This post may contain affiliate links. Please read the disclosure policy. An Eye of Round Roast is a economical cut of beef that, with careful preparation, makes a delicious dinner. Learn how to cook eye of round successfully in the crock pot or oven. While eye of round may not be the most glamorous cut, it’s very flavorful and costs about half as much as a rib roast!
Plus, the lean meat has far fewer calories that many other cuts of beef. While it’s a notoriously tough cut, this dump-and-go recipe in the crock pot breaks down the connective tissue to make it nice and tender! The eye of round comes from the round primal on the backside of the cow, along with the top round, bottom round and sirloin tip. The muscles get lots of
exercise, producing a very lean yet flavorful cut of beef. Eye of round roast is the meat most commonly used for roast beef sold at deli counters. It’s also used for steak cuts such as cube steak , minute steak and eye of round steak. Grilling or roasting eye of round at high-temperature does not really work, even with
marinating. Dry roasting at a lower temperature like 325°F produces at best borderline tender meat even when you do everything right. The best way to cook eye of round is low and slow in the crock pot. The steam circulation creates moist heat that braises the meat while slowly breaking down the tough connective tissue. Plus, you get juices to serve with the roast or make into gravy. Crock Pot: Place the roast into the slow cooker with the other ingredients. Cook on High for 6-7 hours (recommended) or on Low for 8-10 hours. For additional flavor, try browning the roast on all sides in a skillet on high heat for 4-5 minutes before slow cooking. Oven: If you don’t have a slow cooker, you can cook it as a pot roast in the oven using a Dutch oven. Start it off at 350°F for 20 minutes, then
reduce to 225°F for 6-7 hours more until tender. Check the liquid level halfway through and add more if needed.  What to Serve with Eye of RoundClassic pairings for an eye of round roast include potatoes, mashed potatoes or rice, plus a vegetable such as carrots, broccoli or green beans. Another option is simply a green salad. More beef round recipes:
More beef recipes Eye of Round Roast Crock PotA budget-friendly cut of meat that makes a delicious dinner when braised in a crock pot or Dutch oven.
Nutrition Facts Eye of Round Roast Crock Pot Amount Per Serving (6 oz) Calories 352 Calories from Fat 99 % Daily Value* Fat 11g17% Saturated Fat 4g20% Cholesterol 141mg47% Sodium 574mg24% Potassium 884mg25% Carbohydrates 8g3% Fiber 1g4% Sugar 4g4% Protein 51g102% Vitamin C 1mg1% Calcium 54mg5% Iron 5mg28% * Percent Daily Values are based on a 2000 calorie diet. Please read our nutrition disclaimer. Recipe tools: Dutch Oven Crock Pot © TIPBUZZ. Images and text on this website are copyright protected. Please do not post or republish without permission. If you want to republish this recipe, please link back to this post. This post may contain affiliate links. Read the disclosure policy here. subscribe to new posts via email:Can you slow cook a beef eye round roast?Eye of Round Roast – has very little fat but is great for slow cooking, braising, slow-roasting and pressure-cooking. It is a less expensive cut of meat that becomes very tender when cooked and slices easily. It is my favorite cut to use and it was my mother's as well.
Can you cook eye of round steak in crockpot?The top round is typically more tender than the other cuts, making it better for pan frying. However, any cut will work just fine for round steak in the crock pot!
Is eye of round roast Tough or tender?The eye of round is a roast cut from the elongated muscled located in the center of the round, thus the name “eye of round”. The muscles in this rear leg area of the cow are used for movement; therefore, the beef is lean, but tough. It requires low and slow cooking or moist heat to become tender.
Do you have to brown a roast before putting it in the crockpot?"Browning, or caramelizing, meat before putting it into a slow cooker isn't one hundred percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."
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Beef eye round roast in a crockpot
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