How to Cook an Eye of Round Roast in a Slow Cooker

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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

  • Garlic powder

  • 1 tsp. black pepper

  • 4 medium red potatoes

  • 2 medium carrots

  • 1 large onion

Cook vegetables in the slow cooker with your roast for a simple and tasty meal.

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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Step 1

Combine the flour and black pepper, then roll the roast into the mixture to coat it.

Step 2

Heat the olive oil on medium-high heat in a frying pan. Add the roast to the pan once the oil is hot.


Step 3

Cook the roast for five to seven minutes in the pan, turning it often so it browns on all sides.

Step 4

Pour the mushroom soup and beef broth into the slow cooker.

Step 5

Add the onion soup mix to the slow cooker and stir the mixture.


Step 6

Place the roast into the slow cooker.

Step 7

Slice the potatoes, carrots and onions and add them to the slow cooker.

Step 8

Spoon the soup mixture over the meat and vegetables.

Step 9

Place the lid onto the slow cooker and cook the roast and vegetables on low for about eight hours.



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