigerator until beef has thawed (OR you can freeze for later use.)
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4.
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Once thawed, spray a large skillet with cooking spray, or 1 Tablespoon of olive oil, and heat it over high heat until very hot.
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5.
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Working in batches: place slices of beef in a single layer in the hot pan, being careful not to crowd the pan.
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Sprinkle a pinch of salt and pepper over the beef.
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Sear for 30 seconds, or until browned on one side.
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6.
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Flip the slices over and sear the other side for an additional 20 seconds, or until browned.
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Once browned on both sides, move slices to the crock of a slow cooker.
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7.
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Repeat the process until all of the meat has been seared and seasoned.
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8.
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Reduce the heat to medium.
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9.
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Pour the beef broth into the skillet, and heat until steaming.
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10.
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Once the broth is hot, deglaze the pan by scraping the browned bits loose from the bottom of the pan.
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11.
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Turn off heat, and pour the broth and bits over the seared beef in the crock of your slow cooker.
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Add the bay leaves to the broth in the crock.
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12.
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Cover slow cooker and cook on the low setting of the slow cooker for 7-8 hours.
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Beef should break apart easily with a fork, when done.
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Remove the bay leaves before serving.
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13.
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Serve ladled over mashed potatoes, egg noodles, or spaetzle.
