Cook in a Crock-Pot or slow cooker for an effortless way to prepare a moist, tender beef eye round roast. An eye round roast is a boneless, lean cut that dries more readily than other beef cuts. The ideal cooking environment for this cut of beef is in the slow, even heating of a Crock-Pot or slow cooker. The slow heating in an enclosed environment prevents the meat from becoming tough and dry, which can happen with oven baking.
Things You'll Need
½ cup flour
3 lb. to 5 lb. eye round beef roast
2 tbsp. olive oil
2 cups onion, cream or vegetable soup or beef broth
Cut the roast into 1 lb. segments to speed cooking and create more surface area for searing, which adds flavor.
Toss the cut roast in the flour.
Heat the oil in a skillet over medium high heat.
Add the beef and cook over medium heat to brown the exterior of the meat.
Transfer the seared beef to the Crock-Pot.
Pour the soup over the meat.
Plug in the Crock-Pot or slow cooker and cook the beef on high heat for 3 to 4 hours or at low heat for 8 to 10 hours.
Insert a meat thermometer into the roast and remove the roast when the internal temperature reaches at 145 degrees Fahrenheit.