Things You'll Need
3-4 lb. eye of roast
3 tbsp. olive oil
1/4 cup flour
10 oz. can of cream of mushroom soup
10 oz. can of beef broth
1 pack onion soup mix
1 tsp. black pepper
4 medium red potatoes
2 medium carrots
1 large onion
The eye of round roast is a boneless cut of beef that is elongated and usually has a thin layer of outer fat surrounding the cut. One of the best ways to cook this type of roast is to use a slow cooker. Using a slow cooker lets the roast cook gradually, which helps keep it moist and tender. You also can cook vegetables along with the roast to add variety to your meal.
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Combine the flour and black pepper, then roll the roast into the mixture to coat it.
Heat the olive oil on medium-high heat in a frying pan. Add the roast to the pan once the oil is hot.
Cook the roast for five to seven minutes in the pan, turning it often so it browns on all sides.
Pour the mushroom soup and beef broth into the slow cooker.
Add the onion soup mix to the slow cooker and stir the mixture.
Place the roast into the slow cooker.
Slice the potatoes, carrots and onions and add them to the slow cooker.
Spoon the soup mixture over the meat and vegetables.
Place the lid onto the slow cooker and cook the roast and vegetables on low for about eight hours.