View Full Version : Eye of Round Beef Roast
02-15-2006, 09:34 AM
Ok, usually I post scrapbook questions, comments; but I've got this hunk of meat and think I want to cook it in the crock pot -- any suggestions?? Hubby's mom turned him against beef roasts in general with her cooking skills, so I need something really good.
02-15-2006, 10:28 AM
I usually sprinkle an envelope of Lipton dry onion soup mix on top of the roast, and then dump a 14 1/2 oz. can of stewed or diced tomatoes on top - cook it in the crockpot on low for about 6-8 hours. It is very moist and has a great flavor - plus it is SO simple!!
02-15-2006, 11:40 AM
02-15-2006, 12:02 PM
Agree with the receipe above. Crock pots are wonderful. Then I take the leftovers along with the broth and make a vegetable beef soup for the next day. :sunny:
02-15-2006, 11:51 PM
I've been doing some shreaded BBQ beef in my crockpot lately...and it's been a HUGE hit. It does take a long time...but well worth the wait. I cook the roast in the pot...on low with some beef broth and water....then when it's nice and done...so the meat is shreading good....I'll shread it up and dump a jug of BBQ sauce in....then cook it for awhile longer...to let all the flavor soak in.....YUMMY!!!
02-16-2006, 03:53 PM
We got a crockpot as a wedding gift and I LOVE it!
For a roast I usually put 2-3 cans of cream of mushroom soup and 3-4 cans of beef broth (low sodium), some carrots, onions, fresh parsley, and celery if you like, in with the meat and let it go 8 hours. It makes a wonderful gravy with no effort. Use enough of the soup/broth to cover the roast and of course that depends on the size of your crockpot too, ours is pretty large.
Another recipe is a packet of onion soup mix and 1/2 stick of butter cut up and let it go 10 hours. I sometimes add beef broth to that so there's more gravy.
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