How to Cook Beef Eye Round Roast in a Crock-Pot

Cook an eye round roast in a Crock-Pot or slow cooker for a more tender entree.
Cook an eye round roast in a Crock-Pot or slow cooker for a more tender entree. (Image: Raw corned beef prepared to roasting image by Elzbieta Sekowska from

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
  • Meat thermometer

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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.


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