How to Cook an Eye of Round Roast in a Crock-Pot

An eye-of-round roast makes for an easy meal in the Crock-Pot.

Put an eye-of-round roast in the Crock-Pot in the morning, and arrive home at night, greeted by the delicious aroma of a healthy home-cooked meal that's perfect to serve for guests or as a holiday meal. It takes little preparation, but the Crock-Pot keeps you out of the kitchen or standing over the stove watching the pot.

Things You'll Need

• Crock-Pot
• 2 cans beef/onion broth
• 1 small can mushroom pieces or slices
• 1/2 lb. to 2 lbs. round roast
• 1 large onion, thinly sliced
• 1 large Idaho potato, peeled and cut into quarters
• 1/4 water
• Package of dry onion soup
• Salt, pepper to taste

Instructions

1. Sear the roast in a hot pan.

2. Put the sliced onions in the Crock-Pot. Add the eye round.

3. Pour the water and dry onion soup over the meat.

4. Add the frozen vegetables, carrots and chunks of potatoes on top of the meat. Sprinkle with paprika.

5. Put the cover on the Crock-Pot, and set the timer to slow.

6. Cook for five or six hours.

Resources

• Read this Article in Spanish
• Food.com: Eye of Round Crock Pot Roast
• Chowhound: Eye of Round - Home Cooking